Tag Archives: Tart

Frenchy’s Chocolate Raspberry Tart with Pistachio Crust

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A chocolate raspberry tart with a slice on a plate

Today’s Musings:
I recognize this evening as a non-starter before I even order my Sauvignon Blanc. I realize before this ass of mine has warmed the bar stool. There’s no chemistry – no spice. I’m more interested in the cute, tattooed bartender (alas, a wedding ring) than the man beside me. Before my first sip of wine, my date has managed to “casually touch” my thigh and arm a half-dozen times during conversation. I don’t need to wear my body language decoder ring – I get it; you’re interested, now back off. Our tactile evening continues with me receiving a demonstration of his co-worker’s hugging techniques followed by an unsolicited and awkward one-handed back rub. He has unquestionably grabbed or stroked me at least three dozen times. Body language hint – if your date is slowly sliding away to regain her personal space, stop with the hands! Ten minutes into the conversation, he declares that he wants to “claim” me as his own and our next date should be in my neighborhood. Next date?! I’m squirming through this one – and I’m beginning to believe you’re stalker material as well. Okay…polite conversation, polite conversation; I can do this; just finish my wine and leave – fast. I’m out the door in 40-minutes flat, but he insists on walking me to my car. Please don’t try to hug, kiss, or molest me at my vehicle. Not surprisingly, I receive his text on the 10-minute drive home, “Good night, Sweetheart.” Sweetheart – already?! Disturbing.

Reaching the safety of home, I’m tempted to bee-line for the kitchen and bake up a batch of David Lebovitz’s chocolate chip cookies – culinary Xanax. This type of dating debacle deserves an edible pacifier – a dozen warm, gooey cookies or even a chocolate cake with thick chocolate frosting – devoured in one sitting. I content myself with a turkey sandwich and Netflix instead.

Today’s Recipe:
This recipe was especially made for my friend, Frenchy.  When it comes to dating, he’s the Jerry Seinfeld to my Elaine, always good for a few dating horror stories of his own.  But rather than chatting about our pitiful love lives over a “Big Salad,” we prefer coffee and dessert.  This one is especially for you,  Frenchy!  


Frenchy’s Chocolate Raspberry Tart with Pistachio Crust

  • Servings: One 9” tart
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The raspberry coulis is a must to help cut the richness of this decadently sinful dessert. If you love chocolate and raspberries, this dessert is for you.


Ingredients

    Crust
  • 1 cup (about 10 cookies) shortbread crumbs, such as Lorna Doone
  • 1 cup pistachios, raw
  • 3 Tablespoons sugar
  • pinch salt
  • 3 Tablespoons unsalted butter, melted
    • Filling
  • 1 lbs. dark chocolate
  • 1 ¾ cup heavy cream
  • 7 large egg yolks, beaten
  • ½ teaspoon instant espresso (optional)
  • ½ cup seedless raspberry jam
  • 12 oz. fresh raspberries
    • Raspberry Coulis
  • ½ cup sugar
  • 3 Tablespoons water
  • 12 oz. frozen raspberries, thawed
  • 1 Tablespoon raspberry or orange liqueur (optional)

Directions

  1. Preheat oven to 350° F. Combine shortbread crumbs, pistachios, sugar and salt in a food processor and process until finely ground. Add melted butter and process until mixture begins to clump and resembles wet sand. Press crust along the bottom and up the sides of a 9” tart pan. Bake until crust is golden and smells like roasted pistachios, about 12 minutes. Cool.
  2. Chop chocolate and place in a microwave-safe bowl. Microwave at 30-second intervals, stirring in-between, until chocolate is fully melted, about 1 ½-2 minutes. Cool slightly.
  3. Whisk together heavy cream, beaten egg yolks, and instant espresso (if using). Add melted chocolate and whisk until fully combined.
  4. Fill crust with chocolate mixture and bake in a 350° F. oven until top is firm to the touch but center still jiggles slightly, 25-30 minutes. Cool 30 minutes and then refrigerate until completely cold.
  5. While tart is cooling, make raspberry coulis by combining sugar and water in a heat-proof liquid measuring cup. Microwave on high power for 2 minutes and stir to ensure all sugar crystals are dissolved. Combine this simple syrup with thawed raspberries in a blender. Blend until smooth. With a rubber spatula, stir and push puree through a fine-mesh strainer to catch the seeds. Add liqueur, if using. Store in the refrigerator up to a week.
  6. When tart is cool, heat seedless raspberry jam in a small bowl in the microwave until it is liquid. Brush top of tart with warm jam, arrange fresh raspberries on top, and brush raspberries with more jam. Serve tart with raspberry coulis.

Hazelnut Mocha Tart

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a hazelnut mocha tart wiyj a big slice taken out

This recipe was the result of a last-minute decision to co-host a neighborhood progressive dinner.  With only a few hours before the start, I had to come up with something special using ingredients I had on hand. Luckily, my freezer was stocked up with leftover nuts from holiday baking. I started with the concept of a pecan pie-type filling, using hazelnuts, then added a bit of instant coffee and some leftover bittersweet chocolate. The final tart was a hit.


Hazelnut Mocha Tart

  • Servings: One 9-inch Tart
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This decadent tart is loaded with toasted hazelnuts, rich coffee and dark chocolate.


Ingredients

    Crust
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 stick (4 oz.) unsalted butter, melted and cooled
    • Filling
  • 1 ½ – 2 cups roasted unsalted nuts, roughly chopped (I use hazelnuts)
  • 1 large egg
  • 1 large yolk
  • ¼ cup light brown sugar
  • ¼ cup light corn syrup
  • 2 teaspoons instant coffee
  • ¼ teaspoon salt
  • 4 Tablespoons (2 oz.) unsalted butter, melted
  • 1 Tablespoon whole milk or heavy cream
  • 2 teaspoons all-purpose flour
  • ½ teaspoon vanilla extract
  • ¼ cup bittersweet chocolate, chopped
  • Flaky sea salt
  • Lightly-sweetened whipped  heavy cream

Directions

  1. Make crust: Preheat oven to 350 degrees F. In a bowl, stir together flour, salt and melted butter. Press dough along bottom and up sides of a 9” tart pan. Place pan on a piece of aluminum foil to catch any leaking butter. Bake for 20 minutes. Cool slightly, cover crust with nuts and chill until ready to use.
  2. Make Filling: Beat together egg, yolk, sugar, corn syrup, instant coffee, and salt. Whisk in the melted butter, milk, flour and vanilla. Stir in chocolate. Pour over nuts (don’t overfill)and sprinkle with flaky sea salt. Bake for about 40 minutes until the filling is set at the edge but slightly wobbly in the center. Cool pie completely before slicing. Serve with lightly-sweetened whipped cream.

Refreshing Pink Grapefruit Tart

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Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. Set this recipe aside for Easter or Mother’s Day.

A pink grapefruit tart with whipped cream and shaved white chocolate

If you want your tart a little more “pink” try adding a dash of red food coloring.  I kept mine au naturale.

What does one make for a football and dessert party? Considering the season, my schemings first turn to creamy pumpkin, crisp apple, or juicy pear – the fruits of the season. And spices…oh, there should be spices! Cinnamon and nutmeg and ginger. Ah, gingerbread. Gingerbread…and pear. Gingerbread Pear Upside Down Cake, warm and comforting; a celebration of Autumn. YES!

How I got from those thoughts to a refreshingly light pink-grapefruit tart, I haven’t a clue. Oh, but I’m so glad I did!


Refreshing Pink Grapefruit Tart

  • Servings: One 9” Tart
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Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. A press-in crust keeps the fuss-factor down.


Ingredients

  • 1 ⅓ cups all-purpose flour
  • 5 Tablespoons sugar
  • ½ teaspoon salt
  • 9 Tablespoons unsalted butter, melted
  • 3 large eggs, beaten
  • ⅔ cup heavy whipping cream
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons pink grapefruit zest
  • ⅔ cup pink grapefruit juice
  • Sweetened whipped cream, for garnish

Directions

  1. Preheat oven to 350⁰ F. In a medium bowl, combine flour, sugar, salt and melted butter. Pat dough on the bottom and up the sides of a 9” tart pan. Bake about 20 minutes until beginning to brown. Remove from oven and cool 30 minutes.
  2. Beat together eggs, whipping cream, sugar, salt, grapefruit zest and grapefruit juice. Pour into tart shell and bake about 30 minutes or until filling jiggles only slightly in center.
  3. Let cool on rack for 30 minutes, transfer to refrigerator and cool completely. Serve with sweetened whipped cream.

Apple Frangipane Tart

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The classic combination of apples and almonds come together in this impressive tart.

Apple Almond Tart
Last week, a friend humorously pointed out that when he Googles “Easy Oatmeal Cookie Recipe” he’s stuck wading through a bunch of food bloggers’ unrelated bullshit stories about their life, family, eating habits and the history of oatmeal before getting to the actual recipe.

As a food blogger, all I can say to him is…I TOTALLY FUCKING AGREE.

It drives me insane when I’m looking for a recipe and have to scroll past a 1000 word essay from Suzy about her most recent trip to Disneyworld with her “hubby” and the twins, Zach and Sadie – And dodge pop-ups hawking her latest self-published cookbook, her weekly newsletter, and a request to “like” her on Facebook. And let’s not forget the process photos…ingredients on the table…ingredients piled in a bowl…ingredients all stirred together. Ugh!

And yet, I’m just as guilty as Suzy – or at least partially.

For most bloggers, or the ones trying to make a living at it anyway (not me), it’s about SEO – Search Engine Optimization. Or, more specifically, Google SEO. If a blogger’s goal is their recipe appearing in the first page or two when someone Googles “Easy Oatmeal Cookies,” they need a post of 2000+ words in length, they need to mention their key words “Easy” and “Oatmeal Cookies” in the first paragraph, they need to include multiple “process photos,” plus a dozen more “musts.” There’s a plethora of blogger dos and don’ts for optimum Google SEO. It’s maddening.

I flirt with the Google rules, but SEO isn’t that important to me. This blog initially started as a private online journal. Before 2008, I used to handwrite in a journal nightly – stream of consciousness stuff, gibberish mostly. Then I went online in an effort to improve my writing skills. The blog, called Phorenications at the time, was a bunch of random stories and thoughts in my head. In 2009, I went to culinary school and sometime after that, Phorenications morphed into Two-Bit Tart and became a food blog. I now find myself in the same place as every other food blogger, trying to write an intro paragraph that somehow, even tangentially, ties in to whatever I made today.

I wish we had the luxury to write when we felt like writing and just post the recipe when we don’t. Tonight, for example, I would be ecstatic to post this recipe for this lovely apple almond tart and be done with it. Instead, I gave you the story above.


Apple Frangipane Tart (Apple Almond Tart)

  • Servings: One 9” Tart
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Apples and almonds are a classic combination. Make sure the crust and apples are room temperature (refrigerate if needed) before assembling.


Ingredients

    Apples
  • 5 Golden Delicious apples (about 3 lbs.), peeled and cored
  • 1 Tablespoons unsalted butter
  • 1 Tablespoon water
    • Crust
  • 10-oz package shortbread cookies, such as Lorna Doone
  • ¼ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
    • Frangipane
  • 4 Tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 ¼ cup almond flour
  • 1 Tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 large eggs
  • ½ teaspoon almond extract (or ¼ t. almond ¼ t. vanilla)
  • ½ teaspoon lemon zest
    • Glaze
  • 3 Tablespoons apricot preserves

Directions

  1. Prepare the apples: Cut apples into quarters and each quarter into 4 slices (each apple should yield 16 slices). Melt butter in a large skillet over medium heat. Add apple slices, and water and stir to combine. Cover and cook, stirring occasionally until apples begin to turn translucent and slightly pliable, about 7 minutes. Spread apples on a paper-towel lined plate in a single layer to cool.
  2. Make shortbread crust: Preheat oven to 350 degrees F. In the bowl of a processor, pulse shortbread cookies and salt into crumbs. Add melted butter and pulse until mixture resembles wet sand. Press crumbs along bottom and up sides of a 9” tart pan. Place pan on a piece of aluminum foil to catch any leaking butter. Bake for 15 minutes. Cool.
  3. Make the Frangipane: Cream the softened butter, stir in the powdered sugar, almond flour, flour, salt, eggs, almond extract, and lemon zest.
  4. Pipe Frangipane in the bottom of shortbread crust. Arrange apple slices, tightly overlapping in concentric circles with outside curve of slices pointing up (see photo of finished tart above). Bake tart on center rack for about 60 minutes. Remove tart from oven and heat broiler.
  5. While broiler heats, warm apricot preserves 30 seconds to 1 minute until liquid. Strain preserves and brush over apples, avoiding tart crust. Broil tart, checking every 30 seconds, and moving if necessary until apples are caramelized, about 2 minutes total. Let tart cool before removing ring and slicing.

Salted Chocolate Dulce de Leche Tart

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Chocolate Caramel Tart

We grow grey in our spirit long before we grow grey in our hair.
– Charles Lamb

I’m defiant.  Stuffing my ears to block out all the “we’re old” talk surrounding me.  I refuse to accept that the best years of our lives are over. Rather than discussing our diminishing vitality and increasing waistlines, tell me about the latest art exhibition/ book/movie/speech that gave you goosebumps and, if you can’t remember, let’s go find one – or let’s create something ourselves. Rather than putting our dreams away on dusty shelves, let’s set lofty goals for our 50’s, our 60’s, our 70’s and beyond!  Let’s not grow grey in spirit – (To quote the Olay ad) let’s fight it every step of the way.

To keep us inspired…

Youthful Spirits:
52: Sister Madonna Buder, the “Iron Nun,” competed in her first triathlon at age 52.
53: Nicola Griffin started modeling when she was 53 years young.
55: Ronald Reagan entered politics at age 55.
58: Marla Wynne Ginsburg started her own fashion line at 58.
61: Momofuku Ando Invented Ramen Cup Noodles at age 61.
64: Laura Ingalls Wilder didn’t publish her first book until she was 64.
65: Colonel Sanders started KFC at 65 years old.
65: Frank McCourt took up writing at the age of 65. His book Angela’s Ashes won both the Pulitzer Prize and National Book Critics Circle Award.
68: At 68, Lillian Carter, President Carter’s mother, joins the Peace Corps and spends the next two years working as a nurse near Bombay, India.
73: Peter Roget invented the Thesaurus at age 73.
76: Grandma Moses didn’t begin to paint until the age of 76.
76: At 76, H. G. Wells, school drop-out at 14, completes his doctoral dissertation, earning a D.Sc.
86: Gladys Burrill ran her first marathon when she was 86 years old.
95:  At 95, Nola Ochs became the oldest person to receive a college diploma.
102: At 102, Alice Pollock publishes her first book, Portrait of My Victorian Youth.

I created this Salted Chocolate Tart for a colleague’s 50th birthday celebration.  Rather than lamenting his waning youth, I’m exalting his youthful spirit and his amazing accomplishments yet to come.   No black balloons here!

Inspired by one of my favorite bar cookies.


Salted Chocolate Dulce de Leche Tart

  • Servings: One 9” Tart
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Inspired by one of my favorite bar cookies, this creamy caramel-chocolate tart comes together quickly yet still delivers the big dessert WOW factor needed for special occasions.


Ingredients

  • 10-oz package shortbread cookies, such as Lorna Doone
  • ¼ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 1 cup heavy cream
  • 1 13.5 can dulce de leche
  • 4 large egg yolks
  • 5 oz. bittersweet chocolate, at least 60%, chopped
  • Glazed sliced almonds
  • Flaky Sea Salt, such as Maldon

Directions

  1. Make shortbread crust: Preheat oven to 350 F. In the bowl of a processor, pulse shortbread cookies and salt into crumbs. Add melted butter and pulse until mixture resembles wet sand. Press crumbs along bottom and up sides of a 9” tart pan. Bake for 15 minutes or until golden. Cool.
  2. Make filling: In a medium sauce pan, bring heavy cream and dulce de leche to simmer, whisking until dulce de leche fully melts – don’t boil. In a medium bowl, whisk egg yolks and then slowly whisk cream mixture into yolks, tempering to avoid curdling eggs. Return mixture to sauce pan and cook over medium heat, whisking constantly until temperature registers 170 degrees. Remove from heat and whisk in chocolate until melted.
  3. Pour chocolate mixture through a sieve over cooled shortbread crust. Chill, uncovered, until set, at least 2 hours. Garnish with glazed sliced almonds and a sprinkling of flaky sea salt. Chill until ready to serve.