Chocolate caramel clementine tart
I shlepped back from our trip a variety of food related items. Two of them were a bottle of chocolate caramel from Auer, the oldest chocolate shop in Nice and a bottle of clementines that have been soaking in Grand Marnier from Provence.
We had friends over for dinner and I wanted to whip up a quick dessert. I had puffed pastry in the freezer so it made my life simple. I defrosted it in the fridge that morning. I made a shell with the pastry, baked it and let it cool in the late afternoon. Then I took the jar of chocolate caramel and brushed it over the bottom of the tart. Then I took the clementines and spread them over the top. I baked it for about 20 minutes at 350 to set it.
It was delicious. You could do this with anything. Chocolate sauce, sliced bananas, sauteed apples, etc. Makes for a quick and yummy dessert that people think you spent hours on.
Comments (Archived):
You had me at chocolate and caramel.
it was insane. nothing like those european products!
funny when you go to a french pastry in the middle of winter and the mirabelle plum tart tastes amazing, that mirabelle is coming from a preserved jar from France, but it’s well done.
You write with great passion about food William.Start a blog. Travel more. Do with food what I do with wine. It’s good for the soul and trust me, your professional networks will love it.
Thanks. It’s a side passion for now. I’ve got peppered comments on Chowhound under a secret pseudoname 😉
i can only observe the way your words are effusive and jump out when talking about food.Nothing pedantic, just pure joy.That is what writing is all about!
I could get pretty technical on food, easily. I value authenticity and quality. If I wasn’t doing what I’m doing, my fantasy job would be a chef owner of a Michelin 3 star restaurant. Or maybe a food reviewer like http://www.andyhayler.com
I’ll trade you a piece of this tarte tatin maureen just made…
or we could just sit down with two forks.
I said “a piece”…don’t push it 🙂
Love everything about this. Puff pastry is truly an entertaining saving grace.
With a bottle of Banyuls or Sauternes would be heavenly.
true
“A quick dessert” … Well it looks like a million bucks, if you ask me.I figured I’d leave you alone there for a while Joanne, 🙂 but I’ve been reading every day.Glad to see you seem as as well as ever.
Those clementines look like they still have their skin on, yes?
yes. super soft after soaking in liquer.
Interesting. Taste? Texture?
just super soft and quasi-chewy.