Holiday Recipe Exchange: Chocolate Caramel Tart Recipes

Yield: 6 Servings

For the Crust

1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cubed and softened
1/2 cup plus 2 tablespoons confectioners’ sugar
2 egg yolks, room temperature
1/2 teaspoon pure vanilla extract

For the Caramel

1 1/2 cups granulated sugar
3 tablespoons light corn syrup
1/4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

For the Ganache

1/2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla fleur de sel or sea salt for garnish (optional)

1. Prepare the crust: In a medium bowl, whisk together flour, cocoa powder, and salt; set aside. In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter and confectioners’ sugar until light and fluffy. Mix in the egg yolks and vanilla, then add the dry ingredients and mix until combined. Divide dough into six equal portions and press each into the bottoms and up the sides of six 3.5-inch tartlet pans with removable bottoms. Refrigerate the tartlet shells for 30 minutes. Preheat the oven to 350°F (175°C). Prick the tart shells all over with a fork and bake until set, about 13–15 minutes. Transfer to a rack to cool.

2. Prepare the caramel: In a medium saucepan over medium heat, whisk together the granulated sugar, corn syrup, salt, and 6 tablespoons water. Bring to a boil and cook without stirring until a candy thermometer reads 340°F (171°C). Remove from heat and whisk in the butter, heavy cream, sour cream, and vanilla (the mixture will bubble vigorously) until smooth. Pour the caramel into the cooled tartlet shells, let cool slightly, then refrigerate until firm, about 3–4 hours.

3. Prepare the ganache: In a small saucepan, bring the heavy cream to a boil over medium heat. Place the chopped bittersweet chocolate in a medium bowl and pour the hot cream over it. Let sit for 1 minute, then stir gently with a spatula until smooth. Spoon the ganache evenly over the chilled caramel filling. Refrigerate the tartlets until the ganache is set, about 3–4 hours. If desired, sprinkle with fleur de sel or sea salt before serving. Serve cold.

Notes:

• Mini tartlet pans used were 3.5 inches in diameter.
• To make one 9-inch tart: Press dough into a 9″ fluted tart pan with a removable bottom and refrigerate 30 minutes. Prick the shell and bake about 20 minutes, then cool. Fill with caramel and chill 4–5 hours, top with ganache and chill again 4–5 hours before slicing and serving cold.
• If you don’t have vanilla fleur de sel, regular sea salt works fine as a finishing touch.
• Recipe adapted from Saveur.

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