All is said in the title! Chocolate caramel tart! I don’t think I need to tell you how delicious this dessert is but I will!
A buttery pie crust covered with a sweet caramel sauce topped with a rich dark chocolate ganache… The best part is, this recipe is so simple it only take minutes to make and doesn’t require any particular skills! Don’t believe me! Check out the recipe for this decadent yet simple dessert!
Ingredients you’ll need
- Sweet pie crust (full recipe for my homemade sweet pie crust)
- Homemade caramel sauce (full recipe for my homemade caramel sauce)
- Chocolate ganache
But seriously, here is the complete list!
Pie crust for the chocolate caramel tart
- Butter
- Icing Sugar
- Almond Flour
- Egg
- Salt
- Flour
Caramel Sauce
- Sugar
- Water
- Whipping Cream
- Butter
Chocolate Ganache
- Dark Chocolate
- Whipping Cream
How to make this Chocolate Caramel Tart
First thing first, roll down the dough and place it on a pie pan. Using a fork, poke some holes. Bake for 20 minutes at 350F (180C). Remove from the oven and allow to cool down.
Poor some warm caramel sauce on the cooled down crust and refrigerate for 30 minutes to allow the caramel to harden a little. This step is important, if you skip it, the caramel will mix with the chocolate ganache when you poor it on top.
After 30 minutes, place the dark chocolate in a medium bowl. Warm up the whipping cream in a small sauce pan over medium heat. Do not boil it! As soon as it shows signs of boiling remove from the heat and poor it over the dark chocolate. Let sit for a few minutes then mix the cream and chocolate together.
Poor the warm ganache onto the caramel covered pie crust and refrigerate.
And voila! Easy chocolate and caramel tart!
Chocolate Caramel Tart
Ingredients
- 1 Sweet Pie Crust (homemade or not)
- 200 g Homemade Caramel Sauce
- 200 g Dark Chocolate
- 15 cl Whipping Cream
Instructions
- Roll down the dough and place it on a pie pan. Using a fork, poke some holes. Bake for 20 minutes at 350F (180C).
- Remove from the oven and allow to cool down.
- Poor some caramel sauce on the cooled down crust and refrigerate for 30 minutes to allow the caramel to harden a little.
- After 30 minutes, place the dark chocolate in a medium bowl. Warm up the whipping cream in a small sauce pan over medium heat. As soon as it shows signs of boiling remove from the heat and poor it over the dark chocolate. Let sit for a few minutes then mix the cream and chocolate together.
- Poor the warm ganache onto the caramel covered pie crust and refrigerate.