One of my highlights this past week, which may seem weird, was a salted caramel tart I had on Friday afternoon.
I feel in love with salted caramel when I had my first Laduree Macaroon in London four years ago. It was the most unbelievable explosion I have ever experienced food wise, still so to this day!
So this weekend when I walked into Queen of Tarts in Cape Town and saw “Salted Caramel Tartlet” on their menu I knew straight away what I was going to order. Crunchy pastry, a beautiful burnt caramel centre with the slightest hint of Maldon salt. Perfection. Enjoyed in the morning Winter sun streaming in through the windows. I couldn’t have been happier.
So how did caramel develop a taste for salt? Well as far as research can tell it started in the late 1990′s when French chef, Pierre Hermé, known for his experimentation, invented a salted caramel macaron that inspired a small cult among American food professionals.
I love what Nigella Lawson has to say about this divine God-sent goodness: “Ticking off the holy trinity of sugar, salt and fat – salted caramel is the class A drug of the confectionery world.”
So basically what I am trying to say in this post is this…
If you have not tried a salted caramel ANYTHING do yourself a favour and try something, anything! It’s the perfect combo of sweetness and saltiness.
ABOVE: The irresistible salted caramel Laduree macaroon.
ABOVE: The orgasmic ingredients when combined.
ABOVE: My salted caramel tartlet at the Queen of Tarts in Cape Town, Observatory.