Have you ever been eating a delicious piece of cake and said to yourself, "This cake is good, but it would be so much better if it were gold?"
I feel certain that you have said that, and I am here to help.
For Valentine's Day, our neighbors had a small wine and dessert get-together at their house. I brought Queer Martha's famous chocolate tart, but Valentined it by adding red raspberries on top. Once I finished placing the raspberries, I took a step back and looked at my handiwork. Then I, like I am sure you would, said to myself, "This tarte needs some fucking gold dust."
I've been living with edible gold dust in my kitchen for about 7 years. Rachel and I went through a homemade chocolate phase - a phase I keep hoping we'll relapse into - during which we bought edible gold dust to decorate our truffles. We never figured out how to use the dust without it clumping or sticking to our fingers instead of transferring to the chocolate, so the wee jar was relegated to the back of the baking...
I had really good dinner game last week, guys. Between work events paying for my fancy meals to friends heating me up delicious leftovers, I ate super well and cheap! You want to know what pushed my dinner game over the top, though? Monday was Pi Day, and my office had a pie party.
Here's a bit of advice for you - pie dinner is always a good idea.
I brought my caramel-coffee-chocolate tart. This is an incredibly rich tart with a satisfying chewiness and a delicate, flakey crust. It is pretty much perfect. When I say, "my caramel-coffee-chocolate tart," I really mean, "the recipe I took from David Lebovitz." Picasso said good artists copy, great artists steal, so.
This recipe comes in two parts. The first is the tart crust. You need to know about this tart crust. This tart crust changed my life. There are three things to know about this tart crust: it is delicious, it is fast, it is easy.