Chocolate Caramel Tart

Chocolate Caramel Tarts

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Chocolate Caramel Tart

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.)

Chocolate Caramel Tart

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.

Chocolate Caramel Tart

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.

Chocolate Caramel Tart

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!)

Chocolate Caramel Tart

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.

Chocolate Caramel Tart
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.

Chocolate Caramel Tart

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

Chocolate Caramel Tart

Bake the tart shell for about 12 minutes.

Chocolate Caramel Tart

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.

Chocolate Caramel Tart

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.

Chocolate Caramel Tart

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.

Chocolate Caramel Tart

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

Chocolate Caramel Tart

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

Chocolate Caramel Tart

Sprinkle the pistachios around the edges of the tart.

Chocolate Caramel Tart

Garnish with the fresh figs or fresh berries.

Chocolate Caramel Tart

 

Recipe: Chocolate Caramel Tarts

Ingredients

  • Chocolate Crust:
  • 1 2/3 cups flour
  • ½ cup cocoa powder
  • ¾ cup powdered sugar
  • 1 teaspoon salt
  • ½ cup cold butter, cut into pieces
  • ½ cup vegetable shortening
  • Chocolate Ganache:
  • 12 ounces dark chocolate
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • Caramel:
  • 1 cup sugar
  • 1 cup heavy cream
  • 2 tablespoons butter
  • ½ teaspoon kosher salt
  • ¼ cup toasted pistachios
  • Fruit for garnish

Instructions

  1. In the bowl of a food processor combine the flour, cocoa powder, powdered sugar and salt. Pulse until it is well combined.
  2. Add the butter and shortening and pulse until you have dough. Turn it out onto wax paper, forma disc and refrigerate for 30 minutes.
  3. 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).
  4. 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.
  5. Place the tart shell on a sheet pan and poke a few hole in the dough with a fork.
  6. 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.
  7. When the crust has cooled, gently remove the tart pan from the crust.
  8. Make the Ganache:
  9. Chop the chocolate and transfer to a bowl. Simmer the cream and then pour it over the chocolate. Whisk until smooth and set aside.
  10. To make the Caramel:
  11. 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.
  12. 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.
  13. Spoon the ganache onto the top of the tarts, gently spreading the ganache to the edges of the tart.
  14. While the ganache is setting up, finely chop the pistachios.
  15. Sprinkle the pistachios around the edges of the tart.
  16. Garnish with the fresh figs or fresh berries.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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26 Comments

  1. I can’t possibly explain how badly I want these – GORGEOUS!

  2. Tieghan says:

    WOW!! These are amazing and so pretty!! I love the ganache and the caramel together. These look so darn good!

  3. Patsy Smith says:

    Ohhhhhh, Heather! These look so wonderful. My husband (Ree’s & Betsy’s dad) has recently added caramel to his “diet” instead of insisting on only chocolate so this sounds like something he will definitely enjoy.

    • Oh CUTE Patsy!! Well this should certainly give him a fix of both!

  4. Corinne B. says:

    They look so good. I will have to make these for my friends on Saturday. I might use a mix of berry for the fruit instead of figs. Yummy.

  5. I. LOVE. THIS.

  6. Maria says:

    Chocolate and caramel are always a good idea! Love the figs on top!

  7. Heather these look positively heavenly!

  8. Beautiful, Heather! I really need to bake more with figs especially if chocolate is involved:)

  9. I really like the sound of the fig with chocolate and caramel combo and they look amazing!

  10. ooo i want to go swimming in that tart!! it looks beautiful!

  11. Des says:

    Girrrrrrrrrrrrrrrrrrrrl I can’t even.

  12. Oh my goondess, I want to make these!

  13. naomi says:

    Beautiful and delicious – party dessert – for sure!!!

  14. This really is the most gorgeous dessert ever!

  15. OMG these are SO pretty!

  16. marla says:

    Anything with caramel is a best bud of mine….love these tarts!

  17. The prettiest tarts ever. They would be perfect on a dessert buffet table and everyone will be hovering over these.

  18. Gorgeous tarts, I love the chocolate-caramel combo and that rim of pistachios!

  19. Gorgeous! I love figs this time of year – they take these tarts to the next level!

  20. I’m not sure I could bring myself to eat such a work of art! I just want to stare at it! (Then again, I’m sure my love of chocolate would probably overpower me!)

  21. Oh, my, Heather, these are total keepers!

  22. Jenny Flake says:

    How stunning are these?! Need!