A buttery tart crust filled with delectable homemade caramel and then covered in a luxurious chocolate ganache. This chocolate caramel tart is so delicious that everyone who eats it will be begging for more.
Chocolate and caramel are two of the most beloved flavors in the world! And for a good reason, they're the perfect combination for a delicious dessert, and this tart is no exception. Anyone can make this tasty treat. The recipe is simple, and the results are awe-inspiring. If you are looking for a mouthwatering dessert to wow chocolate and caramel lovers alike, look no further than this homemade chocolate caramel tart!
Why You'll Love This Chocolate Caramel Tart Recipe
- Luxurious- This tart is quick and easy to prepare, yet the rich flavors and gorgeous chocolate ganache give it a sophisticated appearance.
- Ooey, gooey, and delicious – If there is anything better than chocolate and caramel, it's eating them together! These chocolate caramel tarts will leave your mouth watering.
- Crowd-pleaser– Caramel tarts make the perfect dessert to bring to potlucks. They're delectable and loved by everyone who takes a bite.
- Easy to find ingredients- The majority of the ingredients required for this chocolate tart recipe are ones that you probably already have at home.
Equipment Needed To Make Homemade Caramel Tart
- Large bowl
- Fork or food processor if you have one
- Parchment paper
- Pie plate or tart pan
- Stirring spoon
- Measuring cups
- Measuring Spoons
Ingredients For Your Homemade Chocolate Caramel Tart
For The Crust:
- Cacao powder
- Vanilla Extract
For The Caramel:
- Heavy cream
- Salted butter
For The Ganache:
- Heavy cream
How To Make Homemade Chocolate Caramel Tart
To make this caramel tart, begin by making the crust. Grab a large mixing bowl add flour, sugar, hazelnuts, cacao, butter, vanilla, egg, and water. Once combined, refrigerate the dough until cold. Roll between two pieces of parchment paper and transfer to a tart pan or pie plate, and put into the oven to bake.
While the dough is cooking, prepare the caramel filling. To a saucepan, add sugar and water. Cook until it reaches that well-known caramel color, then stir in heavy cream; remove from heat. Stir in the butter. Let the caramel cool, then pour it into the tart shell and place it in the fridge to set.
The final step is the chocolate ganache. Heat heavy cream in a saucepan, add chopped chocolate and stir until completely melted. Pour the chocolate ganache over the caramel filling evenly once melted. Allow the tart to rest in the refrigerator until cool and firm before serving.
What to Serve/Pair with Your Caramel Tart
This homemade chocolate caramel tart is amazing on its own for an after-dinner dessert, but serving it with a side of Vanilla Ice Cream will take it to the next level.
If you are looking for a warm drink to serve with your caramel tart, check out this dreamy Homemade Hot Chocolate recipe. For a spiked drink, try this Chocolate Martini. It's amazing!
Popular Substitutions & Additions
- Salt- The most popular addition to this recipe is to add a sprinkling of flakey salt to the top of the chocolate ganache. This will give you that amazing salted caramel flavor.
- Chocolate- This homemade chocolate caramel tart recipe doesn't require a certain kind of chocolate. Dark chocolate, milk chocolate, and white chocolate all have their own distinct tastes. Use your favorite type of chocolate. Vegan, keto, and gluten-free alternatives are also accessible if you're following a particular diet or have food allergies.
How To Store Chocolate Caramel Tart
You'll want to keep this tart in the refrigerator until ready to serve. It will last 5-6 days in an air-tight container or tightly covered with plastic wrap in the fridge.
Homemade Caramel Tart FAQs
Can I use a store-bought pie crust for this recipe?
Yes. If you're in a hurry, buying a pre-made pie crust will suffice, but the texture of a tart's crust is smoother than a pie crust. A pie crust is generally light, flakey, and delicate to the touch. A tart crust has a crisp, crumbly texture and richer taste than a pie crust.
If I overcook the caramel a little bit, will I have to start over?
No, if the caramel is just slightly overcooked, it may still be used. The texture of the caramel filling will be a little more firm, which is fine! Caramel that isn't cooked long enough will also have a different texture, but it may also still be used. The filling will be gooier than usual.
Can this recipe be made ahead of time?
Yes. This dessert can be prepared ahead of time. Just keep it in the fridge until you need it. You might want to let it sit out at room temp for 30 or so minutes before you need to serve it.
Can I still make this recipe if I don't have a food processor?
Of course! The food processor just speeds the mixing process up and is easier on the elbows, but hand mixing with a fork will work just as well to mix your ingredients together.
Other Delectable Dessert Recipes You'll Love
- Easy Apple Galette With Puff Pastry
- Sweet Potato Brownies
- Pan Fried Cinnamon Bananas
- Sweet Potato Pudding
- Peanut Butter Banana Nice Cream
- Chocolate Ravioli
Don't Forget To Come Back And Let Me Know How Your Homemade Chocolate Caramel Tart Turned Out!
Homemade Chocolate Caramel Tart
For the crust
- 1 ¼ cup flour
- ¼ cup sugar
- ¼ cup cacao powder
- ¼ cup ground hazelnuts toasted
- ½ cup cold butter
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp ice-cold water
For the caramel
- 1 ½ cup sugar
- ½ cup water
- ½ cup heavy cream
- 5 tbsp salted butter
For the ganache
- 4 oz chocolate chopped
- ½ cup heavy cream
Make the crust
- In a large bowl, combine flour, sugar, hazelnuts, and cacao.
- Add butter and work it in with a fork, or just process in a food processor.
- Add vanilla, egg, and water.
- Stir until the dough comes together. Wrap the dough in plastic foil and refrigerate for 30 minutes.
- Roll out the dough between two pieces of parchment paper.
- Transfer the dough to a 9-inch pie plate or tart pan and press in the dough. Bake the dough for 12 minutes at 350F.
Make the caramel
- In a saucepot, combine sugar and water. Set the saucepot over medium heat.
- Let the sugar dissolve without stirring. Once the sugar dissolves, let it cook until it reaches that well-known caramel color.
- Pour in the heavy cream, gradually as it may splatter.
- Once you have a smooth mixture, remove it from the heat. Stir in butter until melted.
- Let the caramel cools down.
- Once the caramel is cooled, pour it into the tart shell. Distribute the caramel evenly. Place the tart in a fridge for 15 minutes.
Make the ganache
- Heat heavy cream over medium heat. Do not boil it. Add in chopped chocolate and let it stand for 2 minutes.
- Start stirring until the chocolate is completely melted.
- Pour the ganache over the caramel and distribute evenly.
- Let the tart rest in a fridge for 1 hour before slicing and serving.
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