I have had my eye on this forever. Every time I flip through Dorie’s book, I want to make it, but then I get too busy with other things. I was so glad to get the excuse to make it! I halved the recipe and make it into two 4.5-inch mini tarts using my springform pans. I’ve made the tart dough a few times before, so I knew what to expect. This is such an easy tart recipe, and one that I’m pretty sure I’ll continue to use in the future. The chocolate-caramel layer was fabulous! Caramel is one of my favorite things, especially combined with chocolate. Much like the caramel peanut-topped brownie cake, these ingredients go very well together. I really enjoyed the caramel and chocolate together and the crunchy texture of the peanuts. This was a fabulous dessert and definitely worth the wait!