TWD #62: Absinthe makes the tart grow fonder
I have no idea what the quote means but I just thought it was a cool play on words and had “tart” in the line. HA!
Have you ever had absinthe? It’s illegal in USA but you can order it online. (FYI Previous sentence will self-destruct in 5…4…3…) Best description. Green-ish alcohol, tastes like black licorice in 150 proof (75% alcohol) form and slightly hallucinogenic (although I personally didn’t see any green fairies when I drank it).
UPDATE: Ok I got schooled about the availability of absinthe in the USA. Read comments for more info! I have a sudden urge to go to BevMo now…
This week the Tuesday with Dorie-nators are baking up some chocolate cream tart hosted by Kim of Scrumptious Photography. (You can find the full recipe on her blog.) It would be an understatement to say “I love Kim’s blog”. It’s more like: I LOVE KIM’S BLOG! This girl knows scrumptious photography. My food photography inner child wants to be like her when I grow up. Her photography skills are crazy, yo!
What did I learn this week:
Baking is a process that needs undivided attention for perfection. You have to follow the process or you will get burned (literally and figuratively). Next time I will not try to squeeze in making the chocolate cream filling after dinner and before Last Cake Standing finale. FYI 1hour39minutes is not enough time.
Chocolate Cream Tart
Recipe from Baking: From My Home To Yours, Dorie Greenspan
To make tart crust: Look at all that butter! You know it’s gotta be good.
I decided to make the Sweet Tart Dough instead of the Chocolate version b/c I am not a huge chocolate-on-chocolate person. Gasp! I know.
I made the full dough recipe but only used 1/2 to make 3 mini tarts. Froze the other half to use some other day when the tart craving kicks in! (Full recipe yielded about 14oz of dough so I used about 7 oz for 3 mini tarts.) I popped the mini tart crusts in the freezer for about 3 hours before baking (but I think Dorie says only need 30 minutes).
Dorie says you don’t need pie weights but I decided “just in case”. I baked my mini tart crusts for about 20 minutes for nice golden brown color.
To make chocolate cream: egg yolks, starch, sugar and salt. Tip- Sift the cornstarch like Dorie says. My cream filling was a little lumpy and I blame the
lazy baker non-sifted cornstarch.
I used 1-1/2 cups 2% milk+1/2 cup half-and-half instead of 2 cups whole milk.
Mmm… melted chocolate. I used 1/2 bittersweet and 1/2 semi-sweet.
I forgot to 1/2 the chocolate cream filling. Oh well. More for me!
Isn’t my mini tart slice so cute? Fits on the end of a fork. *giggle*
Husband rating: A/A+
He’s a chocolate person but even said that he was glad I decided to forego the chocolate crust so that he could taste the chocolate cream filling more. He ate 1 whole tart and 1/2 of another tart. I think he mumbled, between bites, “Tish izsum goo shtart”. (Translation: This is some good tart.)
Wifey rating: A
Wow. That chocolate cream is SO good. Love it with the sweet tart dough. I got lazy at the end and skipped the whipped cream but I bet it would have been amazing with. Definitely will make again!