There was a tart that kept popping up on blogs this summer. A chocolate short crust topped with a layer of caramel, finished off with a rich ganache, that had been published in Saveur. I was dying to make this tart. It looked heavenly and downright decadent. Alas, the occasion never arose for me to make the tart. Then, I looked at the September choices for Tuesdays with Dorie, and lo and behold there was a little number called a Chocolate-Crunched Caramel Tart. Curious, I looked it up in The Book, and there was a tart remarkably like the one I had been wanting to make, and I had an excuse to bake it! My excitement could not be contained.
I had very high hopes for this one, and oh it did not disappoint.
There is nothing terribly complicated about this tart, though it does take some time to make, as there are 3 separate elements and each must cool before the next may be added.
The caramel layer is supposed to contain honey-roasted peanuts, but I just don't like peanuts. So, I sauteed some chopped pecans in a little butter, maple syrup and salt and added those to the caramel instead. They worked like a charm. They added a wonderful element to the tart, so I am really glad I didn't skip the nuts entirely. The slightly salty crunch was such a nice juxtaposition to the ganache and buttery short crust, both of which were rather soft. The only other change I made was to replace the corn syrup in the caramel with agave.
This is definitely in my TWD top 5, and it is a danger to have around! All day, every time I walked past it I snuck a bite. Before I knew it, I had eaten almost 2 pieces. Yikes! Thankfully, I gave most of it away... I can't wait until I have occasion to make it again.