Somehow along the way I've discovered my love and passion for baking, and as an amateur baker I used to bake occasionally for the fun of it. But it was towards the end of my accounting and finance undergraduate degree when I started to seriously consider a career as a pastry chef instead of crunching numbers at a desk. This fall, I started the Patisserie Diploma intensive course at the Le Cordon Bleu to master pastry techniques, and to learn the art of chocolate and sugar. Time flies by really quickly when I have a busy school schedule (I started in September and I'm almost half way through the second term :O) and there isn't time or energy left in me to formulate, test recipes and update the site as frequently as I would have liked.

I wasn't intending to make a tart but there was an empty tart case just sitting at home waiting to be filled (I made it in school as part of a skills test). So I settled on something easy to make - chocolate ganache. This particular tart is something for the adults, slightly bitter and alcoholic, and it wouldn't suit everyone's taste. That's why I've included a few variations on the ganache (no sugar added/ no alcohol).