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.
How wonderful that you gave it another go. That’s determination. Going by the pictures, the end result looks fabulous.
Perfect!!! I salute you for giving it another try! looks absolutely perfect (have I said that already? :))
Deborah, *clap clap*. You are a true daring baker! Look at the perfect tart you have here! I love it!
Beautiful! Wonderful work!
How wonderful to have many girls are baking the same theme every month! I wonder why I am not one of them? hehehe… Caramel and Chocolate are the sweetest combination of all the sweets!
Wow! It looks just great, way to go!
Oh yay! Well done, they look great and yes, they are tasty huh!?
Oh yay! Well done, they look great and yes, they are tasty huh!?
Go girl! I think you did a great job in the first round – but tis is sensational that you wanted to do it again. Determination!
Hi Deborah,
I’m so happy that you found my comments and tips helpful.
Your tart look downright yummy.
I love the fact that you switched for Dorie’s crust – just perfect!
Love xxx
– fanny
That’s such a cute tart…hats off to you for giving it another go! That’s the spirit!
You have outdone yourself! It looks so professional and delicious. Incredibly tempting!
That looks really good. I wish I had read your article a little earlier. I just tried making this and I was not able to get the mouse to whip. That is a good idea to chill the chocolate and cream again before whipping.
Deb those tarts look absolutely delish. They look much tastier than the first tart you made (I feel like I can say that since you’re my big sis! love ya!). Now I’m just wondering why I wasn’t invited over for the little delectable delights 🙂
Such cute little mini tarts! I need to get some little tart pans. Good for you for trying again and learning from the things that didn’t go so well. It looks like it turned out perfectly the second time!
Wow! Good for you for conquering the tart!
Well done for not giving up, it looks perfect this time 🙂 Mmmmm!
Deb, I’m so glad to see that you gave the tart another go – it looks fantastic, sweetie!
These are beautiful! That crust recipe sounds so much better–I’ll have to try it!
Oh how pretty!! I love the piped mousse on top! Good for you for being a truly Daring Baker and giving it another go!
Okay, you are officially the reason I am now going downstairs for a sweet snack. Something preferably with chocolate. =l
Those little tarts turned out marvelously!
Daring seems to include going for the conquest! Beautiful! Wish I’d piped my mousse. and Dorie scores again!
There’s that Daring Baker spirit. Take a couple of setbacks. Learn from them. Grow from them. And refuse to let a recipe defeat you.
Oh wow, you really tried again. Looks beautiful, and even though I bet the other one tasted just as good, I’m proud of you for going back to it!
wow..great job! And awesome that you tried again
Your tart came out so lovely! Great job!
Looks amazing! I’m impressed that you tried again. Nice job 🙂
WOW! Way to redeem yourself on this challenge!! Great job!!