Saturday, May 7, 2011

Chocolate Raspberry Tart

Hello friendlies.
Sorry I've been completely MIA this week. When I wasn't at work I was running mile after mile in an effort to get my body back into half marathon shape. And I also had a horrrrrrible migraine on Wednesday night. Thankfully there was My Sweet 16 followed by 16 and Pregnant to listen to on TV while my face was hidden under a cold washcloth.
The worse the premise of the show the better.

Anyway, in my running-journal update I ran 5.5 miles on Tuesday, 6 on Wednesday, and then ran home from work for an hour yesterday - probably around 6.5 miles. Next week I'll run at least one 8 mile distance.
Sorry - I had to explain this to John as well, I measure in miles only cause that's what the treadmill tells me. Half marathon is 21 k or 13 miles so my 6 mile runs are barely half of what I need to be doing.

Tomorrow is Mother's Day!
Do you all know what you'll be doing for your Mama?
I got mine a book and I'm going to try and make this:

Chocolate Raspberry Tart
(from Everyday Food)
1.Preheat oven to 350. In a food processor, combine 32 chocolate wafer cookies, 2 tbsp sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add 6 tbsp butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
2. In a large bowl, combine 12 ounces semisweet chocolate chips and pinch of salt. In a small saucepan, bring 1 1/4 cups heavy cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

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