Recipe from "Sweet and Savory Tarts" by Eric Kayser
The August challenge for the Daring Bakers' Group helped me overcome my fear of caramel. I am amazed at how easy it is to make! I have all kinds of ideas for caramel sauce for homemade ice cream. When I read Veron's recipe earlier in the month, I went into a panic after reading "use the dry method." Luckily Veron posted a wet version and I read every ones' extremely helpful comments on how they worked through the recipe. I especially appreciated Rose's comments on how to let the cream come to room temperature. I only burned one batch of sugar. Once it starts browning it browns fast. I used Morvan's suggestion and used two Silpats to roll the dough out -- it rolled out in a snap. I wish the recipe said how thick to roll the dough. I guessed and then ended up carving some away after it came out of the oven.
Veron said and it came out solid. I used Valhrona milk chocolate and it was divine. I folded it ever so slowly into my whipped cream so I would not deflate the mousse.
I really enjoyed playing with caramel for the decorative pieces. I just poured it out on my Silpat and it was like magic.
The tart tasted rich. It is not a two piece type dessert! I enjoyed all the flavors together, even the cinnamon. I read a few bakers did not enjoy the cinnamon so I tried a couple bites without the crust and thought the cinnamon added to the flavors giving a balance to the super rich caramel and the fluffy mousse.
By the way, hazelnuts are extremely hard to find in Arizona. I thought they would be a staple at gourmet food shops but not so. I finally found some at Trader Joes.