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Chocolate Caramel Tart slice on a white plate

Chocolate Caramel Tart

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Twix lovers will go nuts for the outrageously decadent Chocolate Caramel Tart! This decadent tart starts with a chocolate crust, then a thick layer of caramel topped with luscious ganache!
Chocolate Caramel Tart slice on a white plate

Chocolate Caramel Tart

When I saw this dreamy tart from Saveur magazine in my in-box, I knew it was only a matter of time before I made it. One of the on-line reviewers called it a gourmet Twix bar…and I tend to agree.

Thank goodness my youngest is as much of a caramel fan as I am, so I made it for his 21st birthday celebration and took it down to campus for an early celebration.

We took Nick and his roomies out for a steak dinner where we all were full to the brim by the end of the meal. We walked back to his apartment and all sampled a bite of this tart despite our sated bellies.

Chocolate Caramel Tart slice on a white plate with a strawberry and fork

Tips for Making the Caramel Filling

Oh, my heavens. This is one of the best desserts I’ve made. A lovely chocolate cookie-like crust, a thick layer of homemade vanilla caramel topped with chocolate ganache. Total bliss.

All seven of us shared one piece…and I restrained myself and didn’t ask for a doggy bag. Good girl.

  • The caramel recipe gave me some trouble. The recipe stated to cook it to 340º. By 320º, my caramel was way past amber and smoking. I was chiseling out that pan the rest of the day.
  • So I started again, this time cooking using my eyes instead of relying solely on my candy thermometer. The mixture turned that perfect caramel amber color between 290 and 300º.
  • I took it off the heat and mixed in the butter, cream, creme fraiche and vanilla. Then, to make certain it wouldn’t ooze out of the tart when cut, I heated the caramel back up to 240º. It was perfect.
  • Make sure you have an accurate candy thermometer before attempting this recipe. And to check, place it in a pan of boiling water and it should read 100º C or 212ºF.

 

Yield: 8 servings

Chocolate Caramel Tart

Chocolate Caramel Tart

A decadent pie with a chocolate crust, caramel filling and ganache topping. Adapted from Saveur.

Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes

Ingredients

Crust:

  • 1 1/2 cups flour
  • 1/4 cup plus 1 tablespoon dutch-process unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 10 tablespoons butter, cut into pieces, at room temperature
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 2 egg yolks, at room temperature
  • 1/2 teaspoon vanilla extract

For the caramel:

  • 1 1/2 cups sugar
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon kosher salt
  • 6 tablespoons butter
  • 6 tablespoons heavy cream
  • 1 tablespoon crème Fraiche
  • 1/2 teaspoon vanilla

For the ganache:

  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, finely chopped

Instructions

  1. Make the crust: Heat oven to 350º. Whisk together flour, cocoa powder, and salt in a medium bowl and set aside. With a handheld mixer, cream the butter and sugar until mixture is pale and fluffy, then mix in yolks and vanilla. Mix in dry ingredients. Press the dough into the bottom and up sides of a 9-inch tart pan with removable bottom. Refrigerate for 30 minutes. Prick the bottom and sides of tart with a fork and bake for 20 minutes. Cool to room temperature on a rack.
  2. Make the caramel: In a large saucepan, whisk together sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer reads 240º and is a medium amber. You may swirl the pan briefly to avoid hot spots (if one area is browning before the rest).
  3. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Return the pan to the burner and bring the mixture back up to 240º to make sure it solidifies, then removed from heat. Pour caramel into cooled tart shell and let cool slightly, then refrigerate until firm, 4–5 hours (may hurry along by popping into the freezer for a short time).
  4. Make the ganache: Bring cream to a boil in a large saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for a minute or two, then whisk till smooth. Pour ganache over cooled tart and refrigerate until set, 4–5 hours. Slice and serve chilled.

Notes

Total time does not include chilling times.

Mother’s Day Dessert Recipes

Here are a few more recipes to honor our mothers. If my children could actually bake, I’d ask them to make this Chocolate Caramel Tart for me on Mother’s Day. It’s just that scrumptious. But if an upscale chocolate Twix tart doesn’t appeal to you, I have a feeling one of my blogger  friends will have something that will tickle your fancy.

Mother’s Day Desserts:

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66 comments on “Chocolate Caramel Tart”

  1. Lizzy this tart looks out-of-this-world good. My love for caramel can be dangerous. I would go crazy if this were in front of my right now! Happy belated birthday to your son. What an awesome mama he’s got! 😉

    And of course, I hope you had a truly lovely Mother’s Day. Sending hugs your way~

    Toodles,
    Tammy<3

  2. Thank you so much for hosting this week’s Sunday Supper! My other half would go bonkers for this since he adores anything similar to a Twix and is a chocoholic. This tart is beautiful! I hope your week is off to a good start.

  3. Oh my Liz! I can’t wait to make this, it looks amazing! I hope you had a wonderful Mothers Day my sweet friend and Thank You so much for hosting!

  4. Wow Liz this tart does look sinful and amazing. Love the caramel overload and like the chocolate crust too.

  5. What a sensational tart, the layers are perfect!

  6. Liz, my eyes are bugging out of my head right now like an old-school cartoon and I’m saying out loud “hubba hubba!” This is the most elegant, beautiful, perfect “Twix” I’ve ever seen 😉 Twix is one of my favourite chocolate bars so for you to describe it that way makes me want your gorgeous tart even more. I hope you had a wonderful Mother’s Day!

  7. What an amazingly stunning tart, Liz! So decadent! Love it 🙂

  8. I am in awe of this tart, it is way too decadent! It really looks like a tart that will satisfy any sweet tooth! Yum, Hugs, Terra

  9. This is one of the best looking tart I’ve seen in a long time
    It look DELICIOUS, and I have no doubt it tastes heavenly

  10. I would be so happy if this was given to me as a birthday treat, I want to dive into that caramel 😀 Lovely treat I can’t wait to make this.

  11. How on earth did I miss this beauty? It’s perfect!!!

  12. Lizzy,
    I don’t know anyone who wouldn’t love this. Pinned. I’m definitely making this soon. Hope you had a Happy Mother’s day.
    Annamaria

  13. Hmm.. it sounds like your candy thermometer is acting wonky. Check it with boiling water.

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