A subtly chewy and crisp base of walnuts, almonds and brown butter lies beneath a golden caramel that cuts like the softest butter and a satin-like bittersweet chocolate ganache. This is all I could ever ask for in a dessert honestly; she is perfect to me.
I first created and shared this recipe about a year ago, at which point I internally declared that it was my favourite creation to date. Now, a year later, after having revisited it to refine slightly in order to include in a project I’m working on, resulting in my making and eating more of these tarts than I care to share… it remains, strongly and undoubtedly, my favourite.
I initially created this tart because I wanted to make something fitting for Valentine’s day, and my mind instantly went to caramel and chocolate; to something rich but delicate; intense and unapologetic, with silky, creamy textures. As single components, caramel and ganache will forever be romantic to me, but when combined that romance is only intensified; they are tactile, from the moment a spoon’s edge makes contact and smoothly cuts through, to the way that both melt slowly upon the meeting of the warmth of the tongue.
Can be made the day before eating, or on the morning of if serving in the evening.
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