Milk Chocolate Ganache Tart

I’m a milk chocolate lover in world dominated by dark chocolate fans. I love the smooth, creamy richness of good milk chocolate. This recipe spotlights that luxurious, silky goodness better than any other chocolate dessert I have ever tasted. It amazes me that it only requires five ingredients.

The dense, chocolaty filling is a classic ganache and is foolproof. The simple crust, made from crushed pretzels, is crunchy with just the right amount of saltiness to temper the richness of the decadent filling. It, too, is foolproof.

Since the chocolate plays such an important role in this recipe, buy a good brand. I prefer the creaminess of European style milk chocolate. Of course, you could splurge on some super premium European milk chocolate, but in Las Vegas, the large bars of Belgian chocolate sold by Fresh & Easy Markets are perfect for this. The Cadbury and Green & Black’s brands are also good and will give equally superb results. For the best result, avoid Hershey-style chocolate or supermarket brand milk chocolate chips.

This tart is so perfect just as it is that it really doesn’t need a sauce or garnish, but if you insist, a scoop of premium vanilla ice cream wouldn’t hurt.

Milk Chocolate Ganache Tart

Crust:

• 2 cups coarse pretzel crumbs
• 1 stick very soft butter
• ½ cup powdered sugar
• Filling:
• 12 oz. good quality milk chocolate
• 8 oz heavy cream
• ½ stick (4 tablespoons) butter

To make the crust combine the pretzel crumbs, soft butter and powdered sugar. Using finger tips, rub together until combined and the mixture forms large, coarse crumbs. Place in a tart or pie pan and with the back of a small glass, firmly press the crumbs evenly in the bottom and up the sides of the pan.

Bake for about 10 minutes in a 350 degree oven until the edge of the crust just begins to brown. Remove from the oven and set aside while preparing the filling.

To make the filling, coarsely chop the chocolate and place in a medium bowl with the butter. In a small pan bring the cream just to a boil and pour over the chocolate and butter. Let sit for about 5 minutes and gently stir with a spatula until the chocolate has completely melted and the mixture is smooth. Do not use a mixer or a whisk to minimize creating bubbles or beating excess air into the mixture.

Pour into the cooled crust and refrigerate overnight. To serve, slice into small wedges.

Serves 8-10