I’m making Joel Robuchon bittersweet chocolate tart – on the first sunny, relatively warm (40°) day in March, when I probably should be out walking.
It’s kind of a blast from the past; I think I first made it in the late ’80s sometime when the recipe was published in one of the cooking mags, I think Bon Appetit. The tart recipe is in Patricia Wells’ cookbook, Simply French, in which she adapted Robuchon’s recipes for the home cook. I asked for the book, and my mother gave it to me for Christmas in 1991. From her inscription, looks like Ole Ma read the publisher description of the book – “Recipes from Robuchon’s restaurant, Jamin, along with tips to make a good cook a great cook.”
It’s been a dessert for state occasions; I see I made it for a School Woods dinner in 2007. But I’ve also had dalliances with caramel chocolate tart, and flourless chocolate cake. Both have served their terms as my ultimate chocolate dessert.
Kind of everything went wrong with this tart – including the battery in my camera dieing – but it smells good and I’m pretty sure it will taste good, too.
