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Is there a better way to eat strawberries than just dipping them in powdered sugar? After all, isn't that the purest and most delicious way of eating them? How do you include this delicate fruit in something you bake and not loose its texture or overshadow its taste?
April 02nd, 2006 | Category: Chocolate, Tarts and Pies
As previously featured on my best friend's oh-so-delicious blog Baking Fairy, here is the Chocolate Ganache Tart. The recipe belongs to Martha Stewart. As always, her recipe is right on target. Crisp almond based tart dough topped with to-die-for velvety ganache. When you come across perfect recipes like these, the only way to personalize it and make it your own is how you present it. So I crafted ...
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