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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