TWD/BWD: Double-Chocolate Strawberry Tart

 

 June is the end of our local strawberry season, so I decided to use strawberries in this double-chocolate tart.  I also substituted berries because I'm not a fan of rhubarb and I rarely eat bananas.

The tart is made from a delicious chocolate crust spread with a layer of freshly made strawberry jam, followed by a chocolate frangipane, then topped with fresh strawberries.

 I thought that the flavor improved quite a bit on the second day, and the tart lasted nearly a week for me with no deterioration in flavor or quality.  One of the things I enjoy about Dorie's recipes is the ability to play around with ingredients and still end up with a great dessert.

 

Visit the Tuesdays with Dorie website to see what the other bakers made this week. 

Oatmeal Burger Buns

 

 

This month, the Babes are baking Oatmeal Burger Buns, thanks to Elizabeth from blog from OUR kitchen.  The recipe is rather a blend of several recipes, and the end result is a delicious roll that is good plain, toasted, or used as part of a sandwich. I chose to leave the tops plain, but did brush them with an egg wash.

 

In my case, I made a chicken BLT.  With all the layers (chicken, cheese, sauce, golden shallots, bacon, tomato slice, and lettuce), it made for challenging, slippery, juicy bite, but definitely a delicious one.

 

For the story behind the recipe and the recipe itself, head over to Elizabeth's ever entertaining website. 

 

Do be sure to stop by the websites of the other Babes as well.

 

• Blog from OUR Kitchen – Elizabeth (Kitchen of the Month)
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy  
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  

 

TWD/BWD: Little Marvels

 

Do you ever have extra egg whites?  Then, Little Marvels are the perfect dessert.  These are like little fairy treats, discs of meringue that are filled and frosted with whipped cream and coated with crunchy bits.

For mine, I spread a layer of melted dark chocolate over the bottom meringue disc before adding a few spoonfuls of whipped cream. The chocolate layer set up very firmly, adding to the challenge of eating it.

 

After I frosted the meringues, I coated them with bits of chocolate wafer cookies that I had recently made.  I gave it a quick 10-minute chill in the freezer before devouring it.  These are fun treats that can be made ahead of time, and even frozen.

Stop by the Tuesdays with Dorie website to see which dessert the other bakers made this week.