So, remember those Denver guests I was telling you about?
Well, this weekend the first batch came in town.
My vision of being the perfect host while whirling about the kitchen as if I were a culinary master with my dress poofing up around me like a domestic goddess turned out to be more like a jean-clad me bumbling about the kitchen, splattering pancake batter everywhere while the only thing that poofed up was my over-risen, neglected bread dough.
You see, it had never occurred to me that making each item singly with no time constraints may be slightly easier than making 5 recipes at once for a ravenous crowd.
And I suppose that’s the additional trick of serving breakfast- it all needs to be completed at the same time, while hot.
I realized that although I’ve mastered juggling overlapping activities in other areas of my life, I’ve not exercised my multitasking (or multi-recipe-ing) muscles for a group meal enough.
As a result, the highlights for me were desserts (shocker), as this is more my comfort zone. It’s also because it meant making components ahead of time and then literally whipping up the rest a la minute.
I served homemade banana pudding and coffeecake one night, pecan-brittle brown butter ice cream another and the final night?
This stunning Salted Caramel Tart:
Typically I gravitate towards a sweetened condensed milk caramel to reduce grittiness and secure longevity in regards to wrapped caramels, but a tart like this requires the maturity of a caramelized, granulated sugar starter instead.
Gooey and salty with crisp, crumbly and soft all in one bite, there’s nothing more to say about its deliciousness beyond what is already implied by this photo.
I used the tart crust from this recipe and then filled the center with my own filling noted below. Silky, melted milk chocolate smeared on top followed by sprinkles of flaked sea salt completed the happy rounds.
Hey, when things don’t go your way and you discover pancake batter lodged in your ear 24 hours after making breakfast for a group, it ain’t nothin’ a little slice of a salted caramel tart can’t fix.
(Okay, but seriously, you still have to scrape the batter out)
Looking for more caramel and chocolate? Try these Rolled Chocolate Cookies with Salted Buttercream Frosting
Caramel Tart Filling
Enough for four mini tarts or one large one.
- 1 C sugar
- 2 T light corn syrup
- 6 T unsalted butter, cubed
- 1/2 C heavy cream plus 1 T, room temperature
- splash of vanilla
- 1/8 tsp fine sea salt (more if you are not sprinkling the top with salt also)
Place the sugar and corn syrup evenly over the bottom of a high-sided pan and then turn the heat up to medium high. Swirling the pan to avoid the sugar burning in one area, allow sugar to melt and then turn a dark golden brown color. Once it achieves this color (be careful, it will go from light caramel coloring to burned quickly), add the butter and stir until combined followed by the vanilla and salt. Immediately after, add the cream, but be careful as the mixture will bubble up the pan some. Whisk to combine and remove the pan from the heat to cool for one minute. After this short rest, pour it evenly into the prepared crust and allow it to cool on a rack in the refrigerator.