Caramel Chocolate-Chunk Tart

Preparation info
  • Makes


    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

You might expect to use a mint leaf as garnish on this dessert. Many pastry chefs feel the need to have “a little color” on the plate, especially when the dessert is chocolate and thus brown. What’s wrong with just brown? Fashion designers create clothes in solid earth tones and describe them using food names like “chocolate” and “caramel.,” This dessert is many shades of brown: the tan of the tart shell, the golden brown of the caramel, and the rich browns from both of the chocolates. Mint