Tuesday, September 29, 2009
TWD: Chocolate-Crunched Caramel Tart
I guess it's appropriate that Carla of Chocolate Moosey chose Chocolate-Crunched Caramel Tart for this week's Tuesday's with Dorie recipe. I would expect nothing less than a rich, chocolatey dessert from a blog named "Chocolate Moosey". Thanks Carla!
I have to admit that my interest in chocolate has waned since I've started this blog. Hard to believe, I know. I once considered myself a die-hard chocolate fan.
Don't get me wrong, I still love chocolate. I guess I've just fallen in love with so many non-chocolate desserts since I started blogging that I no longer have a one-track mind when it comes to sweets.
Although this tart could very well swing me back to the dark (chocolate) side. Oh, holy cow! Was it ever delish!
There was a caramely peannutty treasure hidden under the luscious chocolate ganache. Seriously, this was the best caramel I've ever made, and possibly the best I've ever tasted. I could eat it with a spoon!
Thanks so much to Carla for this fabulous pick. If you'd like to peak at the recipe, check out Dorie Greenspan's book "Baking, From my Home to Yours", or visit Carla's site.
- I made one 4" tart
- I used my home-made puff pastry for the tart shell. I baked for maybe 15-20 minutes at 400 degrees F with pie weights in the shell and then maybe 5-7 with them removed.
- I quartered the amount of peanuts
- I quartered the ganache recipe and still had probably double what I needed. I used semisweet chocolate
- I made the whole caramel recipe, since it really wasn't that much, and I figured since I typically struggle with caramel, having more would increase my chance of success.