We’re gonna make that…
And it’s gonna be easy … as pie.
Ask me how.
Wait. First ask me why.
‘Cause you wanted me to. You SAID. Remember?
I was all, ‘Hey, girlfriend. Wanna watch me make gee eff pie crust? You can totally make your own holiday pies.’ And you were all, ‘Does a bear s*** in the woods?’
Well, at least that’s how I remember it.
So I made a how-to video. I talked a lot. And I said ‘okay,’ like, every other word. I wanted to smack me. So I edited the heck out of it. And then I sent it to Naomi Poe, Chief Flour-Wizard at Better Batter. And she’s going to make it look pretty. Then she’ll YouTube it at Better Batter Central, and we’ll watch it while we braid each others’ hair and drink wine and then you’ll want to give me a perm ’cause you’re nostalgic for the 80s and I’ll say okay because I don’t want to hurt your feelings, and then I’ll leave in hysterics while you call after me, “it’ll look soooooo much better tomorrow. I promise!“
In the meantime, we’ll make this chocolate tart without the how-to (and definitely without the perming – please don’t make me do that). If you’re not ready to jump in with both feet just yet, you can defo file this puppy away until we’ve seen the how-to. No problemo. I just figured I’d show you what’s possible, once you feel good about how-to make a gee eff pastry crust. You’ll be all, oh em geeeeeeee! It’s really gee eff?!
The flaky crust of this chocolate tart pairs so perfectly with the velvety smooth bittersweet chocolate ganache filling. The swirls of white chocolate add just the right amount of milky sweetness. Know what would be awesome, too? Instead of the white chocolate, melt some peanut butter and swirl that in. Dream me up some new swirls, homegirl.
This recipe is adapted from Martha Stewart’s Pies & Tarts cookbook – the one that just came out this year. That is a really good cookbook. Perty pictures.
|Dark Chocolate Truffle Tart, adapted from Martha Stewart Pies & Tarts|
- 1 pastry crust from https://glutenfreeonashoestring.com/a-peach-of-a-crostata/
- 15 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 4 ounces white chocolate, chopped
- Preheat your oven to 350 degrees F. Lightly grease a 12 inch to 15 inch tart pan with a removable bottom (if possible), and set it aside.
- Roll out the chilled pastry crust between two pieces of parchment paper until it’s about the thickness of a nickel, about 1/8 inch thick. Carefully place the dough into the prepared tart pan, and press it gently into the bottom and sides. Trim any excess that extends over the top edge of the sides of the pan (see the photo). Place the pan into the freezer to chill until firm, about 10 minutes. Once the shell is chilled, cover with a piece of parchment paper, scatter pie weights (or dried beans), and bake it in the center of the preheated oven for about 15 minutes. Remove the pie weights, and finish baking until dry, about another 5 minutes. Remove the shell from the oven, and allow to cool completely.
- Place the chopped bittersweet chocolate in a heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chopped chocolate, and stir until smooth. Pour the chocolate and cream mixture into the cooled tart shell.
- In a separate, small microwave safe bowl, heat the white chocolate in 30 second intervals in the microwave oven (if you don’t have a microwave, melt in a double boiler) until melted, stirring in between. Working quickly, transfer the melted white chocolate into a small plastic bag. Snip a small hole in one corner of the bag, and pipe evenly spaced dots of white chocolate throughout the bittersweet tart filling. With a toothpick, swirl the dots (see photo). With the tart flat on your work surface, shimmy it back and forth a bit to settle and even out the filling.
- Refrigerate the completed tart until firm, at least 1 hour. Serve chilled.
Regular nondairy milk is not an effective substitute for heavy cream, since it is not thick enough nor does it have a high enough fat content.
If you are using the Sweet Pastry Crust recipe from the cookbook, you will only need 1/2 of the recipe for this tart.
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