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Chocolate Caramel Tart Recipe

Ingredients

How to make it

  • 1. The day before your event, make the caramel: Pour the water into a medium sized pot and add in the sugar and corn syrup.
  • 2. Place a candy thermometer into the mixture and bring it to medium-high heat, swirling it around until the temperature reads about 365 degrees, or is a deep amber color.
  • 3. Take the pot off the heat. Stand back a little. Pour in the heavy cream (it will bubble a lot). Next, add in the butter and crème fraîche. Stir until all of the ingredients are combined and the mixture is smooth and creamy. Pour it into a heatproof container and refrigerate.
  • 4. Now, make the tart dough: Using a hand or stand mixer, cream together the butter and powdered sugar until creamy and combined.
  • 5. Add in egg yolk and vanilla extract, beating until incorporated.
  • 6. Sift in the flour and cocoa powder, beating until the ingredients are just combined (keep it mind, it will be very thick, so if you're using a hand mixer, you might have to take a break and mix by hand a little). There should be no lumps or butter chunks.
  • 7. Form the dough into a ball and then flatten down into a disk. Wrap in plastic wrap and refrigerate.
  • 8. Morning of the event: take the caramel and the dough out of the fridge in the morning, and bring to room temperature.
  • 9. Preheat your oven to 350 degrees F.
  • 10. Roll out the crust dough on a lightly floured surface and transfer it into your tart pan it'll fall apart into pieces. You can meld it together and mold it into the crevices with your fingers.
  • 11. Refrigerate for about 15 minutes Prick the shell with a fork all over the base and bake for about 20 minutes Take it out of the oven and let cool.
  • 12. Pour in the caramel filling and refrigerate until it's set--about 4-5 hours.
  • 13. About 5 hours before your event, make the ganache: In a small pot, bring the cream to a boil. Pour over the chopped chocolate and let it sit for a minute. Stir the mixture with a rubber spatula until it's smooth.
  • 14. Pour the ganache over the tart and refrigerate until it's set--about 4-5 hours. Sprinkle with sea salt and serve.
  • Cooks note: alternatively, you cook prepare and cook the tart crust, prepare the caramel and pour it into the shell and then follow the steps for refrigeration, ganache-making and setting.
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Reviews & Comments 3

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    " It was excellent "
    jett2whit ate it and said...
    Great pictures and I can't wait to try it
    Was this review helpful? Yes Flag
  • mommyluvs2cook 14 years ago
    Yum...looking forward to trying this! Pictures are beautiful as well! ♥
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  • borinda 14 years ago
    This sounds wonderful albeit really fattening. I will hold off for a while ... and then crack and make it!
    Was this review helpful? Yes Flag

The Cook

kutadkubilik Istanbul, TR

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