At this point I have to say that we are a little overstock.com on desserts. Between the cookies and the Chocolate Caramel Tart from CtBF, and this tart… oy!
I also had plans to make three new desserts to take to my sister in law’s for Thanksgiving, but my hubby has come down with an upper respiratory infection AND pink eye in both eyes, so we are going to be be staying home for the big day. I think, in our 13 years of marriage, we have only done Thanksgiving alone once… since it is just the two of us, we are always generously invited to another family member’s home. So, I think it will be fun! I am going to make Ina Garten’s Ham with Mango Chutney glaze, and then our most favorite trappings. I will pick up a crumb cake and a stollen for us to watch the parade with, which was tradition in my home growing up. And I have a delicious Red Schooner on standby (Voyage 3! The new vintage! A Caymus Malbec!).
Anyway, caramel tart. I finally had enough of my very french-baked tart shells. They have just been too dark! I reduced my heat to 375 and only cooked the tart shell for the initial 25 minutes required. I think I could have cut the time a little more, and have been just fine, too.
The caramel came together quickly and easily, though I wasted two eggs, which had very delicate yolks that broke too easily. I whisked the eggs and sugar in my stand mixer rather than by hand, and then added the caramel sauce in on the lowest setting. The mix came together easily without any foam created. I did have to bake my tart for 10 minutes longer than the recipe called for; the center was entirely too loose, but was perfect after an extra ten minutes in. And of course, followed up with a chill in the fridge.
To serve I made some Chantilly and I think the tart definitely needed it to balance the richness of the caramel. It was definitely delicious though. Such clear caramel flavoring. We really enjoyed it, and I am happy to say that there are plenty of leftovers for Thanksgiving Day. I can say that I would definitely make this again. So simple in its execution and appearance, but so delicious.
Well, to all of my readers, I wish you and yours and Happy and Healthy Thanksgiving. I am grateful for this baking and cooking community we have!