TWD Rewind- Tarte Noire

This week we were able to do a rewind for Tuesday's with Dorie.
I went to a dinner party earlier this month and was in charge of dessert, so I decided to make Tarte Noire. This particular tart was chosen back in July by Dharmagirl, who blogs over at bliss: towards a delicious life and you can find the recipe on her blog, HERE. This tart is basically a tart shell filled with chocolate ganache. I used Scharffen Berger- a combination of bittersweet and semi-sweet chocolate.

I made this in my rectangular tart pan and also made a fruit tart, filled with this vanilla pastry cream and decorated with kiwis, raspberries, and pomegranate arils. Christmas spirit portrayed in the colors, of course. I wanted to please the chocolate lovers and the fruit lovers too.

This tart was beautiful and rich. Everyone ate a small piece and enjoyed it.

Go over to Tuesdays with Dorie and see what everyone else made for the rewind today!

Fresh Cherry Tart

I am not a big fan of cooked fruit in desserts.
I prefer to eat my fruit fresh, especially in the summertime.

I wanted to make a dessert for the 4th of July and really wanted to use sweet cherries, since they were ripe and at a great price.
My husband loves cherry pie, but I just couldn't bring myself to cook these beauties. They were so sweet and delicious.

I searched for a way to serve them fresh in a dessert that would let them shine in all their beauty.

I found the perfect recipe in this Fresh Cherry Tart.

It has a basic graham cracker crust and then a cheesecake-like filling, that doesn't require any baking time.
The cherries are pitted and halved, then glazed with a small amount of thinned jam.

This tart was absolutely perfect. Crowd pleaser, beautiful and delicious.

Recipe for Fresh Cherry Tart
* the 1/4 cup sugar that you add to the filling is missing from the ingredient list, but in the instructions it tells you when to add it

Tartine's Pastry Cream

Recently, I took someone dinner and dessert.
Unbaked frozen tart dough sure comes in handy.

Last time I made mini tarts, I actually made the full amount of tart dough (Here is a great tutorial on making the tart dough) and pressed the dough that I didn't use into my large tart pan and put it into the freezer. When I needed it, all I had to do was pop it in the oven and bake it.

Since there are so many fruits that are in season right now, I decided that I would make a basic pastry cream and top the tart with fruit.
I remembered that Bridget mentioned Tartine's recipe for pastry cream, which uses whole eggs instead of just egg yolks and I wanted to try it.
I found the recipe here and gave it a try.
This pastry cream was so silky and smooth. Using whole eggs in the pastry cream lightened up the texture. It was still thick, but just lighter than pastry creams made with only egg yolks.

Plus, I didn't have to add to the 13 egg whites I already have in the freezer.

I decorated the tart with kiwis, strawberries, raspberries and blueberries.
I glazed it with this peach spreadable fruit, which I warmed for a few seconds in the microwave with a splash of water.

Tartine's Pastry Cream
2 cups whole milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 Tbls cornstarch
1/2 cup sugar
2 large eggs
4 Tbls butter, cut in small cubes

Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to temper them. Add the remaining milk and return the whole thing to the saucepan.
Cook until you get a thick consistency, whisking non-stop.
Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth .
Cover the surface with plastic wrap, directly touching the cream, let cool completely in the refrigerator.

TWD- Quick Classic Berry Tart and last week's Burnt Sugar Ice Cream

This week's TWD recipe, Quick Classic Berry Tart, was chosen by Cristine- who blogs over at Cooking with Cristine. You can find the recipe on her blog.
When I saw this pick my first thought was - Easy. Wierd, how Dorie's book has completely transformed me into a baker who thinks making pastry cream and a tart crust is a piece of cake. We have done it so many times with TWD that it is easy.

I took my girls to a local farm to pick strawberries, so I knew that strawberries would make an appearance on our tarts. I also found blackberries & blueberries on sale, so we had all three.
I decided to make mini tarts and give them away. I made 1/3 recipe of the pastry cream, using a combination of skim milk and half&half (I didn't have any whole milk) and the whole tart dough recipe. I made 3 mini tarts- pressed the dough into the pans and then pressed the rest of the dough into a larger tart pan. I put them all in the freezer. The next day, I baked the mini tart shells, filled them with cream and decorated them with berries. I used Simply Fruit (raspberry & blackberry) as the glaze on my tarts. The amount of pastry cream I made filled the 3 mini tarts perfectly.

I took one to my neighbor across the street who gives me fresh eggs from his chickens- since I used his eggs. And the other 2 to my in-laws.

Of course all those who tasted the tarts raved about their deliciousness. Who thought anything else would happen?

Go check out the other beautiful tarts that my fellow TWDer's made this week!
Since I had the eggs out and was making a mess in the kitchen anyway, I decided to mix up the custard for the Burnt Sugar Ice Cream that was chosen by Becky last week. It was the most fun I have ever had making ice cream. Watching the caramel seize into a big blob when you add the cold milk/cream (I used 1 cup of skim milk & 1 cup of half&half instead of 2 cups whole milk) and then having it come together into a smooth mixture was so fun to experience. Everyone raved about it last week and rightfully so- It is one of the best ice creams I have ever tasted. My husband was amazed by the silky texture and delicious taste.
The recipe is HERE. If you need more encouragement to make it, check out the links from all the TWD members who made it.

TWD- Toasted Coconut Custard Tart

This week's TWD recipe, Toasted Coconut Custard Tart, was chosen by Beryl, who blogs over at Cinemon Girl.
You can find the recipe for the custard and topping, slightly adapted on her blog- HERE. You can find a great post and the recipe for the Sweet Tart Dough- HERE (minus the lemon zest).
This was the tart that I almost made and then didn't and then did- again and again and again.
I knew that our family couldn't eat the entire tart, so I didn't really want to make the whole thing and then I talked myself out of making it entirely because I am trying to eat less sugar.
Not baking makes the don't-consume-sugar thing a tad bit easier.

But, I really wanted to make it because tarts are so pretty. They might be my favorite thing to make at the moment.
I have made pastry cream/custard a million times. The tart crust- no problem.
I just needed someone who loved coconut that would take the tart off of my hands.

I asked my hubby if his boss liked coconut. He said yes.
Problem solved.

I knew I wanted to use my rectangular tart pan, so I made 2/3 of the custard (also because I only had 5 eggs and needed one for the tart crust).
I made the recipe as is, except for the rum. I omitted it from the custard and the topping.
I added a little bit more vanilla extract instead.

My girls helped me make the custard, crust and topping. We put it all together and took it to my husbands work.
It was much appreciated.
My daughters made sure that we kept a couple of little square pieces for us, which is one of the main reasons I wanted to use this particular tart pan- you can cut lots of smaller squares and it ends up serving more people.

I didn't try the tart or any part of it. But my girls did and they loved it. Hubby's boss loved it.
And I am sure it was good because I have tasted Dorie's pastry creams/custards, crusts and toppings before and they are magnificent.
Check out the TWD Blogroll to see who else loved this tart!

TWD-Rosy Poached Pear and Pistachio Tart

I have had my eye on this Rosy Poached Pear and Pistachio Tart ever since I got my copy of Baking:from my home to yours.
It just looks so beautiful and the combination of pears and pistachios sounds amazing.
Lauren, who blogs over at I'll Eat You chose this weeks TWD selection. You can find the recipe on her blog or on page 370 of Dorie's book.

I switched a couple of things in this recipe just because of things I had on hand at the moment.
I had candied pepitas and a mini pie crust leftover from this Pumpkin Cream Pie, so I decided I was going to make 1 mini pie, using the pie crust I had and the candied pepitas.
I only poached one pear and I used juice instead of wine. My pear was not turning "rosy", so I decided to add a couple of drops of red food coloring to the poaching liquid.
Bad idea.
My pear was bright red. When I sliced it, it resembled imitation crabmeat. Not a good thing.
Oh well. I used it anyway, because I didn't have another pear.

I made 1/4 recipe of the pistachio pastry cream, which was really delicious. I left the nuts in.
All in all, this was a delicious tart.
I think it would be even better with a tart crust.
Go check out the TWD Blogroll and see what everyone else did with this week's recipe!

TWD- Mini Chocolate-Crunched Caramel Tarts with Toasted Coconut Shortbread Crusts

This week's TWD, a very decadent dessert-Chocolate-Crunched Caramel Tart, is brought to you courtesy of Carla. You can find the recipe over at her blog- Chocolate Moosey or
elsewhere on the internet if you search for Dorie Greenspan's Chocolate-Crunched Caramel Tart.
I know because I wanted to see more pictures of this one and I googled it.
This is the sort of dessert that you would probably want to serve at a large gathering. A dinner party (like Wendy did) or at the end of your book club meeting (Nancy).

Some function that would benefit from a full-sized tart.
I knew that I would not be making this for that sort of function. Just because, well mainly because there was no such function to attend in a certain time frame.
I also knew that I had some leftover cookie dough in my freezer from when I made Toasted Coconut Shortbread.
A family of five just can't eat a whole batch of cookies at a time. Well, probably can, but shouldn't, so I had some cookie dough I needed to use.
I figured since we already had chocolate and caramel going on in this one, I might as well add some coconut. And please don't forget about the honey-roasted peanuts that are mixed into the caramel.
I had just enough cookie dough to make 5 little tarts in my muffin tin. Did I mention there are 5 of us? just kidding- I know I just mentioned that.
It worked out just perfectly.

Except I forgot to weigh down the cookie dough with something, so it puffed up like crazy. I had to cut out the middle of my cookie/tart thingies, so there would be a little room for some caramel and chocolate.
I used milk chocolate in my ganache because my husband always think that ganache is too bitter with semi-sweet and bittersweet chocolate and I really wanted him to eat one of these little minis.
I also sprinkled a little toasted coconut on top, before I put these in the fridge to set.

Kids loved it. They wanted to skip dinner and just move straight to the tarts.

It reminded me of a Twix candybar, but of course, much more delicious.

So, on second thought, don't wait for some sort of special occasion, since in reality everyday is a special occasion. Make this just for the heck of it. Whoever gets to taste a bite will be appreciative!

Go and check out what all the other Tuesday's with Dorie Bakers did when they made this tart!

One Year Ago- Pear-Oatmeal Muffins and Lime Cupcakes with Cranberry-Lime Filling and Marshmallow Frosting

TWD-Tartest Lemon Tart and Perfection Poundcake

This week's Tuesdays with Dorie recipe, Tartest Lemon Tart, almost didn't happen for me. It was chosen by Babette and you can find the recipe on her blog, Babette Feasts. I had a busy week and made lots of other sweets, so I almost counted this one out. Then at the last minute, I decided to just make 1/3 of the filling and make it without the tart shell. I used the pith and everything of 1/2 lemon. I was blending up the filling and realized I didn't have any eggs. So, I actually just used some refrigerated egg whites that I had on hand and prayed it would work out.
I poured the filling into a ramekin and baked it for about 30 minutes, until the middle was just a tad jiggly. My daughter immediately wanted a bite. And another bite.
I don't know if my lemon was just not too tart or what, but this filling was delicious. One person thought it tasted like it had coconut in it, but turns out it was just the pieces of lemon.
To see the other beautiful tarts this week, check out the TWD Blogroll.
I also made the Perfection Poundcake last week and turned it into Petit Fours for our Mothers Day Party. Perfection Poundcake was the 4th recipe chosen last year when Tuesdays with Dorie started. I made it the day before I needed it, just like Dorie suggested and it turned out great. It had really good flavor.
Cutting out shapes for the Petit Fours was a little tricky, but in the end it worked and that was the main thing that mattered.
2 more great recipes from Dorie!

Perfection Pound Cake

(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 222)

Ingredients:

2 cups all-purpose flour (or 2-1/4 cups cake flour)

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

Getting Ready:

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium.

Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated - don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Storing:Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

Coming Tomorrow- Kung Pao Veggies

TWD- Chocolate Cream Tart

Yeah! A photogenic dessert!
This weeks Tuesday's with Dorie selection- Chocolate Cream Tart, was chosen by Kim of Scrumptious Photography. You can find the recipe on her blog and most likely the calorie information for the tart as well, which I discourage you from looking at (jk). Sometimes it is better not to know. You will also find just what you might expect- scrumptious photos of this tart and many other goodies.

This recipe is very straightforward. You make a chocolate tart crust and fill it with chocolate pastry cream.

Then you whip some cream, sweetened with a little sugar (I added more than what was suggested because I like it a little bit sweeter than Dorie does), spread or pipe it on top, and sprinkle it with cocoa powder. Pretty basic.

I stuck to Dorie's recipe and sent this tart off to the same work meeting as the lemon bars from yesterday. I have made the chocolate pastry cream before, so there weren't any surprises about how that was going to turn out. My tart shell didn't hold all the pastry cream, so I made extra whipped cream and some lucky members of my family got to have that for dessert (You are welcome, Jake!).

This was also the first time that I used my new rectangular tart pan and I thought it turned out very nicely. I cut the tart into 16 pieces which will make me feel better for the people who ate it, once I look at the calorie count on Kim's blog.

Actually, it really doesn't count as dessert if it isn't decadent. Right?

I am sure there are going to be some wonderful variations on this tart, so check out the TWD Blogroll to see what everyone else did with this very chocolately dessert!

Coming Tomorrow- Coconut Banana Bread with Lime Glaze

Tuesday's with Dorie-French Pear Tart- Dorie Greenspan's Personal Pick!!

I can't tell you how excited I was when I saw that Dorie Greenspan herself, had chosen a tart recipe to kick off 2009 for Tuesday's with Dorie. I received 8 mini-tart pans for Christmas and was happy to put them to use so soon.

The first decision- which tart base to make? I couldn't chose just one, so I made Pistachio Sweet Tart Dough and a batch of plain Sweet Tart Dough. Something about pistachios and pears......

Dorie Greenspan chose French Pear Tart for this week's Tuesday's with Dorie recipe. You can find the recipe on Dorie's blog. Tuesday's with Dorie is turning 1 this month. It was started a year ago and to celebrate, Dorie chose the recipe to start off the new year. I can't tell you how amazingly delicious this tart was. Just one bite, was like a taste of heaven.

Dorie said you could use canned pears, fresh pears rubbed with lemon juice, or you could poach fresh pears in a simple syrup. I poached my fresh, just-ripe Bartlett pears and was on my way. The almond cream was interesting to make. I wasn't sure how it would turn out, since it was just butter, sugar, ground almonds, an egg and a few other things. But it worked wonders for this tart. Yum.....

Dorie also said you could glaze the finished tarts with apple jelly or give them a dust of confectioner's sugar. I had a helper with the dusting.

I had enough pears and almond cream to fill 6 mini-tarts (I think they were 4-inch pans). It was tought to get a whole pear half to fit in one tart shell, so I filled a few with too much pear and they over flowed. I decided to put a little less pear in the last few and we just ate the leftover pear pieces. Since I had 2 tart shells left to fill and a bunch of super-tiny-little-mini tart shells (which I made in my mini-muffin tin, since I had so much tart dough), I needed some other kind of filling. There were a bunch of egg yolks leftover from our Gingerbread House and Royal Icing-making fiasco, so I made Dorie's Lemon-Ginger Pastry Cream. I just steeped rounds of ginger and large pieces of lemon zest in the milk (I made it with skim milk) and piped the remaining shells full of it. I sprinkled the leftover ground pistachios and almonds over the pastry cream and we were in heaven, again. The favorite here was the Tart dough made with Pistachios-what a wonderful way to start off 2009! Go check out the Tuesday's with Dorie blogroll to see who else loved this recipe!

Coming Tomorrow- Roasted Vegetable Gratin