"It's a familiar, happy dilemma of the season: We scrutinize the offerings at the farm stand or farmers market, trying to decide what to buy, when everything looks so good...Arriving back home, our arms full of summer, we have half a thought that, perhaps, just maybe, we bought too much. Then we sample the wild blueberries, and think about all the dishes we'll make with our bounty, and the voice of reason grows faint." From the Farm Stand, Gourmet Magazine, July 1993
First the dough...I made it a few days ahead in the food processor and it came together beautifully. I followed the dough instructions to the letter after watching the YouTube vidoes here and here. The only deviation I made from the instructions was to use pie weights for the first 11 minutes of baking and then I took them out.
Frissage...(it's really hard to take a picture of yourself doing this! See the shadow of the camera strap?)
Ready to roll...
Baked and ready to fill...
Next the filling...dark chocolate and butter
The filling was actually pretty easy to put together...
Et voila! Sunday lunch dessert!
This tart was a huge hit and definitely fun to make. I'll file this one under "Desserts with WOW Factor". The Sunday lunchers loved it and I took the leftovers to the office on Monday and it was a big hit there as well! The contrast of the not too sweet shortbread-like crust to the lucious truffle filling was awesome.
Lessons learned: I need a good kitchen scale!! Why is it that chocolate is packaged in odd weights like 3.4 oz.? Or a 14 oz. brick of dark chocolate isn't sectioned into 1 oz. squares? Also, I'll use homemade biscotti next time or possibly try something else for the crunch. The purchased biscotti were still visible in the baked tart but they didn't retain their crunchiness.