Chocolate-Caramel Tart

By MarieR

Taste of the South Magazine, Sept/Oct. 2014, Page 53.
Silky chocolate and bourbon-spiked caramel blend harmoniously in this decadent tart.

Ingredients

• Chocolate Filling:
• 1/2 (14.1-ounce) package refrigerated pie crusts (1 sheet)
• 4 ounces semisweet chocolate,finely chopped
• 1/3 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup
• Caramel Filling:
• 3/4 cup sugar
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 3 tablespoons cold unsalted butter
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream
• 2 tablespoons bourbon (optional)
• 1/2 teaspoon flaked or kosher salt

Preparation

Step 1

1. Preheat oven to 450°.
2. On a lightly floured surface, unroll dough. To create a rectangle, fold 2 edges of dough toward center until edges meet. Fold remaining edges inward 1 inch. Turn dough over; roll into a 15x6-inch rectangle. Press dough into a 13x4-lnchremoueable~ bottom tart pan. Fold edges of dough under. Prick dough with a fork 5 to 7 times.
3. Bake until lightly browned, approximately 8 minutes. Let cool completely on a wire rack.
4. For chocolate filling: In a medium bowl, place chocolate. In a microwave-safe bowl, place cream and butter. Microwave until hot but not boiling, approximately 30 seconds. Add cream mixture and corn syrup to chocolate, stirring until chocolate melts and mixture is smooth. Pour into prepared crust, smoothing top with an offset spatula. Refrigerate until set, approximately 45 minutes.
5. For caramel filling: In a medium heavy saucepan, sprinkle sugar in an even layer. In a small bowl, stir together 2 tablespoons mater and corn syrup. Pour over sugar, stirring just until moistened. Cook, without stirring, over medium-high heat until golden brown. Remove from heat. Add butter and salt, whisking until butter melts.
6. In a microwave-safe bowl, place cream and bourbon, if using. Microwave until hot but not boiling, approximately 30 seconds. Whisk into caramel. (Mixture will foam.) Cook over low heat 4 minutes, stirring frequently. Remove from heat; pour into a bowl. Place bowl in a larger bowl of ice. Let stand until completely cooled, approximately 20 minutes, stirring occasionally. Spread over chocolate filling. Refrigerate until set, approximately 30 minutes. Sprinkle with salt just before serving.