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...