Chocolate Caramel Tart

March 19, 2010

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It’s funny to think that just a couple of years ago, I was scared stiff of making my own pastry, melting chocolate and, lord help me, caramel (I have the sugar burns to prove it!). Thank goodness, I made myself learn otherwise I probably wouldn’t have made something like this. And what a travesty that would’ve been.

Chocolate caramel tart

I mean just look at it… this beauty with its seductive ooze of caramel… it’s like a Caramello Koala in tart form! The first bite was all it took to induce one of those sexy moments. *blush*

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Anyway no time to waffle on so allow me to summarise…

Sweet. Decadent. Rich.
Ooey. Gooey. Sticky.
Melty. Sinful. Naughty.
Pleasurable. Orgasmic.

Chocolate caramel tart

 

Chocolate Caramel Tart

Pastry

240g plain flour
60g caster sugar
pinch of salt
180g cold butter, diced into cubes
1-2 Tbl cold water

In a food processor, pulse the flour, sugar and salt a few times to mix. Add the cold butter cubes and process until mixture resembles breadcrumbs.

Add 1 Tbl of cold water and process until combined. If dry add more cold water (a little at a time) and process until dough just comes together. You don’t want the mixture too wet and sticky and you shouldn’t need any more than 2 tablespoons.

Tip the dough out onto a lightly floured surface and pat into a disc and refrigerate for an hour.

Roll out the pastry on floured surface to 5mm thickness and line a 26cm round or 32cm rectangular tart tin. Refrigerate for another hour. Preheat oven to 190°C.

Line pastry with baking paper and add weights (ceramic balls, rice or beans) and blind bake for 20 minutes. Remove the weights and bake for a further 8-10 minutes until pastry is golden brown. Cool pastry case in tin.

Caramel

225g caster sugar
250ml water
80ml thickened cream
70g butter, roughly chopped

Combine sugar and water in a heavy-based saucepan and stir over a low flame until sugar is dissolved.

Increase the heat to high and cook sugar, while brushing down the sugar crystals on the sides of the pan with a wet pastry brush, until it’s a deep golden colour (about 10-15 minutes). As soon as it starts browning, don’t take your eyes off it! It doesn’t take long for it to go from pale brown to a burnt mess.

As soon as it hits the right colour, remove quickly from the heat and immediately add cream and butter (this will stop it from cooking and burning). Be careful as the mixture will spit and foam.

Stir to combine and pour into the tart case. Refrigerate until firm (about 1-2 hours).

Chocolate Mousse

250g dark chocolate, coarsely chopped
4 eggs, separated
185ml thickened cream
2 Tbl caster sugar

Melt chocolate in a double-boiler or heatproof bowl over a pan of low simmering water. Remove from heat and cool to room temperature.

Add the yolks, stir to combine and set aside (it’ll look all weird and gluggy but don’t worry).

In a separate bowl, whisk cream until soft peaks and set aside.

In another bowl, whisk eggwhites with an electric mixer until frothy. Then gradually add the sugar and continue whisking until it forms soft peaks.

Add a little of the cream and stir into the chocolate mixture to soften it up and make it easier to mix.

Fold a 1/3 of the eggwhite mixture gently into the chocolate mixture, then fold in a 1/3 of the remainder of the cream. Repeat with remaining eggwhite and cream until all combined.

Spoon over cold caramel in the tart case. Spread the mousse to the edges and smooth the top. Refrigerate until firm (about 2-3 hours).

To Finish

150g dark chocolate, coarsely chopped
60ml pouring cream
20g unsalted butter, softened

Combine chocolate and cream in a small saucepan and stir over low heat until chocolate melts.

Remove from the heat, add butter and stir to combine.

Cool until it’s a touch warm, then spread over the fully chilled chocolate mousse in the tart case and smooth top. Refrigerate immediately until set (about 30-40 minutes). Serve in thin slices with a dollop of cream if you wish.

Notes: The top isn’t exactly pretty but that was my fault because I left the glaze too long before I poured it on the tart. Instead of leaving it to room temperature, I would keep a little warmth in it so it’ll be easier to spread (just make sure the tart is fully chilled before you glaze it). Refrigerate immediately so the mousse underneath won’t be affected.

Print this recipe

Recipe adapted from Gourmet Traveller.

{ 48 comments… read them below or add one }

Cheese_lvr February 19, 2012 at 08:20

I just made this for a party, and it got rave reviews! It ended up making 2 tarts for me…one for the party, one for snacking on at home. Thank you so much for posting this!

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SoulShaker February 17, 2012 at 19:23

I tried this at home! The taste WAS O!M!G!!!! But my caramel was not oozing and liquid… It was more like Sneakers’ caramel.. What I did wrong?!

Greetings from Bulgaria!!
SoulShaker recently posted..ARGH! Sorry, we messed up!

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Citrus and Candy February 17, 2012 at 19:30

Hi there, it could be because the caramel was too chilled from the fridge. To get the ooziness, the tart is best served at room temperature. Otherwise, next time you could add more cream to the caramel to make it a little more runny. I’m sure oozy or not, the caramel would still taste awesome :) Glad you enjoyed it :D

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SoulShaker February 17, 2012 at 20:00

IT WAS FANTASTIC!!! Next time will try until it gets perfect!!! THANK YOU!!!! This def I can call MY FAV DESERT, so far!!
SoulShaker recently posted..ARGH! Sorry, we messed up!

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Martyna (Wholesome Cook) April 21, 2011 at 08:30

Oh my, this tart caught my eye the moment I saw it in your Easter Round up! Reminds me of a Mars bar but soooo much better. Interestingly, I’ve made all the parts of the tart at one stage or another but never used them together… Doh! Thanks for the inspiration!
Martyna (Wholesome Cook) recently posted..Nigella’s cupcakes and the perfect cupcake frosting

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leemz April 11, 2011 at 17:16

Wow this I must give a shot, lovin’ it :D

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Cynthia April 21, 2010 at 21:09

Wow this looks mouthwatering and so tempting!

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guest March 30, 2010 at 09:57

mmmm, what temp do you take the caramel to?

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Kitchen Butterfly March 26, 2010 at 08:57

It looks stunning……….and edible, right off my screen!

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Leona March 24, 2010 at 23:57

OH MY EFFING GODDDD KARENNN THIS LOOKS SOO GOD DAMN GOOD!!! I WANT I WANTTTT

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Mary March 24, 2010 at 23:06

I'm not a huge chocolate fan, but that tart looks amazing! Beautiful photography too:)

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Alisa-Foodista March 24, 2010 at 18:48

I had to do more than one visit to this post just to admire it

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Reemski March 24, 2010 at 09:52

Holy Shit Karen! That looks AMAZING!

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bake in paris March 22, 2010 at 10:08

The best pastry I have seen in years!!!! Impressive in both the photography and the recipe! Thumbs up, Karen! :-)

Sawadee from Bangkok,
Kris

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wizzythestick March 21, 2010 at 19:59

I want, I want I want! BTW how did you slice it so that the layers stayed perfect like that?

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Trissa March 21, 2010 at 10:11

You scared of pastry?! Surely you must be joking! This looks just amazing Karen!

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Conor @ HoldtheBeef March 21, 2010 at 04:07

You are seriously the Queen of Gooey Deliciousness. Goo Queen for short. Amazing yet again!!

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Myriam @Detours March 21, 2010 at 00:11

Magnifique, as we say in French!! That tart is looking sensational – the culinary equivalent of make-up sex! This is going right in my “fave recipes” bookmark

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penny aka jeroxie March 20, 2010 at 11:24

OMG… the layers! I am still no baker and hope one day I will try and be like you.

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Jacq March 20, 2010 at 07:14

OMG that looks so decadent and I love the gooey caramel oozing out from the tart! Food porn at it's best :)

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Poires Au Chocolat March 19, 2010 at 15:04

Wow! That's pretty sexy food. I love the oozing caramel – I recently tried pouring caramel over a cheesecake base and that was pretty lovely but this is awesome!

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food.4.two March 19, 2010 at 14:03

What a stunning tart…well done…! I reckon making your own pastry makes all the difference :)

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ladyironchef March 19, 2010 at 12:23

the photos are looking good! :)

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lili - pikeletandpie March 19, 2010 at 08:48

What an achievement Karen! This looks amazing and to think that so recently you would have been terrified of even considering making it!
(and good work for not saying 'climax')
:)

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YW@brunchlunchmunch March 19, 2010 at 08:43

this is the very definition of food porn!

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zurin March 19, 2010 at 08:16

ok m making this !!!!!!

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Ja @ Beansproutscafe March 19, 2010 at 06:19

looking at those oozy caramel and chocolate… oh my ! I have to make this :D

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FFichiban March 19, 2010 at 04:20

Sexiest koala I've seen and believe you me, I have seen quite the many :P

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Rose March 19, 2010 at 03:43

Oh nooooo I gotta have one right NOW. And I'm still at the stage of cookery where I'm scared of both making own pastry and making caramel :(

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Kaitlin March 19, 2010 at 03:37

It's funny how quickly you take to new/scary things in the kitchen once you really get passionate about what you're doing :) I can totally relate!

This sounds – and looks – SO good! Thanks for the recipe!

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Sara March 19, 2010 at 03:11

Oh wow, oh wow, oh wow. Just look at that oozing golden caramel, the decadent chocolate mouse. Beautiful photos are show off this amazing tart.

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the raw noodle March 19, 2010 at 02:53

oh my! I'm not usually a fan of caramel but, may I please sample a bite? No need to slice… just a spoon to shovel will do! Caramel goo you got me

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Steph March 19, 2010 at 02:51

Oh gosh…it's not fair for you to tease us with such deliciousness! I want this in front of me. Right. NOW!

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tangerine eats March 19, 2010 at 02:29

warm caramel is an all-consuming experience. yum!

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hungry.digital.elf. March 19, 2010 at 02:27

beautiful tart *sigh*
please move into my neighbourhood. Now.

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Phuoc'n Delicious March 19, 2010 at 01:39

WOW! This is orgasmic indeed! I love caramello koala and to have it in tart form is fantastic indeed! I am tempted to lick the screen but don't want to embarass myself.. LOL Thanks for sharing Karen!

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Memoria March 19, 2010 at 01:22

This tart looks amazing. I must make this!!

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Zina @ tastedbytwo March 19, 2010 at 00:34

Oh my word, that tart looks to die for! I'm very tempted to try out this recipe this weekend.

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linda March 18, 2010 at 22:50

oh yummo… I want it for breakfast now

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Anh March 18, 2010 at 22:44

I was waiting for the result after seeing your tweet about this! Awesome I say!

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Malin March 18, 2010 at 22:29

Sweet – check!
Decadent- check!
Rich- check!
Ooey- check!
Gooey- check!
Sticky- check!
Melty- check!
Sinful- check!
Naughty- check!
Pleasurable – check!
Orgasmic- check!

Everything I like! I'm convinced.

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SimonFoodFavourites March 18, 2010 at 21:57

you are MASTERCHEF! looks lovely :-)

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Mark @ Cafe Campana March 18, 2010 at 20:51

So gooey and awesome. The caramel looks look good. I wish local cafes sold tarts that looked this good. Great work!

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sam March 18, 2010 at 20:47

Hello, I'm Brazilian, your pie seems delicious! wanted to know what's mean “TBL” you used to indicate the amount of water to make pastry and also what is thickened cream? I'll try your recipe and want to come out perfect! thank you! tchau ;D

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Ellie March 18, 2010 at 20:22

This is what I call: “Food Porn”!! So sexy :)

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Gala March 18, 2010 at 19:43

Oh wow…..looks decadent, but the orgasmic part totally won me over!

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chocolate shavings March 18, 2010 at 19:20

That looks indulgently decadent!

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Sihan March 18, 2010 at 17:57

the layers are just orgasmic! wonderful work with the tart. I'm still intimidated though. Perhaps I'll give this a go soon! *drools*

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