{"id":3759,"date":"2013-08-26T21:40:22","date_gmt":"2013-08-27T04:40:22","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3759"},"modified":"2013-08-29T22:08:03","modified_gmt":"2013-08-30T05:08:03","slug":"chocolate-tart","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/chocolate-tart\/","title":{"rendered":"Tarte Au Chocolat : Chocolate Tart"},"content":{"rendered":"

Oh yes, this is a rich, silky, take-your-time-savoring-each-bite bittersweet chocolate dessert. I use p\u00e2te bris\u00e9e (shortcrust) for the pastry shell with a pinch of extra sea salt to balance the rich filling. Love chocolate and sea salt together \u2013 “miam, miam”<\/em>! Topped with a big dollop of handmade Chantilly<\/em> cream, this is pure heaven.<\/p>\n

\"Tarte<\/a><\/p>\n

Tarte Au Chocolate: Chocolate Tart<\/p>\n<\/div>\n

During a basic French technique class I taught at\u00a0Pie Ranch<\/a>\u00a0we made three different tarts: lemon, chocolate, and strawberry plus a range of savory dishes too. All the ingredients (aside from the chocolate) were grown on site \u2013 including the wheat for the flour.<\/p>\n

Shortcrust is a \u00a0handy recipe to memorize and have on hand. Who knows when you’re going to have to whip up a dessert? It’s easy to make, extremely forgivable (my middle school kids whip this up in no time), and can be used in many sweet & savory ways. I like to make it by hand but it takes about 30 seconds to make in a Cuisinart \u2013 30 seconds people!<\/p>\n

It’s also a great way to showcase a single ingredient whether it’s a seasonal fruit or an expensive chocolate.<\/p>\n

\"Chocolate<\/a><\/p>\n

Chocolate Tart<\/p>\n<\/div>\n

I should warn that this is not an overly sweet chocolate tart and I like it this way. Sweetened whipped cream will make up for it if you’re not a death-by-chocolate fan. Or you can add sugar to the filling too!<\/p>\n

Totally off subject but funny nonetheless, the Urban Dictionary translates the French expression of “Miam<\/em>” as the following:<\/p>\n

The French equivalent to “yum,” or “yummy.”<\/p>\n

Used to designate satisfaction, liking, or pleasure.<\/div>\n
Gar\u00e7on: Regardez cette fille. Son jupe est tr\u00e8s courte. Miam.<\/em><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Oh yes, this is a rich, silky, take-your-time-savoring-each-bite bittersweet chocolate dessert. I use p\u00e2te bris\u00e9e (shortcrust) for the pastry shell with a pinch of extra sea salt to… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3760,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[674],"tags":[26,762,1121,71,1122,94,114,132,707,188,208,209,225,243,1117,245,263,283,836,403,404,451,452,464,469,1514,506,510,511,564,736,607,608,1120],"class_list":["post-3759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-pastry","tag-amy","tag-amy-glaze","tag-au","tag-bistro","tag-bittersweet","tag-brisee","tag-california","tag-chef","tag-chocolate","tag-crust","tag-dessert","tag-desserts","tag-easy","tag-farm","tag-farm-to-table","tag-featured","tag-french","tag-glaze","tag-image","tag-ms","tag-ms-glaze","tag-pastry","tag-pate","tag-pescadero","tag-pie","tag-pie-ranch","tag-ranch","tag-recipe","tag-recipes","tag-short","tag-shortcrust","tag-tart","tag-tarte","tag-tarte-au-chocolate"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/08\/DSC_0337.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-YD","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3759"}],"version-history":[{"count":26,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3759\/revisions"}],"predecessor-version":[{"id":3825,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3759\/revisions\/3825"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3760"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3759"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}