Bittersweet Chocolate Caramel Tart

With a chocolate base, gooey caramel filling and rich ganache top, this dessert is one your guests will remember.

Bittersweet Chocolate Caramel Tart Enlarge Image
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11 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
40 mins
Bake:
20 mins 350°F
Chill:
8 hrs
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Bittersweet Chocolate Caramel Tart

Ingredients
2/3
cup sugar
1/3
cup unsweetened Dutch-process cocoa powder
1
teaspoon vanilla
1/2
teaspoon chocolate extract or flavoring
2
cups sugar
1/2
cup water
1/4
cup light-color corn syrup
1/2
cup whipping cream
1/2
cup butter, cut up
1/2
teaspoon vanilla
6
ounces bittersweet chocolate, finely chopped
3/4
cup whipping cream
1
teaspoons coarse sea salt (optional)

Directions

    Preheat oven to 350 degrees F. For crust:
  1. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the 2/3 cup sugar. Beat on medium-high speed about 3 minutes or until light and fluffy. Sprinkle cocoa over top of mixture. Beat on low speed until blended. Add egg yolk, the 1 teaspoon vanilla, and the chocolate extract; mix well. Beat in flour.
  2. Pat dough mixture into bottom and up side of a 10-inch tart pan with removable bottom. Generously prick bottom and side with the tines of a fork. Bake for 20 to 25 minutes or until dry and tiny blisters appear on the bottom (crust may puff slightly but will settle as it cools). Cool in pan on a wire rack.
  3. For the caramel filling:
  4. In a large saucepan, combine the 2 cups sugar, the water, and corn syrup. Do not stir. Cook over medium-high heat, swirling pan often, for 12 to 15 minutes or until syrup is dark amber in color. Remove from heat. Very carefully whisk in the 1/2 cup cream, 1/2 cup butter, and the 1/2 teaspoon vanilla. (The mixture will sputter and pop!) Continue whisking until perfectly smooth. Pour immediately into tart shell. Allow to stand about 1 hour or until caramel is set, but not firm.
  5. For the ganache topping:
  6. Place chocolate in a medium bowl. In a small saucepan, bring the 3/4 cup cream to boiling. Pour immediately over chocolate (do not stir). Allow to stand for 5 minutes, then whisk until perfectly smooth. Carefully pour warm ganache topping over tart. Cover loosely; chill overnight.
  7. Remove side of pan. Let stand at room temperature for 30 minutes. Cut in wedges. If desired, sprinkle wedges with sea salt. Makes 12 servings.
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