The second recipe in the Tuesdays with Dorie baking series brought us these decadent, restaurant quality desserts.
I finished these chocolate bombs over the past weekend. The recipe was altogether very forgiving and easy to follow, but there were a few more steps (like 5) than I am accustomed to doing prior to eating my efforts. But I could taste the difference those extra steps provided in the velvety smooth filling and balanced, not too sweet tart crust.
The crust was fun to make by hand as instructed and it felt very old school. The crust dough turned out a bit dry as many fellow bakers have noted but not unreasonably so. I just kept patching away as needed.
|The cantucci used in the filling.|
I borrowed my friend's 6, 4 inch tart pans leaving me with extra chocolate dough and filling, and since I only had those 6 pans, I froze the leftover dough. I baked the leftover filling in two ramekins using a hot water bath. Those turned out just as delicious and coveted as the whole tart (note to self when needing a quicker, equally rich dessert).
Will I make it again? Maybe... just not anytime soon.
Will I eat it again? Definitely. I would right now if I could.
|All 6 tarts cooling.|
For more reading on this recipe and to read our hosts' blogs check out:
A Whisk and a Spoon
Good Eats and Sweet Treats