1/7/2024 0 Comments Tart recipe![]() I made this for an office Thanksgiving potluck and it definitely went over VERY well. People LOVE this!! It's pretty easy to make. ![]() ![]() If you use them, I would also recommend giving them a quick pulse in the food processor as they were a bit coarser than I would have liked. I omitted the added sugar because the Oreo crumbs are sweeter than the crackers, and that was a good call. I couldn't get chocolate graham crackers so used Oreo crumbs. My mom said it was the best dessert she had ever had. Basically like a chocolate truffle in a crunchy crust. This tart is amazing and so easy to make. The glaze also was a little oily for me and didn't spread by tiling like was in the directions, I had to spread it with an offset spatula. The glaze in particular has no sweetness at all, next time I would try simple syrup instead of the corn syrup for sure. I used the Ghirardelli bitterweet baking chocolate bar and also added a tablespoon of sugar like some other reviewers suggested. I love dark chocolate so I liked this because it's very dark, but if I make this again I would probably do at least half semi-sweet because it was almost too dark even for me. I arrange organic raspberries at the edge of the rim - showstopper! Some other side notes: Before baking with the filling, I like to tap the tart gently to make the bubbles rise, so no large bubbles form. I agree that 5 tb of butter is too much, I find that about 4 tb is the perfect amount to hold the graham cracker crumb together. I also substituted coconut sugar in the crust and maple syrup (instead of corn syrup and water) for the glaze, and most of my friends like it better this way. If you'd like to make this gluten free, you can use Pamela's GF graham crackers plus 2 tb of cocoa powder. I've made this a few times all with great success. But yum! I will never make it as written, because it was so good this way, but I certainly will make it often! AND I only had regular graham crackers, not as pretty. This is Fabulous! I ALWAYS make a recipe as written the first time, but during this Pandemic time I only had 4 oz of bittersweet so the other 5 oz I used Hershey's special dark chocolate chips ( and for the glaze) Perfect balance. 60% Cacao Ghirardelli Bittersweet chocolate worked wonderfully. However, as is, this is a great chocolate lovers recipe if you want a rich, crowd pleasing dessert. I think the tartness of raspberries will help cut through some of the sweetness and provide a more balanced flavor. In the future, I plan to drizzle a raspberry compote and garnish with fresh raspberries. It also gave it more of a cheesecake appearance. The crust becomes a little thicker and holds together better. I used a slightly smaller springform pan instead of a fluted tart pan and found that it helped with the crust/butter issues some people have mentioned. 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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