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Recent Reviews

Re:Chocolate Caramel-Almond Tart

This is a fantastic tart. The recipe looks intimidating at first. That's partly because of the long, involved pastry recipe. However, the person who gave me the recipe also included a much easier pastry recipe, which she likes better: 1 c. flour, 2 T. powdered sugar, 1/2 c. butter cut into pieces. Process in food processor and press into greased 9-inch tart pan. Bake at 425 degrees for 8 minutes.The rest of the steps are easy, although you do have to wait for the caramel to chill before "applying" the chocolate.I couldn't find whole blanched almonds, so I used slivered almonds. Makes no difference at all.Whatever, it's well worth the effort.

Posted: 09:57 am on December 24th 2010