Chocolate Caramel Tart Recipe
This Chocolate Caramel Tart features rich layers of silky ganache and creamy caramel, all nestled in a delicious crust. Here's how to make it!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter , melted
- 1/4 cup granulated sugar
For the Caramel Layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate , chopped
- 1 teaspoon vanilla extract
- Flaky sea salt (for garnish)
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a tart pan.
- Bake for about 10 minutes, then remove and let cool.
2. Make the Caramel Layer:
- In a saucepan over medium heat, melt the sugar until it turns into a golden-brown caramel, stirring constantly.
- Once melted, add the butter and stir until melted and combined.
- Carefully add the heavy cream (it will bubble) and stir until smooth. Remove from heat and add vanilla and a pinch of salt.
- Pour the caramel into the cooled crust, spreading it evenly. Let it set at room temperature for about 30 minutes.
3. Prepare the Ganache:
- In a saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth.
- Stir in the vanilla extract.
4. Assemble the Tart:
- Pour the ganache over the set caramel layer, spreading it evenly.
- Refrigerate the tart for at least 2 hours, or until the ganache is set.
5. Serve:
- Once set, slice the tart and sprinkle with flaky sea salt before serving.
Tips
- Storage : Keep the tart in the refrigerator for up to a week.
- Serving : Serve with whipped cream or vanilla ice cream for an extra treat!
Enjoy your decadent Chocolate Caramel Tart!
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