Rich Chocolate Caramel Tart with Dutch Cocoa Crust
A decadent three-layer dessert featuring a tender chocolate tart shell filled with smooth amber caramel and topped with glossy dark chocolate ganache. The dutch-process cocoa creates an intensely chocolatey base that balances the sweet caramel center, while the silky ganache adds luxurious richness. Perfect for special occasions or dinner parties when you want to impress guests with an elegant make-ahead dessert. The combination of textures from crisp crust to creamy filling makes each bite memorable, and the striking layers create beautiful presentation when sliced.
Ingredients
- 1 ½ cups flour
- ¼ cup dutch-process unsweetened cocoa powder, plus 1 tablespoon
- ¼ teaspoon kosher salt
- 10 tablespoons butter, cut into pieces, at room temperature
- ½ cup powdered sugar, plus 2 tablespoons
- 2 egg yolks, at room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups sugar
- 3 tablespoons light corn syrup
- 6 tablespoons butter
- 6 tablespoons heavy cream
- 1 tablespoon creme fraiche
- ½ teaspoon vanilla
- ½ cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
Instructions
- 1
Heat oven to 350 degrees
- 2
Whisk together flour, cocoa powder, and salt in medium bowl
- 3
Cream butter and sugar until pale and fluffy with handheld mixer
- 4
Mix in egg yolks and vanilla
- 5
Mix in dry ingredients
- 6
Press dough into bottom and up sides of 9-inch tart pan with removable bottom
- 7
Refrigerate for 30 minutes
- 8
Prick bottom and sides with fork and bake for 20 minutes
- 9
Cool to room temperature on rack
- 10
Whisk together sugar, corn syrup, salt, and 6 tablespoons water in large saucepan
- 11
Bring to boil and cook without stirring until candy thermometer reads 240 degrees and mixture is medium amber
- 12
Remove from heat and whisk in butter, cream, and creme fraiche until smooth
- 13
Pour caramel into cooled tart shell and let cool slightly
- 14
Refrigerate until firm for 4-5 hours
- 15
Bring cream to boil in large saucepan over medium heat
- 16
Put chocolate in medium bowl and pour in hot cream
- 17
Let sit for minute or two then whisk until smooth
- 18
Pour ganache over cooled tart
- 19
Refrigerate until set for 4-5 hours
- 20
Slice and serve chilled
Tips
Swirl the caramel pan briefly to prevent hot spots from forming and ensure even browning throughout the cooking process.
Pop the tart into the freezer for short periods to speed up setting times between layers if needed.
Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices through all three layers.
Good to Know
Refrigerate covered for up to 3 days. Best served chilled.
Can be made 1-2 days ahead. Cover and refrigerate after ganache sets.
Serve chilled, cut into thin slices with sharp knife. Garnish with whipped cream if desired.
Common Mistakes
Use candy thermometer to avoid burning caramel or undercooking to proper consistency.
Let each layer cool completely to prevent melting and mixing of components.
Refrigerate between each layer to ensure proper setting and clean presentation.
Substitutions
Dairy-Free Swaps
slightly less intense chocolate flavor
General Alternatives
FAQ
Can I make this tart without a candy thermometer?
While possible, a candy thermometer ensures perfect caramel consistency. Without one, cook until mixture turns medium amber color and coats spoon.
How long will this tart keep in the refrigerator?
The tart stays fresh covered in refrigerator for up to 3 days. The flavors actually improve after first day.
Can I freeze this chocolate caramel tart?
Yes, wrap well and freeze up to 1 month. Thaw overnight in refrigerator before serving for best texture.