This chocolate caramel tart is made with a buttery tart shell, smooth caramel, and a rich chocolate ganache. Top it with flaky salt and you've got a tart to die for.
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Why make this chocolate caramel tart?
There is nothing better than the chocolate and salted caramel combination. This tart takes it to the next level.
The tart shell is more buttery and closer to shortbread than regular tart crusts. And the caramel in the tart is the perfect consistency. Soft and creamy, but thick enough to itself together. I don't think a caramel tart will get much better than this.
Ingredients
Tart Shell
- Almond meal: Almond meal gives the tart a slight nuttiness while also keeping it short and crumbly.
- All-purpose flour: Flour forms the structure of the tart shell
- Granulated sugar: Sugar adds a hint of sweetness, it doesn't need much as a lot of the sweetness will come from the caramel filling.
- Unsalted butter: Butter is essential when making a tart shell for a buttery texture and delicious fragrance. This tart shell uses more buttery for a shorter texture.
- Iced water: Water is needed to bring the dough together. The dough doesn't need much so add it a little at a time until it comes together to form a ball.
Creamy Caramel Filling
- Sweetened condensed milk: Condensed milk gives this caramel that creamy consistency
- Brown sugar: Brown sugar brings some of that caramelized flavor as well as color. We don't need much as the condensed milk is already sweet.
- Treacle: Treacle is the secret ingredient in this caramel that brings it depth and flavor
- Unsalted butter: Butter adds smoothness and flavor to the caramel. It also helps the caramel set up softer when chilled.
- Salt: Salt is essential when making caramel as it helps to balance out the sweetness.
- Vanilla extract: A touch of vanilla helps to round out the flavor of this caramel. You can replace it with a splash of rum or alcohol if you like too!
Chocolate Ganache
- Dark chocolate: Make sure you use high-quality dark chocolate with a cocoa percentage of about 70%. As the caramel is quite sweet we need the chocolate to be darker to cut through the sweetness.
- Heavy cream: Aka thickened cream thins out the chocolate to create a smooth ganache that doesn't set up too thick
- Unsalted butter: Butter is mostly there for the texture of the ganache, helping it set up smoother and at the right consistency.
Frequently Asked Questions
How long does this last?
This tart will last up to 4 days when stored in an airtight container in the fridge. Make sure you keep it in a container as it will help keep the pastry from getting stale.
This tart will hold at room temperature for up to an hour, afterwards, it'll be quite soft so keep this in mind when serving!
What is the best way to freeze tarts?
This tart is perfect for freezing. To freeze it cut it up into your preferred portion size, then wrap each individually with cling wrap before placing it in an airtight container.
Or you can keep the pieces separate with a small sheet of baking paper. You want to portion it out first as it will be difficult to do once it has been frozen.
Can I make this in advance?
Yes, you can! This tart has quite a few steps so it's the perfect kind of dessert to prep up the day before serving. You can even make the tart shell a couple of days in advance and keep it in an airtight container.
Why is my caramel so runny?
There are a couple of reasons why your caramel is runny:
- Too much condensed milk was added
- The caramel hadn't been cooked for long enough
- The caramel hasn't cooled down enough yet
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Chocolate Caramel Tart
This chocolate caramel tart is made with a buttery tart shell, smooth caramel, and a rich chocolate ganache. Top it with flaky salt and you've got a tart to die for.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 large tart 1x
- Category: Tart
- Method: Intermediate
- Cuisine: American
Ingredients
Tart Crust
- 75g Almond meal (¾ cup)
- 190g All purpose flour (1 ½ cup 1 tbsp)
- 25g Granulated sugar (2 tbsp)
- 150g Unsalted butter, chilled and cubed (½ cup 2 tbsp)
- 25g Iced water (1 tablespoon 2 tsp)
Creamy Caramel Filling
- 280g Sweetened condensed milk (9.8oz)
- 35g Brown sugar (3 tbsp)
- 75g Treacle (5 tbsp)
- 75g Unsalted butter (¼ cup 1 tbsp)
- A big pinch of salt
- ½ tsp Vanilla extract
Chocolate Ganache
- 140g Dark chocolate, 70% cocoa (5 oz)
- 180ml Heavy or thickened cream, (¾ cup)
- 15g Unsalted butter (1 tbsp)
- Flaky sea salt, to serve
Instructions
Tart Crust
- Prepare a 9 inch tart pan with a removable bottom
- Combine the almond meal, sugar, flour, and butter together in a food processor and pulse until it reaches a fine sand-like texture
- Add the iced water and pulse until the dough comes together
- Roll the dough out between two sheets of parchment paper, it should be a thin round of dough large enough to cover the tart tin
- Line the tin with the dough, lightly press dough into the base and sides of the pan, and trim off any excess
- Place in the fridge to chill for 1 hour
- Preheat the oven to 180C/350F
- Dock the base of the tart tin with a fork and line it with baking paper
- Fill the lined tart tin with pie weights, baking beans, or rice and blind bake for 35 minutes, or until cooked through
- Remove the pie weights and baking paper and bake for another 5-10 minutes, or until the base is lightly golden
- Allow the tart shell to cool completely on a wire rack, then remove it from the tart tin
Caramel Layer
- Combine all the ingredients in a small saucepan over low heat
- Heat, stirring continuously, for 5 minutes, or until the butter has completely dissolved and the caramel is smooth and golden brown
- Remove from the heat and pour into the baked tart shell
- Place the tart in the fridge for an hour to set
Chocolate Ganache
- Combine the chocolate, cream, and butter in a medium-sized heatproof bowl
- Bring a small saucepan of water to the boil and place the bowl on top
- Heat the ingredients, and stir until the chocolate has melted and the ganache is smooth
- Remove from the heat and pour over the chilled caramel
- Place it in the fridge to chill for 1-2 hours, or until set
- Sprinkle the tart with flaky salt and enjoy!
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