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My friend Liz (From That Skinny Chick Can Bake) and I have this awesome monthly feature called Two Sweetie Pies. Each month, we choose a recipe from the other’s blog and feature it. We do not tell each other which recipe we are working on until reveal day which is always so exciting! This month I chose a fabulous caramel chocolate tart I saw on her blog. I loved that caramel was “set” and didn’t look too oeey gooey like caramel usually does. I thought it would hold up nicely for a brunch I was hosting and I was right! This tart has a fabulous cookie crust, too. In the middle of making the crust I realized I was out of cocoa powder. I mean, how is that even possible! I substituted 1 ounce dark chocolate (melted) in its place. It was perfect! below, is the recipe as written with the cocoa powder. Thanks Liz for a wonderful recipe at my brunch!

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You’ll Need:

9 inch Tart Pan with Removable Bottom

Chocolate Caramel Cookie Tart

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Ingredients

Ingredients
Adapted from Saveur
Crust:
1 ½ cups flour
¼ cup plus 1 tablespoon dutch-process unsweetened cocoa powder
¼ teaspoon kosher salt
10 tablespoons butter cut into pieces, at room temperature
½ cup plus 2 tablespoons powdered sugar
2 egg yolks at room temperature
½ teaspoon vanilla extract
For the caramel:
1 ½ cups sugar
3 tablespoons light corn syrup
¼ teaspoon kosher salt
6 tablespoons butter
6 tablespoons heavy cream
½ teaspoon vanilla
For the ganache:
½ cup heavy cream
4 ounces semisweet chocolate finely chopped

Instructions

Make the crust:
Heat oven to 350º. Whisk together flour, cocoa powder, and salt in a medium bowl and set aside.
In a mixer, cream the butter and sugar until mixture is pale and fluffy, then mix in yolks and vanilla. Mix in dry ingredients.
Press the dough into the bottom and up sides of a 9 inch tart pan with removable bottom. Refrigerate for 30 minutes.
Prick the bottom and sides of tart with a fork and bake for 20 minutes.
Cool to room temperature on rack.
Make the caramel:
In a large saucepan, whisk together sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil.
Cook, without stirring, until a candy thermometer reads 290-300º and is a medium amber. You may swirl the pan briefly to avoid hot spots (if one area is browning before the rest).
Remove pan from heat and whisk in butter & cream. (the mixture will bubble up) until smooth. Return the pan to the burner and bring the mixture back up to 240º to make sure it solidifies, then removed from heat.
Pour caramel into cooled tart shell and let cool slightly, then refrigerate until firm, 4–5 hours (may hurry along by popping into the freezer for a short time).
Make the ganache:
Bring cream to a boil in a large saucepan over medium heat.
Put chocolate into a medium bowl and pour in hot cream; let sit for a minute or two, then whisk till smooth.
Pour ganache over cooled tart and refrigerate until set, 4–5 hours.
Slice and serve chilled.
I served this with fresh raspberries and whipped cream.
Yield: 8 servings
Total time: 8 hours with chilling times