Ganache is just a mixture of heavy cream and melted chocolate. You can also vary your ganache by making it with different types of chocolate - dark chocolate, milk chocolate or white chocolate. Ganache is used as a filling or frosting in various French cakes and pastries.
Break the chocolate into small pieces and place in a sturdy, heat resistant mixing bowl.
Pour the cream into a small saucepan and warm on medium heat. Remove from heat as soon as it comes to a boil.
Pour the hot cream on top of the chocolate and cover the mixing bowl with a plate. Let it sit for five minutes.
Using a wooden spoon stir the chocolate and cream until completely mixed. Pour into the pie shell.
Refrigerate your tart for at least an hour before eating.
Serving Size Makes 8 servings