Chocolate Caramel Tart

Jump to Recipe Print Recipe

Recipe for chocolate caramel tart

With these rich and delicious caramel tart bites with chocolate ganache on top, I guarantee you’ll satisfy your sweet cravings!

The small delicate bites consist of a crispy shortcrust pastry base filled with an almost sinful homemade caramel and topped with a wonderful chocolate ganache. Just thinking about it makes my mouth water again!

Tarts can be varied endlessly depending on preferences and temperament, and I love almost all forms of dessert tarts: Whether it’s rhubarb tart, lemon tart, Tarte au Citron, or vegan strawberry tart – yes, I could go on!

This time, I set out to make a tart with a wonderful combination of shortcrust pastry and caramel and chocolate filling that melts in your mouth. On top, I decorated with pink ruby chocolate, and the result was not only decorative but also incredibly delicate and tasty.

The taste is deliciously sweet and rich, and I would actually say that it’s so rich that a single piece is enough 😉

Servings: 10 servings

Chocolate Caramel Tart

Author: Anette Søstrøm Asmussen

Keyword: Cake, Caramel, Chocolate, Cozy, Dessert, Pie, Sweet

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

Shortcrust Pastry Base

• 250 gram Wheat Flour
• 50 gram Powdered Sugar
• 1.5 gram Salt
• 100 gram Butter
• 90 gram Water
• Chickpeas dried

Toffee Filling

• 255 gram Sugar
• 100 gram Cream
• 100 gram Butter
• 3 gram Flake Salt

Chocolate Ganache

• 125 gram Milk Chocolate
• 125 gram Cream

Decoration

• 50 gram Ruby chocolate

Instructions

Shortcrust Pastry Base

• -

  1. Cut the cold butter (directly from the fridge) into smaller pieces.
  2. Find a mixing bowl.
  3. Put the flour in the bowl.
  4. Add icing sugar, salt, and butter.
  5. Mix everything well together.
  6. Add the water (it should be ice-cold) and gather the dough using your hands.
  7. Press the dough into a flat square and refrigerate it for half an hour.
  8. Dust the worktop with flour and place the dough on it.
  9. Now, roll out the shortcrust pastry.
  10. Then, place the dough into a form. I used a rectangular tart pan. Make sure to press the dough well into the edges.
  11. Place the form in the freezer for 20-30 minutes.
  12. Use a fork to prick holes in the tart base. This prevents air bubbles from forming under the dough, which would ruin the tart base.
  13. Place a piece of parchment paper on top of the dough.
  14. Pour dried chickpeas onto the parchment paper, filling the form. This ensures that the dough stays in place during baking.
  15. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven).
  16. Place the tart base in the preheated oven.
  17. Bake it for fifteen minutes.
  18. Then remove the chickpeas and parchment paper.
  19. Let the tart base bake for an additional 5-7 minutes until it is crispy. The time depends on your oven, so keep an eye on it.
  20. Take the finished tart base out of the oven and set it aside to cool.

   

Caramel Filling

• -

  1. Find a good non-stick pan and pour the sugar into it.
  2. Place the pan on the stove and turn it to medium heat.
  3. Slowly let the sugar melt until it becomes golden. Let it sit and do not stir it. Instead, you can "distribute" it by moving the pan in circular motions.
  4. Add butter and cream to the pan with the golden caramel sauce.
  5. Let it boil together for a couple of minutes.
  6. Then add the salt. Note: The salt can only be added this one time.
  7. Immediately pour the caramel over the tart base.
  8. Refrigerate it and let the caramel set. You can also leave it at room temperature, but it will take a bit longer to solidify.

   

Chocolate Ganache

• -

  1. Chop the chocolate coarsely and place it in a bowl.
  2. Heat the cream on the stove. Let it just reach the boiling point.
  3. Pour the hot cream over the chocolate.
  4. Stir it together with a spoon.
  5. Let the mixture cool.

   

Assembling the Tart

• -

  1. Take the tart base with the set caramel filling out of the refrigerator.
  2. Pour the cooled chocolate ganache over the caramel.
  3. Refrigerate the tart for 1 hour.

   

Decoration

• -

  1. Pour the chocolate into a bowl.
  2. Melt it in the microwave.
  3. Pour the melted chocolate into a small piping bag.
  4. Decorate the tart as desired.
  5. Let it harden.
  6. Cut the tart into smaller pieces. I divided my rectangular tart into about 10 pieces.
  7. Serve.

Prevent sleepKeep the display on

Notes

Next time, I might add a little more salt to the caramel, and I will also try to experiment with a more bitter (darker) chocolate to see if it gives a good contrast to the caramel.

---

---