Tuesdays With Dorie: Chocolate Cream TartApril 28, 2009
It’s Tuesday again! It’s been a month full of chocolate and this week was no exception. Kim of Scrumptious Photography selected Chocolate Cream Tart. I’d call this Double Chocolate Cream Tart because it’s a chocolate crust filled with chocolate pastry cream, topped with whipped cream to lighten it up (in color only, not in richness). Sound good? Check Kim’s blog for the recipe or look on page 352 of Baking: From My Home to Yours by Dorie Greenspan.
What I did: I cut the recipe in half. I only have a full-size tart pan, so I brainstormed about the best way to handle half a recipe using the pans that I own. I really wanted to make four minis so that I could fill two crusts right before serving and save the other two crusts for another day. I decided to use my 3″ ramekins, knowing that we’d need to eat right out of the dish and maybe this wouldn’t technically be a “tart.”
I used Omanhene cocoa powder in the crust. Some of the other bakers commented that the crust wasn’t very sweet, so I added a touch more sugar to the crust by swapping one tablespoon of flour for one tablespoon of powdered sugar. In the pastry cream I used Guittard 61% chocolate.
How it went: The crust and pastry cream recipes were both pretty easy to cut in half. I eyeballed the half an egg yolk for the crust, and in the end I probably used 3/4 of it because there didn’t seem to be enough moisture in the dough. I’m not sure how long I baked the crusts, though I know it was longer than I expected. Since they were already brown, it was hard to know when they were done! I poked them lightly with a toothpick to see if they seemed baked and that helped me track their progress.
I always get a bit nervous making pastry cream, but I gave myself a pep talk, made sure I was completely prepared, and went to it. It went great! No scrambled eggs. Thick but not weird-thick. Silky smooth and chocolaty. Yum.
Since I don’t have a slice to show you, here’s what it looked like going together. First, I pressed the crust into the ramekin and baked it.
Right before serving, I filled the dishes with the chocolate pastry cream.
Then the whipped cream and chocolate shavings went on top (see the top photo) and voila – Chocolate Cream Tart in a ramekin!
How it tasted: Wow. We are chocolate lovers and this did not disappoint. We really liked the double-chocolate and the whipped cream on top was the icing on the cake, so to speak. My husband especially liked the combination of textures. No argument from me – I’ve said it before and I’ll say it again – I love crust. I liked all the separate parts and liked them together: this was all-around excellent! As fun as it would be to own some mini tart pans, this worked out really well in the ramekins. Each dish was a generous single-serving and I had plenty of room to fill it with pastry cream and whipped cream without worrying about overflowing the crust. Plus, I didn’t have to try to get a nice looking slice to photograph.
Would I make this again?: Yes, this will be making another appearance in my kitchen. This would swiftly take care of the most critical chocolate emergency!