Let Them Eat Tart
If there was any truth to the story that Marie Antoinette callously uttered, “Let them eat cake,” during a bread shortage centuries ago (which most historians now agree is untrue), perhaps she would approve of this Chocolate Tart. I was preparing for a dinner party with friends last Saturday, and realized as I was rummaging through the pantry that I had my own flour shortage. My visions of a lofty cake suitable for a first blog-versary fizzled quickly, and I had to think fast, as I was short on time. There would be no last minute runs to the grocery store; I had to make something for dessert with the materials at hand.
I knew I wanted rich and chocolate-y, and with a few scant graham cracker crumbs and almond meal, I fashioned this Chocolate Tart with and Almond-Graham Crust. Made without heavy cream, this tart actually uses half and half, more out of necessity than simple substitution (again, no cream in the fridge!), but I do love how it turned out. As I took my third bite of the rich, creamy tart with its almond-nutty crust, I smiled to myself. This tart is exactly the kind of dessert I wanted to share with you this week, after all.
And now…for a little more blog birthday fun…I am happy to share a giveaway sponsored by CSN stores. Their network of over 200 online stores has anything you might need, from wall art and decor, to whimsical dinnerware, to cutting boards (psst, they carry my favorite brand). Enter for a chance to win a $35 gift certificate, and treat yourself and your kitchen!
Here’s how to enter:
- Leave a comment on this post, and let me know, what is your favorite birthday dessert?
- Entries/Comments accepted until 10 pm Pacific, Saturday, 5 February, 2011.
- One winner will be randomly selected and announced on 6 February, 2011.
- This contest is open to US and Canadian residents only, my apologies to my other international friends!
Now of course, please, have a slice of this chocolate tart. Thank you all for celebrating with me!
Makes one 9-inch tart.
- ¾ cup almond meal
- ½ cup graham cracker crumbs
- ¼ cup sugar
- 5 tablespoons butter, melted
- 1 cup half and half
- 6 ounces bittersweet chocolate, chopped
- 3 tablespoons sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- pinch of salt
Preheat oven 350°F.
For crust, mix together almond meal, graham cracker crumbs, sugar. Add melted butter and mix well. Press mixture into a tart pan, using a measuring cup to press firmly on the bottom and up the sides. Bake for about 10 minutes. Cool before filling.
Over medium-low heat, bring half and half to a light simmer. Remove from heat, stir in chocolate. Whisk in sugar, vanila extract and salt until smooth. Whisk eggs separately, then add to chocolate, whisking well until fully incorporated. Pout into cooled crust.
Bake for about 20 minutes or until set. Cool completely before serving. Garnish with whipped cream or powdered sugar.