Bittersweet-Chocolate Tart
This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit.Plus: F&W's Dessert Cooking Guide More Great Chocolate Desserts
This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit.Plus: F&W's Dessert Cooking Guide More Great Chocolate Desserts
I'd love to review the entire recipe, but after two failed attempts at just the pastry, I'll limit my review to that. I'm not a novice at blind baking. I followed the recipe precisely both with respect to the ingredients as well as the process. The dough came together fine, I rolled it, put it in the freezer fo 10 minutes, fit it in a 10" tart pan being careful not to stretch the pastry and put it back in the freezer for another 10 minutes. I placed parchment paper in the shell filled with pie weights and baked for 30 minutes at 325. Removed pie weights and baked the additional 20 minutes as indicated after which I was rewarded with a shrunken, useless tart shell. I methodically went through the entire process again, this time baking for 40 minutes with the pie weights in after which I had a large horizontal split in the side of one section and a hole the size of a quarter in the middle. Not worth the time, money and aggravation. . .
Read More