It’s funny how one door closes and another opens. Just after I decided that the Daring Bakers was no longer for me, I saw a conversation on Twitter between a few of my friends and the formidable Abby Dodge. About baking together, virtually: #baketogether. One recipe, your way? Sounded wonderful! I was SO IN! I love Abby’s recipe’s – her book Desserts 4 Today features recipes all using only 4 ingredients – the non-bakers’ baking book, but one which offers more experienced bakers a lot of opportunities to personalise things.
This particular recipe (a Chocolate Truffle Tart, originally featured on Fine Cooking) is a simple chocolate truffle tart with endless possibilities to change the flavours up. It features a biscuit crumb and butter crust, a filling of chocolate and a topping of flavoured mascarpone and as soon as I saw it, I knew that I wanted to make two different mini-tarts to experiment with a couple of possibilities. First up: Honey graham cracker crust filled with Toblerone truffle and topped with honey mascarpone cream.
Abby’s recipe features a big old dollop of mascarpone on top of the tart but I don’t much like tarts with too much cream topping (even if is is mascarpone!) so I opted for a subtle swirl, topped with grated Toblerone.
I sent these tartelettes off to a dinner party with Neil for “testing purposes” and my taste testers wrote: “The chocolate fudge tart was absolutely perfect. Would not change a thing! Great texture, perfect balance of sweet-bitter. Crust was amazing!” I am not sure what they mean by “bitter” but clearly they liked it. I enjoyed the balance the not overly-sweet crust gave to the very sweet filling and the honey mascarpone lightened the flavour up a little too.
Next up, I went with a ginger cookie crust filled with white chocolate truffle and topped with lemon mascarpone cream. I loved this – the crust has a little “bite” from the ginger and spices and the filling was creamy and even though it was rich, the lemon and ginger cut through that nicely. My taste testers said: “The crust was especially notable on this tart and merits extra commentary. The spices really stood out! Possibly they slightly overshadowed the filling, hence my confusion of what I was tasting. I spooned out the (delicious, creamy, decadently sweet) filling and then followed up with the crust so I could enjoy both more fully!!! This crust struck me as perfect for pumpkin tart…Thanksgiving is only ~5 months away…”
Yes, indeed, that crust is perfect for a pumpkin swirl baked cheesecake.
I loved baking with Abby and will definitely be adding this to my dessert repertoire – so easy, so impressive:
Recipe courtesy Abby Dodge
For the crust:
1 cup (4 1/2 ounces) finely crushed graham cracker crumbs (I used honey graham cracker crumbs for the Toblerone tart and ginger snap crumbs for the white chocolate tart)
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
For the filling
12 ounces bittersweet chocolate, chopped (or Toblerone or white chocolate)
2 ounces (4 tablespoons) unsalted butter, cut into 4 pieces
1 cup half and half
1/2 teaspoon pure vanilla extract
Pinch table salt
For the topping
1 package (8 ounces) mascarpone cheese
3/4 cup heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract (I used a tablespoon of honey for the Toblerone tart)
To make the crust:
Heat the oven to 375°F and have ready a 9-inch fluted tart pan with removable bottom.
1. In a small bowl, stir together the cookie crumbs and sugar until well blended. Drizzle the melted butter over the crumbs and mix and smear the crumbs and butter until well blended and evenly moist. Dump the mixture into the prepared pan and press evenly onto the bottom and sides of the pan. To keep the crumbs in the pan and not covering my hands, I cover the crumbs with a piece of plastic wrap before pressing the crumbs. I also use a straight-sided, flat-based metal measuring cup or a tart tamper to press firmly but anything with a flat bottom will do the trick. Bake until fragrant and slightly darker brown, 10 to12 minutes and set on a rack to cool.
To make the filling:
1. In a heatproof medium bowl, melt the chocolate, half and half, and butter in a microwave or over simmering water. Remove from the heat and add the rum vanilla and salt. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.)
2. With a rubber spatula, scrape the mixture into the crust and spread evenly. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 1 day before proceeding with the recipe.
To make the topping:
1. In a medium bowl, combine the mascarpone, heavy cream, sugar and vanilla (OR YOUR SWITCH-IN). Using an electric mixer with the whisk attachment, beat on low speed until smooth. Increase speed to medium high and beat until cream is thick and holds firm peaks.
2. Using a small metal spatula, spread the whipped cream over the chocolate filling leaving lots of swirls and peaks. Cover loosely and refrigerate up to 8 hours. (DO YOU WANT TO SPRINKLE THE TOP WITH SOMETHING? IF SO, DO IT JUST BEFORE SERVING)
Want more? Abby Dodge’s book, Desserts 4 Today is available on Amazon US , Amazon Canada or with free worldwide shipping on The Book Depository.
Toblerone IN a tart? How many times must I say yes please!
I know, right? 😉
I think you have become the epitome of a daring baker in sending your tarts off for tasting (and critique)! I really like the exaggerated scribble of cream on top – less heavy and a lot more stylish than the blanket version. I’m going to enjoy the Abby Dodge series – looking foward to what you come up with next time.
Oh I give my stuff to people to test all the time. It makes me a stronger baker!
It looks beautiful. Chocolate truffle in a tart sounds delightful to me.
Thank you so much!
Mardi, love what you did with your tarts!! They look beautiful and delicious. I want to try every version I’ve seen of Abby’s tart, I am surrounded by creative and talented bakers! Happy Mother’s day from the Dominican Republic. xoxo
Yes, Abby’s challenge came out with some delicious versions!
When I saw the post title I couldn’t figure out how I knew Abby Dodge and then realized it was The Weekend Baker. Thanks for filling us in about #baketogether. The truffle tart looks wonderful but I’m in love with your ginger cookie crust and the white chocolate version.
Abby is truly inspirational!
I’ll take one of each, please! Lovely tarts, Mardi~
Cheers 🙂
All jokes aside I woke last night with an idea to make a dessert using toblerone. This looks absolutely delicious, love the ingredients, I’m a sucker for graham crackers and it’s my favorite to use for making crusts. Thanks so much for sharing! I’m going to have a costume party in a few weeks and I think I just might makes these. =]
I often dream about chocolate!
OMG both of those tarts look Amazing!!! I havent had breakfast yet, but now I’m craving sweets.
Oh, totally great for breakfast either of them!
“ginger cookie crust filled with white chocolate truffle and topped with lemon mascarpone cream.” = I’m in LOVE! Just the sound of it is ammmmmazing, let alone eating it…wow! Beautiful tarts… looking forward to your other #baketogether creations!!
Thanks Kate, it was definitely a fun project!
These both sound incredible! I love the use of Toblerone in the Chocolate Truffle Tart and the ginger in the crust for the White Chocolate one. How inventive and delicious!
Yes I was really pleased with the flavours of the white chocolate truffle tart!
Yum!! Toblerone!! And in a tart, a wonderful idea
I know – it seems to be the perfect filling for the tart!
I’m supposed to be on a diet Mardi… hmmmph. 🙂
I think I would like the lemon ginger one best but, if I was forced to, I’m sure I could eat the Toblerone one too. You know, if it was a life and death situation type of thing…
Well they ARE only tiny….
Mardi, these look gorgeous! I love that you opted for a swirl of cream and not a dollop. They both love fabulous and the ginger in one of the crusts sounds delicious!
Yes sometimes too much cream is offputting – you need to dig down to get to the good stuff!
Oh darling, these are adorable! I love them!
I struggle with sweet things – both eating and making. This looks perfect for a dinner party, though!
Jax x
Wait, you don’t like dessert??? (confused)
Anything with Toblerone in it has got to be delicious, great idea to use it in this tart! Very pretty presentation Mardi.
Thanks Paula!
Bad Mardi 🙂
I’ve been trying to cut down on desserts, and then you go and post this! I’ve actually made the ginger biscuit crust before, for my chocolate key lime pie, but both your tarts are just so decadent and unique, I can’t wait to try them out!
OMG – did you say “chocolate key lime pie” Yes please!!
Wow how fabulous! will have to try this out
So easy. Such impressive results!
A-ha, I saw your tweets about bowing out of the Daring Bakers and thought it might be because you didn’t have enough time – now I realise it was because you had something even better up your apron sleeve! These look heavenly…
Yes, I think Daring Bakers had a life span and I outlived mine with them…
I love reading your blog bc you’re so creative. I’m impressed and wish I was at that dinner party!
Cheers – I wish I had been there too!
Oh I love Abby Dodge! I did not know there is a group for baking together. I need to go back to twitter and participate! Great tarts! I think the second one would actually be my fav of the two.
You need to join in next month for sure!
it is a simple recipe and sure to impress. 🙂
Indeed. So happy with how these turned out!
Loved this recipe and I agree that the combos and flavors are endless. I love both of your tarts and they are so inspiring me!!! I also think this is more fun and more inspiring than DB and I’ll do this again anytime!
Yes I felt so liberated than when I did the DB!
How do we sign up for this taste testing gig?
I have an issue with Toblerone as I don’t like how it gets stuck in my teeth and then I have to find a way to unstick it in some sort of ladylike manner (you think I’d give up trying to look ladylike by now). But, I think using it like this could totally work for me.
You need to move to Toronto. And you know what? melting the Toblerone helps considerably with the “stuck in teeth” dilemma!
You had me at Toblerone! This looks so pretty, and yummy! I love Toblerone, so you put that in anything, and I am sure to eat it!
Well I nearly didn’t have enough Toblerone left LOL!
I love both tart ideas, but I’m especially intrigued with the gingersnap crust. I’ll have to try that soon.
I love using gingersnaps for cheesecakes and tarts!
#baketogether was so fun and yet such a tease. I want to try all these creations. I’m a sucker for Toblerone. I might have eaten the whole thing before it made its way into the filling!
Yes I haven’t seen a version that I didn’t like!
Oh, I love Abby!! And, her cookbook. This is one of the recipes I haven’t actually tried yet, but I have to add it to my list. I’m kind of sad that I missed this virtual baking get together… So fun 🙂
I think we’re having another one next month! You would love this recipe!
Can I just tell you I just texted my love bug about this recipe and he flipped out! He adores toblerone, in a crazy but cute way.
Well he would definitely enjoy this!
I don’t think I’d be able to choose between the two. I really like the sound of both. I’ve never thought to make a dessert with Toblerone but it’s brilliant! 🙂