Chocolate And Caramel Tart

Calling all choco-holics and caramel lovers! Buttery tart crust filled with rich, gooey caramel and topped with a layer of decadent chocolate ganache. It's the perfect sweet treat that's sure to impress your friends and family (or maybe you'll just enjoy it all yourself - no judgment here!).

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 50

Cook Time: 30

Total Time: 2

Servings: servings

Calories: 585kcal

Author: Michelle

Ingredients

For the Crust:

1/3 cup unsalted butter softened
2 ounces cream cheese softened
1 cup flour
1 tablespoon powdered sugar
2-3 tablespoons cold water

For the Caramel Filling:

1/3 cup unsalted butter
14 ounces sweetened condensed milk
2 tablespoons packed brown sugar

For the Chocolate Filling:

1/3 cup unsalted butter
1/2 cup granulated sugar
3 ounces semi-chocolate chopped
1 egg
1/3 cup flour
2 tablespoons dark cocoa powder
Powdered sugar for dusting

Instructions

In a medium bowl, beat together the butter, cream cheese, and flour. Add the powdered sugar and only enough water as is needed to hold together the dough
1/3 cup unsalted butter, 2 ounces cream cheese, 1 cup flour, 1 tablespoon powdered sugar, 2-3 tablespoons cold water
Shape into a flattened ball. Cover with plastic and chill for 30 minutes. Roll out on a lightly floured surface until large enough to fill a 10″ tart pan with a removable bottom.
For the caramel filling, in a medium saucepan, combine butter, condensed milk, and brown sugar. Stir over medium heat for about ten minutes or until mixture is pale and thick.
1/3 cup unsalted butter, 14 ounces sweetened condensed milk, 2 tablespoons packed brown sugar
Remove from heat and cool slightly. Spread evenly over the crust, and let stand ten minutes until set. Preheat oven to 350 degrees.
For the chocolate filling, in a small saucepan, combine butter and sugar and heat until butter is melted and mixture is warm. Remove from the heat and stir in the chocolate until melted. Add the egg, flour, and cocoa, and stir until well combined.
1/3 cup unsalted butter, 1/2 cup granulated sugar, 3 ounces semi-chocolate, 1 egg, 1/3 cup flour, 2 tablespoons dark cocoa powder
Spread over the caramel filling and bake 28-30 minutes or until just set. Cool in the pan. Dust with powdered sugar just before serving.
Powdered sugar

Equipment

Non Skid Mixing Bowl

1 1/2 Quart Saucepan

Tart Tamper

Notes

The beauty of this recipe is that each step can be done while the previous one bakes/cools, minimizing downtime.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.