Tuesday, April 28, 2009

TWD: Playing around with the Chocolate Cream Tart

Should I? Shouldn't I? Should I? Shouldn't I? I really shouldn't...I have so much to do this week including my final stacked cake for my Wilton class #3....blondies for Karate promotions...a couple of cakes due...but Oh, I really want to. Just to try it. And it so happened, I had a frozen good for almost anything pie crust dough in the freezer...some cream to use up and a baggie of 4 frozen egg yolks. It was calling to be made.

I used the playing around method Dorie suggests in the book...because the chocolate version didn't have enough calories. :) I made a coconut cream by boiling cream with sweetened coconut until it was thick. I used the regular pie crust and baked it in my tart pan. Should have used the pie pan like Dories suggested but I really wanted the tart shape!

After the coconut cream was cool, I spread it on the bottom of the crust then topped it with the bittersweet chocolate cream. A little whipped cream on the top sprinkled with some toasted coconut and OMG!!!

I cut of piece of the tart just to photograph...well I needed to taste it to make sure it was edible....I finished the whole piece. It was that good! Bittersweet chocolate with sweet, smooth coconut cream and a crunchy shortbread-y crust. Heaven!

Check out Scrumptious Photography for the recipe and some amazing photographs. Don't forget to click here to see what the others have created.

Thanks for stopping by.

3 comments:

Tracey said...

That looks fantastic! I almost tried the coconut version but decided against it at the last minute.

PheMom said...

That is the second time I've seen the coconut version... and the second time at least that I have regreted not going with and doing that version... ah well, next time.

Your tart looks awesome!

Mermaid Sweets said...

Wow, your tart looks amazing, nicely done.