Chocolate Caramel Tart With Chocolate Almond Crust

This is what tart dreams are made of! A sweet crust packed with dense chocolate and crushed almonds. A THICK, rich caramel center! And a ganache topping with coarse sea salt for a bit of crunch! This truly is a show stopper dessert for when you have company and need a winner! I found this recipe at Home Cooking Adventure! What a beautiful blog that you must check out!!! You’ll be happy you did. Then, get baking this tart! It takes a lot of chilling time between steps but is not difficult to prepare! 

You’ll Need:

10 inch tart pan with removable bottom

Heavy Pot

Food Processor

You may also love THIS TART!

Chocolate Caramel Tart With Chocolate Almond Crust

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Ingredients

  

Crust

• 1 ¼ cups flour
• 30 grams almonds 1/2c.
• ¼ cup unsweetened cocoa powder
• ¼ cup sugar
• ¼ tsp salt
• 8 T. butter cut into cubes
• 1 tsp vanilla extract
• 1 egg
• 2 T. ice water
• ½ cup toasted walnuts chopped

Caramel

• 1 ½ cups sugar
• ½ cup water
• ½ cup heavy cream
• 5 tbsp butter
• 1 tsp salt

Ganache

• ½ cup heavy cream
• 4 oz bittersweet chocolate chopped

Instructions

 

Crust

• Pulse almonds in food processor to grind up finely.
• In a mixer, combine flour, ground almonds, suar and salt.
• Add butter to make crumbs and add vanilla.
• Add egg.
• Add ice water to form a dough.
• Flatten in a disk, wrap in plastic and chill 30 mins.
• Roll on floured service with a rolling pin to fit pan and lay into bottom and sides of 10 inch tart pan w/removable bottom. Prick bottom.
• Line with parchment and fill with pie weights (I used quinoa! LOL)
• Bake 15 mins at 350, then remove parchment and weights to bake an additional 15 minutes.
• Cool.
• Sprinkle on the toasted walnuts.

Caramel

• Combine sugar and water in bottom of heavy pot with a spoon.
• Cook on medium high until it comes to a boil.
• Once boiling do not stir, only swirl pot.
• Cook until it reaches an amber color-be patient it takes a while and keep a close eye!
• Once amber, remove from heat and stir in cream. It will bubble so stir carefully.
• Return to heat for 2 mins then remove again and stir in the butter and salt.
• Cool a little and pour over the crust.
• Chill 5 hours.

Ganache

• Heat cream just to a boil and pour over the chocolate.
• Let sit one minutes and then stir smooth.
• Pour over caramel layer an chill again until set, another few hours.
• Sprinkle with coarse sea salt if desired.
• Cut into slices and enjoy!!!!

Adapted from Home Cooking Adventure-be sure to check out her fabulous site!!!! She even shows step by step directions which is neat!