CHOCOLATE CARAMEL TART

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Chocolate Caramel Tart image

Categories     Chocolate     Dairy     Dessert     Bake     Winter     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For crust
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon vanilla extract
For chocolate filling
3/4 cup whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
For caramel filling
3/4 cup sugar
1/3 cup water
1/3 cup whipping cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt

Steps:

  • Make crust:
  • Blend flour, sugar, lemon eel and slat in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes.
  • Preheat oven to 400°F. Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce crust all over with fork. Freeze 15 minutes.
  • Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. continue to bake until crust id golden, about 10 minutes (crust sides may shrink slightly.) Transfer to rack and cool.
  • Make chocolate filling:
  • Bring cream to boil in heavy small saucepan and whisk until smooth. Spread 1 cup chocolate filling in prepared crust. Refrigerate until firm, about 45 minutes. reserve remaining filling in saucepan.
  • Make caramel filling:
  • stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20 minutes.
  • Spoon caramel filling over chocolate filling. Pipe of drizzle reserved chocolate filling decoratively over cararmel (if chocolate is too firm to pour, warm slightly over low heat). Refrigerate tart until caramel is firm, at least 1 hour. (Can be made 2 days ahead. Cover keep chilled.)

Shahzaib Niazi
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This tart is the perfect make-ahead dessert. You can make it a day or two in advance, and it will still be delicious.


Haseeb ahsan
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I made this tart for my family, and they all loved it. Even my kids, who are picky eaters, couldn't get enough of it.


Subhan Uddin
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The crust is flaky and buttery, and the filling is creamy and smooth. This tart is a real crowd-pleaser.


alum ketty
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This chocolate caramel tart is the perfect dessert for chocolate lovers. It's rich, decadent, and oh-so-delicious.


Toma Parvin
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I'm so glad I found this recipe. This tart is now my go-to dessert for special occasions.


Arline Belcher
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This tart is so beautiful and impressive looking. It's sure to be a showstopper at any party.


Roberto Jonkers
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I love the combination of chocolate and caramel. This tart is the perfect way to satisfy my sweet tooth.


CKN Nyankira
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This tart is absolutely delicious! The caramel is so smooth and creamy, and the chocolate ganache is rich and decadent.


Danyal Jolar302
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I'm not much of a baker, but this tart was surprisingly easy to make. I followed the recipe exactly, and it turned out perfectly.


Ruby Loredo
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This chocolate caramel tart is my new favorite dessert. It's the perfect balance of sweet and salty, and the crust is amazing.


Nisha
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I've made this tart several times now, and it always turns out perfectly. It's so easy to make, and the results are always impressive.


Ali Kingth
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This chocolate caramel tart was a hit at my dinner party! The combination of the rich chocolate and the gooey caramel was irresistible. I received so many compliments on it.


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