Rouxbe

This is a great dessert. It's so rich that I served it sparingly with a beautiful vanilla bean icecream, whipped cream and some dark chocolate shavings. It was fun following the recipe too because I had never blind baked before. You guys really explain it so well - I'm not a dessert queen and couldn't have made this with out your guidance!

I prepared this very good recipe...the result was perfect, of course the right tools helps a lot. Maybe I can add some bitter chocolate..
congratulations!!!

Esta receta es muy rica, la capa superior le da una textura especial, al no tener la vainilla en vaina, le he tenido que poner al final unas gotas de esencia, y no ha quedado mal, su sabor es exquisito.
Gracias por compartirla.

I just watched this video and my husband asked if we could download a piece :)

After watching this video I wanted to lay back and smoke a cigarette.

Can I make any of this tart in advance?

This tart is pretty good the next day. But it does loose a bit of it's charm. When first made (same day) it is a bit more airy and softer. It can definitely be made in the morning or in the afternoon for a dinner party and it will be just fine.

Everything was fine until I added the flour and mixed.
No moist clumps formed. It just got creamier and creamier.
I can't shape it nicely like the video. It just kind of sticks together.
What can I do to save this dessert? Please help.

If it is the dough you are referring to, try putting it in the fridge for about 15 minutes or so. It is very hot out today, so perhaps it has melted a bit.

I am here if you need anything....good luck! dawn

Yeah, it's the dough. I'm thinking I put too much butter.
I think I'll just start over.
Thanks for your help!

I tried again this time with the right amount of butter.
It was a homerun at the dinner party! The crust was a particular hit.
So decadent! (especially with Haagen Daas Vanilla Swiss Almond ice cream!)
Once again, very impressed with Rouxbe!