Tuesday, September 29, 2009
TWD - Chocolate Crunched Caramel Tart
This week’s TWD recipe is Chocolate Crunched Caramel Tart and was chosen by Carla of Chocolate Moussey. When I got to choose the TWD recipe nearly a year ago this would have been my second pick – a crisp tart shell filled with caramel and peanuts and topped with chocolate ganache. I scaled the recipe back to make only two small tarts.
Dorie’s shortcrust pastry is very easy to make and tastes delicious (almost as good raw as baked!). I rolled out enough to line my two little tart tins and then froze the rest for another day. The caramel layer was made by melting sugar in a pan, then adding a little corn syrup (known as liquid glucose here), then butter and then cream. I was a bit nervous about melting the sugar from scratch, so I did add little water to get it going. My caramel actually turned out pretty perfectly – it was the same dark toffee colour of the photo in the book. But I think next time I wouldn’t take the caramel quite as dark, to get a lighter flavour rather than a dark, smoky toffee flavour.
Once cooled a little, honey roasted peanuts are added to the caramel. I loved the effect of this which is interesting given that I don’t like things such as snickers bars. I did like the way though that the nuts gave a slightly salty taste to the caramel. I think that salted caramel flavour is one of the most wonderful things. The topping on the tart is a thick layer of ganache. I used 70% cocoa chocolate and once again, I think next time I would use a lighter chocolate – maybe 60% as the whole effect was quite rich.
My sister was up for the weekend and we kind of looked at each other thinking hmmm, this is going to be very rich. But we stood up to the challenge and the tart was wonderful – one of those things that you think you are not going to be able to eat very much of as it is just so rich, but you keep going back for another bite as it is just too good!!!
See if the other TWDers loved this tart here.