The delicious flavor combination of chocolate and caramel are on display in this amazing chocolate caramel tart recipe! A chocolate tart is made with a simple chocolate ganache filling inside a buttery and sweet shortbread crust. The salted caramel sauce on top is the perfect flavor compliment to the rich chocolate filling.
This chocolate caramel tart tastes like a really big Twix bar only on steroids and in pie form. The flavors are out of this world! The crust is a chocolate shortbread pastry that is filled with the most delicious and easy chocolate ganache, then it gets topped with the best homemade caramel sauce. This dessert is just cruel!
HOW TO MAKE CHOCOLATE CARAMEL TART
Tart Crust:
Tart crusts are a lot like regular pie crusts but easier to make and usually sweeter and less flaky, they are baked in a tart pan which has a removable bottom that makes serving easier.
- Butter: Cold, unsalted, and cut into pieces. If you only have salted butter simply omit the added salt.
- All-purpose flour
- Powdered sugar
- Cocoa powder
- Salt
- Egg yolk
- Vanilla
- Ice water
- Heavy cream
- In the bowl of a food processor, pulse to combine the flour, cocoa powder, salt, and powdered sugar. Add in the butter and pulse until evenly coated. Then add in the egg yolk, vanilla extract, ice water, and heavy cream and pulse until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes or overnight.
- On a lightly floured surface, roll the dough out to a 12" circle. Press it into a 9" tart pan with a removable bottom and trim the edges. Prick the bottom several times with a fork and refrigerate for about 30 minutes before blind baking.
- Blind bake the crust: Cover the crust with parchment paper and fill with pie weights or dried beans. Bake in a 350° oven for 15 minutes. Remove the weights/beans and parchment paper and continue baking for another 10 minutes until the bottom of the crust is fully cooked.
Chocolate Ganache:
Chocolate ganache is made with chocolate chips, heavy cream, and butter. It's easy to make and absolutely delicious. To make it, start by melting the butter with the heavy cream and heat to just below boiling. Pour over the chocolate chips and stir until the chocolate chips are melted.
Pour the ganache into the baked chocolate tart and allow it to cool and harden slightly.
Salted Caramel Sauce Topping:
I have yet to find anything that hasn't benefited from the addition of homemade caramel sauce, and that is especially true for this chocolate caramel tart! It complements the rich chocolate ganache wonderfully and adds a sticky, gooey texture. Salted caramel sauce is made with a handful of simple ingredients:
- Sugar
- Water
- Heavy cream
- Butter
- Salt
- First spray a medium pot with non-stick cooking spray, which prevents the sugar crystals from sticking to the sides of the pot.
- Add the sugar and water over low heat. Whisk until the sugar is dissolved and then stop whisking completely and turn the heat up to medium.
- Keep a close eye on the pot because the sugar can go from perfectly caramelized to burnt in a matter of seconds. If the sugar does burn you have to start over. It usually takes about 10 minutes for it to get to the perfect amber color you are looking for in caramelization.
- Remove from heat and immediately whisk in the heavy cream. Do this carefully and in a slow and steady stream, the caramel will bubble up violently at first and then settle once the temperature evens out. If the caramel does seize you can heat it over low heat until it smooths out.
- Add in the butter and salt and cook over low heat until the butter is melted. Remove from heat and allow the caramel sauce to cool and thicken before pouring it over the chocolate ganache.
Once you add the salted caramel sauce allow the chocolate caramel tart to cool and harden completely for at least 2 hours or overnight.
Enjoy and if you make this please let me know in the comments! ????
More Dessert Recipes:
📖 RECIPE
Chocolate Caramel Tart
The delicious combination of chocolate and caramel are on display for this amazing chocolate caramel tart recipe.
Print Pin RateServings: 1 9" tart
Equipment
- 9" tart pan with removable bottom
Ingredients
For the Tart Crust:
- 1 and ¼ cup all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- 2 tablespoon cocoa powder
- ½ cup unsalted butter (1 stick), cold, cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon ice water
- 1 tablespoon heavy cream
For the Chocolate Ganache Filling:
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup heavy cream
- ¼ cup unsalted butter
For the Caramel Sauce:
- ½ cup granulated sugar
- 2 tablespoon water
- ⅓ cup heavy cream
- 2 tablespoon unsalted butter
- ½ teaspoon salt
Instructions
Make the Tart Crust:
- In the bowl of a food processor, pulse to combine the flour, salt, powdered sugar, and cocoa powder. Add in the butter and pulse until evenly coated. Then add in the egg yolk, vanilla extract, ice water, and heavy cream and pulse until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes or overnight.
- On a lightly floured surface, roll the dough out into a 12" circle. Press it into a 9" tart pan with a removable bottom and trim the edges. Prick the bottom several times with a fork and refrigerate for about 30 minutes before blind baking.
- Blind bake the crust: Cover the crust with parchment paper and fill with pie weights or dried beans. Bake in a 350°F oven for 15 minutes. Remove the weights/beans and parchment paper and continue baking for another 10 minutes until the bottom of the crust is fully cooked.
Make the Chocolate Ganache:
- Add both chocolate chips to a large bowl and set aside.
- In a medium pot, heat the butter and heavy cream until the butter is melted and the cream is just starting to boil. Pour over the chocolate chips and whisk until the chocolate is melted and smooth.
- Pour the ganache into the baked tart crust. Allow to cool and harden for at least 30 minutes or overnight before adding the caramel sauce.
Make the Caramel Sauce:
- Spray a medium pot with non-stick cooking spray, which prevents the sugar crystals from sticking to the sides of the pot.
- Add the sugar and water over low heat. Whisk until the sugar is dissolved and then stop whisking completely and turn the heat up to medium.
- Don't touch the sugar at all and watch as it turns from white to pale yellow and then dark amber and golden brown. Keep a close eye on it because the sugar can go from perfectly caramelized to burnt in a matter of seconds. If the sugar does burn you have to start over. It usually takes about 10 minutes for it to get to the perfect amber color you are looking for in caramelization. Gently swirl the pot if the sugar is browning unevenly.
- Remove from heat and immediately whisk in the heavy cream. Do this carefully and in a slow and steady stream, the caramel will bubble up violently at first and then settle once the temperature evens out.
- Add in the butter and salt and cook over low heat until the butter is melted. Remove from heat and allow the caramel sauce to cool and thicken before pouring it over the chocolate ganache.
- Pour the cooled caramel sauce over the cooled chocolate ganache. Allow the chocolate caramel tart to cool and harden completely before slicing and serving. At least 2 hours or overnight.
- Cover leftovers tightly and keep refrigerated for up to 1 week.
Nutrition
Calories: 495kcal | Carbohydrates: 46.1g | Protein: 5.2g | Fat: 33.1g | Saturated Fat: 21.3g | Cholesterol: 94mg | Sodium: 381mg | Potassium: 189mg | Fiber: 1.9g | Sugar: 30.4g | Calcium: 85mg | Iron: 2mg
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