Gooey Chocolate Caramel Tart

gooey-chocolate-caramel-tart
Photo by Samantha Seneviratne
Gooey Chocolate Caramel Tart 3.1 60 5 1
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  • Serves 12
  • Hands-On Time
  • Total Time

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.

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.

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.

Ingredients

  1. Check Crust:
  2. Check 2 cups crushed chocolate wafer cookies
  3. Check 6 tablespoons unsalted butter, melted
  4. Check ½ teaspoon kosher salt
  5. Check Filling:
  6. Check 1 cup heavy cream
  7. Check 4 tablespoons unsalted butter
  8. Check 1½ cup sugar
  9. Check 2 tablespoons light corn syrup
  10. Check ½ teaspoon ground cinnamon
  11. Check ½ teaspoon kosher salt
  12. Check 2 ounces bittersweet chocolate, melted
  13. Check flaky sea salt, for sprinkling (optional)

Directions

  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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