When I heard Kim was picking for Tuesday with Dorie, I knew that it would be a beautiful recipe. Sure enough, this Chocolate Cream Tart has lots of beauty potential (unlike bread pudding and other desserts we love around here!) As for taste, it has some seriously good reviews from the TWD bakers.
For me, this tart popped the question into my head, "Is there such a thing as too much of a good thing?" I immediately thought of the saying, "Too much of a good thing is WONDERFUL." Seriously, pastry cream... whipped cream... tart shell- how could we go wrong? However, I knew when I started making this that I should make the regular tart crust. I keep finding myself modifying recipes, though, without even trying the original. So chocolate crust it was. Sure enough, the crust was delicious! Onto the cream. I used Ghiradelli Bittersweet chocolate for the pastry cream and it came together no problem. When I put it all together (after dinner, in front of company, I even took a couple quick photos while they were there, which I always feel a little embarrassed about? Is that just me?) I spread the cream out, topped it with whipped cream, and even a few mini chocolate chips. The final verdict was that this was yummy, but maybe a little TOO much of a good thing. Next time I'll make this with the plain crust (recipe here), the chocolate cream, and serve it with strawberries and generous portions of whipped cream. Really, with that combination, I don't think it's possible to go wrong! As for the chocolate crust, I'm thinking a revamped strawberry tart with vanilla pastry cream would be amazing. Right now. Seriously, with all of these good things, I don't think you can go wrong.
Recipe Notes to Remember:
-This crust is best made in the food processor. Even if it looks like it's too dry, don't over mix. It will come together. The less you work it, the better (seriously)
-Gently pat the crust into the pan and keep in pretty thin to house all that delicious pastry cream. Any extra cream, though, will taste delicious slathered on bananas or just about anything you have lying around.
-Stick with a chocolate you love to flavor the cream- it will make a big difference in the taste of the final product.
-Maybe it's my cooking technique or just my preference, but I find the pastry cream a little more manageable if I add about 20 percent more milk (I usually use 2 percent, don't waste your money on skim!)
And coming next week... Tiramisu Cake. Any suggestions on making this without coffee and liqueur? Anyone? I'd like to preserve the spirit of the recipe, but I have a feeling it's going to be hard...
I am having trouble sleeping! It is 2 a.m. and thunderstorms are wreaking havoc here!ReplyDelete
Your tart looks awesome. I am going to have to make mine late today. I hope it comes out as good as yours. I will keep your tips in mind.
For the tiramisu, I would sub in a rich hot chocolate for the coffee and an almond extract for the liqueur. Hope that helps.
Looks perfect, yum!ReplyDelete
It's a lovely tart. Honestly, the whipped cream was my favorite part, how strange is that? I just liked the way that it balanced some of the chocolate overkill.ReplyDelete
I totally agree..I am embarassed photographing my food when I have friends for dinner too....oh well...blogging hazards :).ReplyDelete
I absolutely was in love with this tart too! So creamy and delish. Even better after a day in the fridge MMMMMMMMMReplyDelete
Sorry it was overkill for you with the crust, I thought it was great together, it looks beautiful!
As for the cake, no suggestions on that off the top of my head, need more coffee LOL I made that cake two weeks ago and it was AMAZING
Oh yum Anne! That looks perfect!!ReplyDelete
I added some hazelnut coffee creamer to my mix.ReplyDelete
It was great.
My friends are used to my carrying a camera around 24/7 anyway. They just roll their eyes and humor me. :)ReplyDelete
I actually wasn't a big fan of the crust and probably would have followed your rec for a plain one. Looks great though!ReplyDelete
I TOTALLY overworked the crust and it was a disaster! Your tart is gorgeous and I love the chips on top!ReplyDelete
Your tart looks very beautiful and elegant. I was thinking that chocolate crust was a bit much, too, but the guys kept encouraging me on...and they loved it...that tart was disappearing faster than anything else I have made from the book...I don't know if they were starving or what, but they loved that tart! it's so rewarding to cook for guys who love to eat and don't have to worry about their weight. Your tart would have disappeared quicker than mine as it looks so lovely. Great job.ReplyDelete
Anne, this looks great! I am always embarrassed to be taking photos of the food since I'm a closet blogger. I love your idea of combining the chocolate tart shell with strawberries!ReplyDelete
Very, very pretty!ReplyDelete
Great looking tart. Love the mini chips on top. Another success from the TWD kitchens. Perfect.ReplyDelete
Anne- I love your tart! It look so perfect.ReplyDelete
I know a lady who made a twist on tiramisu by making a chocolate syrup to soak the cake, then a vanilla custard and strawberries. It was so popular that she had to recreate it on demand. It was good. I think she used an imitation kahlua flavoring that didn't have any alcohol.
You could probably use any flavor in the soaking syrup and just flavor the cream/marscapone in a similar way.
I was not a huge fan of this, but your looks great!ReplyDelete
Wow. For me, that would be one desert I'd have to pass on. Not a big fan of chocolate to begin with, I'd have a hard time stomaching all of that! I'm totally in to the strawberry tart though!ReplyDelete
Your tart looks great. Definitely super simple and changeable!ReplyDelete
I'm in the same boat with you about the tiramisu. I don't know what I'm going to do, but I really want to make it. I found some chocolate flavoring syrup and hazelnut flavoring syrup at the store near the coffee creamers. I'm going to try that. I have no idea if it will work. I may not slather quite as much on as you would with the "real" thing. Let me know if you hear of something that IS a great sub! ;)
Your tart looks fantastic! I'm so glad you took pics even though you had company! I'm almost embarrassed to take pics when we have company :( I was definitely worried about all the chocolate so I made Dorie's sweet tart dough for mine.ReplyDelete
I always feel dumb taking pics of my food too. I hate doing it around others than my husband or kids.ReplyDelete
I love your mini chips on top!
Seems to be the general consensus...too much of a good thing. Oh well, the tart looks beautiful--and I bet each element on its own is totally delicious! Oh, and I'm loving your idea for a strawberry tart with vanilla pastry cream.ReplyDelete
THat looks delicious! I'm thinking of finally buying a food processor. What brand would you suggest? Thanks for your suggestion on a camera by the way. I think I saved up enough to get one in June!ReplyDelete
It looks so pretty, Anne!! Great job. And I love your new profile picture. You look so pretty and cute!ReplyDelete
Yum! It looks amazing. I didn't mind the chocolate overload, but I bet this would be wonderful with the regular crust too. Oh, and I get embarassed taking pix in front of company too -- it's not just you! Love your new profile pic, BTW!ReplyDelete
Thanks for answering my question Anne! I will have to try that cheese next time. I see that you live in Mesa. I live in Queen Creek. Hello!ReplyDelete
Mmm, your tart looks wonderful. The mini chips on top are a great addition. My girls actually managed to eat most of the pastry cream on its own--they liked it better than the crust. =)ReplyDelete