Turkuaz Kitchen Chocolate Caramel Tart is made with cold butter, powdered sugar, cacao, almond flour, and caramel sauce. This easy Chocolate Caramel Tart recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Turkuaz Kitchen Chocolate Caramel Tart Ingredients
For The Crust:
- 1 stick cold butter
- 1/4 cup powdered sugar
- Pinch of salt
- 1/4 cup cacao
- 1 egg
- 1/2 cup almond flour
- 1 cup flour
- Vanilla
- 2-3 tbsp cold water
For The Filling:
- Caramel sauce
For The Glaze:
- 100 g semi-sweet chocolate
- 100 ml heavy whipping cream
How To Make Turkuaz Kitchen Chocolate Caramel Tart
- Prepare the Dough: In a food processor, combine all the ingredients for the crust except the cold water. Process until well mixed. Gradually add cold water while processing until the dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for about 20-30 minutes.
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Roll and Bake the Crust: Roll the chilled dough into a circle slightly larger than your tart pan. Transfer the dough to the pan, prick it with a fork, and line it with parchment paper or foil. Fill it with dry beans and bake for about 15 minutes. Remove the beans and bake for an additional 10 minutes until the pastry is dry. Transfer to a rack to cool.
- Prepare the Glaze: In a microwave-safe bowl, combine the chocolate and cream. Microwave for about 30 seconds until melted, then stir until smooth.
- Assemble the Tart: Pour the hot caramel sauce into the cooled tart shell and allow it to cool. Once the caramel has set, pour the chocolate glaze over the caramel layer.
- Decorate and Chill: Decorate the tart with white chocolate if desired. Refrigerate the tart for at least 2-3 hours before serving.
Recipe Tips
- Use Cold Butter: Make sure the butter is very cold when mixing it with the other crust ingredients. This will make the crust flaky and tender.
- Chill the Dough Well: Don’t skip chilling the dough. Chilling makes it easier to handle and helps it keep its shape when baking.
- Prevent Soggy Crust: When baking the crust, use dry beans or pie weights to keep it from puffing up. This makes sure the crust is crisp and even.
- Smooth Caramel Layer: Let the caramel cool a bit before pouring it into the crust. This stops the crust from melting and ensures an even layer.
- Perfect Chocolate Glaze: When melting chocolate and cream, stir often and don’t overheat to avoid burning the chocolate. The glaze should be smooth and shiny.
What To Serve With Chocolate Caramel Tart
Chocolate Caramel Tart goes well with fresh berries, whipped cream, vanilla ice cream, or raspberry sauce. It also can be served with coffee, tea, milk, or dessert wine for a tasty dessert.
How To Store Chocolate Caramel Tart
- Refrigerate: Store the tart in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap the tart tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, leave it in the refrigerator overnight before serving.
Chocolate Caramel Tart Nutrition Facts
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 50mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 5g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen No-Bake Cheesecake
- Turkuaz Kitchen Chocolate Cheesecake
- Turkuaz Kitchen Tiramisu Recipe
- Turkuaz Kitchen Ombre Citrus Cake
Turkuaz Kitchen Chocolate Caramel Tart
Description
Turkuaz Kitchen Chocolate Caramel Tart is made with cold butter, powdered sugar, cacao, almond flour, and caramel sauce. This easy Chocolate Caramel Tart recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
For The Crust:
For The Filling:
For The Glaze:
Instructions
- Prepare the Dough: In a food processor, combine all the ingredients for the crust except the cold water. Process until well mixed. Gradually add cold water while processing until the dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for about 20-30 minutes.
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Roll and Bake the Crust: Roll the chilled dough into a circle slightly larger than your tart pan. Transfer the dough to the pan, prick it with a fork, and line it with parchment paper or foil. Fill it with dry beans and bake for about 15 minutes. Remove the beans and bake for an additional 10 minutes until the pastry is dry. Transfer to a rack to cool.
- Prepare the Glaze: In a microwave-safe bowl, combine the chocolate and cream. Microwave for about 30 seconds until melted, then stir until smooth.
- Assemble the Tart: Pour the hot caramel sauce into the cooled tart shell and allow it to cool. Once the caramel has set, pour the chocolate glaze over the caramel layer.
- Decorate and Chill: Decorate the tart with white chocolate if desired. Refrigerate the tart for at least 2-3 hours before serving.
Video
Notes
- Use Cold Butter: Make sure the butter is very cold when mixing it with the other crust ingredients. This will make the crust flaky and tender.
- Chill the Dough Well: Don’t skip chilling the dough. Chilling makes it easier to handle and helps it keep its shape when baking.
- Prevent Soggy Crust: When baking the crust, use dry beans or pie weights to keep it from puffing up. This makes sure the crust is crisp and even.
- Smooth Caramel Layer: Let the caramel cool a bit before pouring it into the crust. This stops the crust from melting and ensures an even layer.
- Perfect Chocolate Glaze: When melting chocolate and cream, stir often and don’t overheat to avoid burning the chocolate. The glaze should be smooth and shiny.
Turkuaz Kitchen Chocolate Caramel Tart