This is a really fantastic dessert that I plan to make many more times in the future however, I would classify this more as a flourless chocolate torte than a chocolate tart. Think would be really good with a raspberry coulis. BUT as others have noted, WAY too much butter in the crust. This was very good - so rich and chocolaty. The recipe says to use chocolate no more than 65%, but I can only ever find 70% and it works out just fine. If you use chocolate baking crumbs you may not need to add sugar. I always find I end up with not quite enough crumb mixture for the crust, so I would probably increase the amount by 1/3-1/2 (possibly keeping the amount of butter the same). Overall DELICIOUS! Making it for a Thanksgiving dessert!Ī family favourite. The whipped cream will cut through the chocolate. Next time I will reduce the amount of butter in the crust also it needs a lightly sweetened whipped cream. I have 2 comments other reviews mentioned too much butter in the crust mixture-agreed. It was my mistake but did not deter f rom its deliciousness. I over baked the filling I baked it for 18 minutes and that was too long. If I did not make it myself I would havre thought it had been purchased at Magnolia Bakery in NYC. ![]() Whipped cream, Créme Anglaise, vanilla ice cream or melted vanilla ice cream are a must. ![]() I actually would have preferred about 50% more crust to both add stability and a bit more texture difference to the filling. So, I went with a chocolate wafer and the same recipe for the crust. No chocolate grahams in any of the 5 stores that I visited. Good tart although I was forced to make one adjustment. I use 9" tart pan and smaller, individual tart pans. A few raspberries, whipped cream, sea salt and/or salted caramel (on the top or side) would be a plus to cut through the richness. This tasted amazing!! Especially the crust! Tip for those who can’t find chocolate Graham crackers - I used chocolate teddy Graham’s (because I couldn’t find them either) and they work great as well.
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