Chocolate Caramel Tart
8-10
servings45
minutes45
minutesIngredients
1/2 recipe Buttery, Flaky Pastry Crust, fully pre-baked in a 10 inch tart pan (refrigerate the other 1/2 of the pastry to use for another pie)
3/4 cup blanched almonds
1 1/2 cups sugar
1/2 cup water
1 1/4 cups heavy cream
1 large egg
1 large egg yolk
1 tsp vanilla bean paste
a dash of salt
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup heavy cream
Directions
- Toast almonds in a 325° F oven for 7 minutes, stirring occasionally. Let cool and coarsely chop. Leave the oven on.
- Place the sugar in heavy saucepan and drizzle the water over the top. Cook over medium heat, without stirring. Holding the handle, swirl the pan until the mixture becomes clear. Keep just under a boil until all the sugar is dissolved.
- Cover the pan tightly and bring to a rolling boil over high heat, boiling for 2 minutes. Remove the lid and cook until the syrup begins to darken. Swirl the pan again and cook until the mixture reaches a deep, golden amber color.
- Remove from heat and pour in 1 1/4 cups heavy cream. Watch for splatters. Stir caramel until smooth. Cool for 10 minutes.
- In a separate bowl, whisk together egg and egg yolk, vanilla bean paste, and salt. Whisk egg mixture into the cooked caramel mixture gradually.
- Pour caramel filling into the fully baked tart shell. Bake at 325° F for 45-55 minutes until bubbles form at the edges and the center is just about set.
- In a double boiler, melt together the bittersweet chocolate and 1/4 cup heavy cream. Stir until smooth and then spread chocolate glaze over the filling in the baked tart shell.
- Sprinkle with toasted, chopped almonds and refrigerate until firm, about 2-3 hours.
Notes
- This tart keeps for several days in the refrigerator and is even better the next day.
- We love Ghirardelli 60% Cacao Bittersweet Chocolate for this recipe.
- Use a tart pan with a removable bottom for better presentation.
I absolutely love this pie tart. 🙂 The chocolate filling is silky smooth and the roasted almonds pair perfectly with it.
It is the best! Thanks!