I’ve been wanting to write about since the day I made it. Which was…. Let’s see a couple of months ago.
That may not seem like that long, but if I make something that’s just amazing, I usually end up writing a post for it within the next couple of days, if not that day.
So why did it take so long? Well the memory card with the pictures of this baby was in the hands of my brother who I lent it to, and out of sheer laziness I kept forgetting to ask him for the pictures. So that’s my excuse. I’m lazy. Sorry guys!
And also sorry for the lousy pictures of this tart, they don’t do it justice whatsoever.
This tart… is so… good… A caramely chocolate filling inside a flaky buttery dough. Perfect for serious chocolate lovers, this tart really gives praise to chocolate.
If you don’t believe me, let me tell you the recipe is from David Lebovitz. So yeah, it’s damn good.
And with Valentines day coming up, this may be the perfect dessert!
Another thing i’ve been lazy about is twitter! If anyone has one, follow me here!
(Recipe adapted from David Lebovitz)
1 1/4 cup sugar
6 tablespoons warm coffee
4 ounces unsalted butter, cubed, at room temperature
pinch of sea salt
4 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 large eggs
1/4 cup flour
1 tablespoon dark rum or 1 teaspoon vanilla extract
One 9- or 10-inch prebaked tart shell (David’s recipe here)
1. Preheat oven to 350ºF
2. Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Cook the sugar over moderate heat until the edges liquefy and being to caramelize. Use a heatproof utensil to gently drag the liquefied sugar toward the center of the pan, encouraging the sugar to melt evenly.
3. Once the sugar is melted, it was caramelize rather quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. Be sure to avert your face and you may wish to wear oven mitts.)
4. If the caramel has seized up in places, stir it gently over low heat until smooth. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth*.
5. Mix in the eggs, then the flour. Stir in the rum or vanilla extract.
6. Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake.
Remove from oven and let cool completely before slicing.
Storage: Tart will keep for up to three days at room temperature, well-wrapped.