This week's Tuesdays with Dorie (TWD) recipe was chosen by Carla of Chocolate Moosey: Chocolate-Crunched Caramel Tart. Sweet tart dough, topped with caramel, honey roasted peanuts, and then a layer of chocolate ganache? What's not to love?
I did have some trouble with the ganache and caramel layer setting. I think some bakers over cooked the caramel and ended up with a brittle, crunchy layer. I seemed to have the opposite problem of a caramel layer that was too soft. I had a candy thermometer and cooked the caramel exactly as indicated, but it didn't really want to set after 30 minutes in the refrigerator. The ganache did not end up setting very well either. Here is what a slice of this tart looked like after several hours in the refrigerator... it oozed everywhere!
After refrigerating it overnight, it looked much better. Dorie warns not to refrigerate it longer but I found that it would get too runny at room temperature. Not sure if that was because I did something wrong, but the tart tasted just great after being in the refrigerator overnight (despite Dorie's warnings not to refrigerate it for too long).
Thanks Carla, for picking this recipe. This dessert reminded me of a fancy version of a snickers bar, minus the nougat :) It was simple and I loved every last bite of it. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this chocolatey, caramel-y treat.
* Recipes notes:
- You may have better luck than me, but if you don't, make sure you refrigerate this overnight before serving, and keep it in the refrigerator until you are ready to serve.
- For more tips, click here.