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Caramel Chocolate Tart Recipe

A Declicious caramel chocolate tart recipe, Perfect enjoyed with a vanilla ice cream.

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1 1/2 cups flour
1/4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1/2 cup plus 2 tbsp. confectioners sugar
2 egg yolks, preferably at room temperature
1/2 tsp. vanilla extract

1 1/2 cups sugar
3 tbsp. light corn syrup
1/4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraiche

1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
sea salt for garnish


Preheat oven to 350f

To make the crust. Combine flour, 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" 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 ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until.

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 crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart and let cool slightly; refrigerate until firm, 4–5 hours.

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