While we frequently go for “comfort food”-type desserts, every once in awhile we like to take it down a notch and whip something up that’s elegant and refined…to us, it doesn’t get better than this amazing caramel chocolate tart.
Sinfully rich, without being over the top, this is a dessert that will stun your guests and have them coming back for (so much) more; the presentation is beautiful and the flavor doesn’t disappoint – seriously, it’s a show stopping dish that you’ll be thrilled you made!
Caramel Chocolate Tart
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 sticks) cold, unsalted butter, cubed
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 10 oz. semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup whole milk
- 2 large eggs, beaten
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- caramel sauce, homemade or store-bought
- Preheat oven to 350º F.
- Combine flour, sugar and salt in the bowl of a food processor and pulse together.
- Add cold, cubed butter and pulse until mixture resembles small pebbles.
- Turn mixture out in a fluted pie pan and use your hands to press it into the bottom and sides of dish.
- Refrigerate crust for 20 minutes, or until chilled, then use a fork to prick holes in the bottom and place in oven.
- Bake shell for 20-22 minutes, or until golden brown, then remove from oven and set aside. Lower oven temperature to 325º F.
- Combine heavy cream and milk in a large saucepan over medium-low heat for 5-10 minutes, or until bubbles start appearing around the edges.
- Add in chopped chocolate and whisk until melted and smooth, then (while continuing to whisk vigorously) mix in eggs, vanilla and sea salt.
- Once mixture is completely combined, pour into cooled pie shell and bake for 17-20 minutes, or until center is just set. Remove from oven if surface starts to bubble or crack.
- Let tart cool before drizzling generously with caramel sauce, then serve and enjoy!
Recipe adapted from Epicurious