TWD: Chocolate-Crunched Caramel Tart
I was telling my Tweetie about this tart the other day when she said, "honey, I don't know how you have the time to bake!" and it got me thinking. You see, I don't have the time to bake. I have to make the time. As cliché as it might sound, baking and cooking keep me sane. I stay at home all day long and care for my darling daughters, I clean the house, I do dozens of loads of laundry, I do all of the grocery (and other) shopping, but baking is something I can always squeeze into my schedule because I can do it any time of day, it's (mostly) inexpensive, and I don't have to leave the house to get it done. I love being in the kitchen and I love feeding people. The time I spend in the kitchen is my creative time. Oh, and of course, I love eating what I've made too!
Well this tart was definitely worth my time! Carla of Chocolate Moosey chose this week's Tuesdays with Dorie recipe (recipe is on Carla's blog). I've said it before, but I'll say it again: I love Dorie's Sweet Tart Dough- I love it, I love it, I love it! The crust always turns out delicious and beautiful and it is made in the food processor! But the crust is not the greatest part of this tart. The really special part of the tart is a thin layer of soft caramel studded with honey-roasted peanuts. The caramel is very easy to make and tasted divine- I could have eaten it with a spoon. Anyway, the caramel is hidden under a thick layer of chocolate ganache. For some reason, my ganache was a little too soft- I think I might have measured out the chocolate incorrectly- but it still tasted great. Dorie says that the tart should set in the refrigerator for no longer than 30 minutes but I actually kept mine in the refrigerator and had no problems with the crust getting soggy or the caramel getting hard. I didn't really think about it at first, but this was kind of like a very dressy snickers pie. I think I'm going to bring this tart to Thanksgiving this year.