This week's
Tuesdays with Dorie recipe was selected by Kim of
Scrumptious Photography. It's a creamy chocolate tart made with a chocolate shortbread-esque tart crust. It gave me a couple small problems, but it also finally gave me an excuse to use my cake stand.
I stepped away from the chocolate for a few seconds (minutes?) while it was heating up, and ended up burning a bit of it. All these times baking with chocolate, and I think this is my first time burning it. Oh well, I guess that'll teach me to walk away from hot food. Anyways, it didn't seem to throw off the taste too much after it had cooled, so I threw some shredded coconut on the bottom and top of the chocolate cream in hopes of covering it up. Just a subtle addition, and it seems to have worked fine.
The second problem came because I got antsy in moving my tart crust from the baking dish to the platter. It was still warm (definitely should have waited until it was room temperature, if not frozen) and ended up falling apart. I think I counted about a dozen separate pieces. I was able to sort of put it back together like a puzzle, and the cream covered most of the cracks and seems to have held it back together, but I guess that'll teach me to not remove a tart when it's hot. Gosh, baking's just all about learning, isn't it?
Recipe:
Baking: From My Home to Yours, by Dorie Greenspan, pp. 352-353
I stepped away from the chocolate for a few seconds (minutes?) while it was heating up, and ended up burning a bit of it. All these times baking with chocolate, and I think this is my first time burning it. Oh well, I guess that'll teach me to walk away from hot food. Anyways, it didn't seem to throw off the taste too much after it had cooled, so I threw some shredded coconut on the bottom and top of the chocolate cream in hopes of covering it up. Just a subtle addition, and it seems to have worked fine.
The second problem came because I got antsy in moving my tart crust from the baking dish to the platter. It was still warm (definitely should have waited until it was room temperature, if not frozen) and ended up falling apart. I think I counted about a dozen separate pieces. I was able to sort of put it back together like a puzzle, and the cream covered most of the cracks and seems to have held it back together, but I guess that'll teach me to not remove a tart when it's hot. Gosh, baking's just all about learning, isn't it?
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 352-353
7 comments:
The vision I got in my mind as I read your post was taking a trifle dish or sundae bowls or something like that and making layers of crumbled crust, pastry cream, coconut, and whipped cream. Hmmm. Now I'm craving a sundae! :)
You know....I just melt my chocolate in the microwave.
It is much easier that way.
This tart tasted super~
Oh gosh...sorry about your tart crust! The coconut looks great!
Your tart looks wonderful!
Microwave melt - sooooo much safer. Your tart looks great with the layers of coconut.
Looks wonderful. I love how the coconut just sets it all off so beautifully.
The coconut looks like a great addition - I'll bet it tasted really good too.
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