I shamelessly stole from the Vosges line of chocolate bars *and* the pastry chef at Magnolia Grill for inspiration this week. My favorite Vosges chocolate is the Barcelona Bar: milk chocolate, sea salt, and smoked almonds. My favorite dessert at Magnolia Grill is the Barcelona Tart: dark chocolate, sea salt, smoked almonds.
I’m not sure why they both have “Barcelona” in the title. Spain is famous for its Marcona almonds, but then shouldn’t they be called Marcona Bar and Marcona Tart? I’ve been to Barcelona and my strongest food memory involves me and my husband eating paella on a terrace, poking at several mysterious chunks of meat in hopes of identifying their origin. Eel? Horse? Meanwhile, several cats rubbed against our legs beneath the table and my husband inspected the meat, gazed back at the cats, looked more suspiciously at the meat, looked back at the…. well, you get the idea. Me-ow. We didn’t have much of an appetite that night.
Dorie’s original tart recipe calls for berries, but I substituted toasted almonds and smoked sea salt. I hoped to smoke the almonds, but I don’t have a smoker, or a dehydrator, or any of the other nifty tools that are used for smoking. And soaking the almonds with liquid smoke? Forget it. The smoked sea salt would have to do.
I’m getting crotchety in my old age. This dessert wasn’t chocolate-y or silky enough for my taste. It tasted too much like a brownie in a pie shell, and I was hoping for rich, dark, and intense. Ah well, at least I can say with confidence that no cats were harmed in the making of this soft chocolate “Barcelona” tart.
Thanks to Rachelle of Mommy? I’m Hungry for selecting this week’s soft chocolate and raspberry tart (the original title). You can find the recipe on her site or on page 354 of Baking: From My Home to Yours.