Here we are again. This is so fun. We were assigned another blog for The Secret Recipe Club. (You can still join anytime. Just click on the link and join in the fun.) I had a lot of fun with this month—first off, I was given the phenomenal Holly’s blog, PheMOMenon. She’s a fellow Utahn who I stupidly haven’t even met yet (we’re both really busy moms!). Holly also blogs along with Tuesdays With Dorie, but she is also involved with French Fridays With Dorie (I’ve kind of had to let that one go!), and a number of other baking groups. Let’s just say—her blog is delicious!
Last year, maybe August or September, I saw Holly on a segment of a local news show, Studio 5, where she made this tart. You can check out that actual spot of her on Studio 5 here! I recall when she made the tart how good I thought it looked and I vowed to make it sometime. Fast forward to The Secret Recipe Club here and it was the perfect opportunity for me to get it done!
Now here’s where I say the tart is fantastic. It’s so good. Phenomenal. And I really mean it. I’m not saying it to be nice (because I’m just not that way—jk). But this is so tasty. I mean, Kevin has eaten a lot of it, like possibly half of it and THAT really says something because 1) he doesn’t like cake (and the crust for this is really more like cake), 2) he’s always claimed he doesn’t like fruit with chocolate. This tart has raspberries, chocolate, a great cakey type crust with ground almonds and what I think makes this all pull together so well—almond extract. Almond + chocolate + raspberries = a perfect combo. We will for sure be making this again, Holly, so thanks!!!
As I said, the tart crust is more like a thick cake batter. It was easy to spread into the tart pan, no rolling, no making sure it went perfectly up the sides of the pan—just spread it out. Easy.
Chocolate is scattered over the batter, then fresh raspberries.
A simple sour cream filling is drizzled over the chocolate and raspberries and the tart is baked.
A little more almond extract is added to the filling. You can also add some orange zest and cinnamon for a little added flavor, but I left those out.
The tart is supposed to bake for 35-38 minutes. I kept thinking the filling wasn’t done enough, so I ended up baking mine for 40 minutes. The outside edges of the crust are a little too done, but it was still de-lish. I think it was probably done at 35 minutes. After the tart is cooled, it gets a little dusting of powdered sugar AND some chocolate curls for a finishing touch.
Did I mention that this is really good?
You can get the recipe on Holly's blog. The only things I did differently from Holly’s recipe is omit the orange zest and cinnamon.
Just for fun while I was looking through Holly’s blog, even though I knew I was going to make this tart, I went back to see what her very first post was in January 2008 (she started her blog just a month before I started mine). I thought it would be fun to make that first recipe she chose, whatever it was and to my delight, it was chocolate chip cookies! So, of course, I made those, too! I actually made them a week or so before I made the tart. How could I not just whip them up, Holly calls them Easy Chocolate Chunk Cookies?
This was a recipe she got from the Food Network website. I was pleasantly surprised to really like the cookies because the first thing I noticed was that they are made with melted butter and for some reason the cookies I have tried making with melted butter have not been my favorites, some have not even turned out well. These were great! I did make some adjustments to this recipe. I played just a little with the amounts of sugars and flour because I do think our slightly higher altitude affects cookies. This recipe is actually quite similar to the Nestle Toll House original chocolate chip cookie recipe, but it uses melted butter. These were just the right crispiness on the outside and perfectly chewy inside. Next time I make them, I will use a good, high quality chocolate, my favorite being Ghirardelli 60% cacao chips. I used Nestle semi sweet chips this time, as that is what I had.
Easy Melted Butter Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from Holly at PheMOMenon
1/2 cup unsalted butter
2/3 cup dark brown sugar, packed*
2/3 cup granulated sugar*
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour (300 grams)*
3/4 teaspoon baking soda
3/4 teaspoon salt
12 ounces chocolate chips
*The original recipe uses 3/4 cup brown sugar and granulated sugar and 2 1/4 cups flour, for non-high altitude baking.
---This recipe is easily made with a bowl, whisk and wooden spoon—no mixer needed.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Melt the butter in a small saucepan on the stove over medium heat (or in a microwave safe bowl in the microwave). Cool for 5 minutes. Whisk together the butter, sugars, eggs and vanilla in a large bowl. In a medium sized bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients with a wooden spoon, just until combined. Stir in the chocolate chips.
Using a cookie scoop, or about 2 tablespoonfuls (1 1/2 ounces each), drop the dough onto the baking sheets spacing them about 2 inches apart. Bake for 12 minutes. Transfer the hot cookies to a wire rack to cool. Makes about 18 cookies.
Check out all the other blogs in The Secret Recipe Club this month on the link below!