#experimentinthekitchen

I said that I was going to post the good, the bad, and the ugly. The best way to get better, especially with baking, is to just simply practice. I learn a lot more from my failures than I do my successes, and my attempt at making a snickers tart is no different!

So it all started when I found a snickers tart recipe on Tumblr. Snickers happens to be the hubby’s favorite chocolate bar... so why not? The recipe called for a lot of butter and a lot of sugar, but as I was walking through the grocery store and looking for the ingredients that I needed, I stumbled upon some better alternatives than our traditional semi-sweet chocolate or brown sugar. I found brown coconut sugar and dark chocolate that is sweetened with Stevia leaves, both of which are great one-for-one substitutes. I also bought some local honey from the farmer’s market over the weekend, so I decided to use that instead of maple syrup. 

The recipe can be found here: https://fullcravings.tumblr.com/post/188929348458/snickers-almond-tart

Here’s what I learned when attempting to make the tart:

I fucked up the crust... almost... but it was saved! It’s no secret that I am not a great baker, but that doesn’t stop me from trying. I don’t have a tart pan so instead I just used a pie dish. When I first made the crust, I forgot to push it up the sides (stupid mistake, I know), so baking took forever. Funny enough, after I took it out of the oven, the dough was still buttery and moist enough for me to mold into a tart-looking crust so... yay!

The caramel came out way better than I thought! I was afraid of it the most because I’ve never made caramel before, and it’s something that I’ve seem people mess up. The brown coconut sugar worked really well, so if you ever want to try and substitute for a healthier alternative, try brown coconut sugar.

I definitely fucked up on the chocolate ganache... and sadly it wasn’t savable. The good thing was that even though the heavy cream curdled and the ganache looked grainy, it still tasted really good. In the end, aside from appearance, it was still a nice, crunchy layer of dark chocolate (similar to that of the chocolate shell around a real snickers bar).