Made the tart today in the food pro.- it is definitely crumbly, but I hope for the best!
1. How do I put a badge for TWD on my site? I know how to link but I don’t seem able to copy the symbol to use.
2. I just finished making these, very tasty. The crust is so delicate. I did have lots of left over batter, did anyone else? I’ll be posting on Tuesday.
I also would like to know about putting the TWD badge on my site. Thanks!
I just copied the image from someone else’s blog, uploaded it to photobucket, then put the html in my sidebar
I had a lot of leftover batter too…about 2 cups! I placed them in ramekins and they puffed up nicely…so at least a got choco souffle along with the tarts as well!
I ended up having leftover crust plus the filling too, so I just made two more tarts in another batch. That of coursed added more time (baking, refrigerating, baking etc)
I made two different versions. I had enough crust and enough batter left over for a third tart, not a tarlet. I ran out of tartlet pans!
I had lots of left over batter too, I think I could have halved the filling ingredients and been fine. I thought a little of that had to do with using odd shaped tart pans (mini heart and star) but not sure…I was wishing I had doubled the tart dough with that big bowl of extra filling I had leftover!
I had crust challenges. The first crust was way too crumbly to work with, so I remade the crust, paying careful attention to the flour and cocoa measurments and it was fine. The videos were a big help–so thanks to the gals who posted them.
The crust was not as sweet as I expected it to be. I used bittersweet and white chocolate and almond thins for the filling, which I really dug. After baking, my filling looked almost caramel-ly. Don’t know why. I think I overfilled them, so I had no filling left over.
The tart was very chocolately overall, which I liked, and all the tarts were consumed by the members of this house without a single complaint.
I’d like to put a badge on my blog, too! :)
Mine looked caramelly as well. I guessed the color came from the white chocolate? Sure tased good :)
Thanks, Jenn. I bet you’re right. :)
I had to use more water than the recipe called for as I thought the dough was too dry after processing it in the food processor. I learned from reading Cook’s Illustrated years ago to add vodka to the water (helps with crispness/flakiness), which I did in making my crusts. Mine were very easy to work with–but I used 4x as much liquid as called for.
Me too. I’m not sure how much I used but it was at least double the amount of water. I also prefer tart crusts that use powdered sugar instead of granulated–I thought the large amount of granulated sugar gave it a grainier texture.
This isn’t meant to offend, but how would we all feel about not posting your link (except for the hosts) until your link is actually live? With over 300 bakers, I can’t keep up with whose I need to re-visit and whose I don’ – they get lost in the sea of links right now.
No offense taken, Alice. ;-) Since it’s not Tuesday for most of us, we’re not expecting to be reading blogs just yet. Truly I would wait a day or so and then start going through the links.
Work from the bottom so you’ll always be looking at the latest posts.
I agree with this Alice…I checked about 5 links today and none of them work as they are still about to go live the next day. I think it would be better to post links when it really is a Tuesday on the poster’s location? :-)
I totally agree. Just post when you get up in the morning, it is not that big of deal not to be at the top of the comments section
I made the dough a few days ahead and let it sit out for about an hour before rolling it on baking day. I rolled between two sheets of plastic wrap to avoid having to put much flour on the crust and it worked great. I used a 10″ tart pan and had no leftover dough or filling. Also no shrinkage when baking the dough (I used pie weights for the first 11 min of baking) and no overflow when baking the filling. All in all, this was much easier to make than I thought it would be…just a lot of steps. It was a lot of fun to make and delicious! A huge hit with my Sunday lunch guests.
I rolled mine on parchment with only a little flour. I did brush some off, but I used so little this was not a problem. I docked the dough heavily and didn’t need to use weights–even in the larger size tart I made (instead of tartlets).
Mine is in the oven right now. I let my daughter help because I want to teach her to bake, but I think we overworkedg the dough. I’m also pretty sure I overcooked the crust I left it in longer because I used a large tart pan instead of the small ones. I had dough left over but used all the crust, so it may be too thick, but I’ll know very soon!
Turns out I didn’t overcook anything–it was perfect. I missed the biscotti I didn’t put in–next time I’ll put in amaretti b/c I love those.
I used amaretti but couldn’t really taste it in the final product! Just got a crunchy sweet spot occasionally, but was disappointed because I love amaretti. Honestly next time I’d probably leave it out and save the cookies for when they could really shine in a dessert.
Much easier than I thought; tart dough scares me! Very excited to be part of this group, and a badge would be great!
I agree it was easier than I thought! It was my first tart & the crumbly dough scared me, but it came out great!
I agree! I have bad experiences with pie dough and the like.. but this was very pain-free! Delicious dough too; I had a little extra that I baked and ate as cookies. Waste not, want not..!
Question, with 4-5 hosts do we need to leave a link for all of them as hosts of the recipe or just pick one? Will they each be posting the recipe?
I posted links to all the hosts just because by hosting you take responsibility, but also gain traffic via links, so I figured I’d give them all equal exposure. Just my thought…
I went ahead and put them all on there as well. Thanks.
I would post all the links to the hosts. As Jenn mentioned, more traffic to the blogs is part of it.
The priority should be:
1-adding the hosts’ links when you blog
2-Add link to all bakers
3-your storyline
It should be in that order…in my humble opinion.
~Carmen
I left my dough in the fridge for way more than 30 minutes, like 3 hours. It got super hard, like a stone.:)))) And got some white sugar crystals in it too. I thought I totally ruined everything. But I am not the one who gives up just like that. I used my hand to break them into crumbs, waited 3-5 minutes and kneaded it back to form a ball to continue with the recipe. The crust still turned out perfect, at least for my and my husband’s taste. :))))
I had the same experience and am thinking I skipped a step in the instructions. It came out find though!
I thought these were quite tasty, I had a little trouble removing some of them from the pans, but definitely worth the effort. Thanks for choosing these!!
I cut the filling down to accommodate only four tarts. I divided everything by 1.5, and if math isn’t your specialty, I have the measurements on my page. Couldn’t cut down the dough bc it’s 1 egg, so I just had extra dough.
I thought they were sublime. It is my first recipe with the group. I tend to be all over in the kitchen and follow recipes in my own style, so it was a concerted effort to follow along. I was pleasantly surprise at how seamless the process was. Clearly I make things more difficult than they need to be.
I made very small tarts using a mini muffin pan and halved the filling, but still ended up with leftover (just enough to make one souffle). I can’t imagine making a whole batch.
I also didn’t refrigerate mine overnight, but I hear that made them even better.
This is my first TWD post and I have to say, i thoroughly enjoyed the experience! I was so excited to get started on my first recipe :) I agree with all of you, the dough was a bit crumbly but with enough patience, I managed to get the crusts rolled out and into the tartlet pans. Otherwise I didn’t experience too much trouble! I love how ridiculously rich these are, I’m handing them out to some co-workers today so I don’t eat them all!
I increased the liquid (using a combination of water and vodka) which made it super easy to roll out. After processing the dough with the 1 Tbsp. of water, I knew it wouldn’t hold together. I’m glad I trusted my instinct on this one!
I think I might have done something wrong with the filling based on some of the posts I’ve seen so far – my filling turned out really stiff, almost like a dough, really. Nothing at all like the gooey, runny fillings I’m seeing, which is kind of what I imagined it should be like. :(
I did halve the recipe to make only three tartlets, so I wonder if that may have been what did it. (I had no idea what I’d do with six tarts, considering I’m supposed to be cutting back on desserts!)
The flavour was fine, mind you, aside from the fact that I went into chocolate OD after two bites. :)
Co-workers loved these tarts, if you don’t want to cut the recipes in half! I cut mine into quarters so they were cookie sized and they were gone in about half an hour. I also didn’t want to have 6 tarts all to myself, so I just kept one for me and shared the calories :)
My filling was stiff too, hard to spread out, but I think it was supposed to be like that b/c mine tasted fine.
Mine was fairly thick, too, though I may have been rushing the “ribbon” stage of egg-beating and that might be part of the reason. Still delicious, but more brownie-like than soft and oozy.
Mine was initially more gooey than stiff, but as it sat, it got stiffer. I baked some with the goofier and some with the stiffer and they both ended up the same.
I like this comments page …
quicker access to news and then I can read the blogs at a more relaxed pace…I am still trying to figure out the white loaves !! Mine just weren’t all that tasty….
I bet adding a bit more salt will make it better. I plan on doing that next time.
~Carmen
I liked the tarts but didn’t love them. I didn’t have tartlet pans so I ended up making some out of tinfoil. They actually worked better than I expected.
Great idea! How creative.
Okay, this is hilarious, I just now figured out that my difficult in sleeping last night might be attributed to the chocolate I consumed for dessert last night—-hahaha!
My tartlets were absolutely amazing, but a few bites were satisfing enough. I could not have eaten an entire one.
My kiddos loved them too!
The dough was so crumbly at one point that I dipped my finger in some ice water just to add a few more drops. I did that twice and that added just enough extra moisture to bring the dough together. I rolled the dough with a sprinkling of powdered sugar instead of flour, and it rolled easily. Not too many tears, even in getting the dough in the tartlet pans.
Yum!
Great idea to use powered sugar instead of flour!
Another idea to avoid brushing off the flour is to roll the dough with some cocoa powder.
In the end they turned out well but I had a lot of trouble with the crust. Mine was too crumbly to roll out and lift onto a rolling pin so I just divided it into 6 sections and pressed a crust into each tart pan. I’m thinking maybe I overworked the dough in the food processor or maybe should have added more ice water? I bake a lot but don’t have a lot of experience with pie dough. Do you think adding more water would have kept the dough together? I was afraid to.
I added an extra 1/2 -1 teaspoon of water and it helped immensely. Just make sure the water is really cold.
I added an extra half tablespoon of water too because the consistency was like dry sand. Didn’t seem to hurt it. I definitely want to try this again!
Is anyone else having a hard time leaving your link? I cannot get my post to go through
I haven’t had any luck either, Heather. Had a problem last time too, but sweet Laurie rescued me from the spam folder. Might have to ask for help again if it doesn’t show up. I’m sure it’s a huge job getting this all to work.
Mine just came out of the oven! I pressed my crust into a large tart pan, it seemed the perfect texture for that, almost fudge like. Curious how it will taste!!
I, too, had a ton of extra batter and put it into tins on their own although ramekins would have been better.
The chocolate dough was SUPER crumbly and a bit frustrating – but I ended up pressing large pieces of it into my tins and they still turned out, which is nice!
Is there a Flickr group out there specifically for Tuesdays With Dorie: Baking With Julia? If so, can you please send me then name of the group?
Thank you!
A thought for everyone who had crumbly batter – I did not
As demonstrated by David Oganowski in the video, I used my hands to put it together and not a food processor. I have often found with gluten free flours that something will look like it is dry and ready to fall apart until you get in the bowl and mix it by hand. I hope that helps.
Could everyone’s extra filling problem possibly be related to the size of the eggs used? I believe Grade A Large eggs are the standard in baking, but eggs vary tremendously from region to region and just going up a size to Extra Large can create problems. Just a thought.
The dough worked very well for me in my processor. Yay! And everything else came together much more easily than I expected. A fun and very decadent treat to make and eat.
Many blog domains have started using verification codes that are very difficult to read. I’ll give it 2 or 3 tries then move on. It can be pretty frustrating when I want to leave a comment but its just too difficult!
I agree some are hard to read. I use blogger and it is automatic. I did not choose to have this in place.
I had similar issues too…
I agree, Lola. I have trouble and I still have pretty good eyesight! If you use Blogger, you should be able to turn this feature off – I just use comment moderation (I see them via email and can approve, or through my dashboard). That way I catch robots and spammers without making people squint and type.
I think I’m in the minority here, but I didn’t fall in love with this recipe. The tarlets turned out ok for the most part, but I think I just prefer the filling without any textural chocolate and biscotti pieces.
I had pretty much the same reaction, so that makes two of us at least!
I agree. I felt like I have tasted better chocolate tarts. I made a large rectangular tart and we have been slicing off pieces today which have actually tasted better than the first day. My family all commented on the white chocolate bits adding too much creaminess to an already creamy filling plus nobody noticed the crunchy bits from the cookies.
I’m making mine (and the bread, since I didn’t get the book out of storage until Friday) now. What did you all do with 9 egg whites?!?
I froze the egg whites, hoping I can use them for another recipe. Maybe I’ll make meringues? Still deciding.
I’ll use mine to make Italian meringue buttercream. You can make the buttercream now and freeze it until the next time you need a cake. It’s the best buttercream ever!
David Lebovitz has an awesome recipe for chocolate dipped coconut macaroons, which use up the egg whites nicely :) And if you use almond flour, rather than AP, they are gluten free!
I’m going to freeze the egg whites. I will be making Red Velvet Cupcakes in a few weeks. I use a Swiss Meringue Buttercream for the frosting, which calls for egg whites.
~Carmen
Great idea with the egg whites. I wasn’t sure what to make with them … also I have never frozen the egg whites before. Thank you!
I had a lot of filling left over, and since It was getting late in the day I refrigerated the rest. I probably won’t have time to make more dough until the weekend though. Do you think the filling will keep a few days?
Oh my goodness! This is incredible. I made one large (about 9 inch) tart, and needed to bake the crust about 25 minutes and then the filled tart about 25 more minutes. I had no leftover filling since I made it larger. The crust was a rock after being in the fridge about 1.5 hours (hubby came home for lunch and I had to pause) so I needed to let it soften a bit. It was very tasty, but a bit crumbly, and needed a bit of patching. The chocolate inside was really gooey, and the biscotti was still crispy. Definitely going to make again sometime!
For those who had trouble with the crust, I highly recommend looking at the video’s posted by Jen on the P&Q on February 9. The dough comes together as you smear it across the counter.
I loved these and will make them again for a special occasion.
Carlene
Did anyone’s tart dough shrink a bit while baking?? Mine did… is it because i omitted the egg yolk??
and is there a TWD badge that one can put on our blogs???
Mine did, a hair and the cracks in my poorly patched dough split. Fortunately the filling didn’t leak through. I don’t know why it shrinks, though.
When I started the TWD:BWJ group, I felt overwhelmed by so many blogs posting at one time. Felt that I could not comment on everyone’s posts in one day. So, I just commented on a few.
Since we’ll be baking together for some time, I would like to get to learn more about the bakers. Don’t want to just ‘post’ and ‘run’. I plan to stop by all the blogs…commenting on a few daily until I am done… I should be done by the time the next recipe is due.
Look forward to baking with you all. :)
~Carmen
Carmen, this is a great approach to viewing so many posts. I admit to feeling overwhelmed by the number of bloggers but reading a few a day should be fun. Thanks for the good idea.
Patty
I baked the chocolate mousse tarts today. I have to say it was incredibly helpful to check “those who had gone before” and see what their tarts looked like along the way. Wasn’t so sure about my chopped biscotti which really was more crumbled than chopped … Pictures and posts gave me courage to keep going. Thanks!
I had a little trouble getting a couple of out of the tart pan and lost an edge or two. Sigh … Also, I’d love any tips on presentation. I tried doing an “artful” smear of white chocolate and I’m afraid it just looked like a blob.
I am having problems commenting on blogs hosted by blogspot. After I type my comment, I log in with my WordPress account and I select publish, I am redirected to another page that is asking for my full name and for Blogspot to verify who I am. After that nothing happens…Ideas on how to resolve the issue?
The only way a WordPress blogger could comment is by using the option “name/url” when selecting the option Comment as. This is a half-way solution to the problem though, since some of the Blogger and Blogspot users have not enabled this setting. It would be great if you could activate this setting so WordPress users could be able to comment.
Tuesdays with Dorie 
Made the tart today in the food pro.- it is definitely crumbly, but I hope for the best!
1. How do I put a badge for TWD on my site? I know how to link but I don’t seem able to copy the symbol to use.
2. I just finished making these, very tasty. The crust is so delicate. I did have lots of left over batter, did anyone else? I’ll be posting on Tuesday.
I also would like to know about putting the TWD badge on my site. Thanks!
I just copied the image from someone else’s blog, uploaded it to photobucket, then put the html in my sidebar
I had a lot of leftover batter too…about 2 cups! I placed them in ramekins and they puffed up nicely…so at least a got choco souffle along with the tarts as well!
I ended up having leftover crust plus the filling too, so I just made two more tarts in another batch. That of coursed added more time (baking, refrigerating, baking etc)
I made two different versions. I had enough crust and enough batter left over for a third tart, not a tarlet. I ran out of tartlet pans!
I had lots of left over batter too, I think I could have halved the filling ingredients and been fine. I thought a little of that had to do with using odd shaped tart pans (mini heart and star) but not sure…I was wishing I had doubled the tart dough with that big bowl of extra filling I had leftover!
I had crust challenges. The first crust was way too crumbly to work with, so I remade the crust, paying careful attention to the flour and cocoa measurments and it was fine. The videos were a big help–so thanks to the gals who posted them.
The crust was not as sweet as I expected it to be. I used bittersweet and white chocolate and almond thins for the filling, which I really dug. After baking, my filling looked almost caramel-ly. Don’t know why. I think I overfilled them, so I had no filling left over.
The tart was very chocolately overall, which I liked, and all the tarts were consumed by the members of this house without a single complaint.
I’d like to put a badge on my blog, too! :)
Mine looked caramelly as well. I guessed the color came from the white chocolate? Sure tased good :)
Thanks, Jenn. I bet you’re right. :)
I had to use more water than the recipe called for as I thought the dough was too dry after processing it in the food processor. I learned from reading Cook’s Illustrated years ago to add vodka to the water (helps with crispness/flakiness), which I did in making my crusts. Mine were very easy to work with–but I used 4x as much liquid as called for.
Me too. I’m not sure how much I used but it was at least double the amount of water. I also prefer tart crusts that use powdered sugar instead of granulated–I thought the large amount of granulated sugar gave it a grainier texture.
This isn’t meant to offend, but how would we all feel about not posting your link (except for the hosts) until your link is actually live? With over 300 bakers, I can’t keep up with whose I need to re-visit and whose I don’ – they get lost in the sea of links right now.
No offense taken, Alice. ;-) Since it’s not Tuesday for most of us, we’re not expecting to be reading blogs just yet. Truly I would wait a day or so and then start going through the links.
Work from the bottom so you’ll always be looking at the latest posts.
I agree with this Alice…I checked about 5 links today and none of them work as they are still about to go live the next day. I think it would be better to post links when it really is a Tuesday on the poster’s location? :-)
I totally agree. Just post when you get up in the morning, it is not that big of deal not to be at the top of the comments section
I made the dough a few days ahead and let it sit out for about an hour before rolling it on baking day. I rolled between two sheets of plastic wrap to avoid having to put much flour on the crust and it worked great. I used a 10″ tart pan and had no leftover dough or filling. Also no shrinkage when baking the dough (I used pie weights for the first 11 min of baking) and no overflow when baking the filling. All in all, this was much easier to make than I thought it would be…just a lot of steps. It was a lot of fun to make and delicious! A huge hit with my Sunday lunch guests.
I rolled mine on parchment with only a little flour. I did brush some off, but I used so little this was not a problem. I docked the dough heavily and didn’t need to use weights–even in the larger size tart I made (instead of tartlets).
Mine is in the oven right now. I let my daughter help because I want to teach her to bake, but I think we overworkedg the dough. I’m also pretty sure I overcooked the crust I left it in longer because I used a large tart pan instead of the small ones. I had dough left over but used all the crust, so it may be too thick, but I’ll know very soon!
Turns out I didn’t overcook anything–it was perfect. I missed the biscotti I didn’t put in–next time I’ll put in amaretti b/c I love those.
I used amaretti but couldn’t really taste it in the final product! Just got a crunchy sweet spot occasionally, but was disappointed because I love amaretti. Honestly next time I’d probably leave it out and save the cookies for when they could really shine in a dessert.
Much easier than I thought; tart dough scares me! Very excited to be part of this group, and a badge would be great!
I agree it was easier than I thought! It was my first tart & the crumbly dough scared me, but it came out great!
I agree! I have bad experiences with pie dough and the like.. but this was very pain-free! Delicious dough too; I had a little extra that I baked and ate as cookies. Waste not, want not..!
Question, with 4-5 hosts do we need to leave a link for all of them as hosts of the recipe or just pick one? Will they each be posting the recipe?
I posted links to all the hosts just because by hosting you take responsibility, but also gain traffic via links, so I figured I’d give them all equal exposure. Just my thought…
I went ahead and put them all on there as well. Thanks.
I would post all the links to the hosts. As Jenn mentioned, more traffic to the blogs is part of it.
The priority should be:
1-adding the hosts’ links when you blog
2-Add link to all bakers
3-your storyline
It should be in that order…in my humble opinion.
~Carmen
I left my dough in the fridge for way more than 30 minutes, like 3 hours. It got super hard, like a stone.:)))) And got some white sugar crystals in it too. I thought I totally ruined everything. But I am not the one who gives up just like that. I used my hand to break them into crumbs, waited 3-5 minutes and kneaded it back to form a ball to continue with the recipe. The crust still turned out perfect, at least for my and my husband’s taste. :))))
I had the same experience and am thinking I skipped a step in the instructions. It came out find though!
I thought these were quite tasty, I had a little trouble removing some of them from the pans, but definitely worth the effort. Thanks for choosing these!!
I cut the filling down to accommodate only four tarts. I divided everything by 1.5, and if math isn’t your specialty, I have the measurements on my page. Couldn’t cut down the dough bc it’s 1 egg, so I just had extra dough.
I thought they were sublime. It is my first recipe with the group. I tend to be all over in the kitchen and follow recipes in my own style, so it was a concerted effort to follow along. I was pleasantly surprise at how seamless the process was. Clearly I make things more difficult than they need to be.
I did make a gluten free version of the crust and was happy with the results if anyone is interested.
http://recipes.terra-americana.com/2012/02/our-version-of-david-ogonowskis-chocolate-dough.html.
Cheers!
I made very small tarts using a mini muffin pan and halved the filling, but still ended up with leftover (just enough to make one souffle). I can’t imagine making a whole batch.
I also didn’t refrigerate mine overnight, but I hear that made them even better.
This is my first TWD post and I have to say, i thoroughly enjoyed the experience! I was so excited to get started on my first recipe :) I agree with all of you, the dough was a bit crumbly but with enough patience, I managed to get the crusts rolled out and into the tartlet pans. Otherwise I didn’t experience too much trouble! I love how ridiculously rich these are, I’m handing them out to some co-workers today so I don’t eat them all!
I increased the liquid (using a combination of water and vodka) which made it super easy to roll out. After processing the dough with the 1 Tbsp. of water, I knew it wouldn’t hold together. I’m glad I trusted my instinct on this one!
I think I might have done something wrong with the filling based on some of the posts I’ve seen so far – my filling turned out really stiff, almost like a dough, really. Nothing at all like the gooey, runny fillings I’m seeing, which is kind of what I imagined it should be like. :(
I did halve the recipe to make only three tartlets, so I wonder if that may have been what did it. (I had no idea what I’d do with six tarts, considering I’m supposed to be cutting back on desserts!)
The flavour was fine, mind you, aside from the fact that I went into chocolate OD after two bites. :)
Co-workers loved these tarts, if you don’t want to cut the recipes in half! I cut mine into quarters so they were cookie sized and they were gone in about half an hour. I also didn’t want to have 6 tarts all to myself, so I just kept one for me and shared the calories :)
My filling was stiff too, hard to spread out, but I think it was supposed to be like that b/c mine tasted fine.
Mine was fairly thick, too, though I may have been rushing the “ribbon” stage of egg-beating and that might be part of the reason. Still delicious, but more brownie-like than soft and oozy.
Mine was initially more gooey than stiff, but as it sat, it got stiffer. I baked some with the goofier and some with the stiffer and they both ended up the same.
I like this comments page …
quicker access to news and then I can read the blogs at a more relaxed pace…I am still trying to figure out the white loaves !! Mine just weren’t all that tasty….
I bet adding a bit more salt will make it better. I plan on doing that next time.
~Carmen
I liked the tarts but didn’t love them. I didn’t have tartlet pans so I ended up making some out of tinfoil. They actually worked better than I expected.
Great idea! How creative.
Okay, this is hilarious, I just now figured out that my difficult in sleeping last night might be attributed to the chocolate I consumed for dessert last night—-hahaha!
My tartlets were absolutely amazing, but a few bites were satisfing enough. I could not have eaten an entire one.
My kiddos loved them too!
The dough was so crumbly at one point that I dipped my finger in some ice water just to add a few more drops. I did that twice and that added just enough extra moisture to bring the dough together. I rolled the dough with a sprinkling of powdered sugar instead of flour, and it rolled easily. Not too many tears, even in getting the dough in the tartlet pans.
Yum!
Great idea to use powered sugar instead of flour!
Another idea to avoid brushing off the flour is to roll the dough with some cocoa powder.
In the end they turned out well but I had a lot of trouble with the crust. Mine was too crumbly to roll out and lift onto a rolling pin so I just divided it into 6 sections and pressed a crust into each tart pan. I’m thinking maybe I overworked the dough in the food processor or maybe should have added more ice water? I bake a lot but don’t have a lot of experience with pie dough. Do you think adding more water would have kept the dough together? I was afraid to.
I added an extra 1/2 -1 teaspoon of water and it helped immensely. Just make sure the water is really cold.
I added an extra half tablespoon of water too because the consistency was like dry sand. Didn’t seem to hurt it. I definitely want to try this again!
Is anyone else having a hard time leaving your link? I cannot get my post to go through
I haven’t had any luck either, Heather. Had a problem last time too, but sweet Laurie rescued me from the spam folder. Might have to ask for help again if it doesn’t show up. I’m sure it’s a huge job getting this all to work.
Mine just came out of the oven! I pressed my crust into a large tart pan, it seemed the perfect texture for that, almost fudge like. Curious how it will taste!!
I, too, had a ton of extra batter and put it into tins on their own although ramekins would have been better.
The chocolate dough was SUPER crumbly and a bit frustrating – but I ended up pressing large pieces of it into my tins and they still turned out, which is nice!
Is there a Flickr group out there specifically for Tuesdays With Dorie: Baking With Julia? If so, can you please send me then name of the group?
Thank you!
A thought for everyone who had crumbly batter – I did not
As demonstrated by David Oganowski in the video, I used my hands to put it together and not a food processor. I have often found with gluten free flours that something will look like it is dry and ready to fall apart until you get in the bowl and mix it by hand. I hope that helps.
Could everyone’s extra filling problem possibly be related to the size of the eggs used? I believe Grade A Large eggs are the standard in baking, but eggs vary tremendously from region to region and just going up a size to Extra Large can create problems. Just a thought.
The dough worked very well for me in my processor. Yay! And everything else came together much more easily than I expected. A fun and very decadent treat to make and eat.
Many blog domains have started using verification codes that are very difficult to read. I’ll give it 2 or 3 tries then move on. It can be pretty frustrating when I want to leave a comment but its just too difficult!
I agree some are hard to read. I use blogger and it is automatic. I did not choose to have this in place.
I had similar issues too…
I agree, Lola. I have trouble and I still have pretty good eyesight! If you use Blogger, you should be able to turn this feature off – I just use comment moderation (I see them via email and can approve, or through my dashboard). That way I catch robots and spammers without making people squint and type.
I think I’m in the minority here, but I didn’t fall in love with this recipe. The tarlets turned out ok for the most part, but I think I just prefer the filling without any textural chocolate and biscotti pieces.
I had pretty much the same reaction, so that makes two of us at least!
I agree. I felt like I have tasted better chocolate tarts. I made a large rectangular tart and we have been slicing off pieces today which have actually tasted better than the first day. My family all commented on the white chocolate bits adding too much creaminess to an already creamy filling plus nobody noticed the crunchy bits from the cookies.
I’m making mine (and the bread, since I didn’t get the book out of storage until Friday) now. What did you all do with 9 egg whites?!?
I froze the egg whites, hoping I can use them for another recipe. Maybe I’ll make meringues? Still deciding.
I’ll use mine to make Italian meringue buttercream. You can make the buttercream now and freeze it until the next time you need a cake. It’s the best buttercream ever!
Make a financier
http://recipes.terra-americana.com/2012/02/pistacio-almond-financier.html
David Lebovitz has an awesome recipe for chocolate dipped coconut macaroons, which use up the egg whites nicely :) And if you use almond flour, rather than AP, they are gluten free!
I’m going to freeze the egg whites. I will be making Red Velvet Cupcakes in a few weeks. I use a Swiss Meringue Buttercream for the frosting, which calls for egg whites.
~Carmen
Great idea with the egg whites. I wasn’t sure what to make with them … also I have never frozen the egg whites before. Thank you!
I had a lot of filling left over, and since It was getting late in the day I refrigerated the rest. I probably won’t have time to make more dough until the weekend though. Do you think the filling will keep a few days?
Oh my goodness! This is incredible. I made one large (about 9 inch) tart, and needed to bake the crust about 25 minutes and then the filled tart about 25 more minutes. I had no leftover filling since I made it larger. The crust was a rock after being in the fridge about 1.5 hours (hubby came home for lunch and I had to pause) so I needed to let it soften a bit. It was very tasty, but a bit crumbly, and needed a bit of patching. The chocolate inside was really gooey, and the biscotti was still crispy. Definitely going to make again sometime!
For those who had trouble with the crust, I highly recommend looking at the video’s posted by Jen on the P&Q on February 9. The dough comes together as you smear it across the counter.
I loved these and will make them again for a special occasion.
Carlene
Did anyone’s tart dough shrink a bit while baking?? Mine did… is it because i omitted the egg yolk??
and is there a TWD badge that one can put on our blogs???
Mine did, a hair and the cracks in my poorly patched dough split. Fortunately the filling didn’t leak through. I don’t know why it shrinks, though.
Great tart, especially in winter. http://4pure.blogspot.com/2012/02/tuesdays-with-dorie-truffle-tartlets.html
Thank you and see you in two weeks.
Mine shrinked a but as well.
*shrank
When I started the TWD:BWJ group, I felt overwhelmed by so many blogs posting at one time. Felt that I could not comment on everyone’s posts in one day. So, I just commented on a few.
Since we’ll be baking together for some time, I would like to get to learn more about the bakers. Don’t want to just ‘post’ and ‘run’. I plan to stop by all the blogs…commenting on a few daily until I am done… I should be done by the time the next recipe is due.
Look forward to baking with you all. :)
~Carmen
Carmen, this is a great approach to viewing so many posts. I admit to feeling overwhelmed by the number of bloggers but reading a few a day should be fun. Thanks for the good idea.
Patty
I baked the chocolate mousse tarts today. I have to say it was incredibly helpful to check “those who had gone before” and see what their tarts looked like along the way. Wasn’t so sure about my chopped biscotti which really was more crumbled than chopped … Pictures and posts gave me courage to keep going. Thanks!
I had a little trouble getting a couple of out of the tart pan and lost an edge or two. Sigh … Also, I’d love any tips on presentation. I tried doing an “artful” smear of white chocolate and I’m afraid it just looked like a blob.
I am having problems commenting on blogs hosted by blogspot. After I type my comment, I log in with my WordPress account and I select publish, I am redirected to another page that is asking for my full name and for Blogspot to verify who I am. After that nothing happens…Ideas on how to resolve the issue?
It turns out that Blogger and Blogspot do not accept WordPress comments (http://en.forums.wordpress.com/topic/blogspot-blogger-not-accepting-my-wordpress-comments?replies=18).
The only way a WordPress blogger could comment is by using the option “name/url” when selecting the option Comment as. This is a half-way solution to the problem though, since some of the Blogger and Blogspot users have not enabled this setting. It would be great if you could activate this setting so WordPress users could be able to comment.
Thanks!