Random fact about me: I haven't always been a fan of cake. 🍰 As a child, my irrational dislike of cake actually prompted me to make some pretty strange birthday dessert requests in lieu of a traditional birthday cake. And my rock star of a mom indulged me every year and produced elegant displays of donuts with candles, fruit pies and bowls of colorfully sprinkled ice cream. 🍨 I'm thankful for a mom who never questioned my food choices and threw me plenty of cake-less birthday parties as a child. (Yes, I was that kid. 😅)
We celebrated 3 family birthdays last week - my mother in law, my first born and his wonderful wife. That's 3 reasons to celebrate and three good excuses to eat birthday dessert. 😅 Even though I couldn't be with my son and daughter in law to celebrate their birthdays in person, that didn't stop me from eating commemorative birthday dessert. 🥮 Is commemorative dessert a thing or just an excuse to eat dessert? 😂
As I've gotten older, I've actually developed an appreciation for cake - especially as a means of celebration. 🎂 I can't help but think that my late in life cake affection stems from the fact that a significant part of my current career involves making cakes to commemorate significant moments in other peoples lives. I could argue that I owe the success of my catering business to cake. Back in 2016, I started baking cupcakes for a local coffee shop, and I quickly became known to many around town as the "cupcake lady". 🧁 It was all cakes and cookies from there.
To celebrate my mother in laws birthday last week - I threw it back into my non-traditional birthday dessert roots and made a Dark Chocolate Tart. Yes, I'm the girl who likes to show up to the party with an unexpected dessert. (One year, I made glow in the dark jello squares for my daughter's school dance. 🤷🏻♀️ 🤣) Wonderful, unpredictable, stunning desserts are the perfect way to celebrate any occasion.
Dark Chocolate Tart
1 teaspoon vanilla
1 1/2 cups flour
2/3 cup powdered sugar
1/4 teaspoon salt
8 Tablespoons butter, melted and hot
1 cup half and half
4 egg yolks
1 Tablespoons cocoa
1/4 teaspoon salt
12 ounces dark chocolate, chopped
1 1/2 teaspoon vanilla
10 Tablespoons butter, melted
Pour into a strainer and into cooled tart shell. Let cool 20 minutes.
Cover with plastic wrap. Refrigerate 2-24 hours.
Top with whipped cream.
Garnish with fresh fruit if desired.
Happiest of birthdays Judy, Ryan and Holly - love you all.
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