TWD: Chocolate Cream Tart

Tuesdays With Dorie concludes April with Chocolate Cream Tart. I thought it was fun that we had two fancy versions classic diner-type pies (the first being the banana cream pie) this month. I have to admit that when I saw the recipe schedule, I was a little worried I would be completely fed up with recipes that involved chocolate and custard by the time this one rolled around. Luckily I wasn’t and decided to go ahead and make a mini tart (It’s also lucky we’ve had beautiful spring weather and I’ve run a lot this month.) I initially was going to make it with a graham cracker crust, but after reviewing the comments on the TWD Problems and Questions section, I decided the chocolate tart shell was the way to go. It totally made sense to try it: graham cracker crusts are good with a lot of pie fillings and I wasn’t sure when I would be inclined to try chocolate dough.



Okay, now that I’ve made it, I would certainly be likely to try a chocolate tart shell again – it was fantastic. The only thing I would do differently is use a darker cocoa powder for the crust (I generally use Scharffenberger for everything, which is usually great). I thought the chocolate custard had a fairly light mousse-esque consistency, which was a pleasant surprise. I smothered the whipped cream topping over the entire dessert, which felt oh-so-decadent, but completely delicious. Overall, this is a lovely chocolate dessert.






Mr. Penpen gave this recipe a 10 for Deliciousness and I gave it an 8, so I will average it out to a 9. I gave this recipe a 3 for Effort – though I must get a pastry blender next time I’m at a kitchen store, giving it an EDR of 3. Many thanks to Kim of Scrumptious Photography for selecting this scrumptious tart; you can find the recipe for it on her site. Coincidentally, this is my first TWD post with my new camera, an anniversary gift from my wonderful boyfriend, so hopefully my food photos will start to get a little better once I learn to use it.