Ever since I can remember chocolate has been my favourite. I could never understand the appeal of vanilla ice cream or cake, but chocolate on the other hand, was and still is my all time # 1 craving.
Years ago when I started collecting cookbooks, I was constantly drawn to the desserts chapter. Like a kid opening a Christmas present, I would go straight to anything with chocolate, especially if it was a tart. After years of making all kinds of tarts at pastry school, to this day nothing beats a chocolate one for me.
There's just something about the buttery crust. More delicate than pie crust and with a finer crumb, making it the perfect vessel for luscious and silky chocolate ganache, and sometimes just needing a pinch of sea salt to make it even better.
With the coming of holiday season, chocolate is everywhere in our home. From cookies to roasted almond bark, we make tins full of treats to gift to our family and friends. This Christmas Eve, I'll be making Lindt's Checkered Lindor Tart that I fell in love with the moment I saw it in their Lindt the Season magazine a few weeks ago.
So if like me, you are a chocolate lover, this tart is for you. Filled with a 70 % dark chocolate ganache and topped with White chocolate and milk chocolate Lindor truffles, this is my idea of holiday heaven. The pastry case is not too sweet and creates the perfect balance for the ganache, making this showstopper a dessert you and your friends won't be able to put down.
The recipe is as easy as it gets, and you can even make the pastry case the day before, that way on the day of serving all you'll need to do is make the ganache and top with Lindor truffles. When it comes to making a dessert this holiday season, this is the one you need. Find the step by step instructions here below and Happy Holidays!