My favorite way to spend my oh-so-generous three-dollar allowance as a kid, was, surprise!, candy. Well, that and cheap stationary from Walgreens (which I still have, because, I don’t know why). Once a week, my friend Katie and I would walk to Walgreens and wander up and down the candy aisle, picking out favorites. I remember one road trip, sitting in the backseat, each digging through the boxes of candy we’d brought, trading Now and Later flavors (mm, sugary colorful wax) and rationing Sixlets.
I guess this explains all the cavities, huh?
But these days, candy isn’t really my thing, in nearly any form. Oh, I’ll eat it; I don’t hate it. But when it comes to almost any confection, the truth is that I’d rather mix it up with flour and butter and bake something. Give me good brownies over the best truffle any day.
Which gives me a bit of a problem with this tart, which is filled with caramel, nuts, and ganache. It’s basically a piece of candy in a tart crust, and, eh. I ate it, it was fairly enjoyable, it just wasn’t really my thing. I demand more refined flour!
I hate saying anything negative about recipes. I really want to clarify that there is absolutely nothing wrong with this recipe, and I did not dislike it. It just isn’t my favorite. If you think you’ll feel differently, check out the recipe at Carla’s site. She chose this recipe for Tuesdays with Dorie this week.
One year ago: A comparison between two crème brûlée recipes