Tarte Noire (or Tart with Milk Chocolate) - Tuesdays with Dorie
It's a 7-inch tart with Lindt milk chocolate filling, topped with some toasted hazelnuts. I'm looking forward to a thin slice. I have not yet found a better sweet dough recipe than Dorie's; it's so easy to make and never fails, unless it's overbaked like my first effort this week. (I forgot to freeze the tart before popping it in the oven and did not cover it enough with the foil, so the end result was tart edges that tasted quite burned and a brownish looking base.)
On to the next effort. This tart was much better - I kept it in the freezer overnight before baking it, fully covered the frills with foil and baked it for only 15 minutes before removing the foil and baking it open for about 7 minutes. It's come out very nicely.
Now the filling - I also had two goes at this; the first, where I halved the cream, chocolate and butter exactly, was way too liquidy. My second attempt had only 1/3 cup cream so it has come out nice and glossy with a firm consistency. I'm keeping it in the fridge overnight - the weather is so steaming hot here in New York I don't want to leave anything out on the table.