The second recipe for Tuesdays with Dorie : Baking with Julia edition was chocolate truffle tarlets, but since I don’t have mini tart pans, mine was just a chocolate truffle tart. I decided this would be a good Valentine’s Day dessert, so that’s when I made it. I felt like a huge teacher’s pet or something for finishing my assignment a week early, but I’m sure I’ll make up for it with later than late posts sometime throughout this experience.
I made the crust by hand on the countertop and I must say, I really like that technique! I mean, I love my mixer and everything, but sometimes it’s just fun to get your hands dirty and do it the old-fashioned way (minds out of the gutter people!). I’m still not 100% confident with my tart pan because I had some shrinkage (!) issues with the crust last time I used it, but I made the crust, put it in the pan and had enough left over to make a little truffle pie for my friend Dave. I can’t use the word tartlet around him. See previous post. I have to say that I didn’t do so hot in the whole “photographing the process” process because as I’m looking through my photos, I only have pics of the finished product. I guess we can just say I was in a haze of love that day and forgot. I also got my new iPhone as a Valentine’s Day/birthday gift so I was kind of in a happiness fog over that as well. It was a pretty momentous day all around.
But back to the topic at hand, the tart. If I’m being totally honest, I’d have to say that I thought it was good, not great. That phrase always reminds me of Dwight from The Office, but again I digress. I may have baked it a few minutes too long since I was guessing on the baking time for one large tart vs. six small ones. The filling was denser than I had thought it would be, but I did enjoy all the little bits of chocolate and biscotti scattered throughout. I made some whipped cream with a little powdered sugar and vanilla and it was definitely a nice decadent chocolate dessert to go with our delicious bottle of cupid wine. You can see just a corner of it in the pic, but it was a really nice, reasonably priced Sangiovese that pretty much screamed “drink me on Valentine’s Day with your honey!” If you’re thinking of giving it a try, head over to Jessica’s blog to get the recipe.
Final verdict: I enjoyed the experience, but probably won’t make it again. Onto the next recipe, Rugelach! Even though I think this sounds more like an evil troll in a German fairytale than a food, I think I’m willing to give it a shot. I don’t want to poop out when we’re only three recipes in, but guys it has nuts and prune butter or something in it. They better taste good, that’s all I have to say because the name and ingredients are really not selling it for me…