Literally translated, it means "sand dough", because it has a coarse sand-like texture when mixed together. Technically, it's in a category all its own and the fancy French word for it is pâte sablée. That said, I have a nifty little three-ingredient-recipe that is so easy-to-make you'd have to be crazy to use a store-bought crust. Just remember: Whether making it from scratch or taking it out of a box, it's got to be rolled enough to fit into the bottom and up the sides of a tart pan with a removable bottom. What happens in your kitchen stays in your kitchen. Some folks simply purchase pie pastry and I am neither going to judge nor criticize. We bakers all have our favorite recipe for pâte brisée, and pâte sucrée (unsweetened and sweetened recipes for flaky quiche and pie pastry). Part One: Making My Three-Ingredient Tart Shell Over the years, I've taken a liking to chocolate tarts that are prepared with a sweetened cookie-esque pastry. Sometimes they top it with a glaze, sometimes they dust it with Confectioners' sugar, and sometimes it's dollops of freshly whipped cream that gilds the lily. Classically, the French pour a relatively easy-to-make chocolate filling into a crispy, delicate, very-buttery pastry shell. Happily, it's not as fussy to prepare as you might think. "Tarte au Chocolate" - No special skills required.Ī chocolate tart, or as they say in France "tarte au chocolat", is a chocolate lovers dream come true. A chocolate tart is a perfect ending to any occasion, and, in the case of this recipe, it doesn't require the skills of a trained pastry chef - feel free to keep that a secret and let 'em think you slaved all day over it. If you're like me, you're always "in the market" for another elegant yet easy-to-make dessert to serve at your own get-together or take to someone else's. Don't look now but the season of holiday entertaining and festive gatherings is quickly approaching.
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