TWD: Chocolate-Crunched Caramel Tart

This week’s Tuesdays With Dorie treat is Chocolate-Crunched Caramel Tart. I was hoping our house would be set up for wireless internet tonight and I would be able to write my post from the couch, but sadly it’s going to take a least one call to the internet provider, so I’m going to keep this short ‘cos our overloaded DVR is calling my name. Dorie describes this tart as “a mix of posh and pop,” which seems very accurate: it is a beautiful slim tart, but I think this amazing caramelly, chocolaty concoction would be a hit pretty much anywhere you took it. I thought that this tart may be a little over-the-top decadent for me, however, I thought it was absolutely scrumptious.



After two bites, my boyfriend and I both emphatically scored it a 10. The tart did have several different components, so the Effort was 4, giving it an EDR of 2.5. On the Effort note, though, I am pleased to say I had a very positive caramel making experience. Most caramel making endeavors around here have been fraught with tears, bad words, and burnt caramel, but thanks to Dorie’s thorough instructions and Leslie of Lethally Delicious’s excellent blog post with photos, it was painless this time. I guess medium heat is the key to success – for me, anyway. Just for fun, I made both a regular sweet tart crust and also Dorie’s chocolate tart dough. Although they were both tasty, the buttery crunchiness of the plain shell complements the chewy caramel layer and the chocolate ganache much better.



Many thanks to Carla of Chocolate Moosey for a terrific selection. You can find the recipe on Carla’s site and see what the other bakers thought of this treat via the TWD blogroll.