Comments on: Warm Chocolate Tart a la Payard

By: xchefx

xchefx — Wed, 05 Nov 2008 10:38:19 +0000

try to sprinkle the chocolate with fleur de sel before serving, you will not believe how well salt and bittersweet chocolate marries!

By: Ria

Ria — Fri, 06 Jan 2006 05:22:14 +0000

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

Marketman — Tue, 08 Nov 2005 08:53:43 +0000

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

Ronnie — Tue, 08 Nov 2005 07:43:41 +0000

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

karen — Thu, 27 Oct 2005 17:10:39 +0000

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

Alicia — Wed, 26 Oct 2005 11:12:30 +0000

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..

By: stef

stef — Tue, 25 Oct 2005 19:14:32 +0000

hi again marketman, i don’t throw them away. i let them cool, keep them in a container marked “pie weights”, and reuse them. the only thing is, if you do that then you might as well have done it with your regular pie weights :D have you found them yet?

By: Marketman

Marketman — Tue, 25 Oct 2005 09:41:51 +0000

You can buy Valrhona chocolate at Bacchus in The Makati Shangrila. And apparently Callebaut in Mandaluyong in the store mentioned above…

By: mojitodrinker

mojitodrinker — Tue, 25 Oct 2005 09:33:06 +0000

the tart looks great! as i am not planning a trip to the us soon, can anyone tell me where i can buy valhrona here in manila?

By: virgilio

virgilio — Tue, 25 Oct 2005 08:52:42 +0000

I agree with fried-neurons – baking is such a mystery, but since trying your Dayap Pie recipe I thought “hmm, that’s easy”. Only because that one demands less work and time to prepare. Impatient that I am, I’m a bit afraid to do your choco tart but it looks so “lecker” as the Viennese would say (delicious, appetizing) that I might give it a try and see if I would do it again :).