Gooey Chocolate Caramel Tart

Gooey Chocolate Caramel Tart
A thin slice of this rich dessert goes a long way—especially when it’s served with a big scoop of vanilla ice cream. For neater results, wait to slice the tart until it is completely cold. Let the slices stand at room temperature for a few minutes before serving, so that the caramel becomes soft and silky. Get the recipe:Gooey Chocolate Caramel Tart. Photo: Samantha Seneviratne
Hands On Time:
30 mins
Total Time:
9 hrs
12 serves


  • Crust:

  • 2 cups crushed chocolate wafer cookies

  • 6 tablespoons unsalted butter, melted

  • ½ teaspoon kosher salt

  • Filling:

  • 1 cup heavy cream

  • 4 tablespoons unsalted butter

  • 1 ½ cup sugar

  • 2 tablespoons light corn syrup

  • ½ teaspoon ground cinnamon

  • ½ teaspoon kosher salt

  • 2 ounces bittersweet chocolate, melted

  • flaky sea salt, for sprinkling (optional)


  1. Prepare the crust. In a medium bowl, combine the butter, cookie crumbs, and the salt. Press the crumbs into the bottom and sides of a 9-inch fluted tart pan, using a straight-sided dry measuring cup to help. Refrigerate the crust until firm.

  2. Prepare the filling. In a small pot or microwave-safe bowl, heat the cream and butter together until melted. In medium saucepan heat the sugar, syrup, and ¼ cup water over medium-high heat until the sugar turns deep amber, swirling the pan to caramelize the sugar evenly, 6 to 8 minutes. Working gently, remove the sugar from the heat and add the cream mixture. Be careful: this will bubble up and sputter.

  3. Return the saucepan to the stove. Cook the sugar-cream mixture over medium-high heat until it forms a caramel that is thick and smooth, about 3 to 4 minutes. Whisk in the cinnamon and salt and pour the caramel into the prepared crust. Refrigerate the tart until firm, at least 8 hours.

  4. Remove tart from the refrigerator 10 minutes before serving and transfer it to a serving plate. Drizzle tart with melted chocolate and sprinkle with salt. Immediately slice the tart into slices and transfer to plates. Let stand a few minutes at room temperature before serving.

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