Most people love chocolate and to the rest who don’t….what’s the matter with you? We near the end of 2020 and the whole world is ready to welcome 2021.

As a New Year’s eve dessert, I say make a chocolate ganache tart. It’s easy to make, can be made ahead of time and when you want to serve, simply take out of the fridge one hour prior.

I’ve served this for dinner parties, larger groups for my Greek Supper Clubs and even at a banquet for over 300. The reaction is the same…seduced by chocolate!

Chocolate Ganache Tart

(serve 8)

Pie Crust

2 1/2 cup all purpose flour

6 Tbsp. packed brown sugar

3/4  tsp salt

½ cup melted butter

Ganache Filling

2 cups 35% cream

3 cups bittersweet chocolate, chopped

Caramel Sauce

1 cup granulated sugar

6 Tbsp. unsalted butter

1/2 cup heavy cream

1. Pre-heat oven to 375F. Butter/grease 10 to 12 inch tart pan. In a bowl mix flour, sugar, salt then add butter and mix with a fork until moist clumps form.  Empty into pan and mold with your fingers.
2. Bake for 15 mins. Or until just golden, allow to cool.
3. Place chocolate in a medium sized bowl.
4. Pour your milk into a medium pot over medium heat. Bring the cream up to almost boiling, take off the heat and pour over chocolate. Leave alone for 5 minutes.
5. Begin to mix the chocolate and cream with a spatula until amalgamated.
6. Pour chocolate ganache into baked tart shell, smooth top with spatula. Allow to cool for one hour.
7. Place in fridge for 1 hour minimum to set.
8. For caramel sauce, ensure your three ingredients are at hand, the sauce comes together quickly.
9. Place sugar in a deep, medium sized pot over medium heat. Stir with a wooden spoon until sugar has melted.
10. Now watch for the sugar to begin to change colour. You want a nice copper colour. Immediately add the butter to the pan. Whisk until the butter has melted.
11. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
12. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.  Store in the refrigerator for up to 2 weeks. Warm before serving.
13. To serve, remove from fridge and allow one hour to come to room temp. Dip sharp knife in hot water to cut clean slices. Drizzle caramel sauce, sprinkle some sea salt and garnish with berries and fresh mint.