I’m making Joel Robuchon bittersweet chocolate tart – on the first sunny, relatively warm (40\u00b0) day in March, when I probably should be out walking.<\/p>\n
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<\/em>. The tart recipe is in Patricia Wells’ cookbook, Simply French<\/a>, 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.”<\/p>\n It’s been a dessert for state occasions; I see I made it for a School Woods dinner<\/a> in 2007. But I’ve also had dalliances with caramel chocolate tart<\/a>, and flourless chocolate cake<\/a>. Both have served their terms as my\u00a0 ultimate chocolate dessert.<\/p>\n 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.<\/p>\n
![caramel chocolate tart<\/a>, and](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2011\/11\/carameltartstable.jpg\"){kind=link}
![flourless chocolate cake<\/a>. Both have served their terms as my\u00a0 ultimate chocolate dessert.<\/p>\nKind 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.<\/p>\n](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2013\/10\/flourlesschocolate2-400x266.jpg\"){kind=link}