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Quick Irresistible Chocolate Caramel Tart Recipe

Indulge your senses in the heavenly combination of flavors with our mouthwatering Chocolate Caramel Tart recipe. This exquisite dessert masterpiece features a luxurious chocolate ganache paired harmoniously with a velvety caramel filling, all embraced by a perfectly baked buttery tart crust. With each blissful bite, you’ll experience a symphony of rich and indulgent flavors that will leave you craving for more. Whether you’re hosting a special occasion or simply treating yourself, this chocolate caramel tart is the ultimate dessert to captivate your taste buds and create unforgettable moments.

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Chocolate Caramel Tart

A tantalizing slice of chocolate caramel tart on a plate, showcasing its decadent layers of chocolate ganache and caramel nestled within a flaky and golden-brown buttery tart crust.
Course Dessert
Cuisine South African
Servings 16 servings
Calories 358 kcal

Ingredients
  

Chocolate Dough

  • ½ cup butter salted, room temperature
  • ½ cup icing sugar plus 1 tbsp icing sugar
  • ¼ cup cocoa
  • 1 large egg yolk
  • ¾ tsp vanilla extract
  • 1 ¼ cup flour

Caramel Filling

  • 2 cups sugar
  • ½ cup water
  • ¼ cup corn syrup
  • ½ cup butter unsalted
  • ½ cup heavy cream
  • 2 tbsp mascarpone
  • pinch of salt

Chocolate Glaze

  • ½ cup chocolate 70 to 85%
  • ½ cup heavy cream
  • sea salt

Instructions
 

Chocolate Dough

  • In a mixing bowl, combine the butter, icing sugar, and cocoa.
  • Beat until smooth. Add the egg yolk and vanilla and beat until well blended.
  • Sift the flour into the dough mixture, beat on low speed until well blended.
  • Press the dough into the bottom and up the sides of a 25,4 cm (10 inch) tart pan.
  • Preheat your oven to 180ºC (350ºF).
  • Line the tart pan with foil, and fill with dried beans or rice.
  • Bake for 15 minutes, remove the foil and weights and bake until pastry is dry and set another 15 minutes. Transfer to a wire rack to cool.

Caramel Filling

  • In a large saucepan, bring sugar, water, and corn syrup to boil.
  • Stir the pan regularly until the mixture is a medium amber color about 12 minutes.
  • remove from heat, the caramel will continue to boil and darken off of the heat.
  • Carefully but quickly whisk in the butter, cream, mascarpone, and salt until smooth.
  • Pour the hot caramel into the tart, and allow it to cool and set for 1 hour.

Chocolate Glaze

  • In a small saucepan bring the cream to boil.
  • In another mixing bowl place the chocolate and pour hot cream over, whisk until chocolate has melted and the mixture is fully smooth.
  • Pour the glaze over the tart, tilting tart for even coverage.
  • Refrigerate until tart is set, at least 1 hour then sprinkle with a few flaky sea salts.
  • Keep refrigerated until serving.

Nutrition

Calories: 358kcalCarbohydrates: 45gProtein: 2gFat: 20gSaturated Fat: 13gCholesterol: 65mgSodium: 114mgPotassium: 58mgFiber: 1gSugar: 36gVitamin A: 616IUCalcium: 22mgIron: 1mg
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