Sunday, February 14, 2010
Kate@ Serendipity..organized a Valentine Chocolate Extravaganza~!Her idea was heartfelt and grand!Thank you Kate~!
She is hosting a Valentine's party all about chocolate:)
And ♥s of course~:)
I used Dorie Greenspan's Sweet tart crust recipe~That book is such a favorite!!
And filled my little heart tarts w/ a creamy chocolate and topped each w/ half a Chocolate Truffle..
Dorie's Sweet tart recipe~La Recette~
SWEET TART DOUGH (Adapted from BAKING FROM MY HOME TO YOURS, but taken from my manuscript, so the wording may be a little different from the way it appears in the book)
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
To make the dough: Put the flour, confectioners' sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface.
Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing.
If you want to press the dough into a tart pan, now is the time to do it.
If you want to chill the dough and roll it out later (doable, but fussier than pressing), gather the dough into a ball (you might have to use a little more pressure than you used to mix in dry bits, because you do want the ball to be just this side of cohesive), flatten it into a disk, wrap it well and chill it for at least 2 hours or for up to 1 day.
To make a press-in crust: Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbreadish texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To make a rolled-out crust: This dough is very soft - a combination of a substantial amount of butter and the use of confectioners' sugar - so I find it is easier to roll it between wax paper or plastic wrap or, easiest of all, in a roll-out-your-dough slipcover. If you use the slipcover, flour it lightly. Roll the dough out evenly, turning the dough over frequently and lifting the wax paper or plastic wrap often, so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge to rest and firm for about 20 minutes before fitting the dough into the buttered tart pan. Trim the excess dough even with the edge of the pan. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.
I love this dough..I made enough to make a nice Lemon Tart for a guest this weekend~
Cooled..filled w/ a teaspoon ofcreamy chocolate ..and then the half truffle..I know too easy..but I was so pressed for time..My husband did say..you can make those anytime:)
Happy Valentine's Day..
This little girl stole my heart with her joy in Italy..her frilly dress..pink shoes.. joyful expressions.. warmed my heart.I took many photos of small children when I could..I missed mine so much!
These are wonderful memories..I can still see her and even the joyful pigeons in the Piazza~
I think Kate made some joyful Bloggers with her Chocolate Valentines~
P.S. I know my post seems like a lot of smoke and mirrors and a much more exuberant post than usual..~It is..
I was a participant from the beginning to celebrate Valentine's with Kate and a group of Bloggers..Unfortunately La Poste Canada/Europe is not always perfect.Some casualties happen..
My Belgian Chocolates have been eaten by a pilot..or a postman..or will be here soon..The latter is my humble opinion..
Everyday I have been asking Jacques..did they arrive? He knew the daily drill~
I waited till the last moment.. and then winged it w/ this dessert above..
Kate..I'll try and make you prouder soon:)
I do have a funny anecdote if you are still reading and not fast asleep by now..zzzz ..
the doorbell rang at dinner time near the last day.. the doorbell never rings in the dark at dinner..unless it's my DSIL or DD..It was a delivery..that we had to sign for ... a huge box..huge..I was serving dinner..and Jacques walked in with the box.. he said nothing really just gave me the box and smiled..but then said:"I thought it was the chocolate..no wonder it took so long.."
The box was ap. 3ft x2 ft:)
You must admit that's funny:)
My Funny Valentine~
An even funnier Valentine~
Poor Kate .. and the mail system..I apologize Canada/Europe:)And Kate!
I had insisted Kate NOT send me the chocolate..that I had chocolate..and forgot I guess..Because I did insist and made her promise:) Imagine that!
It's funny what we tuck behind our brain..I got carried away in the idea..and forgot about that piece of the puzzle~
I need to have less on my mind:)