This, and the three previous entries come from a previous blog that I have since closed up. These are taken from my time in Montreal. Hope you enjoy!
Life has taken a new direction and I have moved a few thousand miles with my cat Sasha and my most prized possessions. We are embarking on a new adventure. I hope that this new place will open new doors and lead me closer to my dreams. I am trying to find some clever way of incorporating all my skills into one job, time will tell. For now, I cut to the chase. My parents celebrated their 25th wedding anniversary this week, and I cooked one of the most decadent chocolate tarts I have ever made. It was a crowd pleasing velvety tart that was pretty easy to make. I will be enjoying the last piece tonight on my own with a nice glass of wine, while my parents enjoy their anniversary trip.
On the subject of desserts, I met Canada’s Gold Medal winning pastry chef Melinda Patrice Burke on the plane while setting off to my new adventure. I hope to see her again soon and possibly learn a few tricks about pastry and baking! I want to improve my baking skills, I almost always find something to be missing but this cake was a winner! This recipe comes from Gourmet Magazine September 2008.
Chocolate Glazed Chocolate Tart
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup ( I omitted this as I prefer not to use corn syrup)
1 tablespoon warm water
a 9-inch round fluted tart pan (1 inch deep)
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.