This week I made a Chocolate Caramel Tart by Amanda Hesser at the New York Times and was inspired by a Gramercy Tavern recipe. I have had this recipe on my list for years, but I'm always a little hesitant to make caramel because it's hard to get just right. I will never get better at making caramel unless I make more caramel, so I decided to go for it. It turned out great. I made the tart shell the day before I made the filling and glaze. The caramel filling was straightforward and not too fussy because I made it with corn syrup, which helps it from crystallizing. I made the chocolate glaze with dark chocolate and cream. I topped the tart with flaked sea salt. It was so good. Maybe one of my favorite desserts.