Sharon and MJ co-hosted the December/Christmas meeting at Sharon's house.
Nice to see Dolly was able to attend!
The usual "dirty santa" was played.....and discussion of the book this month yielded less than positive vibes.
The next meeting will be at Vilma's house on January 27th. The book will be Mrs. Palfrey at the Claremont by Elizabeth Taylor.
Enjoy the photos!
Recipe:
CHOCOLATE TART RECIPE (from Gretchen Niver - December 2025) :
INGREDIENTS
FOR THE CRUST - Gretchen told me she bought the crust this time. It
wasn’t the kind in aluminum plate. But IDK what brand she used. Was most
likely from food lion.
• 1 stick (½ cup) unsalted butter, at room temperature
• ¼ cup + 2 tablespoons sugar
• ¼ teaspoon salt
• 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 large egg yolk
FOR THE CHOCOLATE FILLING
• 8 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces
• 1¼ cups heavy cream
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
FOR THE CHOCOLATE GLAZE
• 3 tablespoons heavy cream
• 1 tablespoon light corn syrup
• 2 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces
• 1 tablespoon hot water
INSTRUCTIONS
FOR THE CRUST - NOTE: Gretchen used store bought crust for the one she
made Dec. 2025 - the flat kind that doesn’t come in aluminum.
• In a stand mixer fitted with a paddle attachment, cream the
butter, sugar, and salt on medium speed until pale and creamy, about 2
minutes. Scrape down the sides and bottom of the bowl with a rubber
spatula. Add the flour and mix on low speed for about 30 seconds, until
the flour is incorporated. The mixture will look like wet, clumpy sand.
Add the egg yolk and mix on low speed until the yolk is evenly
incorporated and the dough is clumpy, about 30 seconds. Using your hand,
lightly knead the dough into a ball inside the bowl. Remove the dough
from the bowl, press it into a 6-inch disk, wrap it tightly in plastic
wrap, and let it rest in the refrigerator for about 30 minutes.
• Lightly spray a 9.5-inch tart pan with a removable bottom with
nonstick cooking spray. Pinch off pieces of dough and press them
against the sides of the pan to reach between ⅛ and ¼ inch thick. Using
the heel of your hand, press the rest of the dough evenly into the
bottom of the pan. (It will look like a mess, and it may initially seem
like you won't have enough dough, but have faith, it will come together.
If you run out of dough, you’ve made the crust too thick.) Be sure
there are no seams in the dough and press it squarely along the corners
where the bottom meets the sides of the pan to avoid extra-thick edges.
Use a paring knife to trim the top edge of the dough so it is even with
the rim of the pan. Press any scraps into the bottom crust. Cover with
plastic wrap and place in the freezer for at least 30 minutes.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Place the chilled crust on a baking sheet (for easy handling)
and bake until dry and very lightly golden, about 20 minutes. Let cool
on the baking sheet on a wire rack while you prepare the filling.
FOR THE CHOCOLATE FILLING
• Place the chocolate in a medium bowl. In a small saucepan,
bring the heavy cream to a boil. Pour over the chocolate and let sit for
a few minutes, then whisk until melted and smooth. Add the sugar and
salt and whisk until well incorporated. Add the eggs and vanilla and
whisk until completely smooth. Pour the filling into the baked tart
shell and pop any air bubbles with a toothpick. Bake for 20 to 25
minutes, until the filling is mostly set but still a bit wobbly in the
center. Let cool completely in the pan on a wire rack, about 1 hour. The
tart can be refrigerated at this point for up to 2 days (but bring to
room temperature before glazing).
FOR THE CHOCOLATE GLAZE
• On the day of serving, pour the cream and corn syrup into a
medium microwave-safe bowl. Microwave on high until boiling, 30 seconds
to 1 minute. Add the chocolate and let stand for a few minutes to allow
the chocolate to soften. Whisk gently until the chocolate is melted and
smooth, then whisk in the hot water. Working quickly so it doesn’t cool
and thicken, pour the glaze onto the center of the tart, then carefully
tilt the tart around to allow the glaze to run evenly to the edges. Let
stand until the glaze is set, about 1 hour, and leave out at room
temperature until serving.
• Remove the outer ring from the tart pan. Insert a metal
spatula between the crust and pan bottom to loosen the tart and slide it
onto a serving platter (or just leave the bottom in place). Cut into
wedges, wiping the knife clean between slices, and serve plain or with
sweetened whipped cream. Leftovers will keep nicely in a covered
container in the refrigerator for up to 4 days (although the glaze will
lose its sheen).
• Make-Ahead Instructions: The tart can be made, without the
glaze up to 2 days ahead of time, and refrigerated. Bring to room
temperature before glazing.
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