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!
Chocolate Caramel Cookie Tart
- Adapted from Saveur
- 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
- 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