Like a lot of folks involved with Tuesdays With Dorie, I do a fair amount of cooking. I first started making and baking sweets as a youngster, so I was especially looking forward to this week’s recipe.
I started with the tart dough on Friday evening. It didn’t seem to come together well initially; a bit dry compared to other tart doughs I’ve made. All that was forgotten when it came time to roll out as it performed nicely. A good bench scraper is a must to reposition the dough every few rolls.
The filling almost couldn’t have been simpler. I used a combination of 53% semi-sweet and 70% extra bittersweet, both from Callebaut. As well as large baking disks of 38% milk chocolate from E.Guittard, and chunks of white chocolate cut from a block of Cacao El Rey. I opted for amaretti cookies in place of the biscotti.
The smallest tart pans I have are about 6.5″ in diameter x .75″ high. Since I only have two pans of that size, I prepared half of the recipe of filling, and used half of my chocolate tart dough.
When I make these again with the remaining dough, I suppose I’ll go all out with chocolate drizzle and quenelles of some frozen treat for a no-holds-barred presentation.