May 31, 2011

Chocolate Caramel Tart

I wish I could sit here, on the brink of summer berry season, and wax on about the jams, pies, and tarts that will soon be finding their way to us. Truth is, I'd much rather have an apple than a piece of apple pie. A good bowl of blueberries splashed with cream can't be beat (especially when you smash the berries with the back of your spoon and infuse the cream with berry juice).

But when it comes to dessert, I go for the chocolate.

Which is why, on the last weekend of May, when the local rhubarb could have been transformed into any number of things, I decided to make Amanda Hesser's chocolate caramel tart. You wouldn't believe, but the showstopper here is neither the chocolate or the caramel. It's the sea salt--those flecks of goodness you see sprinkled above. I would even argue it makes chocolate a bit more summery, brightening up the flavor and adding some life.

Life-enhancing salt aside, below is what I got for taking these photos too close to my fiances desk, who looked over and noticed the tart had a 'smile' and proceeded to poke his finger in two times so 'it' could have eyes too.


We were high on sunshine; I guess I don't blame him. (If you scroll back up to the first photo, you'll likely see the cracking smile that he saw, too.) Here's to a summer full of smiles--and chocolate!


Sonia said...

That looks decadent! I am definitely going to try it.

Sprout said...

Sonia, you're right--it is decadent. A thin slice with a cold glass of milk is perfect. We haven't even gotten through half of it this week!