Tuesday, July 6, 2010

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

12 comments:

Jennifer said...

Oof. That ganache looks dangerous! I had to hold myself back from licking the screen! HAHAHA!

Kimberly Johnson said...

Beautiful tarte!

Sweet and Savory said...

I like the idea of the layer of raspberry. That is a good way to give a little extra oomph.

Susan said...

Looks gorgeous! Love that you added raspberry preserves. I added a thin layer of caramel to my chocolate crust. Heavenly! :)

The Mortensens said...

I thought the chocolate crust would be too much chocolate as well. I like your idea of a think layer of raspberry preserves. I like chocolate best when it is accompanied by something else!

mike said...

I almost added raspberries but when you don't have any.. you go without! Great idea - and your ganache layer looks stunning - also went with the "vanilla" crust. A nice contrast!

Tia said...

great job this week! happy baking :)

Tia said...

wonderful idea!

TeaLady said...

What a great idea. Looks delicious.

steph- whisk/spoon said...

looks yummy, and sounds like it was!!

Margaret said...

C'est bon!!

dharmagirl said...

i love your addition of raspberry preserves! delicious! thanks for baking with me:)