Tarte Noire

This week’s Tuesdays with Dorie recipe was selected by Dharmagirl of bliss: towards a delicious life. She chose the Tarte Noire. Sounds mysterious, doesn’t it? In actuality it was not. It’s the most classic, streamlined chocolate tart. Crust and dark chocolate ganache. That’s it. This tart is proof positive that simple is good.

I wanted to mix this tart up a little bit, but I didn’t quite know how. I’m not that big of fan of dark chocolate, so I thought about using a different sort of chocolate. There are a lot of fancy different chocolates out there, but they all have bits and other things in it, which I didn’t think would work in making ganache. I thought about chai chocolate, since I thought that would make a very interesting tart, but I didn’t want to waste good chocolate on something that might not turn out. In the end I went with Callebaut dark chocolate, and it turned out fantastic.

I opted to make the regular pastry crust because I figured chocolate crust with the chocolate ganache would be too much. Since I was just using regular dark chocolate, I decided to spread the crust with a very thin layer of raspberry preserves. I thought that this would add a subtle bit of flavor. I’m glad that I did because it was a nice addition. I had the tart one day, when it had only set for about an hour and then the second day when it had been in the refrigerator for 24 hours. I quite liked it chilled; the filling had a nice fudgy flavor and texture. This tart was simple, but in no ways plain. It would be the perfect ending to a classy dinner.

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 351