Late last year when I took a pastry class, I was introduced to The Secrets of Baking by Sherry Yard. I was impressed at the book’s layout. Each section teaches a basic skill or aspect of pastry and then offers recipes that are based off of that skill. For example, the ganache section offers recipes for making ice cream and a chocolate tart. I finally found some time to try one of the recipes and decided to make the chocolate tart first.
Instead of doing a traditional flaky pie crust, I opted to do a chocolate graham cracker crust. Why? Because the flaky pie crust called for 2 full sticks of butter whereas the chocolate graham cracker crust only needed about a half a stick. Having tasted the finished result, I don’t have a single regret.
Generally I’m not a big fan of no-bake desserts but after making a miserable layered mousse and now this chocolate tart I’ve learned that you can’t chill no-bake desserts enough before serving. When I made the tart and a triple-layered mousse pie, both recipes only recommended a relatively short chilling period. And in both cases the filling wasn’t chilled enough and was still far to fluid. So if in doubt, let it chill longer. That’s what I learned.
The filling, from Yard’s book, is essentially simply a chocolate ganache (chocolate and cream). Served with some whipped cream, it’s delicious. Not too sweet but wonderfully chocolatey.
Chocolate Graham Cracker Crust
makes a 7- or 9-inch crust depending on your desired thickness
- about 9 chocolate graham crackers
- 1/4 stick of unsalted butter
- 4 tbsp powdered sugar
- Preheat oven to 350F.
- Break the graham crackers into crumbs. If you have one, use a food processor.
- Combine the powdered sugar with the graham cracker crumbs.
- In a saucepan, melt the butter.
- Add the melted butter with the graham cracker crumbs and powdered sugar. Mix until completely combined.
- Tightly pack the crumb mixture into a tart or pie pan to the desired thickness.
- Bake the crust for 10 to 15 minutes.