Chocolate caramel tart
Indulge in the decadent flavors of this Chocolate Caramel Tart. This irresistible dessert features a buttery hazelnut crust, rich cocoa, and a luscious homemade caramel filling, all topped with a smooth layer of dark chocolate. Perfect for special occasions or a sweet treat anytime!
- 03 Sep 2024
- Cook time 30 min
- Prep time 300 min
- 8 Servings
- 11 Ingredients
Indulge in the decadent flavors of a homemade Chocolate Caramel Tart! This dessert brings together a rich, chocolatey crust with a luscious caramel filling, perfectly balanced with the nutty hint of hazelnuts. Whether you're celebrating a special occasion or simply treating yourself, this tart is sure to impress your taste buds and your guests alike.
Ingredients:
Instructions:
- Spread the hazelnuts on a baking sheet.
- Toast in the oven for about 8-10 minutes or until they are golden brown.
- Remove from the oven and let them cool slightly.
- Rub the hazelnuts in a clean kitchen towel to remove most of the skins.
- Finely chop or process the hazelnuts in a food processor until they are a coarse meal.
- In a mixing bowl, combine the processed hazelnuts, flour, cocoa powder, and 1/2 teaspoon of salt.
- Add the cold, cubed butter to the dry ingredients.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Prick the bottom of the crust all over with a fork to prevent it from puffing up.
- Place the tart pan on a baking sheet and bake in the preheated oven for 15 minutes.
- Remove from the oven and let it cool completely.
- Carefully remove the pan from the heat.
- Stir in the light sour cream. Be cautious as the mixture will bubble up.
- Gradually add the heavy whipping cream, stirring constantly until the caramel is smooth.
- Add the remaining 1/2 teaspoon of salt and mix well.
- Let the caramel cool slightly before pouring it into the cooled tart crust.
- Spread the caramel evenly over the base.
- Place the tart in the refrigerator to set for about 1 hour.
- Place the chopped dark chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate.
- Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
- Remove the tart from the refrigerator.
- Pour the chocolate ganache over the set caramel layer.
- Spread evenly with a spatula.
- Once set, remove the tart from the tart pan.
- Slice and serve.
Tips:
- Toast the hazelnuts to enhance their flavor before incorporating them into the crust.
- Chill the crust for at least 30 minutes before baking to prevent it from shrinking.
- Use a candy thermometer to ensure the caramel reaches the right temperature (around 240°F/115°C).
- Pour heavy cream slowly into the hot caramel to avoid splattering.
- Allow the tart to cool completely before slicing to get clean, neat pieces.
- Store the tart in the refrigerator and serve it slightly chilled for the best texture.
Creating a Chocolate Caramel Tart may seem daunting at first, but with these clear steps and handy tips, you're set up for success. The combination of smooth caramel and rich chocolate nestled in a crisp, nutty crust will make every bite a luxurious experience. Don't forget to enjoy the process and share this delightful dessert with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 4.76g | 3% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 4.16g | 11% |
| Sugar 27g | 28% |
| Fat | |
| Fat 24g | 30% |
| Saturated 11g | 35% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 10mg | 2% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 0.43mg | 0% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 2.33ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.40mg | 22% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 170mg | 5% |
| Selenium, Se 4.06ug | 7% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.74mg | 7% |
| Water | |
| Water 18g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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