A tart comprising a bittersweet chocolate crust, a cool and creamy honey cheesecake filling, and a fresh corn, rosemary-infused blueberry topping was my latest Baking Chez Moi endeavor. It was different enough that it elicited descriptions of "unusual" and "interesting" from my tasters but all agreed it was delicious.
The chocolate tart dough (page 418), my
riff on Dorie's bonne idée of a ready-made chocolate crumb crust, baked up tender and shortbread-like, paired well with the fruit and was a good foil for the sweet filling. But my favourite part of this dessert was the topping of fresh blueberries and corn combined with blueberry "jam", sweet and tart with a whisper of lemon and rosemary. I enjoyed the extra - there was too much for the tart - stirred into plain yogurt and on my morning oatmeal but I think it would be wonderful with ice cream, pancakes & waffles, lemon cake.......
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