Just in time for
Valentine’s Day the Super Bowl lunch.
This week’s Project Pastry Queen challenge was selected by Amanda of Homekeeping Adventures: Silken Chocolate Walnut Tart. As written, it’s a rich chocolate tart with a layer of walnuts hidden inside.
I eliminated the walnuts and replaced the recommended rum and a couple tablespoons of the heavy cream with raspberry liqueur. And then served it with fresh raspberries and sweetened whipped cream.
It was a beautiful, beautiful thing. An intensely beautiful and beautifully intense chocolate tart that was closer in texture to a dense fudgey brownie than a flourless chocolate cake… inside a pie crust.
My 9.5-inch tart pan is smaller than the recommended 10-inch pan so I only made 2/3 of the filling – it was exactly the perfect amount.
It’s totally the rockstar indulgent dessert that you serve at the end of a light lunch to make up for all of the calories that you just didn’t eat.
Head over to Homekeeping Adventures to get the full recipe. And check out how the other PPQ members’ baked up their tarts.
That right there – that’s going to be my contribution to Thanksgiving this year.
If you follow any of the other Project Pastry Queen members’ blogs (and you totally should), you’ve probably read high praise about this week’s recipe: Southern Comfort Apple Pie, chosen by Sarah of 20-Something Cupcakes. I will echo the praise: this is the best apple pie I’ve ever eaten.
In short, it’s an apple pie with a streusel topping. But calling it just an apple pie doesn’t do it any justice. The filling consists of apples and a dreamy cinnamon-caramel sauce made with cinnamon, sugar, butter, cream, and Southern Comfort. Yeah, that Southern Comfort. It’s sandwiched between my favorite pie crust recipe and a pecan streusel that’s so good you could eat it cold. But you won’t… because that would be weird.
I made the recipe as written, except I didn’t toast the pecans in the streusel (the pie bakes for an hour, I figured the pecans would burn) and I added a generous pinch of sea salt to the filling while it cooked. I used 6 apples that weighed 9-10 oz each before peeling and coring (3 honey crisp, 3 granny smith). Sarah has the full recipe posted on 20 Something Cupcakes. Be sure to check out the other members’ take on the Southern Comfort Apple Pie.
I am super excited about this week’s selection for Project Pastry Queen: Hill Country Peach Cobbler, chosen by Josie. Peach cobbler is one my very favorite desserts, topped with a melty scoop of Vanilla Bean Ice Cream.
This is one of my very favorite recipes in the entire cookbook. The browned butter adds a wonderful layer of flavor to the filling and biscuits. Back when I made this the first time, I thought that it was far too sweet. During peach season, ripe peaches are plenty sweet enough to carry a dish like this!
– Cut the sugar in half so the fantastically sweet peaches could shine through.
– Substituted whole wheat flour for half of the white.
– Whisked 2 Tbsp of bourbon into the butter before putting the batter down.
– Added ~1 tsp of cinnamon to the cobbler batter.
– Instead of using 1/2 cup packed brown sugar for the topping, I just sprinkled 2 Tbsp over top.
Head over to Pink Parsley to get the full recipe. And check out the other members’ take on peach cobbler:
Smells Like Home
I Heart Yummy