Chocolate Caramel Tart
This Chocolate Caramel Tart is one of the most rich, decadent and flavorful desserts you can make in your own kitchen.
Ingredients
For The Tart Shell
- ½ cup Butter, Room temperature
- ⅓ cup Powdered sugar
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1½ cups All-purpose flour, Spooned and levelled
- ¼ teaspoon Salt
- 2 tablespoon Milk
For The Caramel
- 1 cup Sugar
- ¼ cup Water
- 2 tablespoon Corn syrup
- ⅓ cup Butter
- ½ cup Heavy cream
- ¼ teaspoon Salt
- 1 tablespoon Vanilla extract
For The Chocolate Ganache
- 8 ounce Semi-sweet chocolate chips, 230 grams
- 1 cup heavy cream
- 1 teaspoon Vanilla extract
Instructions
How To Make The Shell
- The butter should be at room temperature. Beat the butter and powdered sugar until creamy and soft. ½ cup Butter, ⅓ cup Powdered sugar
- Add the yolk and vanilla extract and mix well. 1 Egg yolk. 1 teaspoon Vanilla extract
- Add the all-purpose flour and salt and mix well. If the dough is too dry add the milk. Make the dough into a disc shape, wrap it in cling wrap and chill for half an hour.1½ cups All-purpose flour, ¼ teaspoon Salt, 2 tablespoon Milk
- 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.
How To Make The Caramel Sauce
- Pour the sugar, water, and corn syrup into a saucepan. Swirl the pan until all the sugar is covered with water. 1 cup Sugar, ¼ cup Water, 2 tablespoon Corn syrup
- Place the pan on medium to high heat. Do not stir the mixture. Occasionally, swirl the pan. Stirring with cause crystalization.If the mixture starts to crystalize, do not panic. Wet a baking brush in the water and run around the mixture.
- The mixture will start to bubble, and after a few minutes, it will change colour to a soft amber colour. Once it starts to change colour, keep a close eye on it because it will burn very quickly at this point. Once it reaches a honey colour, remove it from the heat, add the butter and mix constantly. The mixture will foam up, and that is okay. ⅓ cup Butter,
- Put the pan back on the heat, and add the cream and salt, mix well, and cook for another couple of minutes. Remove from the heat, add vanilla extract and mix. Let cool down completely before storing in the fridge. ½ cup Heavy cream, ¼ teaspoon Salt, 1 tablespoon Vanilla extract
How To Make The Ganache
- Bring the heavy cream to a simmer either in the microwave or over the stove. 1 cup heavy cream
- 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. 8 ounce Semi-sweet chocolate chips
- Add the vanilla extract and mix. At this point, the mixture is too runny because the cream is still warm. Let it sit at room temperature to thicken a bit and reach the consistency of honey. 1 teaspoon Vanilla extract
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. It is better to serve the Chocolate Caramel Tart after a few hours of assembly.
Nutrition
Serving: 1ServingCalories: 700kcalCarbohydrates: 69gProtein: 6gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 128mgSodium: 320mgPotassium: 246mgFiber: 3gSugar: 41gVitamin A: 1.3IUVitamin C: 0.3mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!