Recipe: Cool chocolate cardamom tart

Using a ready-made graham cracker crust cuts down on the time to make it (less than 45 minutes) and also let it hint of that warm weather staple, key lime pie. Infused sugars are now available at many of Ann Arbor’s specialty food stores. While you are there, you can explore the different brands of chocolate you would like to use.

Ingredients

• 1 ready-made graham cracker crust
• Filling
• 1 ¼ cups heavy cream
• 4 crushed cardamom pods
• 8 ounces bittersweet chocolate (broken or chips)
• 3 tablespoons lime-infused sugar

Garnish

• 1 ¼ cups heavy cream
• 1 teaspoon simple syrup (boiled down lime sugar and water)
• 2 pinches ground cardamom
• Extra lime sugar and cardamom pods for decoration

Directions

Put the crushed cardamom pods and cream for the filling in a saucepan and heat until almost boiling. Remove from the heat and cover to let infuse 15-20 minutes, stir occasionally.

Put the chocolate and sugar in a hot double boiler, gradually pouring the strained infused cream, slowly whisking until the mixture is thick and creamy. Remove from the heat and let cool for a moment.

For a thicker, fudge-like texture, mix vigorously by hand for 5 minutes. For a lighter ganache-like texture, with an electric mixer. Pour into crust and let set.

Cool in the refrigerator until surface is no longer warm. Meanwhile, whip cream, simple syrup and ground cardamom together. Dollop on cooled tart as desired.

Sprinkle whipped cream with lime sugar, lime wedge, or whole cardamom pods.

Serves 6.

Enjoy!

This recipe was written by Allison Magdalena Zenaida and originally posted on AnnArbor.com on May 17, 2010.