If you’ve been following this blog for any length of time, you probably know how much I adore the combination of caramel and chocolate. Add some toasted almonds, and my salivary glands go
into overdrive and my body begins to quiver. Combining these flavors almost guarantees a successful outcome when making a dessert, whether it’s in the form of a cake, ice cream or individually
sized tartlets, as in this week’s feature recipe. I originally created a full-size tart version of this recipe for Fine Cooking magazine a few years ago, and this is the pint-sized tartlet version. It’s a tender-
crusted tart with a buttery caramel and toasted almond filling, topped with a rich dark chocolate ganache. At room temperature the caramel filling is luxuriously runny, making a full-size tart
somewhat tricky to slice, so the individual serving tartlet is an ideal form for this particular recipe. I like to eat these tartlets chilled, so that the caramel and ganache has a little bite to it, but they’re also
delicious at room temperature. If you prefer to make a whole tart instead of tartlets, use a 9 ½-inch tart pan with a removable bottom.
