Happy weekend everyone!
We’ve had such hectic weeks lately, both at work and out of work that The Boy and I haven’t had the time to catch up with each other. Luckily we are so comfortable with our silence and grumpiness that it doesn’t affect our relationship much (she says ><).
With my new-found passion for baking, it’s been killing me that I haven’t been able to do any or much baking at all. However, The Boy being the clever genius he is has taken matters into his own hands when it comes to serving something dessert-ish at the dining table.
He dislikes baking as much as I used to, so he will do anything (even if it’s easier to just bake a cake) to get out of the baking process.
Which is where his ‘No-Bake Chocolate Tart’ comes in handy. Not only do you get out of baking with this recipe, it’s actually quite easy to follow and man were they delectable!
Catching on the recent fig trend (and season) which got all my baking friends (chiefly Thanh and Wince) (and non-friends “we can be fig friends!”) going crazy with their oven, The Boy decided that he’d throw in his 2 bob but without the required necessity of baking.
However, he didn’t want to make any chocolate tart, he wanted it to be special. So we used Valrhona’s Grand Cru 64% chocolate for the tart. With its fresh and tangy flavours, we thought it’d pair really well with the honeyed grilled figs.
Manjari chocolates are usually paired with red or yellow fruits such as berries, but we thought we would step it up a notch with figs as its sweetness would cut through the natural tartness and acidity from the chocolate.
Tasting the Manjari chocolate on its own is a whole different ball-game. For a full tasting note and review of the Manjari chocolate, visit the Valrhona website.
[Recipe adapted from Taste.com.au’s No-bake Chocolate Tarts]
Don’t you just want to pop the whole thing in your mouth?
Say, “Aaaahhhhuuuummmmmm”! Nom nom nom!
Not only do the figs pair well with the tanginess from the Manjari chocolate, the aftertaste of hazelnuts and toasted almonds from it that lingers on the palate was surprisingly good.
I must say I had my doubts when he suggested making these chocolate tarts. I didn’t think the sweetened figs would work at all with the chocolate filling (ate my words!) and I didn’t think the base of the tart would hold at all, but hey! I was and still am to be proven wrong. Especially when there are delicious delicacies awaiting me at the end.
These Manjari Chocolate Tarts aren’t meant to be eaten quickly. Each mouthful is meant to take its time. Each taste is meant to be a divine experience.
Hope you enjoy them!
So tell me lovelies, what have you done above and beyond to get yourself out of doing something you hate?