Tuesdays with Dorie is a wonderful group of bakers who are baking and blogging their way through Dorie Greenspan's book Baking From My Home to Yours. Each week, one of the group hosts and that means she or he gets to pick the recipe that hundreds of us make and write about. Pretty cool, huh?
This week was Rachelle's turn. Rachelle's blog is Mommy? I'm Hungry! She writes about cooking, baking, does product reviews and has an astonishing number of giveaways. If I had to go to the post office (my least favorite place to go, less than the DMV) as often as she does, I would have already lost my mind.
But you're not here to read about my dislike of the post office (unless you're a professional and can offer advice). You're here for my adorable if badly executed soft chocolate tart. And with "chocolate" in the name of the recipe, you'd think I would have knocked this one out when the recipes were first announced. Not at all. Late last night, I turned off the TV and got to work. I had a mini tart shell in the freezer (not Dorie's recipe nor nut-based, but ready to go). I made a quarter of the recipe for the filling in 2 small dishes in the microwave, one for melting the chocolate and one for heating the cream and butter. All went well until the last two seconds of heating the butter/cream mixture when it went blurp in the microwave. Some of my best cleaning happens during these late night baking mishaps.
Since I was making a tartlet, I couldn't scatter the raspberries in the shell and pour the ganache over them, they would just be too tall. So I embraced their stature and stood them up in the ganache. My tartlet was done after about 25 minutes at convection bake 275. Letting it cool was torturous because it was late, I was tired and I wanted to sample it. Would it be soft? Would my decision to go bittersweet or go home pay off? Would the graininess of the sugar be less noticeable than it was when I licked the bowl? Would I be able to get a decent photo in the dead of night?
It was indeed soft, and delicious still warm from the oven. My tartlet didn't have a silky texture, which I missed, but it was still good.
If you'd like the recipe, Rachelle has it here. And you can find the other TWD bakers here.