Choco-Caramel Tart


  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup cacao powder
  • 1/4 cup ground hazelnuts, toasted
  • 1/2 cup cold butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons ice-cold water
  • 1 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 5 tablespoons salted butter
  • 4 ounces chocolate, chopped
  • 1/2 cup heavy cream

Cooking Instructions

Step 1: Make the Crust: In a large bowl, combine flour, sugar, hazelnuts, and cacao.

Step 2: Add the butter and work it in with a fork, or just process in a food processor.

Step 3: Add vanilla, egg, and water.

Step 4: Stir until the dough comes together.  Wrap the dough in plastic foil and refrigerate for 30 minutes.

Step 5: Roll out the dough between two pieces of parchment paper.

Step 6: Transfer the dough to a 9-inch pie plate or tart pan and press in the dough.  Bake the dough for 12 minutes at 350 degrees F.

Step 7: Make the Caramel: In a saucepot, combine sugar and water.  Set the saucepan over medium heat.

Step 8: Let the sugar dissolve without stirring.  Once the sugar dissolves, let it cook until it reaches the desired caramel color.

Step 9: Pour in the heavy cream, gradually as it may splatter.

Step 10: Once you have a smooth mixture, remove it from the heat.  Stir in butter until melted.

Step 11: Let the caramel cool down.

Step 12: Once the caramel is cooled, pour it into the tart shell.  Distribute the caramel evenly.  Place the tart in a refrigerator for about 15 minutes.

Step 13: Make the Ganache: Heat heavy cream over medium heat.  Do not boil it!  Add in chopped chocolate and let it stand for 2 minutes.

Step 14: Start stirring until the chocolate is completely melted.

Step 15: Pour the ganache over the caramel and distribute evenly.

Step 16: Let the tart rest in a refrigerator for 1 hour before slicing & serving.

Enjoy this homemade treat courtesy of The Daring Kitchen!