Aunty Belle over at the The Front Porch, asked me to make something from Dorrie Greenspan's beautiful book, Chocolate Desserts by Pierre Herme. I accepted her request because I like to challenge myself. The recipe she chose was, for this book, most likely fairly simple. A warm Chocolate Raspberry Tart. Made from bittersweet chocolate with raspberries baked into the filling, it sounded like a winner. Made by Pierre or Dorrie, I'm sure it is a winner. My first time making it? A leetle rough around the edges.
OK, first let's talk about my mistakes. Rolled my Pâte Sucrée too thin. What was I thinking trying to put whipped cream on a warm tart? Stupid. A little too much butter on my tart pan. I'm not even sure it needed it with the smooth surface. Now, I image googled this particular recipe after I was done to see if the surface of my tart matched how it was supposed to turn out. Not much luck there. I'll have to ask Aunty for what the book's version looked like but I'm just not happy with my results. If you'd like to give it a shot, the recipe for Warm Chocolate Raspberry Tart can be found here. But this is why I cook. To me, I failed with the results (it just looks bad) but I really want to know what I did wrong and try it again. How does it taste? I'm not much of a bittersweet chocolate fan. It's a wee grainy. Crust is good. I imagine if I had been serving this to guests I would have thrown a lot of raspberries on top with a quick sprinkling of powdered sugar and gave it a go.So, I'd love to hear what you think? How do your cooking failures make you feel?
