I realized this week that I wasn't clear in defining my dessert criteria in last Friday's post. (Not that anyone is losing sleep over this one, but...) It's not that I will only eat a fruit dessert if it's in the form of a crisp/cobbler/crumble, it's that I'll only eat a fruit dessert that doesn't contain chocolate if it is in the form of a crisp/cobbler/crumble.
Because I love fruit with chocolate! (Unless that fruit is an orange, of course.)
This all dawned on me when I remembered this other incredible dessert that was also served at the Shrine of the Rhubarb Coffee Cake (aka A Clean Well-Lighted Cafe, c. 1990) -- the equally intoxicating Raspberry Tart. I know it doesn't sound too fancy, I mean we see fruit tarts everywhere, right? But this tart was special because underneath its layer of French buttercream was a thin layer of dark chocolate. Simple yet brilliant.
So I gave it a shot today and I will say it tasted great to us considering all things. Like...considering I chose to use gluten-free flour in the crust (super crumbly)...considering I used too much chocolate (thick layer hard to break)...considering my vanilla cream layer jelled up before I could pour it into tart (think school pick-up), considering all these near disasters, it still tasked great. It didn't cut great, it didn't hold together great, but all the flavors came together well, and we loved it. This is definitely one worth me working on. In the meantime, all you need to take away from this is that every fruit tart could benefit greatly from a 5oz. layer of dark chocolate in it. Oh, and that a molded Eames chair can also serve as an excellent backdrop for a colorful dessert.