Really, I shouldn’t do two things, well, maybe three. I shouldn’t wait until the last minute to start a recipe. I shouldn’t try to do too many things at once. And I really should make sure I read the recipe… but I guess I knew that already.
I started a series of pottery throwing classes this week. I used to throw years ago, and even have a wheel and kiln, but they’ve been gathering dust for a very long time (and I really don’t have the setup to have them out at this point). But a friend in my book club bought a Groupon for a beginning class and that reminded me of how much fun it is to throw. It’s such a great process – another one of those kind of get-in-the-zone zen things, very much like sewing. Just messier! In a good way :).
So with that and some other things going on, I left making the chocolate tart until quite late (ok, last night!). I hadn’t really looked at the recipe, but saw enough to see the Nutella version. Since I’d be sharing this at work, I decided that that version made a bit more sense than the banana (though that sounded good too), since I’d be schlepping it around and it had to maintain its composure.
This is almost exactly like a tart that I’ve been making for years, and very similar to one that was part of the Tuesdays with Dorie recipes. I hadn’t really thought this through. I forgot that Dorie’s sweet tart dough can be pressed into the pan directly (what I would normally do), and that it didn’t really have to be chilled or frozen. So I finally realized that it wouldn’t take quite as long as I thought.
The crust is really simple. Just some cocoa added to the typical sweet pastry dough. Dorie’s is simple because you just whirl the dry ingredients (flour, cocoa, powdered sugar and a touch of salt), then add the cold butter chunks, and finally an egg yolk. So easy!
This mixture can either be rolled out, or just pressed into the prepared pan (Dorie’s suggestion of spraying the pan with something like Pam is great!)
This crust is chilled (or not, but I did) in the freezer. I did use some oiled foil, and some pie weights, but as I understand it, they are not really mandatory if you freeze your crust first.
Once baked, I spread the bottom of the crust with Nutella. That gets chilled too, so that it doesn’t mix in with the ganache when it’s added. Once that’s chilling, it’s time for the ganache. This is really one of the easiest things in the world to make – well, as long as you can read! Um, I wasn’t paying attention too much. I had 2c cream, not 1. Oops! It didn’t really look right… not dark enough. So I had to re-check my recipe. And, oh, another trip to the store to get another half-pound of chocolate. The upside… extra ganache in the refrigerator for something else!
Here’s how I do this – I heat the cream until there are a few bubbles, take it off the heat and add the chocolate and stir. It really doesn’t take long, even if you’re like me and your chocolate is in chunks. The middle picture is where I knew I’d gone terribly wrong. So easy to tell when it really looks right – creamy and dark chocolaty!
The ganache is spread into the crust over the top of the Nutella. It gets chilled a bit before it gets its final topping. In this case, chopped hazelnuts (I should have toasted them) and some gray salt.
This is incredibly delicious. I like the addition of the Nutella and hazelnuts. And the gray salt really sets the flavors off. The one I normally (used to) make doesn’t have the nuts. but they are a nice addition.
Other ideas: I think that fresh raspberries would be amazing – maybe even more so with a layer of preserves on the bottom. I could see grated orange peel as an addition as well. I’m excited to see what others have done, and if they used the bananas (which I still think would be great). If you’d like to see what they’ve come up with, visit French Fridays with Dorie to see their posts.
dulceshome 
I liked the way the crust came out of the freezer, I did not use anything to bake it. I am going to
try that on other tart crusts. Yours looks great. I also used the nutella version with the hazelnut
topping, and I would love to do this with raspberry or strawberry. Great job.
Oh my goodness, yours looks fantastic! I didn’t love the bananas so this is perfect for me!
oooh – I love the idea of using orange here! Your tart looks great! I am also guilty of doing things at the last minute, doing too many things at once, and not reading recipes carefully. But an extra batch of ganache in the fridge is never a bad thing!
I am a habitual over-multi-tasker 🙂
Nutella is never a bad idea. And raspberries make me happy.
Have a great weekend!
It really doesn’t seem to matter how many times I make the mistake of not reading the recipe first, it’s one of those mistakes that I just seem to keep on making. And there is nobody to blame but myself. You are not alone!
Wonderful variation! I’m making this one again but not with bananas…love the nuts and nutella idea…perfect with ganache. When I don’t read through a recipe and make mistakes, they are usually the ones that are hard to fix…one can never have too much ganache. I’m also guessing that your version would keep well for a couple of days in the fridge where the bananas would not. Love your ideas.
Very nice! I think I would have liked your version better.
I’m looking forward to seeing your pottery.
I have to do this one a few more times to try the nutella version, and your suggestion of raspberries sounds perfect for summer.
Perfect tart- I would make it again & change the bananas out for berries or nuts!
Lovely tart- your idea to omit the bananas was a good one!
What a lovely looking tart – it sounds utterly delicious with the Nutella spread, the hazelnuts and the grey salt. Nice variations on the main theme…and endless possibilties it seems. I enjoyed reading your posts and I am glad I got the chance to comment some of them today. Enjoy the rest of the weekend! Hope to see some of your pottery soon – I love pottery:
Despite your ups and downs making this , it turned out great – I would love a slice.
Yours looks delicious-I’m going to have to try this version. Good luck with the pottery-that is something I’ve always wanted to try but there just never seems to be enough time in the day.
Candy, your tart looks wonderful! I think that’s what I did wrong – I just had too many flavors going on in mine. When I read about the nutella I thought you just make the same tart with bananas and add the nutella layer. I will try making this again sometime and play around with the flavors. I am sure I will like it much better the next time. 🙂
I have always wanted to take a pottery throwing class. How fun! And I am glad that you have been inspired to do it again. I understand it is very relaxing and wonderful working with the clay.
This version with the Nutella and hazelnuts interests me – I feel like it would taste like one of those gold foil wrapped candies around at Christmas – Ferrer Roche or something like that. Yummy!
I like how your version sounds. I loved those caramelized bananas (worth trying when you have some time), but too much chocolate relative to the banana. However, just like so many of Dorie’s recipes, the individual components of this one can spark so many ideas of mix and match. I like your ideas of preserves with other fruits. And think of all that extra ganache to play with (nice save). Have fun with the pottery!
nutella would have been great!
I think I would have liked the Nutella version even better! Yours looks yummy!
Too funny, I am always trying to do too many things at once also! Your nutella tart looks delicious! I love the idea of a little gray salt, I imagine it complemented it perfectly.