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Chocolate Caramel Tart Recipe
Chocolate Caramel Tart Recipe
- Recipe Submitted by maryjosh on 03/27/2019
Ingredients List
- For the tart shell:
- 10 tbsp unsalted butter, room temperature
- ½ cup sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp salt
- For the caramel:
- ½ cup heavy cream
- 1 cup sugar
- pinch of sea salt
- For the chocolate ganache:
- 12 oz bittersweet chocolate, coarsely chopped
- pinch of sea salt
- 2 cups heavy cream
Directions
For the tart shell, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add in the eggs and mix until just incorporated. Add in the flour and salt, and mix just until the dough comes together, on low speed. Scrape the dough into a flat disc and then wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
On a lightly floured work surface, roll out the dough to an ¼-inch thick round. Press it into a 9-inch tart pan, trimming the excess dough. Place the shell in the freezer until ready to bake.
Preheat the oven to 350. Line the tart shell with parchment paper and fill with dried beans or pie weights. Bake for 30 minutes. Remove the paper and foil. Bake for another 10 minutes. Allow to cool while you make the filling.
For the caramel, bring the cream to a boil and then turn off the heat.
In a heavy saucepan, combine the sugar with 5 tbsp of water and cook, stirring, over high heat until the sugar dissolves. Bring to a boil and let cook for about 4 minutes, until it reaches 374F, swirling the pan as needed.
Remove the pan from the heat and whisk in the hot cream. Stir until smooth. Add the salt.
Pour the caramel into the tart shell so that the bottom is evenly covered. Let cool. Refrigerate until ready to pour in the ganache.
For the ganache, place the chocolate and salt in a heatproof bowl. Bring the cream to a boil.
Pour the cream over the chocolate and let sit for 3 minutes. Whisk the chocolate into the cream until they are melted together. Pour the ganache into the tart shell. Allow to set at room temperature. Sprinkle with sea salt before serving.
On a lightly floured work surface, roll out the dough to an ¼-inch thick round. Press it into a 9-inch tart pan, trimming the excess dough. Place the shell in the freezer until ready to bake.
Preheat the oven to 350. Line the tart shell with parchment paper and fill with dried beans or pie weights. Bake for 30 minutes. Remove the paper and foil. Bake for another 10 minutes. Allow to cool while you make the filling.
For the caramel, bring the cream to a boil and then turn off the heat.
In a heavy saucepan, combine the sugar with 5 tbsp of water and cook, stirring, over high heat until the sugar dissolves. Bring to a boil and let cook for about 4 minutes, until it reaches 374F, swirling the pan as needed.
Remove the pan from the heat and whisk in the hot cream. Stir until smooth. Add the salt.
Pour the caramel into the tart shell so that the bottom is evenly covered. Let cool. Refrigerate until ready to pour in the ganache.
For the ganache, place the chocolate and salt in a heatproof bowl. Bring the cream to a boil.
Pour the cream over the chocolate and let sit for 3 minutes. Whisk the chocolate into the cream until they are melted together. Pour the ganache into the tart shell. Allow to set at room temperature. Sprinkle with sea salt before serving.
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