I don't know if it just me, but spending the weekend with my son sick made me want to clean. Not just pick up a few things, but serious deep cleaning. I think I did this last month, too! Yikes. . . thankfully today everyone is well. I am hoping it stays that way. So, yesterday I cleaned and still didn't get everything done. Today, I have filled the dishwasher, put some clothes on hangers, and washed some towels, and played with my boys. Definitely not as productive as yesterday, but my house is clean and I got to play with my boys today!
I don't know if any one out there reading this blog knows this, but I have a secret love for ganache. Give me a ganache frosting/glaze/filling any day and I will love you forever. I would rather have ganache than butter cream (I've had some good frosting out there, but nothing beats a good ganache). The ganache tart (either big or small) is super easy to make (again, easy is good!).
This particular recipe was super easy because I just picked up some of those phyllo dough shells and baked them for a few minutes. While they were baking, I heated my cream. A good ganache is 1 part cream and 2 parts chocolate. Super easy. I needed it to thicken a bit, so I let it sit for about 30 minutes.
1 package of phyllo dough shells, baked according to package directions.
1/2 cup cream, heated
1 cup dark chocolate chips
raspberries, rinsed and patted dry
Heat cream up in microwave until hot. Usually a half cup takes less than a minute. Pour chocolate chips into hot cream. Stir until shinny and fully melted. Let sit until it firms up a bit. Spoon ganache carefully into each shell. Top with raspberry. Sprinkle with powdered sugar just before serving.