As my uni friends were coming to stay for a few days, I decided that this would be the perfect opportunity to bake some serious nom. I hadn't attempted this recipe before for two reasons: no way on earth would anyone in my family eat this (they're too asian and anti-chocolate), thus leaving me with 14 people's worth of tart to eat myself (not good); and that I had to make caramel from scratch. But there's a first time for everything.
I have to warn you now though, to cut them into slices BEFORE serving/eating them. They are rich, but deliciously mooreish. The chocolate ganache isn't overpoweringly sweet so that the caramel taste really comes through, and the bite from the pastry provides some buttery crunch with the melt-in-the-mouth texture of the topping. Beware, after a few days in the fridge, the pastry goes a bit soft, so, uh...don't leave it unfinished for too long....
