Tuesday, 7 March 2017

NEW! Cadbury Caramel Choc Tarts (ASDA)

New Cadbury products are popping up all over the place at the moment. Of course there's the new Oreo bars, as well as a new giant Peanut Caramel Crisp bar, but there's also a number of Cadbury licensed products too. Only yesterday I spotted the new Cadbury muffins in ASDA (I appreciate that the Co-Op have been selling them for a few months now) as well as the new Choc Tart range at £1.50 per four pack (50p cheaper than Tesco). 

The new pastry based treats are available in Crunchie, Flake, Mini Eggs and Caramel, which all vary slightly in terms of their fillings. Whilst I realise that it would have been more seasonal to opt for the Mini Egg tarts, it was the combination of layers in the Caramel version that appealed most to me. 

"Delicious chocolate flavoured brownie topped with a caramel flavour fondant, baked in a delicate chocolate pasty case with a caramel layer & topped with a milk chocolate with a soft caramel centre.

It's like a chocoholic was asked to reinvent Mr Kipling's Cherry Bakewell tarts. The components are all there, they've just been naughtified*. It's not just the flavours that are naughty either; remember the boobie buns? Surely these have got to be the tittie tarts?

The "delicate" pastry cases were extremely crumbly, and didn't like being sliced into. I needed to show you what the innards looked like though so I persisted in my mess making. All layers were present and complete, and in decent ratios too! 

Chocolate pastry is difficult to do well, and Premier foods (who make the tarts) haven't really pulled it off. Sure it's crumbly, but the cocoa dries the mix out which means that the butteriness is all but lost. That said, Bert really enjoyed his pastry, so maybe you will too! 

As for the chocolate brownie, it too was dry, lacking the fudginess of a fresh home baked version. Fortunately the Caramel sauce beneath and fondant atop it went somewhat to rectify the issue and prevented the brownie from sticking to the roof of my mouth. On the plus side both the caramel elements were pretty tasty! 

I then had an idea: why not heat the second half? Especially as I was eating it for dessert with ice cream** and Bakewells can be served warm. 

Genius. Pure genius. The Choc Tart transformed from something I wouldn't bother buying again to a treat I'll look forward to enjoying again! The Caramel sauce seeped into the pastry whilst the fondant melted over the brownie, resulting in a much less claggy combination of textures. The flavours also enhanced once warmed - double bonus. 

As an ambient snack these are unexciting, so I highly recommend that if you're planning on trying them that you also heat them up and serve them with a scoop or two of ice cream!

Cold: 5/10
Warm: 8/10 

*will someone please tell the Oxford English Dictionary to add that one in please? And yes, I agree, no food is naughty.

**Oppo's salted caramel was the perfect match.

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