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DeBruynC1

Chocolate Caramel Tart

By

This chocolate caramel tart is a rich and creamy dessert fit for a special occasion, but it’s so decadently delicious you might want to make it right now!

Rate this recipe 4.5/5 (29 Votes)

Ingredients

  • CRUST:
  • 1 1/2 cups 1 1/2 cups flour
  • 1/4 cup 1/4 cup plus 1 tablespoon Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon 1/4 teaspoon Kosher salt
  • 10 tablespoons 10 tablespoons unsalted butter, cubed and softened
  • 1/2 cup 1/2 cup plus 2 tablespoons confectioners' sugar
  • 2 2 egg yolks, room temperature
  • 1/2 teaspoon 1/2 teaspoon vanilla extract
  • CARAMEL:
  • 1 1/2 cups 1 1/2 cups sugar
  • 3 tablespoons 3 tablespoons light corn syrup
  • 1/4 teaspoon 1/4 teaspoon Kosher salt
  • 6 tablespoons 6 tablespoons water
  • 6 tablespoons 6 tablespoons unsalted butter
  • 6 tablespoons 6 tablespoons heavy cream
  • 1 tablespoon 1 tablespoon crème fraiche
  • GANACHE:
  • 1/2 cup 1/2 cup heavy cream
  • 4 ounces 4 ounces bittersweet chocolate, finely chopped
  • Gray sea salt for garnish

Details

Servings 8
Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

CRUST:

Preheat oven to 350˚F.

Combine flour, cocoa powder, and salt in a medium bowl and set aside.

Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy.

Mix in yolks and vanilla.

Mix in dry ingredients.

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:

In a 1-quart saucepan, whisk together sugar, corn syrup, salt, and 6 tablespoons water and bring to a boil.

Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F.

Remove from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth.

Pour caramel into cooled tart shell and let cool slightly.

Refrigerate until firm, 4 to 5 hours.

GANACHE:

Bring cream to a boil in a 1-quart 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 to 5 hours.

Sprinkle tart with sea salt. Slice, and serve chilled.

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