I'm just going to be upfront — these words aren't entirely about tarts or chocolate or how great this recipe is. This post is about taking things as they are thrown at you, about being thankful for the chaos, and putting one foot in front of the other. (Which is sometimes *the* hardest thing to do.)
I made this tart a couple weeks ago, when I was calm, collected and feeling like I had my life together a bit. Then here I am the night before my post, toning photos, picture editing and trying to remember if it was 1 or 2 tbs. of vanilla that went into this recipe. That's the reality — sometimes life is kind and easy on you and other times you're walking in the rain back to your apartment carrying 12 confetti cannons. (But that's another story for another day.)
I'm slightly soaking wet, sitting at my computer thinking about this tart. Thinking about how much joy it brought me and how the Sunday morning I spent making it was slow. I gathered my ingredients and prepped my work space while I listened to the new Adele album for the 42nd time that week. But even then, amongst the easiness of that Sunday morning, there were hiccups. (Because there will always be hiccups.)
I realized I couldn't make the hazelnut pie crust I wanted to make because I (somehow) still don't own a food processor. I frantically texted my best friend in Arkansas and asked her if it was totally tacky or lame to run to target and buy a ready made crust. (Of course it isn't lame or tacky, it's real life!) So that's exactly what happened — and my chocolate, cream and store bought pie crust became a decadent tart.
Real life is not always carefully crafted. It doesn't always go off without a hitch — neither does this blog. Katie wrote about doing the hard things in life a few weeks ago and now I'm here to remind you of that, and to also tell you that doing that hard thing is worth it.
This blog is still what I can be proud of and come back to as a breath from the day to day. I will never be mad about the choice to work on something that fulfills me in the way this does. (Even if it's on nights, weekends and on the bus to work in the morning.) Spare seconds spent on something that fills me with pride and joy and gets me excited is never a regret. I'm learning to take the curve balls with grace and understanding and know that it's all going to work itself out — no matter what *it* is.
FOR THE TART
- Preheat oven to 350 and chop the semi-sweet chocolate to melt with the heavy cream.
- Bring heavy cream to a boil — you can boil on your stove or you can use your microwave, 30 seconds at a time. Once boiled pour over chopped chocolate and let it sit for 5 minutes, then whisk until smooth.
- Add eggs and whisk until smooth again, adding your vanilla extract and salt.
- Roll out pie crust, place in tart pan and press the crust to the edges of the pan. Pour the chocolate filling into the tart pan lined with your crust.
- Bake for 20-25 mins & let cool for an hour.
FOR THE GLAZE
- Bring heavy cream to a boil and pour over chopped chocolate. Let rest for 5 minutes (same concept as the filling) — whisk until smooth.
- Add the honey and the warm water and stir until it's shiny.
- Pour all of the glaze into the center of the cooled tart, pick up your tart and rotate until the glaze covers the entire top of the tart. Do not use a spoon or your hand to spread the tart, rotate the tart so it sets evenly. Garnish with berries!