Thursday, 9 June 2011

Chocolate Caramel Pecan Tarts

We decided to create a tart today, mainly because Harriet came round for a visit armed with sweet shortcrust pastry. After some to-ing and fro-ing over good filling combos, we came up with caramel tarts with pecans and a chocolate topping.
We wanted to make something sweet and gooey so basically experimented with a caramel filling and a topping which Harriet uses on a plum cake. We added chocolate to the topping as well as brushing the pastry  with melted chocolate before scooping in the caramel.

We baked the tarts for about twenty minutes and left them to cool in the tin before trying them out. The result was a multi layered tart that looked really appealing with all the different layers on show and the combo of textures worked a treat. The pecans 
really made it work because they saved it from being too sweet.

We gave them out to all our family members and the feedback was totally positive, with everyone saying they loved them. A smaller batch of bite sized tarts were quickly devoured too....

So, all in all a definite success story and a recipe we'll be making again, hopefully in our little cake shop if it ever becomes a reality! 

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