Tuesday, July 6, 2010
TWD - Tart noire
Although I am officially living in my new place, I still haven't unpacked everything. I am working on a big writing project in my spare time (nope, not a cookbook I'm afraid), and the deadline is looming large, so I really can't afford any more time at present to make my house cosy.
When I saw this week's Tuesday with Dorie recipe was a tart, my heart sank. I like Dorie's pate sable (as opposed to the shortcrust), for which my food processor is ideal; and a pie plate is also a requirement. Unfortunately, I have unpacked neither, so I am not thrilled with the results of my labours this week. Our host is Dharmagirl of Bliss: Towards a Delicious Life, who chose Dorie's tarte noire - basically, a rich chocolate tart with a pie crust filled with chocolate, cream and butter.
Chocolate tart is delicious. However, it is not my thing as much as the sour cream chocolate cake, as its richness is a little too much for me.
I had issues with the crust because, to save time given the absence of my food processor, I wanted to use a store bought tart shell - and of course, I couldn't buy one. Instead, I bought the pastiest looking frozen shortcrust pastry you have ever seen, which baked up to resemble cardboard. Ewww! I also had to use a springform tin instead of a pie plate, which had challenges of its own. That is why you only get to see a slice this week - a slice of tart on its own looks OK, whereas the whole thing was less than photogenic.
Ignoring the pie crust, the filling of the tart tasted delicious - smooth and creamy and rich, although I only incorporated half the butter because that is all that mine seemed to want to take.
I took the tart to work, and it disappeared - if it had been truly dreadful, I imagine that there would have been leftovers. My trusty taster, Sandra, had no issues with the dreadful crust; however, it reminded me why I usually make my own tart shells.
This is a basic recipe that you could dress up with orange zest, raspberries or salted caramel; however, just plain is fine.
Thanks to our host, Dharmagirl, for this week's pick. She will have the recipe, or you can find it in Dorie's book. Check out the TWD blogroll to see what everyone else thought of this tart.