Chocolate Caramel Tart
Ingredients
The crust
-
½
cup
salted butter, softened to room temperature
-
⅓
cup
powdered sugar
-
¼
cup
natural, unsweetened cocoa powder
-
a pinch
salt
-
1
large egg yolk
-
½
teaspoon
vanilla extract
-
1
cup
all-purpose flour
The caramel
-
2
cups
granulated sugar
-
½
cup
water
-
¼
cup
corn syrup
-
½
cup
salted butter, cut into 4-5 pieces
-
½
cup
heavy cream
-
1
teaspoon
vanilla extract
The ganache
-
½
cup
semisweet or bittersweet chocolate, chopped
-
⅓
cup
heavy cream
-
to taste
Fleur de sel, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F.
- Combine the crust ingredients and mix until crumbly but holds together.
- Press the crust mixture into a tart pan and bake for 18-20 minutes, then cool.
- For the caramel, combine sugar, water, and corn syrup in a saucepan and bring to a simmer.
- Cook until the mixture turns medium-dark amber, then remove from heat and stir in butter, cream, and vanilla.
- Pour the caramel over the cooled crust and refrigerate until set, about 1-2 hours.
- For the ganache, heat cream until simmering and pour over chocolate, let sit, then stir until smooth.
- Spread the ganache over the set caramel and chill until firm, then sprinkle with fleur de sel if desired.
- Keep refrigerated until serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
445
Total fat
25g
Total carbohydrates
56g
Total protein
3g
Sodium
149mg
Cholesterol
80mg
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