The next tart on my Modern Baker Challenge lineup was the Bittersweet Chocolate Tart. This one is REALLY heavy – like, you can eat one piece of it and you’re full for the rest of the day, but it is oh so yummy!!! I gave the press-in cookie dough a second chance (when I made the Parisian Fruit Tarts it was too crumbly to get it out of the pan) because I have a TART PAN with a removable bottom now! And it worked out just fine. The chocolate ganache was easy. Only problem here: you need to be patient – heated cream mixture has to cool, same goes for the melted chocolate. Then you mix both and let the ganache cool again. Butter is added, filling is scraped into the tart shell and AGAIN it has to be refrigerated. The recipe says to bring the tart to room temperature for 1 or 2 hours before serving – I thought, it tasted even better right from the fridge. Oh, and the raspberries on top complemented the sweetness of the ganache really well!!! Definitely on my make-again list!
Bake your own bread – May: Roundup