Comments on: Warm Chocolate Tart a la Payard http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Oct 2008 19:35:18 +0000 http://wordpress.org/?v=2.0.7 by: Ria http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-4017 Fri, 06 Jan 2006 05:22:14 +0000 http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-4017 Hi MM, "Sift together sugar, flour and salt. Put butter in food processor and zap for 15 seconds. Add flour and zap until just mixed and a mass of dough forms. Do not over mix." I'm getting old maybe but for the life of me, I couldn't see where the one extra large egg goes. I assume it goes after the butter? Thanks! I so want to make this tart. Hi MM,

“Sift together sugar, flour and salt. Put butter in food processor and zap for 15 seconds. Add flour and zap until just mixed and a mass of dough forms. Do not over mix.”

I’m getting old maybe but for the life of me, I couldn’t see where the one extra large egg goes. I assume it goes after the butter?

Thanks! I so want to make this tart.

]]> by: Marketman http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2562 Tue, 08 Nov 2005 08:53:43 +0000 http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2562 Ronnie, my apologies for the lack of precision. If you are good at rolling the dough, you only need one disc and you can use the other for another tart. If you can't get it quite right, use one and a half discs and do it thicker as I usually end up doing... Ronnie, my apologies for the lack of precision. If you are good at rolling the dough, you only need one disc and you can use the other for another tart. If you can’t get it quite right, use one and a half discs and do it thicker as I usually end up doing…

]]> by: Ronnie http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2559 Tue, 08 Nov 2005 07:43:41 +0000 http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2559 Hello MarketMan! Great site, great recipes! I've bookmarked your site a long time ago - I think someone from my yahoo groups recommended your site. I took a look at it recently, and now I'm hooked! I am going to try your Warm Chocolate Tart first. I have a question.... the recipe for the crust goes something like this: ----------------- *** Divide dough into two, form into discs and wrap in plastic wrap and refrigerate for at least 2 hours and up to 1 day. Dough may be frozen for up to a month. *** ------------- The recipe states that I divide the dough into two discs. Do I use BOTH discs to make ONE crust? I'm sorry for my ignorance! I guess that's pretty obvious, but I want to be sure. Unless I missed out something in the recipe. Thanks again! Ronnie Hello MarketMan!

Great site, great recipes! I’ve bookmarked your site a long time ago - I think someone from my yahoo groups recommended your site. I took a look at it recently, and now I’m hooked! I am going to try your Warm Chocolate Tart first.

I have a question…. the recipe for the crust goes something like this:

—————–

*** Divide dough into two, form into discs and wrap in plastic wrap and refrigerate for at least 2 hours and up to 1 day. Dough may be frozen for up to a month. ***

————-

The recipe states that I divide the dough into two discs. Do I use BOTH discs to make ONE crust? I’m sorry for my ignorance! I guess that’s pretty obvious, but I want to be sure. Unless I missed out something in the recipe.

Thanks again!

Ronnie

]]> by: karen http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2348 Thu, 27 Oct 2005 17:10:39 +0000 http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2348 i tried this recipe a long time ago using Callebaut bittersweet chocolate. it was SO rich that I could only eat one teeny tiny slice at a time. And I am a real sweet tooth/bitter chocolate lover! i tried this recipe a long time ago using Callebaut bittersweet chocolate. it was SO rich that I could only eat one teeny tiny slice at a time. And I am a real sweet tooth/bitter chocolate lover!

]]> by: Alicia http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2308 Wed, 26 Oct 2005 11:12:30 +0000 http://www.marketmanila.com/archives/warm-chocolate-tart-a-la-payard#comment-2308 Yes, as rina said I found the Callebaut chocolate at a store Chefs Corner/Nook? one of those on Pilar St. in Mandaluyong.will post numberlnext time.On shaw blvd past Pure Gold. Its a left turn off shaw. They have a few interesting things but whats also nice about a trip to this small store is that it is adjacent to the main store of JiPan Bread. The baking is done in the back. You can get fresh hot bread there and although a smaller store, they sometimes have some bread not available in their megamall or glorietta stores.. Yes, as rina said I found the Callebaut chocolate at a store Chefs Corner/Nook? one of those on Pilar St. in Mandaluyong.will post numberlnext time.On shaw blvd past Pure Gold. Its a left turn off shaw. They have a few interesting things but whats also nice about a trip to this small store is that it is adjacent to the main store of JiPan Bread. The baking is done in the back. You can get fresh hot bread there and although a smaller store, they sometimes have some bread not available in their megamall or glorietta stores..

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