TWD: Chocolate Cream Tart
This is going to be a short but extremely sweet post. This week's Tuesdays with Dorie recipe was chosen by Kim of Scrumptious Photography (recipe is on her blog). I made this delicious tart for Easter and everyone who tasted it really loved it- not just polite, "thank you, that was delicious" but like really wanted another slice and asked for the recipe loved it!
The crust is a chocolate shortbread that you make in the food processor and press into the tart pan. I always press my dough into the pan and then leave it in the refrigerator overnight before baking it- I find that the unfilled shell doesn't puff up as much that way. This is not a sweet chocolate crust- instead it has an intensely chocolate flavor but maintains the somewhat saltiness of normal pie crust. I was skeptical at first- but it pairs magnificently with the chocolate cream!
The cream is a chocolate pastry cream that you cook on the stove- also very easy! The one strange thing is how quickly it thickens- you feel like you are stirring a liquidy, milky substance for a few minutes and then in 3 seconds it becomes the cream! The flavor of the cream is divine and the texture is so silky!
Finally you top it with whipped cream- I doubled mine because I wanted to do it up big for Easter!
Thanks to my mom who took these pictures for me at the party at my aunt's house since they cut the pie while I was putting Helen Mae down for a nap- she's a really great mom!!