I love Easter for lots reasons, many of which involve sweets: big chocolate bunnies, small caramel-filled eggs, malted eggs, pastel jelly beans and marshmallow chicks. I love the Easter bunny,
hunting for Easter eggs, and seeing little kids in their brand-new Easter outfits. I remember once, in fact, when my sister told me that she saw the Easter Bunny's tail going out the back door in the
middle of the night. I was so excited I almost fainted. If I had to pick one flavor combination that transports me to the Easters of my childhood, though, it would have to be chocolate and caramel. It’s
one of my preferred pairings, and I’ve featured it in a few recipes (like this one) on this blog. Here’s another one of my favorite recipes, which comes from Claudia Fleming’s wonderful book, The Last Course (Random House, 2001). Happy Easter to all!!
Recipe notes: I found the tart dough to be a little crumbly and hard to work with, so I added a little cold water to the dough, as directed below. I also found that there was too much caramel
filling in the original recipe, so I cut it in half. The original recipe also called for using 2-inch tartlet pans, which I think are a bit too small, so I used 3-inch pans instead.
