I had a goal to finish all the ones I cooked in 2019 by the end of 2020…not sure if I’ll meet that goal (EDIT: I did!), but here’s one more from last year: 16-49: Chocolate-Glazed Raspberry Tart. Not only is this from last Thanksgiving (along with 6-42: Turkey Pot Roast and 17-15: Cream Puffs), but I also made a version of it as part of a fancy Christmas dinner 12 years ago (XMAS 08) as well. Since today is Christmas Eve, I think it’s a good day to tell you about it.
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When I made this back in ’08, I made 6 individual tarts instead of one big one–I was afraid it would look weird once I cut it, so I thought individual servings would look better. I had been watching a LOT of Top Chef at that point (and still do, but that’s the ONLY cooking show I’ll watch).
Since I had a few of the same guests attending as that Christmas dinner back in ’08 (and the same number), I decided to make the same modification this time. Usually I will reverse modifications when I recook recipes I’ve already done to try to honor the “original” recipe, but this time I decided to stick with it.
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Nothing too difficult, their tip about using the parchment to move the dough is probably a good one.
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This is how I plan big meals–write out all the dishes onto slips of paper and pull the actual plates/serving bowls that each dish will use. I did this for TGV 2016 as well, you can see that year’s version on 4-27: Mushroom-Parsnip Au Gratin. I’m big on visualization, it’s part of being a former teacher.
Here’s a breakdown of what the codes/colors mean:
- Purple numbers in the top corner: Course (1 = App, 2 = Main, 3 = Dessert)
- Magenta sideways writing on right: when I needed to cook/fire the dish (that’s how they’re sorted)
- Brown small writing on bottom: extra prep that the dish needs
- Red vs. Green Name: Vegetarian = green, has meat = red
- Orange SD: Simply Delicious recipe
- “Turkey – breast” = 6-42: Turkey Pot Roast
- “Cream Puffs” = 17-15: Cream Puffs
- “Raspberry Choc Tart” = this recipe
- Turquoise “Mom”: my mom was responsible for that dish
- Blue “FZN”: Frozen, needs to be defrosted first
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Ingredients. I’m using non-dairy whip for the whipped cream but real butter. It’s all very confusing.
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Butter in the food processor to make the dough.
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When it sticks together, it’s ready.
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Wrapped it up in plastic wrap as directed and stuck it in the fridge.
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While the dough chills, my helper and I set the table.
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I made rounds, but I didn’t really roll them out–this was more of a freeform exercise.
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They really just look like big sugar cookies at this point–they mostly tasted like that as well. Definitely did not come out the way I thought, and I don’t exactly remember how they came out 12 years ago either.
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Setting up the chocolate and “double boiler”.
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Nicely melted, despite what looks like hot heat below.
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Glazing the tarts–remember, there has to be 12 to make 6 2-layer tarts.
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A dollop of non-dairy whip for each. This stuff doesn’t hold together for very long, so I’m going to have to work fast and then figure out a way to hold these until after dinner.
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I’ll use my chest freezer (SUPER handy, I love this thing) to “flash-freeze” them and then pull them back out when it’s time to serve. You can see the cream is already starting to slide.
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After extracting from the freezer and adding the last few berries. The stay in the freezer made them a bit too tough–if I did it again, I’d hold off on the cream until I was ready to serve and hold the tarts in the fridge instead.
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Final picture–they weren’t bad, but they could have been much better. Oh well. Happy holidays! 🎄🎅
Grade: A-