This week’s TWD was chosen by Rachelle of Mommy? I’m Hungry!: soft chocolate and raspberry tart. I think the combination of chocolate and raspberries would have been amazing, but I couldn’t justify the expense of the raspberries – I’ll have to revisit the tart this summer when raspberries are in season! None of the other substitutions Dorie suggested appealed to me, so the chocolate shines alone in my tart this week.
I’ve been on a baking marathon the past few days. I love all of my baking groups, but when the three of them fall in a 3-day span in one month, it’s a lot. If I weren’t such a procrastinator I’d make some of the desserts ahead of time, but that didn’t happen this month. Since I’d already made carrot cake and lemon meringue cupcakes over the weekend, I definitely considered making a mini tart. I made mini tarts last week though, so instead I decided to take the opportunity to finally use my rectangular tart pan for the first time!
I wasn’t sure how a recipe intended for a circular tart pan would work in my rectangular pan and I didn’t take the time to do the math to figure it out. I made the full recipe for the tart dough, and wound up with just a tiny bit of extra dough. I also made the full chocolate filling recipe and it was the perfect amount of filling. If I’d used raspberries in the bottom of my tart, I’d probably have had enough filling to make a second small mini tart. The recipe reminded me of making brownies a bit, even through the baking period as the tart puffed a bit in the shell. I had to bake the tart about 7 minutes longer than Dorie instructed; at 30 minutes, my filling was still pretty gooey and my knife was definitely not “streaky.”
My mom dropped by to bring me eggs from her chickens yesterday so I gave this tart to her to bring home but not before I cut a sliver to try and to photograph. It was quite good – but very, very rich! I had about 3 bites and that was plenty for me. I loved the look of the rectangular tart but it was a little tricky to remove from the pan and fragile to move around. Next time I’ll definitely have to find a rectangular platter of the same size to put it on. Thanks to Rachelle for hosting this week! You can find the recipe on her blog or on page 354 of Baking: From My Home to Yours.
Ciao Tracey ! These baking of yours are all superb !! I love the rectangular pan !
Your tart looks wonderful, and I love the whipped cream border. We had whipped cream with ours, too. I think the raspberries definitely help with the richness, so I hope you do get a chance to try it with them. Oh, and I’m totally coveting your tart pan. =)
Nothing wrong with a pure chocolate tart! Looks fantastic and now you have me wishing I had a rectangle shaped tart pan!
Gorgeous pictures. I really love the rectangular tart pan. I’m in envy. I wonder how I can justify another tart pan to the husband. Do tarts taste better in a rectangular pan? I could use that.
Ok, this is GORGEOUS! Your tart is perfection and I’m super jealous of your crust. I apparently suck at tart crusts as is evident in my TWD post today 😉 Love the rectangle pan and your photography. Thanks for sharing!!
I would say that your gorgeous tart doesn’t need a thing! Delicious!
Beautiful dessert! Like the shape of the tart, it’s eye catching.
I love the rectangular pan, your tart looks perfect.
Mimi
I heart your rectangular tart. (I’m a poet!) How fun that your mom brings you eggs from her chickens. I tell my Hubs all the time that when we retire I want a farm in Montana with chickens, cows, horses, dogs and our nearest neighbor miles away…
-CB
http://iheartfood4thought.com
What a good idea to use your rectangular pan! It looks so elegant. And all chocolate is all right with me. I found raspberries (for $1.99!) to make this a week ago but by the time I did it last night they were looking a little sad so it was a good thing I went with the mini.
Great photos and your rectangle chocolate tart has a very gourmet look to it! Well done!!
Your tart looks gorgeous! Plain chocolate sounds fab. A rectangle tart pan is one of the few tart pans I don’t have.
How gorgeous! I love the rectangular tart, it is stunning. And that whipped cream border just sets it off beautifully.
That’s an interesting pan! The chocolate tart looks delicious!
Tracey: I wish I could reach into the computer and grab a slice of this tart. It looks so delicious!
Tracey, I have one of those pans too. The serving part is a little tricky. No give aways – serving platter thing. Although Target has some simple white rectangular platters for around $14 that look nice, next time you are shopping. I have found most 9 in round recipes fit in the rectangular pan. Your tart looks really nice and I’m glad you are having so much fun with your baking groups. I procrastinate too. character flaws, just one of my many. he he he
AmyRuth
Tracey, I’m so jealous of your rectangular tart pan. It’s so pretty and elegant. I almost went the plain chocolate route, too. I still think that version sounds really yummy. I loves me some chocolate. 🙂
Okay I have all sorts of jealousy now. #1: I love rectangular tart pans! But I don’t even have a 9-inch round tart pan, so maybe I should wait on getting specialized shapes, huh? #2: Eggs from your mom’s chickens! Stupid overpriced organic too-many-food-miles still-from-mistreated-chicken eggs…
That is just gorgeous! I think I want a pan like that.
Ooh I love the rectangular tart! Look awesome and de-lish. Your whipped cream piped stars look perfect!
The tart looks fabulous! Now I definitely want a rectangular tart pan, though I might have to pretend it just showed up in the overcrowded pan cupboard.
This looks absolutely delicious, right up my street! It’s so pretty with the wee white peaks on the top, I ache for a slice!
I am in total want and lost of your rectangular tart pan! I’ve been wanting one for a long time, but I still haven’t used the square one I bought, yet! Guess I’ll have to wait…for now. :o) Beautiful job, Tracey. Hope your family enjoyed it.
wow your tart looks so beautiful in the rectangular pan! I should have dressed mine up with whipped cream like you did- mine is a bit lacking in physical beauty! Definitely try the tart again when raspberries are in season because I think they were the perfect pairing to the very rich chocolate filling.
Beautiful tart Tracey! I love that pan (I have one too) but used a couple smaller ones… like you, had too much baked goods around here! Your crust looks perfect (mine was a little overbaked I though). AND – pure chocolate is best, IMO… the fruit was kind of strange…. 🙂
Gorgeous! I’ve been looking for one of those rectangular pans but haven’t found it yet. What a presentation it makes! I used frozen and not quite thawed raspberries in my tart.
Gorgeous, gorgeous tart. I didn’t get a chance to try this one, but now I know exactly how to make it work in my own rectangular tart pan!
I so want a bite of that tart – whipped cream is a great touch with all that chocolate.
Oh I’m seriously coveting that pan! Your tart looks so professional and sharp! Love it! 🙂
I love that pan!! Great, now I am building justifications of finally buying myself one. I liked this tart as well… although I think I am immune to “rich” desserts. Rich? What is this Rich you speak of? 😉
Beautiful, Tracey. Great idea to use a rectangular. Very elegant. Love the white of the whipped cream against the dark chocolate ganache. Also, the buttery crust baked up beautifully. Love the golden color on it. Great job as always!!!
Tracey, wow. I mean, seriously, just wow. This is absolutely beautiful! I really need to get a rectangle shaped tart pan, because desserts look that much better in different shapes!
Your tart looks beautiful… I love your photos! You make everything look gorgeous!
I absolutely love my rectangle tart pan. This is one of my favorite recipes to make with it:
http://www.marthastewart.com/recipe/peanut-butter-tart
Your chocolate tart looks delicious. Well done! 🙂