Monday, 14 September 2009

Malted Chocolate and Caramel Tart (without caramel)

or - the case of the disappearing caramel!

I'm a big fan of Dan Lepard's regular column in the Guardian Weekend magazine, particularly his cakes and desserts. Unfortunately I just can't get this recipe for Malted Chocolate and Caramel Tart right, but the malted chocolate tart filling is so delicious that I keep trying.

The problem is the uncooked chocolate tart filling is thick and fairly solid and the caramel sauce which is supposed to be swirled into it is not - it is like unwhipped double cream in consistency.

The first time I tried this, I just couldn't see how to get the caramel into the chocolate and, not wanting to spoil the dessert, ended up piping a caramel spiral on top of the chocolate and using a skewer to feather it into a spiderweb pattern. This was very pretty, but it was just a surface decoration and didn't use enough of the caramel to taste it in the finished tart.

This time, I managed to incorporate all the caramel into the chocolate, but it took a lot of effort and I may have stirred the two mixtures too much - when the tart was cut there was no sign of the caramel, it had all either been mixed into the chocolate by me, or been absorbed into it during cooking. All I had to show it had even been there was a few messy looking swirls on the surface.

The tart was still delicious - a dense, sticky, fudgy texture and rich chocolate malty flavour, with a crisp pastry shell, but I've decided to do without the caramel in future and just make a Malted Chocolate Tart. Or perhaps try a layer of dulce de leche underneath the chocolate?

In my opinion, best served at room temperature with whipped cream or creme fraiche.

1 comment:

Debs said...

Hey Sue, despite the failings it looks and sounds delicious, send some over to Spain please.