OK, so I had a Daring Baker’s challenge that didn’t work for me. I want to state, for the record, that I did not blame the recipe – I know it was the fault of the baker (me!) I knew I could do better – and I learned a lot from reading other Daring Baker’s blogs. I learned why my mousse didn’t work – my chocolate was too cool. I learned to add the butter to the caramel before the cream to prevent it from seizing. I learned to warm the cream, melt the chocolate into that, refrigerate, and then whip into a perfect mousse. And what happens when you learn all of this new information?
I wanted to redeem myself!!
So here it is – my improved tart. I did change the crust, using Dorie’s recipe for Sweet Tart Dough. I made mini tarts, because I loved the look of the mini tarts. And now I know why everyone else liked these so much – I can’t get enough!! I think I’m gonna gain 10 pounds this weekend…..
I’m including the recipe for the crust I used, but the caramel and mousse are from the same recipe as the Daring Baker’s challenge. I did use the tips that I found on Fanny’s blog, and those tips made for a perfect caramel layer and chocolate mousse!
Sweet Tart Dough
from Baking: From My Home to Yours
1 1/2 cups all purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon very cold unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine Scatter the pieces of butter over the dry ingredients and puls iuntil the butter is coarsely cut in – you should have some pieces the size of oatmeal flakes and some of the size of peas. Stir the yolk, just to break it up, and add it a little at at time, pulsing after each addition. When the egg is in, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
I did this without a food processor – just a pastry cutter/blender. It worked – it just takes more time and some elbow grease!!
Butter the tart pans. Press the dough lightly into the pan – be careful not to press too much – you want the dough to keep it’s crumbly texture. Freeze for at least 30 minutes.
Preheat the oven to 375 F. Butter the shiny side of a piece of aluminum foil and press down into the tart crust. Bake the crust – I found that 18 minutes worked about right in my oven for 6 mini tarts.