Recipe by Pastry Chef Amy Lemon, courtesy Emeril Lagasse and Emeril's Delmonico
1 store bought chocolate pie crust
12 ounces semi-sweet chocolate
2 ounces butter
1 3/4 cups heavy cream
2 pints strawberries
In a medium saucepan bring heavy cream and butter just to a boil. Add chocolate to a heatproof mixing bowl and pour hot cream mixture over the chocolate and let sit, undisturbed, for 2 minutes, then whisk until completely smooth.
Pour the warm chocolate mixture into the pie crust and transfer to the refrigerator until the ganache has set up, at least 4 hours and up to overnight. Shortly before serving, slice strawberries 1/8-inch thick and arrange in concentric circles around the top of the tart, slightly overlapping and covering the entire top of the tart. If you make the tart in advance, keep it covered in the refrigerator; remove it about half an hour before serving to allow it to come up to temperature.