Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.
My cookbook obsession has me tapping into my romantic side. I’m sure it will surprise absolutely no one to know that my traveler’s heart has always lusted for a trip to France. They seem to love food there in a completely unique way. Though I generally find the actually preparing and eating of French food to be a bit fussy and fancy, I completely love the romantic ideal of French cuisine. That pastoral image of a woman in a fitted blouse, a full skirt, and a floury apron presenting her family with a gorgeous meal with fresh ingredients that she foraged from the hillside, it seems like a dream.
That being said, the food is still a bit fancy and fussy for my personal taste. I want to read about and look at this food, but I probably wouldn’t go to the trouble to make most of it. I mean, I’m the girl who brought you bacon cheeseburger meatloaf, so… there’s that. There are a few desserts that look rich and spectacular, and I’ll definitely be giving them a shot.
When I was trying to choose a recipe from this book, I couldn’t decide whether to make an almond tart or a chocolate tart, so I decided to create something new and combine both flavors. I don’t know how French it is, but it feels right to me. Also, it’s incredibly simple to make. Not remotely fussy. This is why I’d never fit in in France.
If you love France, gorgeous photography, and rustic, Earthy food, if you can handle viewing someone else’s perfect life without being overcome by envy, if you want to step in to a French country dream, I definitely recommend A Kitchen in France.
- Your favorite pie dough
- 1 1/2 cups heavy cream, divided
- 8 ounces dark chocolate chips or chopped chocolate
- 1 ounce plus 1 tablespoon Amaretto, divided
- 2 tablespoons sugar
- Preheat your oven to 400 degrees and press your pie dough into a 9-inch tart pan. Bake for 20 minutes or until golden brown.
- As your tart shell is cooling, heat 1 cup of heavy cream in a small sauce pan over medium heat. Remove it from the heat as soon as you start to see small bubbles around the edge.
- Put your chocolate in a small mixing bowl. Pour the hot cream over the chocolate, cover it with a clean towel, and leave it alone for 3-5 minutes.
- Whisk the chocolate mixture until it becomes silky and shiny. Whisk in an ounce of Amaretto.
- Pour your ganache into a tart shell and transfer to the fridge to cool for at least four hours.
- To make the cream, whisk 1/2 cup of heavy cream. Add the sugar when it starts to thicken. Add a tablespoon of Amaretto when soft peaks form, and whisk until you have stiff peaks. Spread your Amaretto cream on top of your tart, cut and serve and imagine you're in the French countryside.