French Frdays with Dorie

Tuesday, July 20, 2010

Tarte Noire


I am so far behind in my posting, I am actually ashamed! I have been baking fairly regularly, but for some reason I just haven't felt like posting. I'm going to try and bring this blog up to date and stay focused, wish me luck.

I cheated a bit with the tarte noire. I used a store bought crust for this endeavor. I made a couple of mini-tarts and have the extra ganache in the fridge - I will be moving it to the freezer tomorrow.

This was such a delightfully easy treat to make. It would be divine with using one of Dorrie's crusts - but it was no slouch with the roll and bake version, either.

The ganache came together with no effort to speak of and the flavor was just luscious. This is an easy elegant desert, one I plan to remember for the chocoholics in my world. Great choice Dharmagirl.

4 comments:

家榮家榮 said...

臨淵羨魚,不如退而結網。............................................................

LW said...

Ive sent you 2 emails, please respond. If I do not hear from you before Sunday, July 25, I will need to move down the recipe rotation list.

Thanks,

Laurie

琬安琬安 said...

生存乃是不斷地在內心與靈魂交戰;寫作是坐著審判自己。. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

best custom essay said...

I think ganache is normally made by heating cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.