I made the Claudia Fleming's Chocolate Caramel Tart with Fleur de sel from Amanda's Essential NY Times Cookbook. It smelled wonderful and looked amazing but when I cut a slice out of the round tart, the caramel ran slowly and puddled onto now empty spot on the tart pan. I'm not sure it's supposed to be that runny or it needs to be thicker and more set. It wasn't as runny as caramel sauce that you'd drizzle over ice cream but didn't seem thick enough for this tart. This caramel called for just suar and corn syrup in the beginning- no water. Later you add heavy cream, unsalted butter. What is the key for making the caramel that is right consistency but not overlooked/burnt and sour ?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)