Saturday, September 22, 2012

Chocolate Tarts

It's been a long week. I'm seriously wiped. Most college kids head out on Saturday nights to get into all sorts of trouble. Me? I'm watching an SVU marathon, editing pictures of food, and studying for an exam. I am a wild party girl.
You know what my parents are doing tonight? They're at the beach. It's their new thing, they wait til I go back to school in the fall, then they go on vacation. That's right, Mom and Dad, you just got called out on my food blog :P
I shared my baking list with you for the school year earlier, and I've checked a couple items off: vanilla macaronsCat's handbag cake (sculpted cake), and now, chocolate tarts.
The recipe called for a 9-inch tart pan, but mine is 11" and I wasn't sure what it would do to the crust (it was my first tart after all!). I had two tartlett pans, so I made six baby tarts. It was quite delicious. I gave this one to my friend Kelsey for her birthday (shout-out!), one to Chris, and two to my roommates. Where did those other two tartletts go? I wouldn't know anything about that!

I made the strawberry milk whipped cream that was suggested, and it was delicious, but I think I like the regular whipped cream a little more with this. All up to personal preference, I recommend you buy some Nestle Strawberry Milk Powder anyway, just cuz it's yummy :)
Dark Chocolate Tart with Whipped Cream
Courtesy of Dough Puncher
Yield: One 9" tart, or six baby tarts
Graham crackers- 9
Sugar- 1/4 c
Unsalted butter- 5 tbsp, melted
Bittersweet chocolate- 8 oz, chopped
Whipping cream- 1 1/4 c
Eggs- 2
Vanilla- 1 tsp
Salt- 1/4 tsp
(Strawberry Whipped Cream)
Whipping cream- 1 c
Nestle strawberry milk powder- 2-3 tbsp (depending on desired strength)
1. Make the crust: Preheat oven to 350 degrees F (if your oven takes fifty years to heat up like mine, do this before you start the crust). Use a food processor to grind graham crackers into fine crumbs. Add butter and sugar and grind until combined.
2. Press crust into tart pan. Bake for 10 minutes (do not adjust even if you make baby tarts). Allow to cool for 15-20 minutes.
3. Make the filling: Place chopped up chocolate in a heatproof bowl. Heat 1 1/4 c whipping cream over medium heat until it boils. Pour over the chocolate and let sit for 5 minutes before whisking to combine.
4. In a small bowl, whisk eggs, vanilla and salt. Stir into chocolate mixture until combined. Pour into crust and bake 18-25 minutes (12-15 if they're baby tarts), until edges are set and center wiggles a little. Let cool, refrigerate overnight, or at least a few hours.
5. To make the whipped cream, stir strawberry milk powder into whipping cream in the bowl of an electric mixer. Beat on medium-high until it reaches a consistency like shaving cream. Spread or pipe onto cooled chocolate tart, and finish off with rainbow sprinkles.

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