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
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.
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.
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 that one of these delicious desserts will tickle your fancy.
- Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
- Creamy Lemon Tart
- Classic Carrot Cake
- Twix Cookies
- French Silk Tart
- Rustic Apple Tart
- Ultimate Turtle Brownies
- More Best Dessert Recipes
- More Homemade Chocolate Recipes
- 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
- 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.
- 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).
- 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).
- 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.
Total time does not include chilling times.
Serving Size:1 slice
Amount Per Serving: Calories: 646 Total Fat: 39g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 139mg Sodium: 334mg Carbohydrates: 74g Net Carbohydrates: 0g Fiber: 2g Sugar: 54g Sugar Alcohols: 0g Protein: 5g