A Day of Resolution Recipes, part III
Mar. 7th, 2005 09:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerYeah, it's bad for you. But you spent all day smelling that cooking lamb, so you deserve a bit of indulgence.
Tarte chocolat aux noisettes
(that's "Chocolate Hazelnut Tart")
dough:
1 cup white flour
1/2 cup butter
1 egg
1/2 cup sugar
splash vanilla
Cream butter with a mixer to soften and lighten it. Mix flour and sugar in a separate bowl, then cut in butter with a pastry blender. Beat egg and vanilla, then cut into the flour mixture with aforementioned pastry blender. Roll it into a ball and sit in the fridge for an hour.
Remove, unwrap, flatten with the heel of the hand and roll out on a floured surface to fit a 9" pan. Carefully fold in quarters and unfold into pan. Patch and prettify as needed/desired. Bake at 350 for 20-30 minutes, until browned. Let cool.
Filling:
8 oz bittersweet chocolate, chopped
3 oz butter
2 cups cream
2 egg yolks
5 oz hazelnuts
Put chocolate in a bowl and add butter. In a small pot, bring the cream to a boil. Remove from heat and pour boiling cream over the chocolate and butter. Let sit for 5 minutes, then add yolks and mix well. Stir hazelnuts into the mixture. Pour into the tart shell and refrigerate for at least 2 hours before serving.
What worked: The crust was good - somewhat like a shortbread cookie. And the tart filling was quite tasty; after all, it's hard to go wrong with those ingredients. The wife whipped up some cream left over from the Fronch toast and piped little decorative blobs across the top - pretty and artistic. But that's her.
What didn't: I used a 10" pan as the recipe called for, but the high butter content meant that it schlumped a bit. (Yes, that's a technical term.) It even covered over some of the pottery pastry beans (they keep the crust from rising when you bake it blind). I had to spend lots of time digging them out, which further stressed and broke the crust. If I'd used a standard 9" Pyrex, it might have held together better.
Would I make it again? Certainly. Easy, showy, and tasty. What's not to like?
Tarte chocolat aux noisettes
(that's "Chocolate Hazelnut Tart")
dough:
1 cup white flour
1/2 cup butter
1 egg
1/2 cup sugar
splash vanilla
Cream butter with a mixer to soften and lighten it. Mix flour and sugar in a separate bowl, then cut in butter with a pastry blender. Beat egg and vanilla, then cut into the flour mixture with aforementioned pastry blender. Roll it into a ball and sit in the fridge for an hour.
Remove, unwrap, flatten with the heel of the hand and roll out on a floured surface to fit a 9" pan. Carefully fold in quarters and unfold into pan. Patch and prettify as needed/desired. Bake at 350 for 20-30 minutes, until browned. Let cool.
Filling:
8 oz bittersweet chocolate, chopped
3 oz butter
2 cups cream
2 egg yolks
5 oz hazelnuts
Put chocolate in a bowl and add butter. In a small pot, bring the cream to a boil. Remove from heat and pour boiling cream over the chocolate and butter. Let sit for 5 minutes, then add yolks and mix well. Stir hazelnuts into the mixture. Pour into the tart shell and refrigerate for at least 2 hours before serving.
What worked: The crust was good - somewhat like a shortbread cookie. And the tart filling was quite tasty; after all, it's hard to go wrong with those ingredients. The wife whipped up some cream left over from the Fronch toast and piped little decorative blobs across the top - pretty and artistic. But that's her.
What didn't: I used a 10" pan as the recipe called for, but the high butter content meant that it schlumped a bit. (Yes, that's a technical term.) It even covered over some of the pottery pastry beans (they keep the crust from rising when you bake it blind). I had to spend lots of time digging them out, which further stressed and broke the crust. If I'd used a standard 9" Pyrex, it might have held together better.
Would I make it again? Certainly. Easy, showy, and tasty. What's not to like?
