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.Print
Chocolate Caramel Tart
A decadent pie with a chocolate crust, caramel filling and ganache topping. Adapted from Saveur.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert, Tart
- Method: Baking
- Cuisine: American
- 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 290-300º 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.
Today, I’m thrilled to be hosting the Sunday Supper crew for Mother’s Day. We’re all sharing 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 Sunday Supper friends will have something that will tickle your fancy. Scroll down check out this week’s offerings.
Mother’s Day Recipes
Mother’s Day Breakfast:
- Chai Berry Muffins from Hezzi-D’s Books and Cooks
- Chocolate Almond Prune Bread from What Smells So Good?
- Greek Breakfast Strata from Curious Cuisiniere
- Maple Almond Butter from girlichef
- Orange Julius from Neighborfood
- Rum Rolls from Daily Dish Recipes
- Slow Cooker Eggs with an Asian Accent from NinjaBaking.com
Mother’s Day Appetizers, Soups and Salads:
- Asparagus and Prosciutto Crostini from Hip Foodie Mom
- Carrot Ginger Soup from Confessions of a Culinary Diva
- Chilled Spring Pea Soup from An Appealing Plan
- I Love You Mom Melon Salad from Hot Momma’s Kitchen Chaos
- Limoncello and Raspberry Prosecco Cocktail from La Bella Vita Cucina
- Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
- Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
- Vegetable Shu Mai from My Healthy Eating Habits
Mother’s Day Main Dishes:
- Betty’s Salad from Jelly Toast
- Brussels Sprouts Kofta from Soni’s Food
- Cajun Shrimp Eggplant Casserole from Food Lust People Love
- Crepes Lorraine from Noshing With The Nolands
- Greek Chicken Pizza from Casa de Crews
- Ham and Spinach Quiche from Try Anything Once Culinary
- Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
- Mac & Cheese Dressed Up for Mother’s Day from Cooking Chat
- Mini Pot Pies from Jane’s Adventures in Cooking
- Paprika Shrimp from Nosh My Way
- Spears in a Blanket from The Not So Cheesy Kitchen
- Spring Pea and Pistachio Pasta with Ricotta from Simply Healthy Family
Mother’s Day Desserts:
- Banana Cream Pie from Take A Bite Out of Boca
- Black-Eyed Susan from Cindy’s Recipes and Writings
- Cannoncini alla Crema from Manu’s Menu
- Chocolate Caramel Tart from That Skinny Chick Can Bake
- Chocolate Creme Brûlée from Desserts Required
- Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
- Gluten Free Lemon Curd Pie from Gluten Free Crumbley
- Lemon Cookies from Peanut Butter and Peppers
- Limoncello Lemon Pound Cake from Killer Bunnies, Inc
- Mom’s Glazed Blueberry Tarts from The Wimpy Vegetarian
- Mom’s Coconut Macaroons from MealDiva
- Mango Sorbet from Pescetarian Journal
- PB&J Macaron from A Kitchen Hoor’s Adventures
- Peach Cobbler from Cookin’ Mimi
- Pina Colada Cake from The Foodie Army Wife
- Pineapple Empanadas from La Cocina de Leslie
- Scotch Tea Cookies from Shockingly Delicious
- White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.