Chocolate Caramel Tart

Warning: this is very rich and very decadent. You will experience mouth orgasms all the way.


[100% organic]

For the Crust

  • 1½ cups flour
  • ¼ cup Dutch-process unsweetened cocoa powder
  • ¼ tsp kosher salt
  • 10 TBS unsalted butter, cubed and softened
  • ½ cup powder sugar
  • 2 egg yolks, preferably at room temperature
  • ½ tsp vanilla extract

Heat oven to 350ºF. Combine flour, cocoa powder, and salt in a medium bowl and set aside.

Using a mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan.

Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let it cool.

For the Caramel

  • 1½ cups powder sugar
  • 3 TBS maple syrup
  • ¼ tsp kosher salt
  • 6 TBS unsalted butter
  • 6 TBS heavy cream
  • 1 TBS crème fraîche

Whisk together sugar, maple syrup, salt, and 6 TBS water and bring to a boil. In a non-stick pan, cook, without stirring, until it starts to boil. Remove pan from heat and whisk in butter, cream, and crème fraîche until smooth. Once all mixed thoroughly, put it back on the heat. Pour caramel into the cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

For the Chocolate

  • ½ TBS unsalted butter
  • ½ cup heavy cream
  • 4 oz. bittersweet chocolate, finely chopped
  • Himalayan grey salt (for garnish)

Bring cream to a boil in a saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream and add butter. Let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour chocolate evenly over tart and refrigerate until set, another 4–5 hours. Sprinkle some Himalayan grey salt before serving.

*Adapted from Saveur.


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