Have you made any plans for the weekend? I am not sure about others, but I like to pack my weekends with lots of activities. Most of the time, ambitious plans which I ended up not achieving much.
Ideally, our weekend should begin with a hearthy homemade breakfast with coffee/orange juice. After which, we would take a 45 minutes walk to the park near our apartment and take in some fresh air. Then, we will make a trip to the farmer's market where we will be considered the early birds, and will get to pick the freshest, prettiest produce first without joustling with the rest of the customers.
Lunch will either be a picnic at the park, or a sandwich at our favorite spot in the Italian neighborhood. Then we would stroll around the neighborhood with freshly made cannoli on hand. Maybe we would catch an afternoon movie after that? It would be dinner time after the show.
Then I would leave OCT alone to play computer game, while I bake something in the kitchen.....
This, as I have mentioned, is my over-ambitious weekend plan.
A typical weekend usually begin when we wake up after we have slept to our hearts' content. I won't tell you the time, let's just say it would be too hot for a leisure walk to the park and the farmer's market will already be packed with people.
Then we will debate on whether we should go directly for lunch or make a detour home to put down our loot. On summer, it's generally too hot to do anything, so we normally head straight home and stay in the comfort of indoor air-conditioner.
And stay indoor for the rest of the day.
Boring, I know. This weekend, I make the same ambitious plan, and let's see how much I can accomplish.
adapted from Pierre Herme's Chocolate Desserts
1 fully baked 8 3/4 inch (22cm) tart shell made from Sweet Tart Dough, cooled to room temperature
Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.( The crust can be made up to 8 hours ahead and kept at room temperature.)
2/3 cup (200g) Nutella
4 3/4 ounces (140g) bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped
7 tbsps (3 1/2 ounces, 200g) unsalted butter
1 large egg, at room temperature, stired with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup (140g) hazelnuts toasted,skinned and cut into large pieces
Center a rack in the ove and preheat the oven to 375F (190C).
Spread Nutella evenly over the bottom of the crust and set it aside while you make the ganache.
Melt the chocolate and butter in separate bowls either over-not touching-simmering water or in a microwave oven. Allow them to cool until they feel only just warm to the touch [104F (40C)], as measured on an instant read thermometer, is perfect).
Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever widening circles and taking care not to agitate the mixture- you don't want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the Nutella in the tart shell. Scatter the toasted hazelnus over the top.
Bake the tart for 11 minutes- that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled- that's just what it's supposed to do. Remove the tart from the oven and slide it onto a rack. Allow the tart to cool for at least 20 minutes, or until it reaches room temperature- the best temperature at which to serve it.
Makes 6 to 8 servings .