Tuesday, September 29, 2009
TWD - Chocolate-Crunched Caramel Tart
Sometimes there's a fine line between dessert and candy. Today the Tuesdays with Dorie bakers explore that line. For me, the perfect candy has a gooey centre, a lttle crunch and a chocolate topping. This tart has all three. Then why isn't it my perfect dessert?
I'm having a busy month so I cut a corner and bought a pie shell. Homemade would have given this recipe a solid cookie to balance the gooey sweetness of the filling.
This is the third time I've made caramel. I'm getting good at it. It was simple and delicious and not too runny. For the ganache, I used semi-sweet chocolate which is the family preference.
The reason that candy bar makers use peanuts is so they can get away with using lesser quality chocolate and caramels.
Where I ran into trouble was with the nuts. I used Dorie's recommended honey-roasted peanuts. It was the dominant taste in the pie. I wanted people to appreciate my caramel but it was completely lost in the over-powering taste of peanuts. Next time I'd use something crunchy but subtle like pistachios or almonds.
Nonetheless, with a decent crust, quality chocolate and a sweeter nut, this would be a sensational dessert to serve to guests. Many thanks to Carla of Chocolate Moosey for choosing it. Please visit her blog for the complete recipe.