Comments on: Sugar High Friday: Millionaire’s Tart

By: Kelli

Kelli — Wed, 28 Sep 2005 16:28:54 +0000

Hi Mark-
Traditionally caramel comes in little individually wrapped pieces in the U.S. For this recipe I bought a bag of individually wrapped caramels, and then unwrapped them before melting Do you have something like this where you live? If not, I’ll see if I can find other alternatives you can use.

By: mark

mark — Wed, 28 Sep 2005 15:19:35 +0000

hi,
i like the look of the tart in the picture and planned to make it but wasn’t quite sure what u mean by unwrapped caramel? is that like a candy? where can i find it?
thanks
mark

By: k

Sun, 10 Jul 2005 02:47:43 +0000

Fantastic!

By: m

Wed, 22 Jun 2005 13:20:56 +0000

Excellent, thanks, can’t wait to try it!

By: Kelli

Kelli — Wed, 22 Jun 2005 03:12:17 +0000

Hi M — It makes six 4 1/2 inch tarts. Sorry I left out that detail (the recipe is updated now.) Let me know how it goes — they really are delicious!

By: m

Tue, 21 Jun 2005 13:35:41 +0000

This looks amazing! I want to try these but just have one question to clarify - how many does this recipe make, is that 6 6″ tarts? Thanks!

By: sarah

sarah — Mon, 20 Jun 2005 21:27:27 +0000

omg - that first picture is so perfectly…simply…beautiful!

By: keiko

keiko — Mon, 20 Jun 2005 12:57:27 +0000

Kelli, this looks so delicious (although the recipe sounds very sweet - it’s Nigella Lawson for you, I guess…) I took a picture of my caramel tart after I cut it, but it was too messy (I couldn’t wait until set in the fridge)…

By: Nosheteria

Nosheteria — Mon, 20 Jun 2005 04:45:56 +0000

Chocolate and caramel, what a perfect, decadent combination. Looks good enough to eat.

By: McAuliflower

McAuliflower — Sat, 18 Jun 2005 18:27:05 +0000

What a perfect extention of your recipe! It’s fun making your flavors cross platforms like that

I’d love to see a gooey picture of what the inside looks like!