TWD Two-Fer – Rum Drenched Vanilla Cakes and Tarte Noire

Paying catch up is always fun :)

Rum Drenched Vanilla Cakes
Chosen by Wendy of Pink Stripes, head HERE for the recipe.

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These were a breeze to make and smelled divine! I was FINALLY able to use my small heart cakelette pan. I halved the recipe and it was the perfect amount for 6 small cakes. Perfectly adorable and easily sharable. Although I did halve the cake recipe, I didn’t halve the rum syrup. They came out moist and boozy with a tight crumb and a delightful vanilla aroma and flavor. Did I mention boozy? Dorie would be proud ;)

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Check out all the other boozy creations HERE.

Tarte Noire
Chosen by Dharmagirl of bliss: towards a delicious life. Click HERE for the recipe, you’ll want it x10!

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I can’t do this tarte enough justice. I can sit here and wax poetic how Dorie’s ganache tartes are JUST AMAZING, but it just wouldn’t really come out and grab you.

So instead I’ll tell you that this is quite literally the closest you’ll get to nirvana. To heaven. To a Parisian terrace without the plane ride. To pure, unadultered bliss. Its ALL of it. Wrapped into one lovely, glossy, addictive tarte.

Seriously, proceed with caution. This tarte comes with its own disclaimer. Crumbly buttery chocolate shortbread crust filled with a creamy dreamy bittersweet chocolate ganache? Someone call the gluttony police. Wait, do they even exist? They probably should…

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I went for the Chocolate shortbread tarte crust to keep with the ‘noire’ theme. I didn’t save a bit of the dough to patch and cracks (the ONE AND ONLY TIME I didn’t, ugh) and OF COURSE my crust looked like an earthquake ravaged by oven. But thanks to my genius of a fiancΓ©, he suggested that I just melt some chocolate and spread a thin layer over the crust to seal the holes and just freeze it before pouring in the ganache. GENIUS!! Problem: deliciously fixed! I melted, slathered, froze, poured and chilled. It sounds like a lot… but this tarte was seriously a total of mayyybe 10 mins hands-on time.

You’ll get more hands-to-mouth time that’ll make you forget aaaall about those measly 10 mins of prep time. Pah, 10 mins is NOTHING when you get this as a reward for all your efforts.

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Next time I might substitute some Kahlua for the heavy cream. Cus it’s good. And I’m boozy like that.

Did I ever mention that ‘boozy’ is one of my all time favorite words to say? Boozy. Say it with the best British accent you can muster. I’ll wait….

Fun, N’est pas?!

Up next week: Brrrr-ownies. These are goooooood. So good.

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15 thoughts on “TWD Two-Fer – Rum Drenched Vanilla Cakes and Tarte Noire

  1. juju73 says:

    Your vanilla cakes are lovely, but that tarte noire…well, it’s just in a class all by itself! Beautifully done, Jeanette!!!!!

  2. That darn crust will get you anytime you don’t save it a piece for patching! The same thing happened to me the last time I made this crust. I reserved a piece this time. Didn’t need it as irony would have it.

    Anyway, your sleek tart looks absolutely delicious! And I love your little heart cake pans!

  3. wow – BOTH look fabulous – especially that dark, dark tart! I need to try the chocolate crust next time for sure – yours looks amazing. Glad you were able to do both – very impressed!

  4. While looking at your photos, I have observed that your filling is perfectly smooth on top. Mine was not. I’m thinking I did something wrong. Now that I think about it, Dorie did say to tip it back and forth to smooth it out and mine would not do that. Maybe I should have warmed it a bit. So, you have taught me something if I ever make this again. Beautiful job!

  5. your tarte noire is absolutely photogenic. Lovely. I have to agree that the ganache is just terribly addictive. Tell you a secret… I made extra just so that I can eat it off a spoon. Gawd.. i’m so bad.

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