I love this tart.
This tart is a perfect example of why I don't bother to order dessert in restaurants anymore. Even excellent restaurants. [Exceptions: the bread pudding souffle at Commander's Palace. And the chocolate souffle at Hot & Hot. Then there's the apple cake at Chez Fon Fon. Oh, and let's not forget the profiteroles at Highlands! Er, nevermind, I guess I do still bother to order dessert in restaurants. My husband told me in our early dating days that he wasn't attracted to salad-eating women, and I'm just doing my part to keep the fire burning.]
But if I wasn't bothering to order desserts in restaurants anymore, it would be because I can make THIS myself:
Dorie's recipes are delicious from top to bottom, but I think her tarts in particular are truly fabulous. After TWD is over and I look back and think about the experience and why it's been so valuable, one reason will be desserts like this one. I never would have even attempted a dessert like this pre-TWD. I would have assumed it was the kind of thing that real bakers make, not hacks like me. But Dorie has demystified the process and broken it down into manageable components, bringing these special, elegant desserts within the reach of the casual home baker.
The tart starts with Dorie's sweet tart dough, fully baked. I've made this dough numerous times, and every time I make it I'm afraid I'm handling it too much or somehow overworking it. And every time, it's delicious anyway. Delicious + forgiving = keeper.
Fill the tart shells with fresh raspberries. I know they're not in season, but mine were beautiful and really delicious.
I made two minis. Should have made the full recipe with this one - I wanted to sneak off for a good cry when this was gone.
It seems like Dorie has a hundred different recipes for ganache, and somehow one is better than the next. The ganache for this tart is made with a combination of milk chocolate, bittersweet chocolate, sugar, cream, butter and eggs. Dorie describes the texture of the finished product as "seductively slithery," which sounds rather snake-like to me. It is certainly seductive, though -- my intended "one bite" turned into a second, then a third, then a fourth, and then I started to think about rescinding that offer of half a tart that I had just extended to my dad. This tart turned me into a monster, a greedy monster, I tell you. Something about that slithery chocolate with the tart raspberries and the buttery shortbread crust - yup, this was pretty much heaven on a plate.
Nom nom nom . . .
Rachelle of Mommy, I'm Hungry! picked this week's most excellent recipe. Great pick, Rachelle!
1 year ago