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This is delicious, as were the goat cheese quesadillas made with the leftovers. I used an ancho chile powder, but I think this would be good with the Hatch green chile powder I was introduced to in another issue of F&W. I served over polenta with a simple salad of arugula, cilantro, queso fresco, lemon juice and EVOO.

By meloniebeth | 

March 17, 2009

Delicious keeper of a recipe, don't leave out the sprinkle of sea salt. The ganache is a bit thin (but it was close to set after chilling overnight -- 4 hours is not nearly long enough), so it will require a bit of tweaking as other reviewers suggest. The crust is difficult to work with, but worth it. I found it too soft after rolling out, so I chilled the rolled dough again for a while before putting it in the tart pan. I'm not good at pastry, but this minor modification made for a relatively easy crust IMO.

By meloniebeth | 

February 9, 2009

This dish is on our regular rotation of menus. I don't think it's saucy enough as written, so I double the amount of caramel. I've also used the lemongrass paste a couple of times with good results.

By meloniebeth | 

August 25, 2008