Description
This Chocolate Caramel Tart is the ultimate dessert for any occasion, featuring a silky caramel layer topped with rich, velvety chocolate ganache. Paired with a buttery or cocoa crust, it’s a showstopper that combines smooth sweetness and a hint of bitterness in the chocolate—perfect for sweet tooths and chocolate lovers alike!
Ingredients
Scale
For the crust:
- 1 1/2 cups all-purpose flour (or 1 1/2 cups cocoa powder for a cocoa crust)
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water (more if needed)
- Pinch of salt
For the caramel layer:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 8 oz semi-sweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the flour (or cocoa powder), butter, sugar, and salt until the mixture resembles coarse crumbs. Add the egg yolk and cold water and pulse until the dough comes together.
- Turn the dough onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface and press it into a tart pan with a removable bottom. Prick the bottom of the crust with a fork.
- Bake for 10-12 minutes or until golden. Let it cool completely before adding the caramel layer.
- Make the caramel layer:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil, stirring constantly.
- Let it simmer for about 5 minutes, then remove from heat and slowly stir in the heavy cream, salt, and vanilla extract. Stir until smooth.
- Pour the caramel over the cooled crust and spread it evenly. Let it set in the fridge for about 2 hours until firm.
- Prepare the chocolate ganache:
- Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
- Pour the cream over the chopped chocolate and let it sit for a minute. Stir until the chocolate is completely melted and smooth.
- Add the butter and vanilla extract, stirring until glossy.
- Pour the ganache over the chilled caramel layer, spreading it evenly. Chill the tart in the refrigerator for another 1-2 hours to set the ganache.
- Serve:
- Once the tart has set, carefully remove it from the tart pan and transfer to a serving platter. Slice and enjoy!
Notes
- For an extra touch, sprinkle some flaky sea salt on top of the caramel layer before adding the ganache.
- You can use a store-bought tart crust if you’re short on time.
- This tart can be stored in the fridge for up to 5 days.
- If you prefer a richer crust, go for the cocoa crust for a deeper chocolate flavor.
- Prep Time: 45 minutes (not including chilling time)
- Cook Time: 20-25 minutes
- Category: Dessert, Sweet Treat
- Method: Baking, Stovetop
- Cuisine: American, French (tart)