Tuesdays with Dorie: Tarte Noire
July 6, 2010 at 1:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 30 Comments
A Tarte Norie is pure and simple, and all about the chocolate, so break out the good stuff! I had a déjà vu moment while making this, and then I realized that it’s the very same thing as the Chocolate-Crunched Caramel Tart we made awhile back, minus the caramel and nuts. Dark ganache inside a crisp, sweet pastry shell…I was perfectly happy to experience that again!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read bliss: towards a delicious life. Don’t forget to check out the TWD Blogroll!
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a whisk and a spoon 
Sounds like a good deja vu! I remember that one too… hm… maybe time for a rewind! These look phenomenally smooth, dark and sinful. Just like they should – so glad you liked them and that they brought back good memories of TWD-past!
Comment by mike— July 6, 2010 #
I didn’t realize that–but, of course. You are right. I think I liked this better. The chocolate needs nothing added.
Did you use a springform pan? Or are those little individual tarts?
Comment by Romaine— July 6, 2010 #
They are individual tart rings…I bought them at a restaruant supply shop.
Comment by steph (whisk/spoon)— July 6, 2010 #
This is so simple and beautiful! And delicious I’m sure 🙂
Comment by Sues— July 6, 2010 #
Interesting! Is it really strong?
Comment by Warm Vanilla Sugar— July 6, 2010 #
Depends on what percentage your chocolate is, I guess. I used a 72%.
Comment by steph (whisk/spoon)— July 6, 2010 #
I love your mini versions of this tart! Who needs caramel and nuts when you can have dark chocolate ganache in a buttery crust? 🙂
Comment by Valerie— July 6, 2010 #
Beautiful! Yep I love those little rings. I have a collection… any tips on ease of use?
So simple and elegant. Love it!
AmyRuth
Comment by AmyRuth— July 6, 2010 #
Love these rings– I roll my dough out as one big piece and then use a round cutter a bit larger than the tart ring to cut out circles. Use a little flour on the counter when you fit the dough circles into the ring to avoid sticking, and a sharp pairing knife for trimming the top edge. Then I put them on a parchment lined baking sheet and into the freezer till stiff.
Comment by steph (whisk/spoon)— July 6, 2010 #
Your tarts look beautiful!
Comment by Kimberly— July 6, 2010 #
These look so pretty! I loved how simple and rich these were!
Comment by Amber Marie— July 6, 2010 #
This tart was such a wonderful selection! Yours turned out beautifully!
Comment by juju73— July 6, 2010 #
I loved this recipe! Your tarts look perfect. 🙂
Comment by Susan— July 6, 2010 #
I must have missed the Chocolate-Crunched Caramel Tart. Sounds good. Which one did you like better? Anyway, your mini tarts look great!
Comment by Janell— July 6, 2010 #
I wouldn’t say “no” to either one!
Comment by steph (whisk/spoon)— July 6, 2010 #
I didn’t get to make the caramel chocolate crunch tart, so i suppose this was a good alternative? something a little bit more SINISTER. haha. Yours looks really pretty by the way.
Comment by Sihan— July 6, 2010 #
Your little tartelettes look perfect!
Comment by theeclecticconnoisseur— July 6, 2010 #
I thought all this sounded familiar, now I know why. We gussied it up with some whipped cream as guys here are all about the whipped cream on top of things. Yours look pretty great just the way they are!
Comment by Kayte— July 6, 2010 #
I love dark chocolate! With a bit of whipped cream and some fresh berries it would be a lovely summer dessert!
Comment by cath1991— July 7, 2010 #
THAT’s why the taste was familiar. And it was a good familiar. An excellent familiar. Thanks for reminding me.
Yours are lovely.
Comment by teaandscones— July 7, 2010 #
They look gorgeous Steph.
Comment by Eliana— July 7, 2010 #
Your tarts look absolutely perfect! I love the simple sophistication captured in that photo. And wow, you are SO RIGHT about it being the same as the caramel crunch tart, just without the caramel and nuts. The funny thing is that I was dying to put caramel on mine!
Comment by Lauryn— July 7, 2010 #
These look heavenly!
Comment by Allison— July 9, 2010 #
Those tarts look amazing. Awesome photos!
Comment by Jenny— July 9, 2010 #
Oh, you’re right, it is the same as the other tart… I kinda wish I’d have added some caramel to this one too, LOL.
Yours looks perfectly delish!
Comment by Jacque— July 9, 2010 #
I love that you used individual tart rings. Way cool. Btw your bbq sauce looks great!
Comment by Kathleen— July 10, 2010 #
Really classy chocolate tarts; just beautiful! I’m not doing too well in the heat – thank goodness Dorie’s next recipe has the oven at only 325 degrees!
Comment by heather peskin— July 11, 2010 #
OML this looks AMAZING! 🙂
Comment by howtoeatacupcake— July 12, 2010 #
Those look perfect! I can’t wait to get back to baking again, not having my own oven for so long has been driving me crazy!
Comment by brilynn— July 13, 2010 #
Delicious. I just bought some 70% chocolate, just in case something came up. This could be it. This very well could be it! Pastry + chocolate. Two of my favourite things.
Comment by Julia @ Mélanger— July 15, 2010 #