Soft Dark Chocolate and Blueberry Tart (TWD)

Tuesday, March 16


I know. The pictures are all shot from the same angle. I'm not sure why, and it wasn't an issue until I uploaded them and realized how un-artistically uniform they appear, as though they're in a police line-up. I seem to prefer the right side of a lot of my desserts. Either that or all those years of carrying my school bag on the same shoulder are finally taking their toll (I hate when it turns out that my mom was right about something.) Despite it's right sided view of the world, this tart is the perfect balance of dark rich chocolate and sweet, buttery crust. There are also blueberries nestled inside all the chocolate.



I would love to show the inside of this tart, but I put the whipped cream on before the chocolate had cooled off. I love natural light when I take pictures but this can sometimes be an issue here. When the sky is pensive and grey, it doesn't allow for much time to snap photos before turning moody and dark. Despite the fact that I knew it would be a disaster to place puffy cream on top of a hot bed of chocolate, I was hoping to be proven wrong and that it would somehow magically not melt into a sad white puddle. I wasn't and it did. As soon as the tart was sliced, what was left of the poof took a graceful, wet swan dive off the edge and swam lazily around in the plate leaving the chocolate with white splotches of it's DNA. It was not a pretty picture. But it was still good!

In case it was not apparent by the wrinkles, I used frozen blueberries. Dorie's original recipe calls for raspberries but they are quite expensive this time of year. I adore blueberries but their frozen relatives are disappointing. By the time they were thawed them out and drained, they looked as though they had given up on life. As a result they were a bit sour. I think this tart would have been fine without the curmudgeonly berries. But if I had used fresh ones, I'm sure it would be a different story. The chocolate filling is so smooth, rich, and soft, like chocolate butter. I used all dark chocolate (big surprise.) The berries were not at all noticeable which, in this case, worked in the tart's favor. It's the chocolate filling that makes this recipe so seductive. It would be perfect served in glass dishes as a mousse, or used in a trifle. You don't even really need the whipped cream or tart crust.



Rachelle of the blog Mommy? I'm Hungry chose this tart as her Tuesdays with Dorie recipe. Thank you Rachelle, I love it when someone picks a tart! And this is a recipe which may have been regrettably overlooked. For the recipe, please click here. Rachelle's blog is a full of hunger-inducing sweet and savory recipes.

And please take a look at the other TWD bakers for pictures of how this tart looks when it's made with patience and time. :)

11 comments:

  1. Ciao Valerine ! How wonderful !!! I love the photo very luscious !!! And the brownies !! Gnam Gnam

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  2. I think your tart looks delicious! I love the idea of using blueberries :-) Yet another great recipe from Dorie :-)

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  3. Although, I am behind and have not made this, yet, looking at yours is motivation, to get moving.

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  4. Yours looks pretty good! Great idea to put whipped cream on top with more berries. I used raspberries but blueberries also sounds yummy.

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  5. This looks company worthy, if I ever had any company worthy of this!

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  6. Both tarts look amazing. I think the right angle is very flattering. I am with you on taking photos in natural light.

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  7. Hey Valerie, that's so funny-the police line up thing. I didn't notice till you said something!
    By the way, thanks for trying my pineapple cake. I hope you guys liked it...

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  8. Thanks for baking along with me this week and stopping by my blog. =) So glad you enjoyed it! Your crusts are perfectly baked, to such a pretty color.

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  9. Stella, Everyone loved the pineapple cake! I'm going to put it up as soon as I have time. :)

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  10. Forget the blueberries and the crust - your chocolate filling is perfection! I'll have to try the recipe again; my filling was overbaked and now I covet perfect filling like yours. (Don't you hate it when your inner voice is right?)

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  11. Nancy, most of the time that inner voice sounds too much like my mom, So yes.

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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