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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bittersweet Chocolate Caramel Tart

Makes: 12 servings
Prep 40 mins Bake 350°F 20 mins Chill 8 hrs Stand 1 hr 5 mins to 30 mins
Bittersweet Chocolate Caramel Tart
  • 1/2  cup  butter, softened
  • 2/3  cup  sugar
  • 1/3  cup  unsweetened Dutch-process cocoa powder
  • 1  egg yolk
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  chocolate extract or flavoring
  • 1  cup  all-purpose flour
  • 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 - 2  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.

For the caramel filling::

3. 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.

For the ganache topping::

4. 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.

5. 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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