So, this week we are skipping around London with our parents.
We know, it's very fancy of us. Or rather, very posh.
Indeed, it is a very posh time.
Some of our favorite British pastimes include sipping on tea and nibbling scones with clotted cream (pinkie out, obvy), shopping at Harrod's, taking Black Cabs around to all the museums and wearing hats to the horse races.
As if. We're joking, you know that right? Muffins. We are the girls who eat bolgona and Kraft cheese singles with mayo on white bread (shhhhhh, don't tell) when we are at home in the States and, let's be honest, nothing changes all that much on the other side of the Atlantic.
In reality, when we are in England, we drink way too much Ribena and gorge on iced party rings (cheap round biscuits with swirly frosting) and hula hoops (potato chips shaped like rings that we eat one by one off each finger a la Bugles).
Occasionally, we go to the Sainsbury or Waitrose and admire all the clever and cute British food packaging. Maybe we go to the new Westfield mall. Then we eat some more stuff like french bread with Branston pickle and pork pies. Sometimes, we watch Top of the Pops at night.
It's true. Try to control your admiration for us fancy folks.
Here's the good news though, for those of us both here in London and in the United States, even if you aren't very sophisticated or if you eat like frat guys as we do, you too can impress people with your fanciness.
Just make this dessert! While it may require a few steps, it's actually fairly easy but it looks spectacular. And, adding some unsweetened, whipped cream with raspberries really makes it look fancy.
No, not fancy, posh.
Chocolate Custard Tart
Adapted from the Craft of Baking
For the Chocolate Sable Dough:
1 cup plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons butter, chilled and cubed
1/3 cup sugar
2 tablespoons beaten egg
For the Chocolate Filling:
5 ounces bittersweet chocolate (70%), roughly chopped
4 ounces semisweet chocolate (62%), roughly chopped
1 1/4 cups heavy cream
2/3 cup whole milk
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
First make the dough. Sift together the flour, cocoa powder and salt in a bowl. Using an electric mixer fitted with the paddle attachment, mix the butter and sugar on low speed until there are no visible pieces of butter remaining, 2-4 minutes. Add the egg and mix just until incorporated. On low speed, add the flour mixture in three parts, mixing each in completely before adding the next. Turn out the dough onto a lightly floured surface and shape into a flattened disk. Wrap in plastic and refrigerate for at least 1 hour.
While dough is chilling, preheat the oven to 350 F. Line the tart shell with aluminum foil, leaving a 1 inch overhang, and fill it with pie weights or dried beans. Place the tart pan on a baking sheet and bake for 15 minutes. Remove the foil and pie weights, rotate the baking sheet and continue baking until the crust feels dry to the touch, 15 to 20 minutes. Put the baking sheet on a wire rack and cool crust completely.
Fill the crust with the chocolate mixture. You might not need it all...try not to overflow the tart crust. Bake, with tart pan still on the baking sheet, rotating the baking sheet halfway through, until the edges of the custard are set and the center is slightly soft, about 30-35 minutes. Transfer the tart to a wire rack and let cool completely. Serve tart at room temperature. The tart is best eaten the day it is made but can be kept at room temperature covered in plastic wrap for up to 2 days.