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Chocolate Caramel Tart

Servings: 1 (4x13-inch) tart
Author: Shawn

Ingredients

For the crust

  • 1/2 cup unsalted butter, room temperature, plus more for greasing (1 stick)
  • 1/2 cup granulated sugar (100 g)
  • 1 cup all-purpose flour (140 g)
  • 6 Tbs Dutch-processed cocoa (31 g)
  • 1 tsp instant espresso powder
  • 1/2 tsp kosher salt

For the caramel

  • 2 cup sugar (400 g)
  • 1/3 cup corn syrup (110 g)
  • 1/2 cup water (120 g)
  • 1 tsp kosher salt
  • 1/4 tsp lemon juice
  • 1/2 cup heavy cream (120 g)
  • 1/2 cup unsalted butter, cut into 8 pieces (1 stick)
  • 1 tsp vanilla bean paste or extract

For the ganache

  • 115 g bittersweet chocolate, finely chopped (4 ounces)
  • 1/3 cup heavy cream (80 g)
  • 2 Tbs unsalted butter (30 g)
  • 1/2 tsp vanilla bean paste or extract
  • Pinch of salt

For accent (optional)

  • 3 Tbs cocoa nibs

Instructions

For the crust

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.
  • Meanwhile, in a small bowl, whisk together remaining crust ingredients. Reduce mixer speed to low and add flour mixture, mixing until just combined.
  • Turn out dough onto a clean work surface, and, using the heel of your hand, smear the dough lightly and rapidly, folding the dough back on itself as needed, until smooth, about 1 minute.
  • Shape into a rectangle, wrap in plastic, and refrigerate overnight.
  • Preheat oven to 350°F. Butter a 4x13-inch tart pan.
  • Use your fingers to press the dough into the tart pan in a even layer. Cover with baking parchment and pie weights.
  • Place on a baking sheet and bake 15 to 20 minutes. Remove weights and parchment and continue to bake until crust looks dry and feel slightly firm, another 15 to 20 minutes.
  • Cool completely.

For the caramel

  • Place the sugar, corn syrup, water, salt, and lemon juice in a heavy-bottomed saucepan over medium-high heat. Stir until sugar is completely dissolved, then discontinue stirring and let cook until it's medium amber in color.
  • Remove from heat, and add cream and butter, stirring until completely incorporated. Return to heat and insert a candy thermometer. Cook, stirring occasionally, until caramel reaches 244°F.
  • Remove from heat, stir in vanilla, and let stand 30 minutes to cool.
  • Carefully release the sides of the tart pan from the crust and use the bottom of the pan to transfer it to a serving dish. Fill tart crust with caramel sauce, and place in the refrigerator to chill for 30 minutes.

For the ganache

  • Place the chocolate in a heatproof bowl.
  • Combine the heavy cream, butter, vanilla, and salt in a small saucepan over medium heat. Bring to a simmer, making sure the butter is completely melted.
  • Pour the hot cream mixture over the chocolate and let stand for 3 minutes. Whisk until smooth and glossy.
  • Pour the ganache over the caramel and either tilt the tart to spread or use a spatula to cover the caramel completely.
  • Sprinkle the edges of the tart with cocoa nibs (optional).