An easy and ultra-delicious dessert: Caramel chocolate tart ! We fell in love with its 3 delicious textures: a crispy shortbread pastry, a very melting salted butter caramel, a rich and creamy ganache... A simple recipe to prepare, for the happiness of your loved ones!
What you will like with this chocolate caramel tart
- flavors : the (almost magical) alliance of chocolate and caramel – a pure indulgence!
- textures : crispy thanks to the shortcrust pastry, melting thanks to the caramel and creamy with the ganache, what more could you ask for?
- difficulty level : easy ! I give you all my tips below to succeed in your 3 preparations. In terms of equipment, I baked my chocolate caramel tart in a wavy and perforated pie ring (it’s great for good cooking). You can also opt for a classic tart pan.
- butter : for this chocolate caramel tart we need unsalted butter (for the dough and the ganache) and semi-salted butter (for the caramel).
- cream : we need full-fat liquid cream at 30% mg to make the caramel and the ganache.
- dark chocolate : to counterbalance the very sweet side of the caramel, I opt for strong pastry chocolate (60-70% cocoa). If you take classic baking chocolate, the overall result will be too sweet.
- Fleur de sel : it’s really a plus! It perfectly enhances chocolate (and caramel for that matter). Add some just before eating the chocolate caramel tart.
How to make a chocolate caramel tart?
- We prepare the shortbread
- We refrigerate it then we lowers it
- Direction baking for the bottom of the pie!
- We prepare the salted butter caramel
- We pour it on the bottom of the pie cooked
- On refrigerate
- We prepare the dark chocolate ganache
- We pour it on the caramel layer
- On refrigerate chocolate caramel tart
- We add the Fleur de sel and we taste!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your chocolate caramel tart a success
- to make your shortbread pastry a success : don't overwork the dough after adding the flour, the result will be better when eaten!
- the gilding provides additional crispiness in the dough : I advise you to do it, it is not a very long step.
- to make your caramel a success : do not use a spatula or other utensil: move the pan but let the sugar dissolve on its own then stop as soon as it has a red/amber color.
- to have a very smooth and shiny ganache : pour the hot cream in several batches and mix the center of the container in small rotating movements with a spatula/spatula.
How to store chocolate caramel tart?
This chocolate caramel tart can be kept in the fridge for up to 4 days after its completion. I advise you to protect it with an airtight cover or cling film.
So that it regains all its flavor, it is preferable to take out of the refrigerator 15 minutes before tasting. Don’t forget the touch of fleur de sel!
Other recipes to try
If you like chocolate recipes, then I advise you to take a look at these other recipes from the blog:
- Chocolate charlotte
- Fondant chocolate mascarpone cake
- Royal Chocolate
- No-Bake Chocolate Cheesecake
- Light chocolate soufflé
- Double Chocolate Cookies
If you make this chocolate caramel tart, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your cute pies!
Very Gourmet Chocolate Caramel Tart
- 225 g flour T55
- 110 g softened butter at room temperature
- 30 g icing sugar
- 1 medium egg at room temperature
- 1 pinch of salt
- Gilding: 1 egg + 10g liquid cream optional
Salted butter caramel
- 200 g granulated sugar
- 2 cs water
- 160 g heavy whipping cream 30%
- 70 g salted butter
- 200 g 64% cocoa dark chocolate (more robust than the classic)
- 200 g heavy whipping cream 30%
- 30 g unsalted butter
- Pinch of fleur de sel
- Beat the soft butter and flour until you have a coarse sandy mixture. Add the icing sugar and mix. Then add the egg and salt. Beat until the dough forms and comes away from the edge of the container, without insisting too much to maintain an optimal texture for tasting.
- Form a slightly flattened ball, wrap in cling film and refrigerate for about 30 minutes.
- Preheat the oven to 170 ° traditional heat.
- Roll out the dough on a floured work surface (or between two sheets of baking paper, this is easier). Grease a 24cm tart ring placed on a baking tray then place the dough in the tart ring. Press the dough into the corners, pressing the sides well. Cut off the excess from the top with a knife.
- Prick the tart base with a fork and place in the freezer for 10 minutes (this prevents the edges from falling during cooking).
- Bake for 15 minutes, remove the baking sheet, remove the circle. Mix the egg and cream then apply this glaze with a brush on the bottom and the interior/exterior sides of the tart base. It's optional but the result will be crispier.
- Bake again for about 15 minutes or until the tart is golden brown (monitor depending on your oven).
Salted butter caramel
- Reheat the cream beforehand (microwave or saucepan).
- In a large saucepan, place the powdered sugar and water. Heat over medium heat until the sugar melts and turns into caramel. It should have a beautiful red/amber color but be careful not to let it turn black.
- Over very low heat, pour the warmed cream over the caramel (be careful of any splashes). Whisk until smooth. Add the diced butter then mix until you have a homogeneous salted butter caramel.
- Wait 5 minutes then pour this salted butter caramel onto the cooked tart base. Leave to set in the refrigerator for 30-45 minutes.
- Cut the chocolate into pieces and melt in the microwave or bain-marie.
- Separately, heat the cream in a saucepan until boiling.
- Pour the hot cream over the melted chocolate in several batches, mixing with a spatula. Little by little, the ganache will become very smooth and shiny.
- Add the butter in pieces then mix one last time.
- Pour the ganache onto the caramel tart base. Refrigerate for 2 hours (it will be soft) or more (it will be denser – but just as good). In my photos, I didn't refrigerate much, as you see with the caramel!
- Sprinkle with fleur de sel before serving, to enhance the taste of the chocolate.
- Remove the tart from the refrigerator 15 minutes before eating so that it regains all its flavors. For a nice cut, run the knife under hot water and dry it before slicing the tart.