A bunch of us were chatting on twitter about how much fun it would be if we could all bake together one day. While it would be amazing to do that with us all in the same kitchen, it would take a miracle or time-travel or something like that.. See, we all live practically a world apart. OK.. so how can we do this..**scratching heads**. What if I picked one recipe for us all to make and we virtually share our results with each other via blog posts, facebook and twitter? Just seeing these creations is going to drive us all crazy.. and no scratch n’ sniff either.. but we’ll have fun seeing our friends creations, reading about their thoughts and process, and, of course, test driving their version of this recipe.
With me so far? OK.. next step: which recipe? After allowing this idea to ferment for a week or so, I decided to pick a recipe I first published in Fine Cooking a few years back. The recipe has three elements: press -in crust, filling & topping; it’s neither too easy nor too complicated; it’s decadently chocolate and it is more sophisticated than even the most glam hats seen at the Royal Wedding. (I’ve always thought this tart would make a pretty bonnet…) Check out the pic on Finecooking.com Oh.. and did I mention it’s killer chocolate..in a good, healthy way, of course.
Here’s the twist: Instead of everyone making the exact same recipe, I propose we all start with this same basic recipe (delicious as is, I promise) and then everyone can “switch-it up” in anyway they want. You know me.. I’m just crazy about bakers adding their own person tastes and touches to my recipes. I’m a big believer in the collaborative effort – makes everything better, even chocolate.
Want an example? I’ll tip my hand and say that I’m thinking of “switching in” some sweet curry powder in the filing and adding some toasted coconut somewhere.. As you can tell, I’m still working on Hedy Goldsmith’s cookbook and she’s rubbed off on me just a wee bit.. I might even say that I “Hedy-isd” my own recipe 
Sound like fun? Well, come on into the kitchen with us and share your spin on this Chocolate Truffle Tart.. There’s no deadline.. I’ll be posting my version later this month.
Oh, and a BIG ps: This is a NO Winners – NO Losers Event – Just good fun! That means you’ll have to channe that competitive spirit into your creative process and make this tart a super star. (sidebar: there are no rules about posts…. we all love some *snark* and some *giggles*, right?)
After seeing everyone’s recipes, I know I’ll end everyday sweetly. Can’t wait to see your pix & posts!
EDIT to say: How about we all try and post by the end of May. No pressure.. I’ll do a round up of the #baketogether posts in early June!
Abby
Chocolate Truffle Tart
Check out how pretty she is..
Makes 1 tart or 12 servings.
For the crust:
1 cup (4 1/2 ounces) finely crushed graham cracker crumbs
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
For the filling
12 ounces bittersweet chocolate, chopped
2 ounces (4 tablespoons) unsalted butter, cut into 4 pieces
1 tablespoon dark rum (or other flavored liqueur)
1 cup half and half
1/2 teaspoon pure vanilla extract
Pinch table salt
For the topping
1 package (8 ounces) mascarpone cheese
3/4 cup heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
To make the crust:
Heat the oven to 375°F and have ready a 9-inch fluted tart pan with removable bottom.
1. In a small bowl, stir together the cookie crumbs (ARE YOU SWITCHING THIS UP??)and sugar (AND ANYTHING ESLE YOU FANCY) until well blended. Drizzle the melted butter over the crumbs and mix and smear the crumbs and butter until well blended and evenly moist. Dump the mixture into the prepared pan and press evenly onto the bottom and sides of the pan. To keep the crumbs in the pan and not covering my hands, I cover the crumbs with a piece of plastic wrap before pressing the crumbs. I also use a straight-sided, flat-based metal measuring cup or a tart tamper to press firmly but anything with a flat bottom will do the trick. Bake until fragrant and slightly darker brown, 10 to12 minutes and set on a rack to cool.
To make the filling:
1. In a heatproof medium bowl, melt the chocolate, half and half, and butter in a microwave or over simmering water. Remove from the heat and add the rum (OR YOUR SWITCH-IN FLAVORING), vanilla and salt. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.)
2. With a rubber spatula, scrape the mixture into the crust and spread evenly. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 1 day before proceeding with the recipe.
To make the topping:
1. In a medium bowl, combine the mascarpone, heavy cream, sugar and vanilla (OR YOUR SWITCH-IN). Using an electric mixer with the whisk attachment, beat on low speed until smooth. Increase speed to medium high and beat until cream is thick and holds firm peaks. (DO YOU WANT TO FOLD SOMETHING IN HERE??)
2. Using a small metal spatula, spread the whipped cream over the chocolate filling leaving lots of swirls and peaks. Cover loosely and refrigerate up to 8 hours. (DO YOU WANT TO SPRINKLE THE TOP WITH SOMETHING? IF SO, DO IT JUST BEFORE SERVING)
{ 36 comments… read them below or add one }
Oh, how fun! What a great idea and what a great recipe to use. Count me in!
I am IN! Will do this instead of Daring Bakers this month which I was unimpressed with. THIS on the other hand…
This is a good idea Abby. Now if I only get myself into some sort of a deadline mode for my own sake:)
How about “post in May”?? is that a deadline without being too much pressure?
Count me in…I might just add the caramel from one of the other recipes. I’m trying to lose weight, but bet the grandsons will eat it!
What a fantastic idea, Abby. “post in May” sounds perfect, that way we can make a monthly recipe without the pressure of a specific posting date. I love your recipes so I’ll be joining you every month!
Abby, this is a fabulous choice and I’m already licking my chops thinking of the chocolate truffle and the mascarpone cream. Already have a couple ideas too! Sometime in May is perfect are are the snarks and giggles. My kind of baking experience! Tying on the apron now….
Abbie, thanks for asking and of course I’m in…chocolate and mascarpone AND graham cracker crust. I’m all over this.
What a great idea! I might have to make this for a party I’m having this weekend. YUM.
Count me in….Abby can you pass the sugar?
I’m totally in since I love your site and I am a sucker for any form of a tart or pie with a graham cracker crust. Yum! This looks decadent.
I’m in! I had to scroll to see if there was any rolling pin action involved but thankfully not. My rolling pin skills leave much to be desired, but pressing crumbs into a pan, that I can handle:)
I love this idea. I often make something ‘right’ the first time and then decide how I might like to change it when I make it again…how can you go wrong with chocolate? Great challenge!
Hey Abby, the filling ingredient list says “1 tbsp dark rum” twice. Typo, right?
TYPO! thx for menitoning.. I’ve edited!
Here’s my version of this Chocolate Truffle Tart:
http://chefpandita.com/2011/05/12/chocolate-truffle-tart/
OMG.. this looks amazing.. and you KNOW how I feel about Nutella! #nutellalove
In the grocery store with my 5-year-old, INSPIRATION STRIKES! Mom(says he), I don’t like graham crackers. Let’s get pretzels instead.
We did.
Anyone tried a pretzel crust? Baking Sunday, wonder how it will turn out!
LOVE pretzel crusts! I have one in The Weekend Baker that I use with a citrus mousse filling. That salt-sweet thing is marvelous.. can’t wait to hear/see how it turns out!
We went with the pretzel crust, adding in a little extra butter and switching up the sweetener to some local Red Bee honey because it upped the moisture and seemed to fit w/the pretzel vibe. The truffle filling stayed true to the recipe and (YESSS, JNerissa!) after I topped with the honey-sweetened marscarpone cream I beat 2Tbsp of natural peanut butter into the remaining cream for a garnish. Not bad for a recovering box-mix baker. My littlest guy and I had a blast with this–Thanks Abby! No website but I posted a few pix to Twitter: http://twitpic.com/4y518j
LOVE THIS!!! and the pic is spectacular! My daughter is working at Red Bee this summer
Pretzel crust sounds amazing! Never tried that. Can’t wait to see your tart
Yes! I love pretzel crusts. I fact I’ve been contemplating a chocolate peanut butter version of the truffle tart with one…
My younger son loves marshmallows, and campaigned for me to add them to the tart, so today we made Smores truffle tart: graham cracker crust, truffle filling, and marshmallow fluff swirled over the top. Lacking a blow torch I ran it under the broiler to toast the marshmallow. Sweet, sticky, gooey, and a hit with my kids.
Photo here: http://twitpic.com/4yalum
That looks amazing
WOW–That looks super yum! Did you use the Fluff brand straight from the jar? Who knew it could be so elegant. Maybe a Fluffernutter tart would be a good spin-off(big talk from one who, until yesterday, had never even touched a tart pan :O !!)
Yes I did! Actually this was my second try. I used homemade marshmallows for the first one (they are ridiculously easy to make), but they melted under the broiler, and not in a good way. Good old marshmallow fluff held up beautifully.
Also, thanks Yuri.
Just posted my version of your wonderful tart! Hope you like it. Here’s the link: http://knitstamatic.wordpress.com/2011/05/22/bake-together-chocolate-cherry-truffle-tart/
Posted my version of your chocolate truffle tart today. Such fun! Here’s the link: http://knitstamatic.wordpress.com/2011/05/22/bake-together-chocolate-cherry-truffle-tart/
FINALLY, mine is up! I did two versions of this – loved every bite!
http://www.eatlivetravelwrite.com/2011/05/abby-dodge%E2%80%99s-chocolate-truffle-tart-my-way-two-ways/
Can thank Creative Culinary for leading me here … must do a summer fruit bake. MUST #baketogether!
It’s Barb just great.. Did she tell you she did my site for me?
Would love to #baketogether..how should I join?
We’d love to have you in our virtual kitchen! here’s the October recipe – but feel free to #baketogether any of the previous recipes and I’ll add you to the round up. “rules” are casual: make the recipe with your spin (any changes you’d like to make), post & link back to site, add link to comments (so I can add it to round up) and tweet it up! We’ll all chime in & help spread the word.
Happy Baking!
http://www.abbydodge.com/2011/10/sour-cream-coffee-cake-baketogethe/#comments
Looks Gorgeous Ethan!! Love the cinnamon addition.. #mexican-ish
{ 14 trackbacks }