![]() More notes on this great tart - I've made it several times. I had a difficult time with the crust, and think I might try to substitute a premade dough next time to save some prep time, as well. I also agree that the honey taste was a little strong, next time I might combine some corn syrup to cut that flavor. This tastes great and looks even better with the chocolate on top. I even made a mistake once and doubled the cream and it still came out great. I had a friend offer to pay me to make this for a dinner party for her after I gave her the recipe which is somewhat intimdating. I've made this recipe many times as well the recipe in Bon Appetit. The crust is time-consuming, but definitely worth it. Guests who are expecting a traditional pecan pie are wowed by the taste. I cut it down to 1/4 cup, and substituted an additional 2 TBS of butter + 2 TBS of dark brown sugar. I agree with the reviewer who said the honey taste was a bit strong. I forgot to add the honey and this tart still turned out great! A great addition to my dessert repertoire. I've made this tart countless times and it's always the recipe people ask for. This recipe makes a very large tart but, it is tasty. However, my tart ended up tasting very similar to a Pecan Pie (which is fine) I just hoped for more caramel in the flavor. The All Butter Crust is really good - definitely make that. I love this tart! I make it whenever I do Thanksgiving or Christmas at my house! Especially good with Scharffenberger chocolate! I thought another tart recipe I found on the site was the one I usually made, but this is it! Labor intensive, but fabulous!!!!! I am so glad I found this recipe on the website. Please.I would like to get that recipe back. Then you have to wait for the sugar to carmelize. I'm looking for the one where the caramel starts with white sugar and water. This isn't quite the recipe I was looking for. Serve caramel tart chilled or at room temperature with ice cream and tuiles. Tart may be made 2 days ahead and chilled, covered. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than ⅛-inch). Step 6Ĭhop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Simmer mixture 1 minute and pour into shell. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Transfer dough to a baking sheet and chill 10 minutes. Between 2 sheets of wax paper roll out pastry dough into a 14-inch round (about ⅛-inch thick).
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