Chocolate Caramel Cookie Tart

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