Tarte Noire

I did not intend to make Dorie Greenspan’s Torte Noire from Baking…From My Home to Yours. True, it’s one of the original Tuesdays with Dorie recipes I still needed to make. True, it’s very delicious–a chocolate ganache tart with a chocolate crust.
It didn’t strong arm me nor show up at my office begging me with a raspy voice like an old-school femme fatale. It simply was a matter of convenience. I had leftover chocolate dough from chocolate truffle tarts. I wanted to use it to make a tart or something similar out of TWD v1.0 to cross another recipe off the list.

I made two mini 4″ tarts–one for Paul, one for me–and made 1/4 of the recipe for the filling. The filling is a simple ganache with nothing simple about the taste. Because of the rainy day and rushedness (new word!) of the photo shoot, we didn’t get any good shots. Paul’s solution? “You’ll just have to make these again.” And we will. It’s the little black dress of chocolate tarts. Not fussy, perfectly simple, and with great taste.

The TWD bakers made the tarte back in July 2010 when I was still baking with the group and I don’t recall (other than my life was a mess) why I didn’t make it then. Dharmagirl of Bliss: Towards a Delicious Life hosted the TARTE NOIRE RECIPE.

Photo by Paulrus

{TWDv2.0} chocolate truffle tart bites

A chocolate bite of heaven or chocolate air cake on a crunchy circle of chocolate dough with chunks of milk and white chocolates and biscotti bits is how we described this week’s Tuesdays with Dorie v2.0 recipe. Yes, with four uses of chocolate in the first sentence you know it’s going to be good.

Instead of making six 6″ mini Chocolate Truffle Tarts as directed, I went smaller and used my mini-cheesecake pan. The light-as-air filling was a perfect contrast to crunch of the crust and the chunks of chocolate and biscotti. Almost a brownie, but not quite, the tarts deserve their own category.

Thanks to  Steph of A Whisk and A SpoonSpike of Spike BakesJaime of Good Eats Blog and Jessica of Cookbook Habit for hosting this week. You can find the recipe on any of their blogs or in the book, Baking with Julia page 382.

Photo by Paulrus

{sms} nectarine-raspberry tart

Writing on my iPhone is getting old. I still don’t have a computer and almost didn’t write this post. I decided to go ahead and write it because I tend to not write (even though I’ve baked) Sweet Melissa Sundays recipe selections.

This week the recipe was supposed to use peaches. I used nectarines because I’m lazy and didn’t want to peel peaches. I made a tart because, again, I was lazy and had tart dough in the freezer.

The end result was a delicious dessert for a pre-4th of July BBQ that was a big hit.
Oh, and Diego assisted again.

{twd} quick classic berry tart

Ugh. I have a severe case of blog apathy and writer’s block. These days it seems the only new post I can write is the one for Tuesdays with Dorie. I’m baking and cooking. Sometimes taking pictures, sometimes not. Some are incredibly delicious and I want to share–like Pot-Roasted Eggplant with Tomatoes and Cumin (you need to make this) from the May 2010 issue of Food & Wine. Some are for other baking groups.

Anyway, thanks to Cristine of Cooking with Cristine for hosting this week’s recipe– Quick Classic Berry Tart. I made it for Mother’s Day. It’s a simple tart with vanilla pastry cream topped with fresh berries ( I used strawberries, blackberries, blueberries, and some jarred cherries). It was very delicious and a big hit with the family. I can see myself making a tropical version in the near future with rum pastry cream and pineapple, mango and kiwi. YUM.

For the recipe, visit Cristine’s blog or buy the book.

{twd} soft chocolate and cherry tart

I don’t want to speak too soon, but I’m back in the groove of baking. It’s a good thing. I like baking. 😛 This week’s Tuesdays with Dorie recipe selection was Soft Chocolate and Raspberry Tart. Trader Joes didn’t have fresh raspberries and Dorie Greenspan conveniently suggested using jarred cherries as a replacement in the “Playing Around” section. Trader Joes had jarred cherries.

I made 1/4 of the recipe and made a mini-tart. I did make the full-recipe of the Sweet Tart Crust with Nuts and the other three mini-tart pans are in my freezer waiting to be used sometime in the future. My freezer is getting quite full with baked goods and things that need to be baked. I may need to invite a bunch of people over  and have a eat-my-freezer party.

Anyway, the tart was delicious. I’m a big fan of chocolate and cherries. The tart crust was great too.

Thanks to Rachelle of Mommy? I’m Hungry! for hosting this week. If you would like the recipe, visit her blog or buy the book.