Thank you Carla of Chocolate Moosey
for choosing this week’s delicious selection
Chocolate Crunch Caramel Tart,
The tart’s crust was perfect and a breeze to make, as like the directions for a shortbread crust states, mix the ingredients in a food processor. I patted the dough in the buttered tart pan and baked it for fifteen minutes. The crust was perfect! I could have cut this crust up with a cookie cutter and eaten it like cookies.
The chocolate ganache came together very easily, but I’ll have to admit, it caused Ken and me a little bit of worry, as I have made ganache many times before, and this recipe was a little different from the one that I usually use. When I gave my “chocoloholic” my pot and spatula to lick, he gave me a little frown and not the usual dreamy expression of that he was in heaven look. As the recipe calls for bittersweet chocolate instead of semi-sweet. This ganache was a bit more thin, and did require chilling in the refrigerator for a bit longer than the thirty minutes that the recipe originally calls for. At first, I thought that I measured the chocolate wrong and placed a quick call into Mom for reassurance. As everyone knows, if you need an answer quick – “Call Mom!” My mother always knows the answer for me. I had mom on the phone and she confirmed that my measurement was correct. This caused Ken and me not to worry, so we didn’t “ditch” the ganache and start over.
I LOVE caramel. I could eat caramel on almost any thing.
I can remember making caramel one other time before and knew that once it starts to come to a rolling boil, that the temperature needs to be watched carefully, or it can turn into candy very quickly. Our caramel came to the rolling boil stage and Ken went to get our camera, when he came back to take a picture, I am thinking that the caramel boiled to only just a bit too long, as it was very thick and not very spreadable. None-the-less, we poured it (scraped) it into our heat-proof bowl and set aside while we made Ken’s favourite – GANACHE.
Assembling the Tart:
Ken and I were so excited to assemble this tart with the beautiful layers of caramel and chocolate. What two flavours could meld together more nicely? We didn’t have any honey-roasted peanuts, so we toasted some chopped pecans instead. We mixed in the pecans with the caramel and tried to pour this stiff mixture into the crust. It was not to spreadable, so we did as the recipe stated and placed the bowl of caramel into the microwave for a few seconds. This worked! We poured the caramel layer into crust and spread it to the edges. Over the caramel layer, we poured the chocolate ganache. The tart looked beautiful, however, the ganache was very giggly. Very carefully, we placed the tart into the refrigerator for the required thirty minutes. We discovered the tart needed an additional thirty minutes to make it nice and firm.
We could hardly wait to cut a slice and taste it. Oh my goodness! This tart is very, very delicious! The combination of the bittersweet chocolate, toasted pecans and the caramel were salty, chocolate and creamy caramel. And, if those flavours were not enough, top it off with the shortbread crust. Wow! This tart tastes like a heath bar!
When Ken and I make this tart again, we are going to try it with semi-sweet chocolate, along with the toasted pecans mixed in with the caramel.
If you would like to view this recipe, please click onto Carla’s Chocolate Moosey.
, as the ingredients were mixed in our Quisinart Food Processor and the flour, butter and salt mixed up in a “whirl of a minute!’ As the recipe suggested, I patted the crust into our tart pan, and baked it for fifteen minutes.