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
Ingredients
Crust
- 1¼ 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
- 1½ 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!
estyblonde says
can i use whipped topping, or other substitute, instead of heavy cream in the recipe, to make this non-dairy?
fai says
No, Cool Whip isn’t going to work to make caramel OR ganache.