Description
Smooth chocolate caramel tart brings pure comfort right to your dessert plate with a buttery graham cracker crust and rich chocolate ganache that melts in your mouth. Creamy caramel and silky chocolate create the perfect sweet escape for anyone craving a delectable treat.
Ingredients
Scale
Chocolate Base:
- 1.25 cups (296 milliliters) all-purpose flour
- 0.25 cup (60 milliliters) cocoa powder
- 0.5 cup (113 grams) unsalted butter, cold and cubed
- 0.25 cup (50 grams) granulated sugar
- 0.5 teaspoon salt
- 1 egg yolk
- 1 to 2 tablespoons cold milk or water
Caramel Layer:
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter
- 0.5 cup (120 milliliters) heavy cream
- 0.5 teaspoon sea salt (plus more for garnish)
Chocolate Topping:
- 8 ounces (226 grams) dark or semi-sweet chocolate, chopped
- 1 cup (240 milliliters) heavy cream
- 1 tablespoon butter (optional, for shine)
Instructions
- Prepare the chocolate crust by blending flour, cocoa powder, sugar, and salt in a food processor. Cut cold butter into small pieces and pulse until the mixture looks like rough breadcrumbs.
- Add egg yolk and sprinkle 1-2 tablespoons cold milk into the processor. Pulse until the dough just comes together. Shape into a flat disk and refrigerate for 30 minutes.
- Heat your oven to 350°F (175°C). Roll the chilled dough and press carefully into a 9-inch tart pan. Use a fork to create small holes across the base.
- Line the crust with parchment paper and fill with pie weights. Bake for 12-15 minutes to set the base. Remove weights and return to the oven for an additional 5 minutes until slightly dry.
- Allow the chocolate crust to cool completely at room temperature while preparing the caramel layer.
- Place 1 cup granulated sugar in a dry saucepan over medium heat. Stir continuously as the sugar melts and turns amber-colored.
- Whisk 6 tablespoons butter cubes into the melted sugar until fully incorporated. Carefully pour ½ cup heavy cream into the mixture, which will bubble intensely.
- Stir the caramel until smooth and add ½ teaspoon sea salt. Let the caramel cool for 10-15 minutes before pouring into the chocolate crust.
- Refrigerate the caramel-filled crust for 30 minutes to set the layer completely.
- Chop 8 ounces dark chocolate into small, uniform pieces. Heat 1 cup heavy cream in a saucepan until it just begins to simmer.
- Pour hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir until the ganache becomes glossy and smooth. Optional: Stir in 1 tablespoon butter for extra shine.
- Pour the ganache evenly over the caramel layer, gently tilting the pan to create a smooth surface.
- Refrigerate the tart for at least 2 hours until the ganache sets firmly. Sprinkle flaky sea salt on top before serving.
Notes
- Chill the dough for a full 30 minutes to prevent shrinking and ensure a crisp, flaky crust.
- Watch the caramel closely when melting sugar, as it can quickly burn and turn bitter.
- Use high-quality dark chocolate for a rich, intense ganache that elevates the entire tart.
- For a gluten-free version, substitute almond flour or gluten-free flour blend in the crust.
- Prep Time: 45 minutes
- Cook Time: 22-25 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 352 kcal
- Sugar: 29 g
- Sodium: 105 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 70 mg