We’re gonna make that…
From this.
And it’s gonna be easy … as pie.
Ask me how.
**how?**
Wait. First ask me why.
**why?**
‘Cause you wanted me to. You SAID. Remember?
I was all, ‘Hey, girlfriend. Wanna watch me make gee eff pie crust? You can totally make your own holiday pies.’ And you were all, ‘Does a bear s*** in the woods?’
Well, at least that’s how I remember it.
So I made a how-to video. I talked a lot. And I said ‘okay,’ like, every other word. I wanted to smack me. So I edited the heck out of it. And then I sent it to Naomi Poe, Chief Flour-Wizard at Better Batter. And she’s going to make it look pretty. Then she’ll YouTube it at Better Batter Central, and we’ll watch it while we braid each others’ hair and drink wine and then you’ll want to give me a perm ’cause you’re nostalgic for the 80s and I’ll say okay because I don’t want to hurt your feelings, and then I’ll leave in hysterics while you call after me, “it’ll look soooooo much better tomorrow. I promise!“
In the meantime, we’ll make this chocolate tart without the how-to (and definitely without the perming – please don’t make me do that). If you’re not ready to jump in with both feet just yet, you can defo file this puppy away until we’ve seen the how-to. No problemo. I just figured I’d show you what’s possible, once you feel good about how-to make a gee eff pastry crust. You’ll be all, oh em geeeeeeee! It’s really gee eff?!
The flaky crust of this chocolate tart pairs so perfectly with the velvety smooth bittersweet chocolate ganache filling. The swirls of white chocolate add just the right amount of milky sweetness. Know what would be awesome, too? Instead of the white chocolate, melt some peanut butter and swirl that in. Dream me up some new swirls, homegirl.
