I tried out a new dessert recipe for friends tonight. It was a gluten-free chocolate coconut ginger tart (which I made into individual tart-lets.) I also added homemade caramel sauce for a drizzle of sweetness on the plate. Making the caramel sauce this afternoon made me feel like a “sweet genius.” I couldn’t believe that a cream-free caramel recipe with so little butter could turn out so silky and perfectly caramel-y tasting. I halved the caramel sauce recipe since I just wanted enough for a drizzle – otherwise, I made no other deviations to the recipe.
I highly recommend the tart recipe, too, although the next time I make it I’m going to use even smaller tart tins. The flavors are dark, rich, complicated and intense enough that just a few bites are filling – and a perfectly satisfying end to an elegant meal.
Here are the tarts:
And here’s the tart with the divine caramel sauce:
(P.s. Although I took the pictures with the tarts still in their tins, when I served them, they un-molded without any problem and held their shape beautifully.)