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.
Carla of Chocolate Moosey chose this divine tart, be sure to visit her blog for the recipe. And then go make it. 
Your tart is elegant and stunning. We're on the same page with this one. I used salted pecans in my tart also, and loved what the crunch did for the recipe. I might venture to put this one in the top 3!
ReplyDeleteThis is one to dream of...
How did you get yours so perfect?? It's gorgeous! I liked this, but it's so rich. I can't believe I am saying this, but I think it's too much ganache for me!
ReplyDeleteYour tart is lovely, lovely, lovely! I love the pecans that you used, and I think it's wonderful that you went the extra mile to caramelize them in the maple first.
ReplyDeleteIt's like a big chocolate turtle! My husband's favorite. I'll have to try this one sometime soon.
ReplyDeleteYep top 5 for me too..what a wonderful tart and yours looks sooo good and sooo pretty!
ReplyDeletePerfection
ReplyDeleteBeautiful. I really like that you used pecans-they are soo good in almost anything.
ReplyDeleteYour pics are so pretty!
Very pretty, Sarah, you did a lovely job on this. I like how your chocolate layer and your other layers are all separate and can be seen clearly, very nice. I am happy that you got to make the tart that you were dreaming of all summer!
ReplyDeleteBeautiful tart. Love the pecans. I think I would do that next time.
ReplyDeleteGreat job.
I loved reading your post. Your excitement is just what I needed today. You see, on my way to do the gardening clean up for the season. hehe
ReplyDeleteWhat a gorgeous presentation and I love learning about your substitution for the corn syrup. That's so good to know. I would love to try it soon. Would also like trying with different nuts as well. I 'll let you know. Is your store organic foods or goods? What a beautiful area.
AmyRuth
It looks perfect. I loved this one too.
ReplyDeleteGorgeous tart Sarah! Your photos are always so crisp! Great idea to use pecans and then to throw some maple syrup into the mix too? Genius :) I'm glad the tart lived up to your expectations!
ReplyDeleteLovely tart! And that was a brilliant idea to use pecans instead of peanuts. :>
ReplyDeleteYour tart is just beautiful, and the pecans sound delicious!
ReplyDeleteThat just looks so good I want to eat it right now. Wah!
ReplyDeletehi sarah!
ReplyDeleteyour blog is lovely & your photography is wonderful. could you pls let me know how much maple syrup you used...& did you prepare dorie's sweet tart dough?
thanks so much for sharing!
Linda,
ReplyDeleteYes, I did use Dorie's dough. So delicious! I didn't measure anything that I prepared the pecans with, but if I had to guess, I would say it was about a tablespoon. Thanks for visiting!
Mmm. Pecans sound like a great idea. I don't like peanuts that much either, so I used cashews, which worked really well.
ReplyDeleteI thought about almonds, pecans, even hazelnuts, but went with the peanuts. I thought this was a fabulous dessert.
ReplyDeleteYour tart looks fabulous, great job! I had never noticed this recipe in The Book before it was selected, but I would put it in my top five now too.
ReplyDeletei had one small piece and then gave the rest away! this is one dangerous tart to have lying around!! yours looks great!!!
ReplyDeleteThis one is definitely a delicious danger to have around the house. It was meant to be shared...at least if I ever want to stay in my wardrobe. Looks wonderful!
ReplyDeleteBeautiful! It looks very rich, which is dangerous for me, because I'll have 2 bites, then 2 more in an hour, then 1 more in 15 minutes... and then I've eaten half the tart by the end of the day. But I think I'll have to try it next time I have company :)
ReplyDeletewhat a great tart, and so beautiful on that plate! love the sound of the maple toasted pecans--yum!!
ReplyDeleteThis chocoholic will definitely be trying this dessert! Thanks for posting it!
ReplyDeleteI can't wait to make this again too! Your tart looks like perfection
ReplyDelete