A Match Made in Heaven

Thor has a girlfriend! It was only a matter of time. I mean, he's such a stud I'm surprised word of his bachelorhood didn't get out sooner. 

I was making a chocolate tart for my friend's house warming and used Thor to make the filling (I like his help even though it can pretty easily be done by hand). But to make the crust I used my trusty Kitchen-Aide. She's older than Thor by about seven years and a few inches shorter than him. She's a quite, brushed steel which doesn't foretell of her own strong engine. She has different motives in the kitchen, but matches Thor's power pound for pound. They make the perfect pair because they compliment each other's strengths.

I find it perfectly appropriate that the first thing they should create together be lustful chocolate, smooth and rich. A beautiful partnership.

Chocolate Tart

Adapted from "Cook with Jamie," by Jamie Oliver

(makes 1 11-inch tart and 1 10 x 4-inch rectangular tart)

For the pastry

1 1/4 cups plus 3 tablespoons unsalted butter

1 cup sugar

a pinch of sea salt

3 large eggs

4 cups flour

1 cup plus 2 tablespoons cocoa powder

For the filling

3/4 cups plus 2 tablespoons milk

2 cups heavy cream

3 1/2 tablespoons sugar

12 1/2 ounces dark (70%) chocolate, broken up

2 large eggs

Cream together the butter, sugar and salt. Add the eggs one at a time, blending after each addition. Stop mixer and scrape down sides to thoroughly combine. While the mixture is coming together, sift the flour and cocoa into a bowl. Slow the motor to the lowest setting on the mixer. Add the flour mixture gradually. Mix until just combined. Don't overwork the dough. Place the dough in a large zip-lock bag and flatten out into a disc shape. Seal the bag and refrigerated for at least an hour. Roll out and line the tart pans. You may need to "cut and paste" the dough to fit the pan. Don't worry. You can work with this dough very easily and it will forgive you. Freeze the dough-lined pans for half an hour.

Preheat the oven to 350 degrees and blind bake the pastry for 12 to 15 minutes or until it is firm and almost cookie-like. Remove from the oven and turn the heat down to 325.

Meanwhile, make the chocolate filling.  Place the chopped chocolate in the Vita-Mix container. Heat the milk, cream and sugar to just below boiling. Pour the milk mixture over the chocolate and run on #3 until combine. Add eggs and run again to combine all. Pour chocolate filling into the two tart crusts. Bake for 15 minutes. Turn the oven off and leave tarts alone for about an hour. It will keep firming up as it cools. Cut with a hot, dry knife for clean slices.