Tuesday, April 28, 2009
twd: chocolate cream tart
It's Monday night (although I'm not posting until Tuesday--don't worry--I'm following the posting rules!). I'm watching Jon Stewart (viva la France!) and Stephen Colbert (the Decemberists!). I've just eaten the penultimate wedge of chocolate cream tart. I'm happy, happy, happy.
Confession time: I licked the plate clean of shortbread crust crumbs. And then ate a spoonful of the chocolate custard with a dollop of whipped cream. All in the dark of my kitchen. I nearly swooned.
I did this all in the name of science. I'm nothing if not interdisciplinary. I may not do math here, and I may fuss a lot with words, but I'm down with the scientific method:)
And the results: this tart, and its individual components, are absolutely phenomenal.
Readers, I licked my plate. I may live alone, but I have certain standards of civilized behavior here, and licking the plate, well, it's just not usually done here.
The tart is that good.
I made the tart Saturday afternoon when rain poured and Mom and Grandma sat in the chairs at my kitchen island, watching me bake, and reconciling themselves to the fact that apparently when it comes to baking, I really don't like help. Adoring fans? Yes. Pleased eaters? Yes. Dish washers? Sure (though my dishwasher made speedy work of cleaning the baking bowls and pans). I thoroughly understand and appreciate that this trait is less than desirable. I'm working on it.
I followed Dorie's recipe fairly closely, with two exceptions: I substituted 1% milk for the whole milk in the custard with nary a problem; I made the whipped topping with vanilla bean and a spoonful of Greek yogurt folded in for a rather creme fraiche-y tang. I also served it in small dollops atop the tart rather than frosting the whole pastry.
This tart is made for sharing--Grandma and Mom loved it, and I sent home wedges for Grandpa and Dad. Today I brought a slice to my colleague A, who was particularly kind to me when I had an especially bad day last week. The rest I'm eating myself.
Thank you, Kim of Scrumptious Photography (check out her gorgeous pics!), for choosing this recipe, which is now one of my favorite Dorie creations of all time.