The recipe is broken into three parts- the tart dough, the caramel, and the ganache. The tart is pretty straight forward- it all comes together in a food processor. I used a springform pan because I don't have a tart pan (I know, I need to get one!).
The caramel component was problematic for me. It doesn't require a thermometer- accroding to the instructions, you can just judge by the way the mixture looks. I let my cook too long- it ended up greasy and clumpy. So the second time I made it, I skipped the last 2 minute cook and took it off the heat after adding the cream. It worked great- a smooth, workable caramel that spread easily in the tart.
The ganache was beautiful- shiny, smooth. I couldn't wait to try it. 
I know I might get some flak here, but I wasn't crazy about it. I didn't think the caramel/peanut layer made enough of a showing- the inch of ganache overshadowed it so it just tasted like chocolate tart. Maybe it was because I made it in a nonconforming pan? Next time I would prefer a thicker caramel/peanut layer and a thinner ganache layer. Head to Carla's blog for the recipe!
Too bad it was a bit of a letdown for you. It looks yummy!
ReplyDeleteSo sorry you didn't care for it.
ReplyDeleteI loved it.
Of course I didn't put as much ganache on mine.
mmm I think I agree..More carmel to chocolate ratio would be great!
ReplyDeleteOh, that's a bummer! It looks delicious, though, and in my book there's nothing wrong with an intensely chocolatey tart anyhow. :)
ReplyDeleteMy son said same - more caramel, less ganache. But it ws still good.
ReplyDelete