Meat Loaf and Céline Dion.
Both sang “It’s All Coming Back To Me Now.”
Whose rendition is better?
I have my take, but I won’t say.
I don’t want to cloud your judgment.
Think French Canadian.
The song, by the way,
was inspired by Emily Brontë’s “Wuthering Heights.”
That was made into a feature film.
Starring Ralph Fiennes.
He was brilliant as Voldemort.
Voldemort. Harry Potter’s archenemy.
Harry Potter. He loves treacle tart.
Treacle tart. How come I’ve never had it?
Why don’t I make some?
Oh no, can’t find golden syrup.
But chocolate trumps everything.
Including golden syrup.
That’s it, I’m making chocolate tarts!
See, it all makes sense.
Zero to Hero assignment for the day asks us to explore our blogging voice, so I thought I’d speak like how my brain talks to me. Are you scared yet?
Chocolate Ganache Meringue Tart
1 1/2 cups all-purpose flour
2 tsp sugar
Pinch of salt
1 stick (8 tbsp) cold butter, cut into pieces
1/4 cup cold milk
1. In a large bowl, combine flour, salt, and sugar. Using a fork or a pastry blender, cut butter into flour until mixture resembles coarse crumbs.
2. Sprinkle cold milk one tablespoon at a time. Toss and mix with a fork, until dough is just moist enough to form a ball when pressed together.
3. Shape dough into a ball, then flatten into a disk. Wrap with plastic wrap, and refrigerate for an hour.
4. Pre-heat oven to 350° F.
5. On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut pastry to fit your tart pans.
6. Poke pastry several times with a fork. Bake for 15 minutes or until golden. Remove from oven and let cool. Remove from tart pans once cooled and pour filling in.
5 oz dark chocolate (60 % cacao) morsels
1 tbsp butter, cut into pieces
1 tbsp sugar
1 cup heavy cream
1. Place chocolate, sugar, and butter in a bowl.
2. Heat cream on medium-high until it simmers. Remove from heat.
3. Pour hot cream over chocolate and stir until melted and smooth.
4. Pour into tart shells.
5. Let filling/ganache cool before topping with meringue.
2 egg whites, room temperature
1/4 tsp cream of tartar
1/2 tsp vanilla
2 tbsp sugar
1. In a deep bowl, beat egg whites, cream of tartar and vanilla at medium speed until soft peaks form, about 2 minutes.
2. Add sugar, sprinkling 1 tbsp at a time, beating at high-speed until stiff peaks form, and meringue looks glossy, about 3-4 minutes.
3. Spoon or pipe meringue decoratively onto cool ganache.
4. Bake at 350° F for 5 minutes until top of meringue is light golden.