I love tarts. My first Dorie recipe after joining the group was the French Pear Tart, which I adored and have made three or four times since then. (Now that I think about it, I really want to make it AGAIN, SOON.) Carla of Chocolate Moosey chose this tart recipe.
I decided I would vary this recipe slightly because I don’t like peanuts. I don’t hate them, I just prefer other nuts. (huhuh, I said “nuts”) I decided to use pecans (hazelnuts were too expensive) and toasted them in my toaster oven. Burnt the first batch. Burnt the second batch. Darn. I decided to change my method and toasted them in the skillet I would later use to make the caramel. I also sprinkled the pecans with a little sea salt.
I used part of the pecans in the tart crust, which I made Saturday night while my daughter was at her homecoming dance.
Gratuitous homecoming picture.
Sunday I made the caramel and the ganache. The caramel was easy, melted sugar, a bit of corn syrup, butter and heavy cream. The ganache was even easier, just chopped chocolate, heavy cream and butter. Assembly was also a breeze. I made the tart to take to my book club and it was refrigerated longer than the thirty minute max specified in the recipe, yet it was still delicious and not soggy. I also sent the leftovers to work with my husband the next day and they were still fine.
I must say I preferred this tart served with whipped cream. It really speaks to the richness of the ganache that whipped heavy cream actually seems to lighten it up! I could easily see making this for dessert after a holiday meal. Or for a pms-y random Tuesday night when I’m craving CHOCOLATE and the little four aisle grocery store down the block doesn’t carry “New York Super Fudge Chunk.”
Don’t forget, the recipe can be found at Chocolate Moosey, or in the book, “Baking From My Home to Yours” by Dorie Greenspan.