Making the crust was very simple and stress free. I'll eventually be able to roll out and transfer thin dough to a dish, but until that happens I'm glad that I've found a recipe for a crust that can be pressed into the pan. I will definitely add this one to my repertoire. The uncooked dough resembeles choux paste but the baked crust is quite different and tastes flaky and buttery.
Whipping up the filling was also incredibly easy. I was loading up my shopping cart with expensive chocolate bars when I realized I could just use chocolate chips. So I bought a bag of Whole Foods' semi-sweet chips for much less than the price of three nice chocolate bars. It worked great. After adding some half-and-half and eggs, I had a lovely batter. I filled up my tart crust and had enough left to fill a ramekin. I ate the latter as a very unhealthy breakfast one morning. It was worth it!
The tart came out nice:
And then I dropped a box of ziplock bags onto it:
I'm getting more like that Julie and Julia moron every day. Somebody shoot me!
At any rate I thought it tasted great and my co-workers liked it, too. It is a nice simple, elegant dessert. It packs a big punch. It might be fun to try using some milk chocolate in it someday. It would also be fun to make mini-tarts in the little pans I bought for the strawberry meringue tartlets we made a while back.