What do you do when you have leftover chocolate custard and chocolate ganache? Make a chocolate tart of course!
I had some chocolate filling and icing left from the chocolate eclairs I blogged about last week, and I was determined to not let anything go to waste. I had also saved up some vanilla and lemon-flavored almond cream from another recipe. Inspired by a recipe that I had tried a few years ago from the lovely book by Chocolate and Zucchini, I whipped up a simple caramel sauce, re-made the pasta frolla from the pizza rustica recipe and layered everything to create this tasty tart.
Since I just kind of threw everything together, the chocolate ganache doesn’t really have that smooth texture typical of more traditional chocolate tarts* (and perhaps the purist would fault this tart for it). The chocolate ganache bubbled up in the oven, the caramel sauce oozed a little but that didn’t prevent tasters from ooh-ing at it.