In case you haven’t heard, Pie Party Potluck LIVE was a big success. The attendees are still talking about it, and reading all the recaps brought me right back to that day’s excitement. There’s a list at the end of the post for all the re-caps to date.
For the party, I eventually decided to make two pies, or more accurately, a tart and a galette–in the sweet category, Bittersweet Chocolate Dulce de Leche Tart with Sea Salt, and on the savory side, Apple-Onion Galette with a Rosemary Parsnip Crust. Both seem to fare well at the party; only a trace of crumbs were left.
The post-party nosh was just as important as the party itself. Attendees happily packed their selections in containers and boasted about the noshing the next day on Twitter. I was totally jealous because I didn’t get to take home any morsels. I should have made an extra one of each so M and I could savor them post party.
For the attendees who want to relive the moment, here’s the recipe for Bittersweet Chocolate Dulce de Leche Tart with Sea Salt. It was well received at the Pie Party and will certainly work for the upcoming holidays. I’ll post the savory galette soon.
1. Whisk the flour, cocoa, salt and baking soda together in a medium bowl, set aside.
2. Add butter, confectioners’ and brown sugar in a food processor and process until smooth and creamy, about 1 minute. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.
3. Place the dough between 2 pieces of parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes. Position a rack in the middle of the oven and preheat to 400℉.
4. Peel off a piece of parchment from the dough, then gently flip dough into 9-inch tart pan with removable bottom, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges. Line the crust with lightly sprayed parchment paper and fill with pie weights or baking beans.
5. Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets, about 5-7 minutes more. Reduce oven temperature to 325℉.
1. While tart shell is baking. Place chopped chocolate and espresso powder in a medium bowl, set aside. Add cream and sweetened condensed milk to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.
2. Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.
3. Right before serving, sprinkle lightly with sea salt (if use).
Posts about Pie Party Potluck LIVE
Abby: Abby Dodge
Alexandra: Blondie & Brownie
Alissa: Glamorous Snacker
Angela: Mind Over Batter
Georgie: Georgie Cakes
Jackie: Diva That Ate New York
Jennifer: Jennifer Baker Henry
Justin: Just Cook NYC
Kate: Food Babbles
Lisa: Jersey Girl Cooks
Pam: Three Many Cooks
Rodney: Rodney Bedsole Food & Photos
Sarah: Fritos and Foie Gras
Serena: Big Apple Nosh
Tara: Chip Chip Hooray
Robin Shreeves: Mother Nature Network/Pie Party Live brings virtual friends together
