Elegant and luxurious.
Chocolate Caramel Tart
Chef Stephanie Banyas
10-12 slices
30 minutes
2 hours 30 minutes
American
Dessert
The corn syrup is essential for the filling, don't try to replace or skip it. It's a thick corn sugar syrup, not the same as high-fructose corn syrup.
Ingredients
For the No-Bake Crust
- 175g graham or cookie or biscuit crumbs (~2 cups)
- 67g (~¼ cup) granulated sugar
- ¼ tsp fine salt
- 85g (~6 tbsp) unsalted butter, melted
For the Caramel Filling
- 2 cups white sugar
- ½ cup water
- ¼ cup corn syrup
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp crème fraîche
- 1/8 tsp fine salt
For the Chocolate Glaze
- 3½ oz bittersweet chocolate (60%-85%), chopped
- ½ cup heavy cream
For Garnish
- Flaky salt, to taste
Directions
- Heat your oven to 350°F.
- Make the crust: combine crumbs, sugar and butter in a bowl and mix well to combine.
- Pat the crumbs down into the bottom and up the sides of a 9-10” pie pan to make a compact crust. Do not pack down too tightly or the crust will be too hard.
- Bake the crust alone for 10 minutes, removing to cool on a rack.
- Make the filling: in a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is amber, ~12 minutes. Remove from heat.
- Carefully but quickly whisk in the butter, cream, vanilla, crème fraîche and salt until smooth (the mixture will bubble). Pour hot caramel into the baked tart shell, and allow to cool and set, ~1 hour.
- Last, make the ganache: Add chocolate to a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth.
- Pour glaze over cooled and set tart, tilting for even coverage. Refrigerate at least one hour, then sprinkle with a few granules of flaky salt. Keep refrigerated until serving.