Cameo - Dark Chocolate Tart with Gingersnap Crust
Back in and around Cumberland Regional High School, when we were all greasy, squawking, and too cool for school, Erin Danna quietly hummed as an artsy oomph of talent, quite literally a shimmer in a corn field. Her charcoal-and-chalk reproduction of Albrecht Durer's Hands I stands out in my mind as one of the most humbling, inspirational peer interactions I had from 1999-2003, wordless, touchless.
Now having fled to less pasture-y pastures, Erin shares her eye through photography - this much I knew after intermittent internet stalking (eh, socially acceptable stalking lite, you know) and a chance encounter one evening at Logan Square. However, much to my delight, I was recently surprised by her facebook status update touting a very chic-sounding, forthcoming holiday tart. I commented something to the effect of, "Ooh ooh gimme," and - trumpets, ticker tape, sequined exotic animals please - what we have for you lovelies is Sensuous Particular's first guest cameo (clearly featuring our first impressive camera work!), by the one and only Erin Danna:
Makes 10 servings
Crust:
• 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
• 12 ounces bittersweet chocolate, finely chopped
For crust: Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; processuntil moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
2 comments:
Mmmm, looks lovely. Bring in the sequined exotic animals indeed!
Yes - this has got to be really good. With all that cream and chocolate, how could it be bad. Looks like you're really into food. That's great!
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