NYT Cooking: It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with…

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Recipe - Chocolate Caramel Tarts These look pretty simple but so elegant. Once I get the hang of baking I'll try this.

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Chocolate Salted Caramel Tart Sophie why don't you practice this and see if we like it well enough to serve for Christmas dinner?

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