Comments on: Chocolate Caramel Tart (!?!)

By: Kellie

Kellie — Wed, 01 Feb 2012 02:47:21 +0000

Well, this is just obscene. I need to make it.

By: Miki

Miki — Tue, 27 Dec 2011 23:17:27 +0000

I made this for dessert Christmas Eve. All I can say is yum. The caramel was perfect; it tasted like a professional pastry chef had made it. I will never, ever use store bought caramel for a recipe again.

By: Kate

Kate — Wed, 02 Nov 2011 15:03:17 +0000

Wow! This looks amazing – can’t wait to attempt to make it!

By: Londres

Londres — Sun, 18 Sep 2011 19:04:56 +0000

I know this is late, but I just made this tart and I wanted to mention that readers who prefer not to use corn syrup (or who live in a country where it is not readily available) can use one teaspoon of cream of tartar instead. I just mixed the cream of tartar and sugar together, added the water, and let it caramelise. The cream of tartar performs the same function as corn syrup, which is to prevent the sugar from crystallising and producing a grainy caramel. I hope this helps!

By: Sophie

Sophie — Fri, 10 Jun 2011 00:12:50 +0000

I just made this and it was so amazing; everyone who had even the slightest amount in their mouth said it was the best thing they’ve ever had. We ate it both at room-temperature and right out of the refridgerator – serving it more chilled allowed the caramel to be a bit thicker and was still delightful.

By: Tim

Tim — Fri, 20 May 2011 13:59:37 +0000

Batya, the tart is totally worth the effort! And Diner is great, another Brooklyn classic.

By: Batya

Batya — Tue, 17 May 2011 18:39:10 +0000

That is too funny! I’ve visited your site um, a million times, and I never noticed the picture in the corner (the one for chocolate caramel tart). But this week I started going through old Saveur issues and the tart caught my eye…and then I noticed your photo today. Looks like you did it justice. I was thinking it was going to be too much work, but you’ve inspired me to go ahead with it! Maybe for a special occasion–like our good friend’s anniversary. I’ve been to Marlow & Sons three times and it is amazing! The have another place, Diner, the is a must-go-to place for brunch if you find yourself in Brooklyn. Gorgeous photos!

By: Tim

Tim — Tue, 17 May 2011 00:44:54 +0000

Sometimes the crust shrinks a bit, despite our best efforts. I usually do fill up the shell as much as possible to prevent shrinking, but as long as it tasted good the other stuff might not matter. ; )

By: Melina

Melina — Sun, 15 May 2011 22:46:49 +0000

I just finished this today for my husband’s birthday, and we all agree—it’s excellent! A fast favorite. I have never made anything like this, so I had to Google “blind-baking” and inevitably messed up the crust a bit. The edges of the crust sunk down—should I have put enough beans on the parchment to reach the top of the pan to keep the sides from shrinking? Thanks again!

By: Tim

Tim — Sat, 14 May 2011 02:23:54 +0000

Hi Melina,
When I have made this in the past the caramel is pretty soft at room temperature (like in the photos). The challenge then, is that when you cut a slice it kind of oozes all over the place. (though nobody complains about that). I think yours will be fine! A little firmer might be nice. Enjoy!

By: Melina

Melina — Sat, 14 May 2011 01:22:02 +0000

Hi Tim! Can you tell me how firm the caramel should be at room temp? I made the caramel today, and it was divine, but it seemed a little more firm than yours looks in the picture. Should it be super gooey, or a bit thick?

Thanks! Can’t wait to try the finished product this weekend!

By: Andrea

Andrea — Mon, 25 Apr 2011 21:43:13 +0000

thanks for sharing this. i think it is worth the effort, frankly. i had quite a bit more caramel than i needed (not a leftover anyone is complaining about). to an earlier commenter’s point, i think the creme fraiche does make a difference, in terms of stabilizing and flavour. i will probably make this again with a different crust though – i thought this one was underwhelming in flavour and texture. i don’t love the way that the caramel all oozes out of the tart leftovers – we only ate half at dinner, but this could be easily remedied by a) eating all of the tart at once, or b), making it in individual tarts.

By: sea ray me

sea ray me — Sun, 03 Apr 2011 18:25:38 +0000

Wow!

That’s the one and only word that springs to mind. Send summa that over my way :)

By: katieclaireskitchen

katieclaireskitchen — Thu, 24 Feb 2011 21:35:22 +0000

Good God! I have never seen anything like this; it looks absolutely fantastic, to say the very least!

By: Jaime

Jaime — Sat, 29 Jan 2011 20:01:23 +0000

Goodness gracious me…thank you Tim! Yep, I got your back!

By: Tim

Tim — Thu, 27 Jan 2011 15:36:13 +0000

Also, Jaime- I just clicked over to your blog. It is great! Really glad to have found it. Thanks…

By: Tim

Tim — Thu, 27 Jan 2011 15:35:05 +0000

Jaime, thanks for having my back! Believe it or not, you are the second reader to write to me this morning because of this photo. Makes me feel really good that people are looking out for me. But refinery29 did credit, so all is well.

By: Jaime

Jaime — Thu, 27 Jan 2011 15:20:05 +0000

Just saw the credit…I swear it wasn’t there before!

By: Jaime

Jaime — Thu, 27 Jan 2011 15:18:42 +0000

I think this is your photo!!
http://www.refinery29.com/nyc-best-desserts.php/slideshow/1/#image-11

By: Nicole

Nicole — Wed, 12 Jan 2011 06:08:05 +0000

Made this and it was delicious and surprisingly easy!

However, my caramel didnt turn out all yummy gooey like Tim’s, mine was more or a sticky, hard toffee. Good, but not what I was going for. What did i do wrong? It was the right amber color, but came out waaaayyy too thick.