Tuesdays With Dorie: Tarte Noir

This week’s recipe was hosted by dharmagirl of bliss: towards a delicious life.  She picked the Tarte Noir, a simple tart that shows off its main ingredient, chocolate.  This is really the perfect tart for a summer afternoon in the Central Israeli heat.

We were invited out to our friend S.’s apartment for lunch on Saturday for her birthday party.  I knew that I would have a welcome audience for such a chocolate treat (they are chocolate lovers in that apartment.)  I read all the instructions and I saw Dorie’s note that the tart was best enjoyed the same day it was made.  After experiencing one travel mishap with a tart (think lemon cream all over the place) I decided that I would assemble the tart at S.’s place to prevent any disasters.  Dorie said to heat the ganache to bring it to the right temperature that it would pour well, let me tell you, after a 30 minute walk in the Israeli heat, that ganache was at the perfect temperature.  We were also invited to our friends’ A. and M. for a lunch/kiddush (food after prayer services) as well.  What can I say, we Jews love to eat!  So we had decided that we wouldn’t eat a lunch at A. and M.’s so that we wouldn’t end up eating two lunches, though they had quite a spread.

Chocolate, all weighed out.

So the plan was to stop off at S.’s, fill the tart shell with the chocolate ganache and refrigerate it, then run over to A. and M.’s, spend about 40 minutes there socializing, and then come back to S.’s.  It worked out perfectly.

Heated cream

And, best of all, this recipe was done sooo quickly.  I made the crust in the morning and then made the filling some time in the afternoon, it took about 10 minutes.  Then I refrigerated the filling overnight and put the whole thing together the next morning.  It would have been perfect with a little whipped cream, but there was no way that it would survive the heat.  Everyone enjoyed it anyway.

Mixing the ganache

I did not have a chance to take a picture of the finished product as it was the Sabbath, so I asked my friend M. (who lives with S.) to save a piece and take a picture on Saturday night.  Rocker Dude was over there Sunday morning because for some reason he can actually get work done there, and he said that M. was in a panic that there was only one piece left and she hadn’t taken a picture yet.  So she quickly took a whole bunch of pictures and then ate the last piece!

Adding in the margarine

If you are looking for a simple yet elegant dessert, this should be your go-to recipe.  You can dress it up with fresh berries or whipped cream or just enjoy the chocolate plain.  Yum.

Tarte Noir. Photo courtesy of M.

I decided to do this tart with a regular tart crust as opposed to a chocolate tart crust (at Rocker Dude’s suggestion), you can find the recipe for that here.

Tarte Noir, from the side. Photo courtesy of M.

Recipe (From Baking: From My Home to Yours):

Crust:
Sweet Tart Crust (recipe here), fully baked and cooled.

Filling:
8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces, at room temperature

Put the chopped chocolate in a heatproof bowl and have a whisk or a rubber spatula at hand.
Bring the cream to a boil, then pour half of it over the chocolate and let it sit for 30 seconds. Working with the whisk or spatula, very gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motion. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than you must to blend the ingredients—the less you work it, the darker, smoother, and shinier it will be. (The ganache can be used now, refrigerated, or even frozen for later.)
Pour the ganache into the crust and, holding the pan with both hands, gently turn the pan from side to side to even the ganache. Refrigerate the tart for 30 minutes to set the ganache, then remove the tart from the fridge and keep it at room temperature until serving time.
Makes 8 servings.
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12 thoughts on “Tuesdays With Dorie: Tarte Noir”

  1. Your chocolate ganache is quite dark and decadent! Wish mine was darker – but still good none the less! I agree – and empty tart pan IS a good sign! Wonderful!

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