Chocolate Caramel Tart! This is chocolate heaven. If you want the perfect combination of chocolate and caramel, you have to try this tart. A shortbread chocolate crust, a gooey caramel as the first layer and then topped off with chocolate ganache, I couldn’t ask for more. Well, maybe a little more. For flaky sea salt if you really want to take this tart to the next level.
The only annoying thing of this tart is that you have to wait. Several times, first, once you made the pastry, as it has to go in the fridge for at least half an hour before you bake the crust. Then when you fill the tart with caramel as the caramel has to set before you can add the chocolate layer, and lastly for the chocolate ganache to set. Annoying, right? Yes, I agree. So be prepared for some waiting before you can finally dig in.
But once all the waiting is done and over, ah, I was sooo happy. For me the perfect combination of a chocolate shortbread crust, the right amount of caramel, plus the very rich and so chocolaty chocolate layer. Yes, this is perfect for a chocoholic like me.
As stated, the flaky sea salt on top is optional, but please, the combination of sweet caramel and chocolate contrasting the flaky sea salt, just so divine!
This chocolate caramel tart consists of a shortbread base, gooey caramel in the center and chocolate ganache on top, so good! For the pastry dough mix flour, cocoa and sugar in a bowl. Cut the cold butter in pieces on top and work into crumbs the size of peas. You can use a mixer or your hands for this. Try to work quickly. Now add the egg and a splash of milk and combine with your hands until you can form a ball. Wrap in plastic wrap and chill for at least half an hour, can be also chilled overnight. Preheat oven to 180 degrees and grease a 24-30 cm ∅ tart form. Roll out dough and put into tart form, trim off the edges, prick with a fork. Blind-bake for about 20min or until crust is done. It is not necessary to blind-bake, mine also worked fine just baking as it is. While the tart is baking, prepare the caramel by placing the sugar in a large frying pan on medium heat. Wait until the sugar melted and turns into a light amber color. Cut butter into cubes. I recommend adding the butter early once the sugar turns light brown. Let brown for another two minutes. Then add the heavy cream. The mixture will be bubbly, so be careful and only pour in the cream slowly. Take off heat. Once the tart is done, pour caramel into it. It is OK if the tart is still hot, both will cool off at the same time. I recommend to chill tart in the fridge for for the caramel to set. Once the caramel has set, for the chocolate layer heat the heavy cream, when it is close to boiling, take off heat and cut in chocolate pieces. Stir until chocolate has melted. Pour on top of the tart and let set again. Shortly before serving sprinkle with sea salt and if desired, some further chocolate shavings. Keep in mind that this is a decadent tart, you will only be able to eat a small piece. This tart can be prepared in advance easily. The crust can be chilled in the fridge for three days and the tart with only the caramel layer can also remain in the fridge for three days. The whole tart can be frozen up to three months.
Chocolate Caramel Tart
Ingredients
Instructions
Notes
PS: In case you didn’t know, I have a full chocolate category with lots and lots of chocolate recipes. Check this out if you are a huge chocolate lover!
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