Chocolate-caramel-almond tart with fleur de sel from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (page 281) by Tish Boyle

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Notes about this recipe

  • Jane on February 12, 2017

    I made this for the second time. It's a great dessert. This time I sprinkled the top with fleur de sel. I didn't like that the little dots of salt marred the glossy sheen of the ganache topping. Interestingly, although the recipe says to do this, the recipe photo in the book shows no trace of the salt.

  • JoanN on October 26, 2015

    Pastry is a dream to roll out and holds up very well. Tart is very sweet and very rich; John said it tasted like a chocolate turtle and he was right. Caramel layer gets runny if allowed to warm up; better to serve it chilled when the caramel is still a little chewy. I substituted sliced almonds for slivered because it's what I had, but slivered would probably add a bit more of a welcome crunch.

  • Jane on October 04, 2015

    Wonderful dessert and really not hard to put together. Pastry is very straightforward and can be prepared ahead. Then a layer of almonds & caramel which chills then topped with a chocolate ganache. I was a bit too impatient with the caramel as it wasn't darkening quickly enough (I was using organic cane sugar which didn't caramelize as quickly as white granulated). So that layer was a bit runnier than it should have been. I doubled the chocolate truffle layer as I wanted more chocolate. The whole tart was devoured by 8 people though it could stretch to 12 if no-one had seconds.

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