Chocolate Caramel Tart

This Chocolate Caramel Tart is one of the most rich, decadent and flavorful desserts you can make in your own kitchen.

About This Chocolate Caramel Tart

• This delicious tart has three layers: The Base shell, The Caramel layer, and The Chocolate Ganache top.
• The Base Shell is a buttery and tender shortbread that gives this dessert its structure. This layer contains simple ingredients: Butter, Sugar, Egg Yolk, Vanilla Extract, All-Purpose Flour, and Salt.
• The Caramel layer is the Caramel Sauce recipe that is poured over the baked tart shell. The ingredients include Sugar, Water, Heavy Cream, and Butter.
• Chocolate Ganache is the easiest part of the Chocolate Caramel Tart. We only need Semi-Sweet Chocolate Chips and Heavy Cream to make the chocolate ganache.

How To Make The Chocolate Caramel Tart

The Shell,

• The butter should be at room temperature. Beat the butter and sugar until creamy and soft.
• Add the yolk and vanilla extract and mix well.
• Add the all-purpose flour and salt and mix well.
• Make the dough into a disc shape, wrap it in cling wrap and chill for half an hour.
• To make this tart we need a 9-inch Bottom Removable Tart Pan. Lightly butter the pan.
• Use your clean fingers to take chunks of the dough and press them to the bottom of the pan. Place the next chunk beside the first one and press them together to cover any seams. Keep doing this until the bottom of the pan is covered. Do the same thing to the short wall of the pan and cover any seams. If you do not have enough dough to cover the entire bottom of the pan, it means the dough layer is too thick.
• Using a flat-bottom glass or measuring cup, smooth out the dough and gently press it around to make an even base shell. Prik the shell with a fork to let the steam release.
• Cover the shell and chill it for half an hour. Bake the base for 25-30 minutes or until the edges are golden. Let it cool down.

The Caramel,

• Add the water to the sugar in a saucepan. Do not stir the mixture; swirl the pan to cover the sugar with the water.
• Place the pan on medium to high heat and let the sugar cook. It will start to bubble. If the mixture starts to crystalize, do not panic. Wet a baking brush and run it around the edge of the sugar. This will add some water to the mixture and prevent sugar crystals from forming. See the pictures below.

Mixture will start to change color, from a soft yellow to an amber colour. Once the mixture has a honey colour, keep an eye on it, because from this stage forward, it will burn very easily.

• Remove the pan from the heat, add the cubed butter, and whisk vigorously. The mixture will foam up and change colour to caramel colour. The darker the colour of the sugar, the dipper the caramel colour will be.
• Put the pan back on medium heat and add the cream and salt. Mix and let the caramel cook for another 2-3 minutes. Remove from the heat and add vanilla extract. See the pictures below.

• Remove from the heat and let cool down completely before storing in the fridge.

The Chocolate Ganache,

• Bring the heavy cream to a simmer either in the microwave or over the stove.
• Remove it from the heat, add the semi-sweet chocolate chips, and let it sit for 5 minutes. Stir the mixture until it is smooth and all the chocolate is melted.
• The mixture is too runny at this point because the cream is still warm. Let it sit at room temperature to thicken a bit and reach the consistency of honey.

Assembly

• Pour the caramel over the baked shell and let it set in the fridge for a couple of hours.
• Make the ganache as instructed above. Once it is slightly cool, pour it over the set caramel and let the ganache set and harden.
• Serving the Chocolate Caramel Tart after a few hours of assembly is better.

See more recipes here:

Caramel Pretzel Brownies,

Salted Caramel Chocolate Cookies,

Chocolate Cupcakes With Salted Caramel Frosting

Serve this tart fresh and keep in the fridge for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe