- Flour 1 cup , for the pastry shell
- Powdered white sugar ½ teaspoon , for the pastry shell
- Salted butter 2 tablespoons , chilled, for the pastry shell
- Vanilla Extract 1½ teaspoons , for the pastry shell
- Chilled water 3 tablespoons , for the pastry shell
- Granulated white sugar 4 tablespoons , for caramel
- Water 2 tablespoons, for caramel
- Heavy Cream 2½ tablespoons, for caramel
- Salted butter 1 tablespoon, for caramel
- Vanilla Extract ½ teaspoon , for caramel
- Dark Chocolate 40g, for filling
- White chocolate 40g , for filling
- Salted butter 3 tablespoons , softened, for filling
- Whole eggs 2 , for filling
- Egg yolks 2 , for filling
This recipe of the chocolate tart is such an addiction, particularly if you enjoy caramel flavor. It may seem a lot of work, but honestly, you will actually end up preparing like a breeze…
If you are looking for a quicker version, replace the ingredients of pastry shell with a store bought one and that of the caramel with again a store bought one. However, you will be amazed at how significantly the taste, flavor, and texture of this dish vary when using market bought stuff.
If required, you can also use only half of the caramel prepared at the base of this dish and save some to be used over chocolate, ice cream, popcorns, and another dessert of your choice.
Prepare the pie crust by mixing flour, powdered white sugar, and vanilla extract with the cold butter in a large bowl. Mix the butter with fingers in to the flour mixture until it resembles coarse crumbs. Add 3 tablespoons of chilled water in to the flour mixture and mix everything in to a dough until everything just about comes together.
Wrap the dough in a cling film and refrigerate for 20 minutes. Preheat the oven to 200 degrees C. Take the dough out of the refrigerator and roll it in to a thin disk of about 1/8 inch thickness.
Place it well in a pie dish and even it out around the edges. Prick the dough with a fork several times to make tiny holes in the lined dough. Bake blind the pastry shell for about 15 minutes or until the shell is golden or light brown in color. Cool the baked shell. Meanwhile, prepare caramel by cooking the sugar and water in a pan on medium flame until the mixture boils and turns amber in color.
Remove the pan from heat and whisk in heavy cream slowly. Stir in salted butter and vanilla in it and mix well. Let the caramel cool to room temperature. Spread the caramel (all of it or half the caramel prepared) inside the base of the cooled pastry shell. Meanwhile, melt the dark and white chocolate in a microwave or a double boiler. Stir in the softened butter to the molten chocolate and whisk everything until well combined. Keep it aside. Beat the whole eggs and egg yolk in a large bowl until it is thick, pale, fluffy, and starts to leave a trail. Fold in the molten chocolate mixture slowly in to the egg mixture until well blended. Pour this egg mixture over the caramel layer and bake the pastry at 180 degrees C for about 15 to 20 minutes or until the chocolate is thick and fully cooked. Cool the chocolate tart for a couple of hours. Slice, serve, and enjoy!
To make this recipe short, you may use market bought pie crust and caramel spread or prepare both by yourself as per your preference. Do not over knead the dough for pie crust. Maintain the baking temperature and you might need to keep a watch on the pie in the final minutes of baking. The caramel tends to bubble when heavy cream is added to the hot sugar.
Nutritional information (per serving): 254 Calories, 15.1g Total fat (8.8g Saturated fat, 0.8g Polyunsaturated fat, 3.4g Monounsaturated fat), 111.4mg Cholesterol, 104.9mg Sodium, 64.1mg Potassium, 26g Total carbohydrates (0.8g Dietary fiber, 12.4g Sugars), 4.5g Protein