Today is Franny and Jordan's 14th birthday. We started the morning off with candy-in-their-shoes
. Franny requested Fran's Chocolates salted caramels, dark chocolate truffles from Chocolatier Blue, See's Candies scotchmallows, Smarties, and I threw in a small bar of Almonds & Sea Salt in Dark Choolate from Chocolove, and See's Candies peppermint twists. Jordan requested lemon drops (the good kind, i.e. not from the drugstore. I made a special trip to Sweet Dreams on College avenue in the Elmwood district of Berkeley, and while I was there, I picked up a bag of my fave, swedish fish! Jordan's right; the quality of bulk candy from a real candy store is so much tastier). Other requests were See's Candies dark almond clusters, scotchmallows, loads of Smarties, and I added Chocolove's Raspberries in Dark Chocolate, a flavor combo that Jordan really enjoys.
Franny looks divine in this retro style dress. My bad photo doesn't capture the color well.
Jordan looks splendid in this colorful harlequin pattern, but the dress is just too big on the top. Back it goes.
That's one happy girl wearing a wrapping paper hat and wielding an axe—an item from her wish list!
Franny asked me to make the Rich Chocolate Tart from the recent issue of Cook's Illustrated for their birthday cake. It's proving to be completely challenging! I'm writing as I go because the recipe calls for many breaks where you refrigerate the dough before it's rolled, after it's rolled, and on and on. I think it's highly unlikely that this thing is going to come out anything like it looks in the the photo. Even after watching the free video on the Cook's Illustrated website, my dough did not come together like expected. Although the recipe did not specify, I think ice cold butter is needed. One can see that if I were writing a professional cooking blog, I'd make a recipe dozens of time before trying to document with photos and tips! Alas, it's my small kitchen, below par instruments and my inexperience bringing this recipe to you. But that's also the point of my blog, to help me remember details of a recipe, to test if it's too complicated and not worth the effort to make again, and just fun for me to do. So here goes. It's a good way to spend my Saturday since Franny and Jordan are at school in rehearsal all day anyway!
The dough didn't come together as a ball after adding the egg mixture to the dry ingredients. My guess is the butter got too warm.
I hate recipes that require so many special pieces of equipment. Not having a tart pan with a removable bottom is proving to be a real problem. What I have is a pastry ring (a metal ring w/ no bottom) so the ring and dough are sitting directly on a sheet pan sprayed with non-stick spray (another ARGH! I realized that I accidentally bought Pam Baking which includes flour in the spray. I was wondering why the spray function was so damn hard to press and then sprayed with such force). The recipe calls to freeze the tart shell for 25 minutes right before baking. I threw the whole sheet pan in the freezer since the sheet pan is functioning as the bottom of my crust, but then afterwards realized that the sheet pan is now ice cold and the temperature in my pre-heated oven will drop considerably. I basically said, "screw it!" and it's baking now and I have no idea how much more time may be required for it to cook, nor if I will lose the nice golden brown color due to my pan mishaps. I suppose I should have used aluminum foil as a liner for the pastry ring...doh! So I'm scrapping the photos, the details, the equipment list, etc. The recipe should be up on the Cook's Illustrated site for a few months before they make it inaccessible for non-subscribers. Send me a comment or an email if you really want the recipe and I'll see what I can do. Here's the link: Rich Chocolate Tart,
from Cooks Illustrated, November & December 2013 issue
Another ARGH! butter is oozing out beneath the pastry ring while it's baking in the oven, and I don't have it on a rimmed sheet pan so hopefully it's not going to gush all over the oven! This is actually getting to be pretty hilarious. Now I'm off to make the filling...
Given all the hardships that proceeded this step, this looks pretty good. Now to cool, three hours to set in the refrigerator, and then glaze.
Making the filling proved to be simple—thank goodness—but I had so much leftover. The recipe calls for an 11" tart pan, and I was forced to use a 9" pastry ring, but unexpectedly, I didn't have any left-over dough. Obviously I did not roll the dough thin enough. I saved the filling and if it's delicious, I'll try the tart shell recipe again tomorrow (if I dare!) or maybe will make a pie crust using Dave's recipe.
Franny with the final product.
We're too full to try the tart now, but I'm not waiting to post. Happy birthday to my babies!