Monday, January 14, 2013

Chocolate Caramel Mini Tarts


This recipe comes from pastry chef David Lebovitz.  I love his blog; it's such a great escape to Paris and the city's food and his wonderful recipes.  


These tarts were worth going out and buying the mini tart pan needed to make them.  I used TSOB's creamy caramel sauce recipe again; the only caramel sauce recipe I will probably use from now on.   I also had the pleasure of working with some unusual Peruvian unsweetened chocolate I got as a gift from family that went there on vacation. 


The chocolate was really aerated and crumbly when I cut it.  When I added the cream to make ganache, it was more like a pudding than a ganache.  So Good!  

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