chocolate chip frangipane w/ bittersweet ganache

Name: chocolate chip frangipane w/ bittersweet ganache
Ingredients: Martha Stewart's No Fail Crust; makes 2 crusts; 2 1/2 cups flour; 2 sticks cold butter, cut in pieces; 1 tsp salt; 1 tsp sugar; 1/4 cup ice water, plus more if necessary; Put the flour salt and sugar in a processor and pulse to combine.; Add the pieces of butter and process until grainy.; While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.; Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.; Cut the amount in half, shape into disks, and wrap each disk in plastic.; Refrigerate for 2 hours before rolling out one of the disks for this tart.

chocolate chip frangipane w/ bittersweet ganache was pinched from <a href="http://theviewfromthegreatisland.blogspot.com/2011/08/chocolate-chip-frangipane-with.html" target="_blank">theviewfromthegreatisland.blogspot.com.</a>

INGREDIENTS

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Martha Stewart's No Fail Crust

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makes 2 crusts

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2 1/2 cups flour

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2 sticks cold butter, cut in pieces

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1 tsp salt

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1 tsp sugar

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1/4 cup ice water, plus more if necessary

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Put the flour salt and sugar in a processor and pulse to combine.

•

Add the pieces of butter and process until grainy.

•

While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.

•

Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.

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Cut the amount in half, shape into disks, and wrap each disk in plastic.

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Refrigerate for 2 hours before rolling out one of the disks for this tart.

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