Chocolate caramel tart from The New York Times Cooking by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmitra on December 31, 2025

    This was a fun technical challenge, but I don't think I'd repeat it as a showstopping dessert. It really does taste like a Twix bar. Things I learned: (1) After pouring on the chocolate glaze, try letting it cool slightly before refrigerating it. I ended up with cracks in the glaze, which may have been from the sudden temperature change. (2) Sprinkle on the fleur de sel just before serving. I interpreted the recipe to mean that I should do this after about an hour and then continue refrigerating the tart, but the salt soaked into the glaze. (3) A drizzle of the raspberry sauce I had on hand improved it, so next time, I might incorporate a fruity element.

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