This tart is one of my current obsessions. I finished the last of a long string of dinner parties that I have been involved with last night. For all of them I have made this tart. (Last night I interchanged these Chocolate Caramel Tarts with figs and mini versions of THIS for each couple.)

It is the most luxurious, decadent tart that is so totally beautiful and would be a perfect treat in any season. I added figs to these, but I could also imagine in with a pile of fresh berries, currants or pear. I also like the little sprinkle of pistachio dust around the outer edge for color, texture and flavor.

I don’t want you to be intimidated by the length of the recipe. There may be a couple extra steps, but they are not hard at all. Also, this is a really easy recipe to make the day before and just take out about 30 minutes before you are going to serve it so that the ganache can soften up.

If you are a chocolate lover you will revel in the gooey, buttery, salty, sweet and insanely rich beauty of this dessert. Consider making this for your next gathering or even remembering it come the holidays. (I have a feeling that these will still be on my list of favorites come the Holidays!)

To make these Chocolate Caramel Tarts, this is what you do:

In the bowl of a food processor combine the flour, cocoa powder, powdered sugar and salt. Pulse until it is well combined.
Add the butter and shortening and pulse until you have dough. Turn it out onto wax paper, forma disc and refrigerate for 30 minutes.

Preheat the oven to 400 degrees and prepare a 8 4” tart pans or 1 10” round tart pan with baking spray (I used spray coconut oil).

On a lightly floured surface roll out the dough and then place it into the tart shell. Pat the dough evenly into the tart pan.

Place the tart shell on a sheet pan and poke a few hole in the dough with a fork.

Bake the tart shell for about 12 minutes.

Then use a flat round object (I use the bottom of a measuring cup) to compact the crust which will puff up during baking. Make a really strong edge on the tart shell.

When the crust has cooled, gently remove the tart pan from the crust.

Make the Ganache:
Chop the chocolate and transfer to a bowl. Simmer the cream and then pour it over the chocolate. Whisk until smooth and set aside.

To make the Caramel:
In a medium pot add the sugar and melt over medium heat. When the sugar is mostly melted add the butter and whisk in. Then add the cream and continue to cook over medium heat constantly stirring until all of the sugar has melted and the caramel is smooth.

Pour the caramel into the bottom of the crust, evenly distributing it between the tart shells. Let the tarts sit until the caramel sets up, about 15 minutes.

Spoon the ganache onto the top of the tarts, gently spreading the ganache to the edges of the tart.

While the ganache is setting up, finely chop the pistachios.

Sprinkle the pistachios around the edges of the tart.

Garnish with the fresh figs or fresh berries.