A friend from the Amish community shared this delightful treat with me, and I was hooked!

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 tablespoon cornstarch
4 large egg yolks
1 teaspoon vanilla extract
8 ounces semisweet chocolate, chopped
1 cup heavy cream

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then let it cool completely.

In a saucepan, combine 1 cup heavy cream, milk, 1/2 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture begins to thicken.

In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper them.

Return the tempered yolks to the saucepan and cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract.

Pour the vanilla cream filling into the cooled crust and refrigerate for at least 2 hours, until set.

To make the ganache, place the chopped chocolate in a heatproof bowl. Heat 1 cup of heavy cream until just simmering, then pour over the chocolate. Let it sit for a minute, then stir until smooth.

Pour the ganache over the set vanilla cream filling, spreading it evenly. Refrigerate for another hour until the ganache is firm.

Slice and serve the tart, enjoying the layers of flavor and texture.

For a nutty twist, add 1/4 cup of finely chopped toasted almonds or hazelnuts to the graham cracker crust mixture. If you have picky eaters, consider making individual tartlets using the same recipe but dividing the crust, filling, and ganache among smaller tart pans. You can also experiment with different types of chocolate for the ganache, such as milk or dark chocolate, to suit your family’s taste preferences.