Chocolate caramel tart

Who doesn’t love chocolate?

Who doesn’t love caramel?

Here’s an amazing yummy recipe just for chocolate & caramel lovers! (by


For the crust: 1 12 cups flour; 14 cup plus tbsp. Dutch-process unsweetened cocoa powder; 14 tsp. kosher salt; 10 tbsp. unsalted butter, cubed and softened; 12 cup plus 2 tbsp. confectioners’ sugar; 2 egg yolks, at room temperature; 12 tsp. vanilla extact

For the filling and crust: 1 12 cups sugar; 3 tbsp. light corn syrup; 14 tsp. kosher salt; 6 tbsp. unsalted butter; 6 tbsp. heavy cream; 1 tbsp. crème fraîche; Bittersweet Chocolate Ganache; Gray sea salt, for garnish

How to make it:

Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4-5 hours.

Pour warm bittersweet chocolate ganache evenly over tart and refrigerate until set, 4-5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

Grab a bite? or two?

Sounds wonderfully irresistible or what?



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