Chocolate Ganache Tart

Something magical and surreal just happened in my kitchen. It's called "ganache". Ganache is a delicious mixture of dark chocolate chunks stirred into boiling heavy cream. AKA: "If this dessert was a man you'd have to pull me away before we went too far".

Because of my new found obsession with all things Martha (or M. Diddy as her cell mates knew her by) we used this recipe.

A few things I feel obligated to note:
1. I do not own a food processor. Thus, Megan smashed our almond slivers by hand with a spoon.
2. I do not own a food processor. So the butter was mixed into the flour mixture with my freshly washed hands.
3. I do not own a tart pan. Thus we used a disposable pie pan that will indeed be disposed of as I cut through it while slicing up the tart. (Also, I would recommend using a non disposable pie tin, as they are very flexible and hard to press the crust into).
4. We did not add any kind of citrus zest.
5. Screw the sieve. There was zero point to it and it added to our dish pile.
6. I'm impatient. There was a lot of fridge usage so that I could partake sooner.

I would also recommend drinking a large glass of milk while enjoying, as it is very rich indeed (as are people that own tart pans and food processors).

Here are some pictures (obviously I took them because they're not high enough quality to be Megan's):