“Shining, shimmering, splendid”
And the Academy Award for the most glamorous dessert goes to…The Rose Table’s Gold Chocolate Tart! Is this not the most stunning dessert you’ve ever seen? Here 23.7 K edible gold leaf sheets are applied to an intoxicating dark chocolate ganache, the top layer on a luscious dark chocolate tart. It’s just about the prettiest dessert I’ve ever seen.
I’m obsessed with edible gold and I think it should be used more frequently. Is it more expensive than topping this with, say, raspberries? Yes. This uses about half a pack of edible gold (about $12 worth), making it far less expensive than buying a whole tart or cake so once again, homemade is always the way to go. Is this a Tuesday dessert? Likely no. (Although if it is, please invite me over.) This is a special occasion dessert, perfect for a birthday, anniversary, celebration, or in my case today, an Oscar watch party.
Sponsored by Barnabas Blattgold
Does edible gold have a flavor? No. It’s sheerly for decoration. Does it add texture to food? Also no, making it completely adaptable where food is concerned. Can you really eat edible gold? Yes, but you have to make sure it’s a high-quality product and actually edible. My favorite edible gold is Barnabas Blattgold Gold Leaf, which you can order on Amazon Prime and have by tomorrow. I was so excited to share this collaboration with you because I practically begged them to collaborate with me. They have all sorts of fun products including these sheets, gold flakes, and liquid gold for cocktails that I’ll tell you about in a couple of weeks. They also have edible silver products that are just as gorgeous.
If you’ve never worked with edible gold: start with this tart. Applying gold transfer sheets to ganache is a piece of cake. It sticks so well that you could easily cover the top entirely with gold, but I love this speckled look because you can still see the gorgeous ganache. I applied it smoothly on top and then used chopsticks to grab a few pieces of gold leaf from the sheets to bunch up and add texture. You could it to either way or a mixture like I did.
I cannot say enough amazing things about this tart. Without the gold, this is still the best chocolate tart you will ever eat. A little sliver goes a long way. It’s an elegant way to end a meal and the perfect way to impress your guests.
Gold Chocolate Tart
For the crust:
1/2 cup powdered sugar
1/4 cup pecans, toasted and cooled
3/4 cup all-purpose flour
1/4 cup Hershey’s Special Dark cocoa powder
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces For the filling:
14 oz semi-sweet chocolate, chopped
6 Tbsp unsalted butter
2 large eggs, lightly beaten
1/4 cup granulated sugar
1 tsp vanilla extract
For the topping:
4 oz bittersweet chocolate
1/4 cup whipping cream
5 sheets Barnabas Blattgold Genuine Gold Leaf Sheets
- Preheat oven to 350 degrees. Lightly butter a 9″ springform pan or fluted tart pan.
- To make the crust: Process the powdered sugar and toasted pecans in a food processor. Whisk together the flour, cocoa powder, and salt. Add to food processor and blend until combined. Cut cold butter into small pieces and add to food processor. Pulse until dough is darker in color and comes together when pressed between your fingers. It should still be a little crumbly and should not form a ball. Press dough on the bottom and an inch up the sides. Prick all over with a fork. Bake for about 15 minutes, until crust just begins to pull away from the sides. Cool on a wire rack wile you make the filling.
- To make the filling: Melt butter and chopped chocolate in a double boiler* on the stove, whisking until smooth. Remove from heat and whisk in beaten eggs, granulated sugar, and vanilla. Pour filling over crust and bake for about twelve minutes, until filling is just set. It should still be slightly jiggly in the center and the top should look a little blistered. Cool on a wire rack and for an hour and a half.
- To make the ganache: set chopped bittersweet chocolate in a heatproof bowl. Heat cream to boiling and pour over chocolate. Let sit for 1-2 minutes, then whisk until smooth. Pour over chocolate filling and refrigerate for about an hour or until ganache is set.
- To decorate with gold: open Barnabas Blattgold Gold Leaf package and remove one transfer sheet. Holding it gold-side down by the edges, carefully tap small part onto the ganache for a speckled effect. It will stick immediately. Repeat with additional gold leaf to your liking.
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