YWPWT: Chocolate Tartlets

The Sugar:  They are tiny, darling, easy to make and a real knock-out to eat.  What's not to love?

The Snark:  They are tiny, darling, easy to make and about knocked me on my butt with how good they are.  Their size makes them good for portion control... right?  Right.  As in, I had a hard time controlling myself from eating everyone's portions.

The Spice:  I thought about various ways to try to dress these up, but frankly, there is a reason that the little black dress is a classic and I'm not one to mess with perfection.  These are simple and elegant in the very best of ways.

This month's You Want Pies With That? is all about the straw that could break the camel's back, I mean, if the camel knew that if someone put one more straw on his back that he would be a goner.  In words that actually make sense, it is about that pie or tart recipe that could make you break your New Year's Resolutions (if you made them - which I am doing the anti-resolution this year myself anyway, but the point is the same).  The genius's behind this theme are Nic of Bakeologie and Carrie of Cooking With Carrie.  My thanks go out to Susan for creating this fun group and for keeping it up, it has been crazy busy and I'm so glad to be able to work with her on this (and for the extension - though I am not happy it is because she isn't feeling well!!  Hope you are better by the time you read this, if not sooner, Sus!)  

By the way, if you have little kiddo's, don't miss Susan's shoe giveaway going on right now over at the always fun and fantastic (with the best reviews!) She's Becoming DoughMESStic.  They are just way too cute to resist!

It is all about that pie recipe that you couldn't resist, even in the face of best intentions.  As a matter of fact, there are still a couple of these darling little chocolate ganache filled tartlets sitting in my kitchen waiting to break me... I mean waiting to be eaten.

I have had Robert Linxe's Chocolate Tart recipe bookmarked over at Smitten Kitchen, well, ever since I found them.  Especially since the recipe comes from Dorie Greenspan's Paris Sweets book.  The thing about these little tarts is that it is so easy to make, and if you like chocolate at all then these could break you too.  Think, buttery cookie crust with just enough sweet and salty to balance out an extremely rich and smooth chocolate truffle filling.  It couldn't be any easier to make and definitely couldn't be any easier to enjoy. In my opinion, that makes these an ultimate guilty pleasure because there is so little effort and work involved for such wonderful results. 

Speaking of guilty pleasures, like dark chocolate, which as I mentioned above, is actually good for us with all those great antioxidants, I thought I would come clean on a few of my guilty pleasures.  Do I actually feel guilt about them?  No, not really.  I was told a few days ago that was a sign of maturity on my part, but frankly, I just don't worry too much about whether it is something silly or not.  I just enjoy what I can.  There is enough bad stuff in life to go around without sucking all the joy out of the things you enjoy in life.

So, confession time - my 'guilty' pleasures (besides the obvious sugar and chocolate addiction):

Romance/Suspense/Mystery Novels:  I am an avid reader, but I don't read biographies or things that will "make the world a better place".  I probably should, but when I read, I'm not ashamed to admit it is for an escape from reality.  I'm purely there for entertainment value.  I have enough reality in my life, I am fine with giving myself a break and trying to take a trip to somewhere else.  I'm not saying that all books are great, because they are not, but some consistent winners and my personal favorite are from Nora Roberts (and all her books as J.D. Robb too).  She is a fantastic writer and really knows how to make you feel involved in the lives of your characters and get to know and love them.

TV Melodramas:  Again, I'm looking for entertainment and that is fine by me.   My current favorites are Privileged, 90210 (don't ask me why?!), and Psych - which is just so fun and silly and hilarious and well written that I always laugh my head off, no matter how bad of a mood I'm in.  I didn't discover Psych until a couple of months ago and have been recording everyone to enjoy after the kids are asleep and I need a real break.  Privileged is also well written and very entertaining.  I think 90210 is more like the train wreck you just can't look away from, but I still watch anyway.  We also love NCIS, which is just a great show.  I don't get out much with two little kids anymore, so this is my grown-up entertainment.

So, what is my point?  Well, that I thoroughly enjoying snacking on a couple of these little darlings with their creamy truffle filling while enjoying a couple of those shows.  It was a great way to unwind after a frustrating day.

Just look at how creamy and glossy the warm ganache is before it sets up!  I could have just eaten them up like this, but actually, it is worth it to wait and let them set up.  I did at least make them small tartlets so that they were easier to give a few away - in theory anyway.

Fashion Pie: It's All About Layers - Seven Layer Red Velvet Cream Pie

Long ago I worked at a couple of restaurants. Both of them happened to specialize in pies. At one of the restaurants they served Boston Cream Pie, which I love, but they served it with a twist on the old cake version. They actually had a pie crust on the bottom. It was extremely tall and I loved it.

As I was thinking about what to make for my contribution to my Pies as a Fashion Statement Theme for this month's You Want Pies With That? Event, I kept coming back to that pie. I've always had an issue with the fact that it seems like when people are looking for a dessert to be a show stopper for an event it doesn't seem like pie gets enough attention. Since that is what this event is all about to me, I decided to make my take on the Boston Cream pie, with some more fall-like colors and flavors.

As for the fashion part of things, with me, it is all about layers really, and solid colors. I'm not really much for patterns or prints. If you look in my closet, you might find a few, but not really. More likely you'll find a lot of dark colors and solid fabrics. Fall is especially my favorite time of year for fashion because this is when I can really layer a bit more and bring out some more colors that work together. Among my favorites are creams, dark browns, reds, whites. So, that is what you get here.

To reinvent my Fashion Pie I went with lots of layers of flavor too. This pie, I must say, turned out really fantastic. As you can see from the lame interior pictures I had no patience and had to dig in. If you make this, just let it chill for a couple of hours before cutting into it... or accept the fact that it is going to ooze all over itself and cut away. Either way, I guarantee this is one delicious show stopper of a pie.

So, here are the layers. This pie was a bit involved to make, but all the different components can be made ahead at different times, then held and assembled when you have time.

Top Layer: Chocolate Ganache
Layer 5: Red Velvet Cake
Layer 4: Vanilla Bean Pastry Cream
Layer 3: Red Velvet Cake
Layer 2: Vanilla Bean Pastry Cream
Layer 1: Chocolate Ganache
Bottom Layer: Pecan Tart Shell

The recipes aren't in order of how I made them, but below is the order I think is best to make the components in. I actually did this over a couple of days to break up the work. I'm also posting the actual assembly of all the components at the end so that it makes sense as to how this works.

Day 1:
Make first: Vanilla Bean Pastry Cream (because it has to chill)
Make second: Chocolate Ganache (because it has to chill)

Day 2:
Make first: Pecan Tart Shell (because it has to chill, bake and cool)
Make second: Red Velvet Cake Layers (because they have to bake and cool)

Pecan Tart Shell
(Adapted from Epicurious)
1 cup pecans
2 tablespoons sugar
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
3 tablespoons ice water
raw rice for weighting the shell

Make the shell:
In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) tart pan. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.

Chocolate Ganache
(Adapted from Epicurious)
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/4 cup heavy cream

For the Chocolate Ganache:
In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.

Vanilla Bean Pastry Cream
(Source: Dorie Greenspan, Baking From My Home To Yours) - Recipe coming soon

Chocolate Ganache
(Source: Dorie Greenspan, Baking From My Home To Yours) - Recipe coming soon

Red Velvet Cake
(Adapted from Paula Deen)
1 cup sugar
1 stick butter (1/2 cup), at room temperature
1 large egg
1 tablespoons cocoa powder
1 ounce red food coloring
1 1/4 cups cake flour
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1 1/2 teaspoons vinegar

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the egg and mix well. Mix cocoa and food coloring together and then add to sugar mixture; mix well.

Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 2 (8 -inch) round greased and floured pans. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place in pans on a rack to cool completely.

Assembly:
Measure about 3/4 cup of the chocolate ganache into a small heatproof bowl. Leave the remaining ganache out to come to room temperature or loosen enough to be spreadable. Heat over a small pan of simmering water, enough to loosen it and make it pourable. Pour the warmed ganache into the tart shell. Place the shell into the freezer to chill and harden, about 3o minutes (more if you want very defined layers).

When the shell is well chilled, remove it from the freezer and remove the outer ring of the tart shell and place the shell onto your dessert platter, with a good sized rim to catch any excess ganache.

Measure about half of the pastry cream into the tart shell on top of the chilled ganache and spread evenly.

Place one of the cake layers on top of the pastry cream. Gently spread a thick layer of the remaining pastry cream on top of the cake layer and top with the remaining cake layer, placing the layer with the bottom of the cake at the top for the most smooth surface.

Gently stir the remaining ganache a few times with a rubber spatula to make smooth and spreadable. Pour gently onto the top of the cake and gently spread to almost the sides of the cake layer. Push just to the edge to let it slowly glaze down the sides a bit.

Place the whole thing in the refrigerator to set before serving, at least 1 hour (or, as I mentioned before, cut and take the messy consequences).

YWPWT-#1: James and the Giant Peach Pie

Well, today is the day. The very first day of posting for the new fun pie event taking the food blog's by storm - You Want Pies With That?

OK, so, maybe not taking it by storm, but it certainly is fun and everything starts small. Don't forget to check out all the other participants movie themed pies today and watch for the next theme to be announced.

I decided to go with the one and only fruit pie I actually love. Peach. This comes about mainly because, though Summer is pretty much over, we had a late harvest here in Utah because of the crazy Spring weather. Which means, you can still get some peaches right now around these parts. I think I am going to end up missing making my usual batch of peach jam this year (just too busy to spend a whole day jamming), but thankfully I've made some batches of cherry, pear and plum to hopefully hold me through Winter.

Anyway, back to the pie. For the first YWPWT? Event the theme was all about pies inspired by your favorite movie. Well, we have been on quite a Roald Dahl kick at our house for the past few months started by Aidan watching James and the Giant Peach for the first time.

I didn't think he would like it because he usually gets creeped out. Well, he did get creeped out, but oh, was I wrong. He LOVED it!! Loved it. Loved the movie, wanted to watch it over and over. Then, after that, started the obsession. I said, "You know, this guy wrote a lot of other books too." So, off to the library we went. We read The Twits and Charlie and the Chocolate Factory (which will be soon followed by Charlie and the Great Glass Elevator when we can get our hands on it) and eventually we'll check out one of my personal favorites, The BFG. Now, I realize those are all originally books, not movies, but what brought this pie about was thinking about what started it all. Now, I could have picked a movie I love, but I don't really get to watch grown-up movies anymore, so I went with one of Aidan's favorites.

So, even though I thought about doing something chocolate, since I just did the Chocolate Chess Pie to announce the event, I decided to do something rather unexpected for me and go with fruit. Fresh peaches are best for this pie, but you could make this from bottled peaches as well if you wanted. Cutting the leaves out of pie dough rolled slightly thicker is a really fun way to make a really pretty top crust for a pie and isn't really hard at all. I've even done this just around the edges of a one-crust pie to cover up my total lack of pie-edge-crust-fluting-skills (don't know why I never get it right, but I don't, so there you go - my dirty little secret is out - pie crust as cover-up).

After yesterday's lousy day, I knew I'd better show up here today with something sweet. Speaking of sweet, thank you all for your hugs and support with my lame and crappy attitude yesterday. I've wanted to try to keep things pretty positive here, but sometimes life just has other ideas. I really appreciate you all showing me some love anyway! You all are the very, very best!

Peach Pie with Leaf Crust
(Adapted from Baking: Easy-to-Make Great Home Bakes, Hermes House, Contributing Editor Carole Clements)
2 1/2 pounds ripe peaches, peeled and sliced
juice of 1 lemon
1/2 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
2 Tablespoons butter, diced

For the Crust:
2 cups flour
3/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 Tablespoons cold shortening, cut in pieces
5-6 Tablespoons ice water
1 egg beaten with 1 Tablespoon water, for glazing

For the crust, sift the flour and salt into a bowl. Add the butter and shortening and cut in with a pastry blender until the mixture resembles coarse crumbs.

With a fork, stir in just enough water to bind the dough. Gather into 2 balls, one a little larger than the other. Wrap in wax paper or plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 425 degrees F with a baking sheet placed on a rack in the center of the oven.

Combine the sliced peaches with the lemon juice, sugar, cornstarch, nutmeg and cinnamon. Set aside.

On a lightly floured surface, roll out the larger dough ball to about 1/8 inch thick. Transfer to a 9-inch pie pan and trim the edge. Place this in the refrigerator to chill while preparing the leaves.

Roll the remaining dough 1/4 inch thick and cut out leaf shapes about 3 inches long. Make 'veins' with the back of a knife by pressing lightly into the dough. Roll a few small balls with remaining dough for a center accent.

Brush the bottom of the pie in the pan with the egg glaze. Add the peaches, making sure to pie them so the peaches are piled higher in the center. Dot the peaches with butter.

Start with the leaf pieces from the outside edge and cover the peaches with a ring of leaves. Place a second ring above, staggering the positions. Continue with rows of leaves until all the peaches are covered. Place the little dough balls in the center and brush with egg glaze.

Bake for 10 minutes. Lower the heat to 350 degrees and continue to bake for 35-50 minutes more, until golden.