I have more pretty girl food this week for Sundays With Joy.What is about tarts that are so dainty and feminine?
For the first time since starting Sundays with Joy... and the first Joy the Baker recipe that I have ever tried.... that did not go well. Now I know as a blogger/recipe developer. That the majority of the time if a recipe fails it's a baker's error. NOT the recipe's fault. So I am sure I am the one with the issues not the recipe. However I do need to tell you guys about my experience with it.
First I started with the crust. Joy made sure to say it would be "shaggy" and not to worry... Just keep going. Well I did keep going. However the crust would not come together. I cold not press it into the bottom of my tart pan. So I added a little liquid to the crust dough. this did the trick. It came together perfectly and when baked resulted in a delicious shortbread like crust.
NOW for the ganache. Her recipe calls for more cream then most. My rule of thumb is equal amounts chocolate to cream. I ended up with a very loose ganache or what I like to call chocolate soup. I then tried to improvise... by adding 1 tbs of cornstarch. Things at this point were not going well. Not only was I flubbing things up but I had two grabby kids at each side saying "Can I help! Can I help!" I threw the whole tart away. *Sigh*
After a mommy time out and some quick advice from my pals in the Sundays With Joy group. I started again. I made some slight adaptions to the crust. It worked! YES.
Then for the ganache, I had run out of dark chocolate in tart number one. So I used the only thing I had. White chocolate. I stuck with Joys recipe and before jumping to any conclusions and trying to fix what I thought was too soupy. I allowed the tart to cool! Imagine that. This impatient girl WAITED. (Though I did cheat and use the freezer... to speed set it) It did set. However was a tad thinner than most ganache recipes I am familiar with. But that is not a bad thing. It was delicious and it was gorgeous!
Now for adaption #3/4 the recipe calls for fresh whipped cream and fresh berries to top the tart with. I was out of cream thanks to making 2 tarts! And the berries.... I did have a pint of raspberries just for this tart. But when there are fresh berries in our house the kids eat them. They were gone with in an hour of my purchasing them. To berry up my tart I used a little raspberry jam and created the pretty pink and red swirls. It was a great last minute choice!
White Chocolate Raspberry Tart
1 1/4 cups flour
1/4 cup powdered sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup cold butter
1 egg yolk beaten
(1-3 tsp's of milk if dough is too dry)
FOR THE FILLING:
8 oz quality white chocolate (chopped
1 1/4 cups heavy cream
1/4 cup butter, room temperature
1/4 cup raspberry jam
In a large mixing bowl combine the dry ingredients for your crust. Cut butter into to the mixture until it is shaggy and crumbly. Add in egg yolk. Work it into dough until you have the texture of oatmeal. If it is TOO dry add a bit of milk to bring it together more.
Press dough into the bottom of a 9-10 inch tart pan with a removable bottom. Place in the freezer for 1 hour.
Preheat oven to 350.
Once the crust has set in the freezer for at least an hour, bake for 20 minutes or until golden brown.
While the crust is baking start your filling. Heat cream to a very low simmer. In a separate pan add chocolate. Pour half of your heated cream over the chocolate whisking, while it starts melting slowly whisk in remaining cream. Once it is smooth and glossy whisk in the room temperature butter.
Pour filling into your baked tart crust.
Dollop small bits of jam all around your Tart. Drag a knife along the dollops to create a swirl look.
Place tart in the refrigerator for at least 2 hours or until the chocolate has set.
Are you a member of Sundays With Joy? If so please link this weeks recipe below!
IF not and you want to learn more about our super fun group... All you need is your own copy of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. And checkout the facebook group Sundays With Joy for our baking schedule!