Although the ingredients list is very short — heavy whipping cream, light corn syrup, bittersweet chocolate, and unsalted butter — I found the instructions a bit fussy. First, the whipping cream and corn syrup are heated, then cooled. That mixture is then whisked into the chocolate, which has also been heated, then cooled. Then the whole thing is allowed to cool before whisking in the butter a bit at a time.
None of these instructions is overly complicated. What bothered me about it was all the waiting time. Heat. Cool. Heat. Cool. Mix. Cool. It just seemed kind of unnecessary. But of course, I followed the recipe, as it was my first time making it. The next time I prepare this filling, I’ll heat the whipping cream and corn syrup, pour the hot mixture over chopped bittersweet chocolate, and whisk it until the chocolate has melted. Then I’ll cool it — once — and stir in the butter.
Once the whole thing was mixed, I scraped it into the shell and refrigerated it for an hour or so. The recipe said to bring it back to room temperature, but tell me, could you resist this?
It was delicious right from the fridge. In fact, I think I liked it slightly chilled more than at room temperature, although I wouldn’t turn it down either way. Nick wasn’t exaggerating when he said this tart needs no adornment. It was so good — sweet, a little tart, richer than a sugar daddy, and perfect with the cookie dough crust.
This is definitely one that will make frequent appearances around here.