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Chocolate Caramel Tart

Chocolate Caramel TartThis Chocolate Caramel Tart is a chocolate lover's dream! It is made with a crumbly chocolate crust filled with creamy caramel and topped with rich chocolate ganache. It is relatively simple to make but requires a bit of patience because there are some "waiting time" involved to let the tart set. Truly decadent, this Chocolate Caramel Tart makes a great dessert for special occasions.

1 ½ cups flour
¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder
¼ tsp. kosher salt
10 tbsp. unsalted butter, softened
½ cup plus 2 tbsp. confectioners' sugar
2 egg yolks, at room temperature
½ tsp. vanilla extract

Caramel Filling
1 ½ cups sugar
3 tbsp. light corn syrup
¼ tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraiche

½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Sea salt for garnish

Pre-heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Cream the butter and sugar in a large bowl using a mixer until pale and fluffy; add in yolks and vanilla and continue mixing.

Combine all dry ingredients and mix into the butter mixture. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

Caramel Filling
In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and set aside to cool slightly; refrigerate until firm, 4–5 hours.

Bring cream to a boil in a saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

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