Oh, Chocolate Cream Tart, I wanted to love you. I thought I would love you. But I guess we’re just not meant to be together.
See, usually I’m a big ole chocolate freak. I’m always adding extra ounces of chocolate to recipes, or sneaking in an extra layer of chocolate ganache, or stuffing my mouth with chocolate while making a nutritious dinner…ahem. But this tart was…can it be..I didn’t even think this was possible…too chocolatey for me.
Something about the combination of not-very-sweet chocolate tart dough, and the SUPER INTENSELY CHOCOLATELY pastry cream (it’s true, capital letters wouldn’t lie) and then the barely sweetened whipped cream on top made it all too much for me. I didn’t think it tasted bad, but I wasn’t able to eat a whole slice of it.
It’s funny–I love chocolate, but I never really like chocolate tart dough. I just think it’s unnecessary! It’s like, if you’re going to make a dessert chocolate flavored, go ahead and use real chocolate instead of a dough with a few spoonfuls of cocoa powder. Quit pretending and man up. Even weirder, I actually really loved the taste of the unbaked dough (maybe a little too much, since I barely had enough to make the shell. *innocent whistling*) But once it was baked and composed with the other elements, it kind of lost me.
If I were to do this again, I would use a regular sweet tart dough, and fold in a little whipped cream to the chocolate pastry cream to lighten it a bit. And I would definitely sweetenen the cream on top a bit more. I can also see this being nice with another flavor element–maybe a drizzle of raspberry coulis, or the addition of a coconut cream layer, or topped with caramelized bananas, or studded with toasted hazelnuts for a Nutella vibe. SOMETHING. But as it was, it was too much of a good thing, which I didn’t even think was possible when it came to chocolate.
My world, it is upended.