Here's what made it simple: I had two 4" tart crusts already baked and hanging out in my freezer. They were chocolate, so that added to the super richness of this dish.
I picked out some of my favorite Lindt Intense Orange chocolate. Yum! I made 1/4 of the recipe for the two tart shells. Here's how I know this is a very versatile recipe. I had no heavy cream for the ganache. I used what I had. I'm almost embarrassed to say it. I used fat free half and half. There. I said it. You heat the cream. Pour it over the chocolate. Add the butter. And then put the whole thing in the fridge. Dead easy.
It certainly didn't set up as well as it would have if I had used heavy cream. It was much creamier - more like a pudding. Still, the flavor was excellent.
Pardon the lousy photos. We were out of natural light. No real sheen on the tart. Ah well.
The slight lumps are the almond slivers in the chocolate.
I would absolutely make this again.
Thanks Dharmagirl for choosing this one!