The chocolate tart with caramel sauce is certainly not a light dessert, but every now and then a guilty pleasure is well deserved, and this one is truly worth it. If you love indulgent and creamy desserts, I also suggest trying my jam tart and the ricotta and cocoa chocolate crumble, two recipes I make often that are among the most loved on the blog.
I fell in love with the photo and the recipe as soon as I saw them: so indulgent and different from the usual chocolate tarts.
I discovered it on the wonderful blog Ho voglia di dolce, which is full of irresistible ideas, and I immediately wanted to try it.
This tart is made of a cocoa shortcrust pastry blind-baked, a velvety caramel (mou) cream, a chocolate ganache and a decoration of almond flakes that completes everything perfectly. It’s a real treat to be enjoyed slowly and without haste.
Although it requires several steps, I assure you it is much simpler than it looks and the final result is worth it all.
See you soon, Susy 💛
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 556.19 (Kcal)
- Carbohydrates 55.81 (g) of which sugars 35.06 (g)
- Proteins 5.95 (g)
- Fat 35.90 (g) of which saturated 13.48 (g)of which unsaturated 7.87 (g)
- Fibers 2.89 (g)
- Sodium 91.29 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the chocolate tart with caramel sauce
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 vanilla bean (seeds)
- 1 cup heavy cream (liquid)
- 3/4 cup granulated sugar
- 1/4 cup butter
- 5.3 oz 50% dark chocolate
- 1/2 cup heavy cream (liquid)
Tools for the chocolate tart with caramel sauce
- Tart pan for tart pans (9.5 in diameter)
- 2 Saucepans – non-stick
- Stand mixer with K whisk
I prepare the chocolate tart with caramel sauce
In the bowl of a stand mixer fitted with the K hook (also commonly called the paddle), add the flour, the vanilla, the cold butter cut into pieces and the pinch of salt. Start mixing, then add the sugar, the cocoa, the egg and the yolk and quickly mix until combined.
Shape the dough into a disk and refrigerate the shortcrust pastry for at least one hour. After resting, transfer it to a tart pan about 9.5 inches in diameter, prick the surface with a fork and line it with parchment paper. Fill the inside with dried beans or ceramic baking beads for blind baking.
Then bake in a conventional (non-fan) oven for about twenty minutes at 356°F. Take it out, remove the beads and bake for another ten minutes.
Remove from the oven again and let it cool well; in the meantime prepare the chocolate ganache.
Chop the chocolate and set aside. Pour the heavy cream into a saucepan and heat it until it almost boils. Turn off the heat, add the chocolate and stir gently until you obtain a smooth, glossy cream without lumps. Let it cool slightly before using.
Pour the sugar into a saucepan and let it melt over medium heat without stirring until it reaches a nice amber color.
Meanwhile, heat the cream in another saucepan or in the microwave; it should be hot but not boiling.
When the caramel is ready, add the butter and stir until it is completely melted.
Now pour the hot cream in a thin stream, stirring continuously: the mixture will bubble, which is normal.
Continue stirring until you obtain a smooth, creamy sauce without lumps.
Remove from the heat and let it cool: it will thicken naturally as it cools.Once the tart base is completely cooled, pour the caramel sauce and spread it evenly to create a creamy, indulgent layer. Place in the refrigerator for about 30 minutes so it sets perfectly. After that time, add the chocolate ganache, smoothing it gently on the surface. This creates an irresistible double layer of caramel and chocolate. Finish with almond flakes for a crunchy touch.
Super indulgent!!!
Storage and useful tips
The chocolate tart with caramel sauce can be stored in the refrigerator for 2–3 days, well covered with plastic wrap or in an airtight container so it keeps all its creaminess.
Before serving, I recommend letting it sit at room temperature for about 15–20 minutes: this way the ganache and the caramel sauce will become soft and even more indulgent.
If you want to prepare it in advance, you can make the shortcrust pastry base the day before and fill it later.
