Comments on: Chocolate Caramel Tart

By: Veronique Deblois

Veronique Deblois — Tue, 27 Dec 2011 18:08:52 +0000

I love that you posted this recipe as I was going to pass on it based on all the negative reviews by Saveur readers. Nobody could figure out what the right temperature was for the caramel and most thought 340 was way to high to create an unburnt caramel. You didn’t have any issues?

By: Beth

Beth — Sun, 16 Oct 2011 02:43:50 +0000

Wonderful! This was amazing! I love the details and pictures in the recipe! Thank you so much!!

By: A Pinterest Kinda morning | Bohemia by the Sea

A Pinterest Kinda morning | Bohemia by the Sea — Wed, 28 Sep 2011 18:17:37 +0000

[...] (See the original Chocolate Caramel Tart here.) 1 1/2 cups flour 5 Tbls. unsweetened cocoa powder (not sweetened hot chocolate mix) 1/4 tsp. [...]

By: Dani

Dani — Fri, 10 Dec 2010 21:09:49 +0000

I’m trying it with a springform pan, like you suggest might work. I meant to buy a tart pan, but never got around to it and I wanted the tart for a party tonight, which meant I needed to start first thing this morning. I’ve done the first two layers. So far so good.

By: Louisa

Louisa — Wed, 01 Dec 2010 21:29:41 +0000

Wow!!! it’s a little like Millionaire’s Shortbread – dangerous stuff! Can you suggest any substitute for Corn Syrup? I’m not in the states…