Rich, decadent, sublime.
We’d been wanting to make tarts for a while now, but we kept putting it off. Up until we got our hands on some $2 bars of heavily discounted Lindt chocolate! We went for our favourite 90% bars, snagging several to stock up for those non-sale periods. While thinking of ideas for the tart filling, we decided to make something amazing out of the many chocolate bars and settled on a dark chocolate filling. But the ideas kept on coming, so why not add butterscotch to the filling for that extra dimension!
The initial idea was to create the tart filling in two layers, with butterscotch below the chocolate, but alas, disasters happen. As the chocolate filling cooked in the oven, the less dense butterscotch layer was displaced and boiled at the edges of the tart. But nothing’s ever truly a flavour disaster in this kitchen, as what resulted was a lovely butterscotch-coated tart with a dark filling that provided great contrast against the sweet crust that held it. Delicious!
The flavours therefore worked well, but the execution needed some work. We decided to maintain the flavour profile of the tart by instead glazing the tart with the rich butterscotch and then filling it with the dark chocolate mixture. The 90% bars we used gave a strong bitterness that may not agree with the palates of many, so we recommend using a 60-80% dark chocolate instead unless you’re a diehard fan of super-dark varieties like we are.
MARKSTERONTHWALL 