Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche

If only it were possible to have conversations with myself, both past and future, without the burden of mental illness. When people utter the word “cool” in a sentence with my name (not a brag, more of a statement of disbelief), I wish I could bring young Quelcy into the fold, with her cumbersome backpack and pre-algebra stresses and general obsessive bookishness. “Hey you, LOOK! Someday, somehow, this will all pay off.” Similarly, I’d summon that Quelcy who worked a job she grew to abhor.

Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com

That Quelcy found a solace and creative outlet in baking, in trying new recipes and techniques, all while tinkering with a new camera. That Quelcy would walk into my dining room, judging the updates with her eyes (as always), and say, “Oh, you’ve paired down the collections a bit. Good for us, but why aren’t you hosting a brunch today?”

Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com

Current me would justify past Quelcy’s poignant observation. I’ve managed to steer myself to this magical overlap, where people pay me to play with food and flowers and gatherings, but somewhere in that process of leaving the job I hated, and fuzzing the line between work and play, I forgot to slate days to bake just for me or to host friends in my home just for fun. In short, I forgot that weekends even existed.

Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com

I was due for a reminder, so I treated myself to one of those expensive recipe compilation magazines, those textured pages just dripping with sweetness set against dark fabrics, etched slate and cold, crisp marble. Then I sank into my couch, nestled under the warmest of plaid blankets and made a weekend plan. In the simplest of approaches, I began with the first page, which just happened to boast many of my favorite flavors paired together: chocolate, pecan, bourbon and pie crust.

Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com

As winter finally made herself known, and the darkness set in oh so early, I sequestered myself, by my own freewill, in my kitchen, where I embraced the full process of baking and playing with food… simply because that’s what I really love to do, and I needed the reminder.

Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com

Even if you don’t play with food and flowers and gatherings for a living, the holiday season can taint baking and cooking with a hint of stress. Dinners and holiday parties put schedules and deadlines on creative outlets, and in the process, they can suck some of the joy from kitchen escapes.

Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com
Bourbon Whipped Crème Fraîche for a Whole Grain Chocolate Pecan Tart
Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche // www.WithTheGrains.com
You’ll want extra bourbon to serve with this Whole Grain Chocolate Pecan Tart

Maybe there’s a future iteration of me, who could join current me and past me in the dining room, and hopefully tell us both that she figures it out, she finds more ways to balance paying bills with feeding our souls (after all, she will be the older, wiser one). In the meantime, I’m letting my inner crazy attempt to steer me toward more balance and simpler baking joys, and I hope you find the same outlets during the crazy of the holidays. 

Here’s to [some semblance of] sanity!


Whole Grain Chocolate Pecan Tart with Bourbon Whipped Crème Fraîche
Adapted from Bon Appétit

About this Recipe: By reducing the sugar in the crust, using raw cane sugar, maple instead of processed sugar and corn syrup, and an extra dark chocolate, my adapted version allows you to enjoy the winning trifecta that is pecan, chocolate and bourbon without that “I feel my teeth rotting” sensation. In my zeal, I accidentally skipped adding chopped pecans to the filling, but I left that part in the instructions, so do as Bon Appétit says and not as I do. I was also a little over zealous with the chocolate (as per my usual). The Bourbon Crème Fraîche has a thick and fluffy texture, almost like a non-melting ice cream- win win!

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