Carla of Chocolate Moosey (cutest blog name!) selected this week’s pick for the TWD Bakers to attempt. Please visit Carla at Chocolate Moosey to read about her experience baking her TWD choice after waiting 16 long months! You can also get the recipe there too but I highly suggest you purchase Dorie’s book instead!
I’m going to separate this tart into 3 components and state that I had success on 2 of the components. First, the tart dough. I simply dread recipes with any type of dough because I never know when to stop the mixing and when I do stop, it’s usually too late. This time it was really successful! YAY! I can’t tell you how lovely it looked once I took the tart out of the oven! I’m such a goober, I forgot to take a picture of it.
Second, the caramel. First time making caramel and I don’t have an instant thermometer. I melted the sugar and noticed that some of the sugar formed clumps, kind of like rock sugar candy. Not looking good so far. It did end up having a nice caramel color after the addition of the corn syrup and cream. The rock sugar was still there so I just put the caramel through the strainer and hoped for the best. Success!! Here’s a picture of the caramel layer (notice that I didn’t see the part of the recipe that said to chop the honey roasted peanuts):
Third, the chocolate ganache. HAH! I figured this would be the easiest component since I’ve made chocolate ganache before with success. If you’ve been counting along, this would mean that this component is the one that didn’t succeed. I don’t know what happened, but it came out very liquid-y. You can see some of the ganache oozing over the edge in the first photo. Even though I dropped the tart pan a few times to get rid of the bubbles, some still came to the top after being in the refrigerator. I left it in the refrigerator for the 30 minute timeout but when I sliced into it, the ganache was too soft. I left the rest of the tart in the frig overnight and we had some for dessert that night. The texture was tons better but the crust was a little too crusty. Although I have to say, I LOVED the taste of the crust and especially the caramel! I’m soo excited about the caramel – I plan to make it whenever I want a caramel topping!
Last Week: Cottage Cheese Pufflets
Next Week: Split Level Pudding