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Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart

Watch the video for this recipe:

This chocolate caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first bite. Love the salt crystals as they don't melt immediately and let your taste buds experience the sweet, the salty and the bitter in the same time.

 

This is the second time I make this tart and I find it a fabulous dessert, totally irresistible. A suitable dessert for any special occasion and everybody will be more than delighted.

 

Don't be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.


The combination between sweet and salty has become one of my favorites. I've been used this chocolate and salted caramel combination in many of my recipes like these Chocolate Macarons with Salted Caramel and Flourless Chocolate Cake with Salted Caramel Mousse. All these recipes are simply divine. Wish you will try each of these recipes as they all worth all the effort involved.


Related Posts:
Caramel Apple Cheesecake Bars
Walnut Caramel Mini Tarts
Crème Caramel

 

 

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Ingredients
  • Makes about 6-8 servings
  • Almond Chocolate Sweet Pastry
  • 1 1/4 cups (160g) flour
  • 1/4 cup (30g) ground almonds
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 cup (50g) sugar
  • 1/4 tsp salt
  • 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
  • 1 tsp vanilla extract
  • 1 egg
  • 1-2 tbsp ice water
  • Caramel
  • 1 1/2 cups (300 g) sugar
  • 1/2 cup water
  • 1/2 cup (120 g) heavy cream
  • 5 tbsp (70 g) unsalted butter
  • 1 tsp salt
  • Chocolate Ganache
  • 1/2 cup (120 g) heavy cream
  • 4 oz (120g) bittersweet chocolate, chopped
  • Garnish
  • sea salt crystals
Directions
  1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 
    Chocolate Caramel Tart step 1Chocolate Caramel Tart step 2Chocolate Caramel Tart step 3Chocolate Caramel Tart step 4
  2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
    Chocolate Caramel Tart step 5Chocolate Caramel Tart step 6Chocolate Caramel Tart step 7Chocolate Caramel Tart step 8Chocolate Caramel Tart step 9Chocolate Caramel Tart step 10
  3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
    Chocolate Caramel Tart step 11Chocolate Caramel Tart step 12Chocolate Caramel Tart step 13Chocolate Caramel Tart step 14Chocolate Caramel Tart step 15Chocolate Caramel Tart step 16
  4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
    Chocolate Caramel Tart step 17Chocolate Caramel Tart step 18
  5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
    Chocolate Caramel Tart step 19Chocolate Caramel Tart step 20
  6. Prepare the caramel.  Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
    Chocolate Caramel Tart step 21Chocolate Caramel Tart step 22
  7. Remove the pan from the heat and add the cream. It will bubble a little bit.
    Chocolate Caramel Tart step 23Chocolate Caramel Tart step 24
  8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
    Chocolate Caramel Tart step 25Chocolate Caramel Tart step 26
  9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
    Chocolate Caramel Tart step 27Chocolate Caramel Tart step 28
  10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
    Chocolate Caramel Tart step 29Chocolate Caramel Tart step 30Chocolate Caramel Tart step 31Chocolate Caramel Tart step 32
  11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
    Chocolate Caramel Tart step 33Chocolate Caramel Tart step 34


     

 

Chocolate Salted Caramel Tart-1
Nutrition facts 1 Serving - Calories:560, Fat:31.0g, Saturated Fat:18.7g, Unsaturated Fat:0.0g, Carbohydrates:69.7g, Sugar:51.4g, Fiber:2.2g, Protein:5.4g, Cholesterol:94mg, Calories from Fat 279, Sodium 497mg, Potassium 188mg, Vitamin A 17%, Vitamin C 0%, Calcium 6%, Iron 10%, Nutrition Grade F, daily percent values are based on a 2000 calorie diet
On October 14, 2014 at 09:34 am, Kristi @ Inspiration Kitchen said...
Wowwwww!!! This is a gorgeous chocolatey tart. I am loving that creamy center - it's making my mouth water. Seriously amazing chocolate!
On October 14, 2014 at 07:59 pm, Mira said...
This cake looks so delicious! You've got two of my favorite flavors there-caramel and chocolate! I've been waiting for the recipe since you posted a photo on google+ last week. Pinning and will try to make it, when I have some time :)
On October 14, 2014 at 10:53 pm, Jess @ Sweet Menu said...
Would you just LOOK at that caramel! It looks insanely good! So rich and gooey and that perfect dark golden colour. Just divine!
On October 15, 2014 at 04:32 am, Emma @Emma's Little Kitchen said...
This looks incredible... WOW!
On October 15, 2014 at 05:21 am, Valerie said...
Hi, please let me know at what temperature(degrees) do you cook the crust pastry. You have not mentioned it in the instructions. Thanks :)
Re:

Thank you Valerie for letting me know.. So many instructions and forgot to add the oven temperature. It is 350 F (180 C). Fixed on the site too. 

On October 15, 2014 at 12:21 pm, Maryanne @ the little epicurean said...
Love the step-by-step tutorial! You make it look easy. Your tart looks awesome! :)
On October 15, 2014 at 11:30 pm, dina said...
this looks amazing. i love salted caramel and chocolate!
On October 16, 2014 at 06:05 pm, Kayle (The Cooking Actress) said...
BEAUTIFUL!! I'm so in love with salted caramel and chocolate and I love that it's an almond crust--to keep up that sweet/salty goodness! So silky and beautiful!
On October 19, 2014 at 01:04 am, Nami | Just One Cookbook said...
The gooey caramel coming out of the tart.... OMG! I can't handle this deliciousness without having a slice in front of me. :D Excellent recipe!
On November 01, 2014 at 01:40 pm, Angie@Angie's Recipes said...
This looks to die for!! And definitely worth all the calories.
Re:

Thank you Angie.. this was one incredible dessert.. one of my favorites.. this is my third time making it and I always find it incredible good.

On November 02, 2014 at 10:45 am, Brandi Summers said...
Did you have any issues with filling the tart crust while not in a pan? I'm worried about attempting this and the crust breaking while filling. Any other suggestions or tips to remember when making to ensure that it is as beautiful and solid as yours is? I cannot wait to make this!
Re:

Hi Brandi.. I hadn't had any issues with filling the tart.. and this is not the first time I am making it.. The important thing is to let the crust cool completely in the pan. or silicon mold... whatever you use.. and only after it is cooled completely remove it from the pan.  It shouldn't break. When cooled the crust  it's quite hard, like a hard biscuit, it doesn't break so easily.  Let me know if you try it out, I am curious how it turns for you. 

On November 09, 2014 at 08:04 pm, Kathleen @ Yummy Crumble said...
I cannot get over how gorgeous this tart is! I'ts probably because I'm majorly addicted to caramel and dark chocolate :)
Re:

So glad you like it:) The truth is that it is gorgeous.. I simply love salted caramel with chocolate.. It is delicious indeed, everybody loved it. 

On November 10, 2014 at 06:46 am, aj said...
Is the ground almonds actually almond flour?
Re:

yes... ground almonds is actually almond flour.. but you can ground your almonds as well .. using a food processor and this way you can make them as ground as you want.. I like them with a bit of texture.. not too grounded.

On November 10, 2014 at 03:30 pm, Tori said...
Yummm!!! Can't wait to make this! I'm thinking about an upcoming event I'd like to take this to but would need to make it 2-3 days ahead. Does it store in the fridge well?
Re:

Yes.. a delicious recipe perfect for any event -  it can be stored very well in the fridge for  even 3-4 days, but make sure you don't cut it until the serving time. As the caramel is gooey  and soft, once a slice is cut a bit of the caramel starts to drip.. so it's better to cut it only when you want to serve it.  It worth all the effort so hope you will give it a try. I found it pretty easy. 

On November 12, 2014 at 09:03 pm, Terra said...
Looks fantastic and is on my Christmas menu for sure! Have you ever tried to freeze it or would the caramel get hard?
Re:

Didn't try to freeze.. but I suppose that once thawed the caramel would be ok.. We rarely have the chance to freeze cakes:) We always devour them in no more than a day or share with friends/family:)

On November 13, 2014 at 11:22 am, Lisa said...
I'm having trouble finding the sea salt flakes. Any suggestions?
Re:

You can simply use some coarsely-ground salt - some salt which is not finely ground, some salt ground in larger pieces. It will be as good. 

On November 13, 2014 at 07:35 pm, mimi said...
cannot get this part of the recipe to turn to carmel color!!!! Very frusterated
Re:

Mimi.. I really want to help you out here.. but I don't understand very well.. You tried melting the sugar..and it didn't get the caramel color? Well. you probably need to let it more over heat.. After the sugar melts it begins to color.. you have to let it over heat until all the melted sugar gets  a deep brown color before adding the cream.   Let me know if any other questions..maybe this is not  the answer you expected .. 

On November 14, 2014 at 03:08 pm, mimi said...
yes, I cooked the water and sugar and it didnt turn caramel color, how long did you cook it? :) thank you for writing back
Re:

well.. this depends on the heat you use.. high.. medium.. or low.. I use medium heat  usually... it may take even 15 minutes or more.. once melted.. the sugar and water, gradually  will start getting caramel color.. keep it on heat until all the sugar is deep brown color.. I like to use a heavy bottomed sauce pan.. so I avoid burning.. 

Re:

Back with an answer :)  Today I've made this recipe again, as I wanted to make a video recipe which will be posted next week.This video will help you even more, you'll be able to see all the steps. As for the caramel.. on medium high heat, it took me exactly 9-10 minutes to get the caramel color.

Re:

Just posted the video for Chocolate Salted Caramel Tart - check it out, it might be helpful for whenever you want to try the recipe again. Let me know if any questions:)

Re:

Just posted the video for Chocolate Salted Caramel Tart - check it out, it might be helpful for whenever you want to try the recipe again. Let me know if any questions:)

On November 20, 2014 at 12:41 pm, Sherrie said...
Wondering if tried in bite size or mini tarts. Any adjustments on baking time?
Re:

You can definitely try in mini tarts .. the recipe may be enough for about 6  tartlet pans, 3.5-inch each. The baking time will be shorter, I would say with  10 minutes less. So you could try like 10 minutes with weights, and another 5 to 10 minutes without, until dry and cooked.

On November 21, 2014 at 10:01 am, Allison said...
You mentioned in a previous comment that, once sliced, the caramel filling seeps out; how much and how quickly does it run? Would it hold up well as a get-some-when-you-want-some dessert? Or, is it better to cut and serve the entire thing at one time? I'm considering making this for Thanksgiving but my family's dessert table has an all day "come and go" policy.
Re:

Yes.. it will definitely hold up well for more than a day. We actually served it in about 3 days and was holding good, refrigerated. If some caramel seeps out just cut it out. I was just saying that if you want to impress the guest it looks awesome as a whole cake.

On November 23, 2014 at 07:09 pm, Sarah said...
Hey. Very excited to try this week for the holiday. One question with the chocolate. I'm typically a dark choc fan. Would it be as good with dark vs bittersweet? Thoughts? Thanks!
Re:

I am glad you like this recipe, it will be a hit at your holiday table. I am sure it will be as good especially if you enjoy dark chocolate. I actually used for this recipe a chocolate with 65 percent cocoa, which is  quite dark.

On November 24, 2014 at 04:02 pm, Sheila said...
This looks amazing. i am looking forward to dazzling my friends with it! One friend can't eat gluten. Any way to make this gluten-free? Thanks!
Re:

Thank you Sheila, so glad you like it. The first thing that I would do if wanted it gluten free is to change flour to rice flour. Never tried, but don't see why it wouldn't work.  Let me know if any other questions. All the best..

On December 05, 2014 at 10:49 am, Sandra said...
I made this for Thanksgiving and it was fantastic!! In fact I am getting ready now to make another one for a dinner invitation for tomorrow night. I followed the recipe exactly, but added chopped pecans on the top instead of the sea salt. Gave a wonderful crunch! This is easy, however it will leaving guests thinking you are amazing.
Re:

Sandra, I am so glad for your review and for the fact you tried it out for Thanksgiving. Chopped pecans sounds really good on top as well, you can adjust this recipe any way you like it. I found it quite easy myself, thought some people said it seems complicated. I love that only the crust needs to be baked, the rest is made on stovetop and goes pretty fast. It looks awesome with all those layers. Hope you will try out some other of my recipes as well. Keep in touch. 

On December 05, 2014 at 01:15 pm, Arial said...
Wow! This looks epic! I have Spoonable's Spicy Chili caramel that I think would be amazing with your tort. Do you know how many ounces of caramel you end up making/using? Many thanks!
Re:

That might go awesome as well.. let me know when you give it a try.. I didn't measured the quantity of caramel.. but it should be slightly a bit more than a cup.. can't figure it out in ounces.. Next time I make it I will place the cake on a kitchen scale and see:)

On December 09, 2014 at 04:15 pm, Brenda said...
I've made the caramel portion of this twice (the same day for the same tart crust :). I cooked it until it was a nice brown color (it took a long time to turn brown) and both times it turned into more of a toffee instead of a gooey caramel... can you figure out what I did wrong? I had a bit larger tart, so I put both batches in the shell and covered with the ganache...it had amazing flavor and was a complete hit at my family Christmas!!! Not one piece left!... guess no one knew it didn't turn out! hehe
Re:

If everybody enjoyed it means it did turned out :) I think that one of the reasons the caramel didn't turn as gooey ..might be you cooked too much the caramel after you added the cream.

On December 13, 2014 at 03:25 pm, Bob said...
I've made this a couple of time already and have another in the works! This is sooo good! Everything from presentation to taste is over the top! Great to bring to any holiday party.
On December 13, 2014 at 03:54 pm, Gabie said...
my caramel didn't turn out gooey and soft. After refrigerating it's very hard
Re:

As I told to Brenda.. one of the reasons your caramel turned too hard might be you cooked it too much after adding the cream.. Next time just keep it over heat a minute or so after you add the cream and then remove from heat .. Add the butter and pour it over the crust. I am sure yours tasted really good even if it get harder...

On December 14, 2014 at 08:25 am, Sheila Fletcher said...
Hi, This is for "Mimi." I've just finished making the caramel portion of this pie, and I found it took a good 30 min for the filling to begin to caramelize--so keep it on the heat and have patience. It will turn caramel colour eventually (mine looks and tastes yummy!).
On December 14, 2014 at 06:52 pm, Nana said...
In what oven mode do we bake the tart?
Re:

In the regular baking mode.. mine says.. conventional mode.. . the one you use for the rest of the baking, cakes,cookies, breads.. 

On December 21, 2014 at 06:43 pm, Cheney said...
Quick question, I'm am not good with homemade crusts. What do you think about making this in a pre-made crust that I can buy from the store? I'm thinking about trying it with a chocolate graham cracker crust. I know it won't exactly be the same experience it would be if I made your crust recipe from scratch, but when I say I'm not good with making crusts, I really mean it, ha! Thanks!
Re:

Well.. in that case :) you can use premade crust, if you can find a good quality one, but you could also try making the chocolate graham cracker crust, or with Oreos. Just turn them into crumbs and mix with melted butter, and then press really well on the bottom and edges of your tart pan. For a 10 inch pan 1 package of Oreos should be fine with 1 stick of melted butter.. for a smaller pan just reduce a bit the amounts.  Freeze it a bit before pouring the caramel and I think it should be fine. Let me know how this turns for you   :)

On December 22, 2014 at 02:55 pm, Esther said...
Are you sure the amounts of cream for the caramel and the ganache are correct? I tried it and the caramel got really firm and the ganache was just melted chcolate with a little cream... The pictures show a lot more cream.
Re:

Yes.. I am sure about the amounts.. for bittersweet chocolate ganache.. I used equal amounts of chocolate and cream.. 1/2 cup of cream is about 118-120 g, the same amount as the chocolate. For the caramel, I think you let it cook on stovetop too much after adding the cream.. you don't need to cook it more than a minute.. if you want it gooey. The recipe is quite simple after you get used to it.. so hope you will try it again. :) Let me know if any questions. 

On December 26, 2014 at 04:47 pm, Tony said...
Do you think it would be possible to substitute dulce de leche for the caramel part of the tart?
Re:

Yes.. I think it is possible.. didn't try it, but I think it has a good consistency.. and it might work well. Let me know if you try it out.

On January 03, 2015 at 04:08 pm, Anna Clara said...
I loved this tart, thank you so much for sharing this recipe. I made it for the New Year's Eve party and everybody loved it! I had some trouble cooking the caramel, I had to try 3 times until reach the right point. I found out that you have to stir the pan and put a little bit of lemon juice. Another tip is using a little white plate to put drops of caramel to see the color of it. It has to reach an medium amber color. Good luck people! Anna Clara, from Rio de Janeiro
Re:

So glad to hear you tried this tart for New Year's Eve. Never tried making caramel using lemon juice.. I don't understand its role here.. but I am glad it turned right for you :) Wish you a Happy New Year and hope you will try some other of my recipes as well :)

On January 07, 2015 at 04:36 am, katja said...
what can i use instead of floure (gluten) thank you
Re:

I think you can use rice flour instead of wheat flour to make it gluten free- it should work well.. let me know if you try it out :)

On January 15, 2015 at 03:34 pm, Kellie said...
Ummmmmmmm.....WOW! I broke down yesterday afternoon and self medicated with a salted caramel tartlet from Starbucks...that little morsel of phantasmagorical gastronomical delight had me completely floored! I went on today to find a recipe...and this one is a definite keeper! Thank you!
On February 11, 2015 at 03:29 pm, tess said...
I have just finished making this tart for the beloved on valentines day and the smell of the caramel and the look is divine i don't know how I managed to steer clear of it for the last hour. Glad i am now having to retire for the evening as im sure if i were stay up any longer, I will be making a replcement for Saturday!! Many thanks for the recipe x
Re:

Tess I am so happy that you tried my recipe. Did you guys enjoyed it? Hope you had a wonderful day.

On February 27, 2015 at 11:17 pm, sugar high said...
At over 500 calories and 51 grams of sugar this must be amazing!! Good grief!
Re:

This was totally amazing. It's not the kind of dessert you can have every week, but once in a while..it's perfection :)

On March 11, 2015 at 10:22 am, taylor said...
Will the crust still work if I use an extra 1\4 cup of white flour in place of the ground almonds? I'm planning on making this for a family get together, but my niece is allergic to nuts. Thanks!
Re:

Yes, it will work good without the almonds. Add as you said another 1/4 cup of flour and it will work well. Let me know how it turns for you:)

On March 11, 2015 at 10:32 am, sandi said...
was wonderful! i was so excited to see the finished product, a little time consuming but so worth it!!
Re:

So happy to hear that Sandi, really glad you like it :)

On March 15, 2015 at 01:04 am, Kate c-d said...
My only suggestion would be to add a loose estimate on the chilling time to the top of the recipe. I got into this and then realized I was going to need a total of nearly ten hours of chilling time. I wish that had been listed at the top instead of mentioned in the individual instructions. It looks wonderful, I saw it online and had to try it. The caramel is delicious. I, too, had been waiting patiently for it to turn. I turned up the heat a little and all of a sudden it gradually browned.
Re:

Thank you Kate for your suggestion, let me know if you liked it :) I will add the whole chilling time on top as well. It is a cake that can easily be made between other tasks you have to do. So for instance, if your tart with caramel is already in the fridge and you are not at home exactly after 4 hours to add the chocolate, it's fine, you just do it after you come home. That's why I didn't want to be so specific about the chilling time, on the top of the recipe.

On March 23, 2015 at 07:23 pm, Kimberly said...
Would it be possible to make these in a mini cupcake pan? Like little tiny bite size versions? If not, do you have a good cookie type crust that is chocolately like this one?
Re:

You can definitely make this recipe in mini cupcake pan or in mini tartlet pans. It will work really good. I made a bigger one so I can save time :)

On March 24, 2015 at 09:52 am, Shari Meyer said...
OH! MY! GOSH!!! I am not a chocolate fan but this recipe was calling out to me. I made it yesterday and it was a huge hit. So much so that it was also my breakfast this morning. It definitely goes into my "favorites" file. My caramel didn't turn as dark, not sure if I didn't cook it long enough?? It was also grainy (but I'm the only one who noticed it!). Did I not cook the caramel long enough? It turned out firm, not hard, but I liked that it didn't goo out all over everywhere. I looked up cooking caramel and there are so many different methods--stirring, not stirring, heating slowly, heating quickly.... I'll try cooking longer next time and not cook quite as long after adding the cream. Thanks so much for sharing this WINNING recipe!
Re:

I am so glad you liked it Shari, and thank you for writing me back with your review :)  I actually ate it for breakfast too :). If the caramel wasn't too dark it means you could have let it more on stovetop before adding the cream. But I am sure the taste was awesome. After adding the cream cook it for no more than 1 minute if you don't want you caramel too hard.  Hope you will try some other of my recipes:)

On April 04, 2015 at 03:23 pm, Rachel said...
I have tried the Carmel sugar 4 times and never got a caramel color. It kept going back to the sugar form. I have cooked on medium heat for almost 45 and it has never gone caramel color!
Re:

Hmm  that's weird. Did you stir the sugar while cooking?  It is important to not stir. After the sugar dissolve completely it will turn caramel color.  It may takes up to 15-20 minutes to turn caramel color. Just be patience, don't stir, and let it get darker by itself. 

On April 10, 2015 at 07:24 am, hanna said...
Just finished everything and served it to my future family. Everyone loved it...
Re:

Now that is great to hear:) Glad you tried the recipe and thank you for writing me back.

On April 11, 2015 at 08:29 am, Gabriella said...
Has anyone tried making the crust using a gluten free flour substitute for the wheat flour? Are there any adjustments to make? GF flours absorb moisture differently than regular flour. Thanks.
On April 12, 2015 at 01:06 pm, Thomai said...
Really wonderful! Very good even for the ones with high expectations! 1000 bravo from Greece!
Re:

Thank you:) Glad to  hear that!!

On April 30, 2015 at 05:53 am, Mada said...
Hello, May I have the ingredients in grams ? Please ????
Re:

Hi Mada, I've managed today to add the grams too. Sorry for the late answer. Check the recipe and let me know if any other questions.

On April 30, 2015 at 07:12 pm, Teresa said...
OMG this looks AMAZING!!!! Just one questions though, I'm not a fan of almond.. could I just another 1/4 of flour instead? Thanks!! :)
Re:

Sure.. it will be fine. Let me know how it turns :)

On May 04, 2015 at 03:14 pm, joann said...
made this for my daughter birthday today I hoe she loves it!
Re:

So happy to hear that Joann. Really glad it turned right for you.

On May 14, 2015 at 09:17 pm, Miri said...
this one looks so good!!! I would like to make it but i have a thing with pretty tarts if i can't be sure i can serve it pretty i would not make it - can u pls teach me how do u cut the caramel so perfectly? thank u very much.
Re:

The key to cut a cake to look beautiful is to use a hot knife. I do like this: I have a glass with hot water inside.. Put my knife inside for few seconds, dry it with a paper towel.. and make a first cut. Clean the knife again... put it into the hot water... and repeat....

On May 20, 2015 at 09:01 am, Kathrine said...
This looks sooooo yummy!! I Think i Will make this for my birthday party! Do you have any ideas on what you serve with it? Vanilla icecream or sone fresh berrys perhaps? Or do you just eat it as it is? :)
Re:

I just ate it as it is.. :) but you can add some fresh berries.. it might work well:)

On May 24, 2015 at 10:43 am, Linda said...
The supposed caramel turned to greasy sugarcrumbs :-/ What temperature should the sugar get to? I gambled for 122 degrees Celsius but maybe I was wrong. And I ,ade the classic mistake of adding more sugar after my pan had bubbled all over the furnace and I thought there was too little left.
Re:

Didn't check with my candy thermometer as I wanted to keep it simple.. I simply waited for the sugar to turn caramel color without stirring.. (it may take 10-20 minutes depending the heat) and when that happened simply add the cream and cook for 1 minute more. It's quite simple. Hope you will try it again.

On May 24, 2015 at 12:08 pm, Marianne said...
Hi, I've made chocolate toffee squares before and have used butter and brown sugar to make the toffee. I wonder if the results for the caramel would be the same if one were to use brown sugar with the water? Thanks, Marianne
Re:

I am not sure, I haven't tried with brown sugar...I have different recipes for this kind of toffee desserts

http://www.homecookingadventure.com/recipes/chocolate-caramel-bars

http://www.homecookingadventure.com/recipes/walnut-caramel-mini-tarts

On May 24, 2015 at 12:23 pm, Karyn said...
This looks super yummy! Can I substitute something for the ground almonds? I have a little one who is allergic to tree nuts, peanuts, almonds, etc.
Re:

just use flour instead..it will be as good

On May 30, 2015 at 08:16 am, Sumer said...
I love this recipe, I made it yesterday and it came out perfect, xx
Re:

Wow.. so happy to hear that Sumer. Such a great satisfaction when people are trying my recipes and succeed:) Thank you for your review on this.

On May 30, 2015 at 02:51 pm, ross said...
Hi, what a fantastic recipe. My plan is to make this for dessert for our first truffle dinner of the season. I'm thinking that serving this sized tart to accompany wine poached pears will be ideal for 16 people. I don't think much will be needed to be fabulous. My question is about the truffles. I plan on truffling the butters and creams to keep on theme. This will add a savoury element to the sweet and salty. Not too much but there should be an umami element. I'd appreciate your expert thoughts on this?
On May 30, 2015 at 07:58 pm, Carol said...
I don't have a tart pan, so what would you recommend I use instead? My options are a small cookie sheet, a round cake pan, pie pan (reg or deep dish), or metal casserole/brownie pan (9x13?). Would I need to adjust the filling amounts? (I really am not familiar with a tart pan or its dimensions.) I appreciate your comments telling us that cooking too long after adding the cream makes the caramel turn hard. I need to know those kind of details because I don't always know the hows and whys of cooking and baking. For example, what happens if I stir the caramel while waiting for it to brown? One other question: could I possibly use milk instead of heavy cream, which I don't usually have on hand? (maybe use a little more but then let it cook down longer?) Thanks for all your details. Can't wait to try this!
Re:

So.. for the pan.. I would try the round cake pan you have. It needs to be no larger than 9 inches in diameter for this recipe.  A 9x13 would be too large. You can add parchment paper on the bottom so the crust can be easily removed from the pan. Do you have a springform pan? Would have been even easier.

Iit is important not to stir the caramel while waiting to get brown because stirring might create solid sugar again and takes more time to caramelize. It will be fine if you just leave it alone. You can not use milk,  but I am sure you can find whipping cream (30%-35% fat). I've use 35% fat cream.

Hope you will try this out:) We really enjoyed this.

On June 02, 2015 at 02:52 pm, Jeni said...
This recipe is awesome! I just want to know if, instead of almonds , can I put some hazelnuts? Thanks from Brasil :)
Re:

Sure.. hazelnuts will be as good.

On June 13, 2015 at 07:18 am, HM said...
Hi there, thanks for your recipe. I tried it and my family loved it a lot! I'm looking to make the same using a vanilla tart shell instead of chocolate one. Do you suggest I can follow the same recipe, but simply just omitting the cocoa powder for the "almond chocolate sweet pastry"? Thanks in advance.
Re:

I would just use the tart shell I've made here : http://www.homecookingadventure.com/recipes/strawberry-and-ricotta-tart

On June 13, 2015 at 08:39 am, Yanela said...
i just do it and the caramel get crystallized! i mean not that soft, something get wrong i don't understand why!!! it's the second time i do this recipe! :(
Re:

It is important to not scrape the sides.. just leave it untouched over heat until it turns byitself into a caramel color.. depending on the heat it may take even 15 20 minutes..

On June 22, 2015 at 11:41 pm, Tammy said...
This looks amazing! I'm wondering if the pastry crust can be made in advance and frozen? If so, would it be best to freeze it before or after it is baked? And what would be the best way to thaw it out before adding the caramel? Thanks!
Re:

I would freeze it baked.. and simply thaw it at room temperature.. it should thaw pretty fast.

On June 23, 2015 at 11:47 am, Beth said...
Amazing, I made this turned out perfect. Shared with my friends. What is the serving size? I cut it in 16 slices.
On June 23, 2015 at 11:47 am, Beth said...
Amazing, I made this turned out perfect. Shared with my friends. What is the serving size? I cut it in 16 slices.
Re:

Serving size can be as big as you like.. 16 servings sounds good to me as it is a rich cake. The calories are calculated after 8 servings.

On June 24, 2015 at 02:03 am, Yolanda said...
Also in the Netherlands, we love this recipe. We had a challenge calculating the amounts in grams but we succeeded and it was delicious. Thanks !!!
Re:

I am glad you loved the recipe, but why it was a challenge to calculate it in grams as I've posted metric measurements too in the blog post?

On July 04, 2015 at 11:36 am, Michelle said...
can I chill it in the freezer so it goes faster?
Re:

You may try.. it might  work good...

On July 07, 2015 at 12:29 am, Penni said...
Hi, I know it might sounds so silly, but what is the purpose of dry beans while bake the pie crust? is it to prevent the crust blooming? Thanks.
Re:

Yes.. because we are baking the crust without the filling we need it to hold it's shape so we can fill it later. That is why we are using tart weights, beans... 

On July 15, 2015 at 03:34 pm, Brandy-Jo said...
So excited to make this successfully..lol First time was a fail yesterday as i did not cook my caramel for long enough before adding my cream.It ended up very pale and crystallized. I am trying this again and found many of the comments very helpful in the hardest part of the recipe. Fingers crossed for round 2. I know it's going to be worth it!! Thank-you for posting this recipe. My family and i are very eager and excited to eat it!!! :D
Re:

Sorry for the late answer.. I am really curious how this turned for you...Send me a photo on facebook if you have some time :)

On July 24, 2015 at 08:47 am, Hayley said...
Can this recipe be scalled up to make a larger tart?
Re:

Sure.. you can easily do that with a bit of math:)

On August 07, 2015 at 09:05 am, Ayesha said...
Oh my god this looks divine!! Would love to try it out but dont have an oven. Could you suggest an alternative for the crust so that it doesnt require baking?
Re:

Yes.. you could simply use an oreo crust like in this recipe: http://www.homecookingadventure.com/recipes/no-bake-strawberry-chocolate-tart

Let me know if you try this out:)

On August 09, 2015 at 08:46 am, Jade Elizabeth said...
OMG This was AMAZING!! I've had a LOT of trouble making caramel in the past but this way worked SO WELL!!! I was a bit scared cause it smelt a bit syrup like but it turned out so good. We weren't expecting it to work so we used the caramel on icecream (it goes hard and when you put it in your mouth it goes soft again!)...and we had soooo much left so we put it into some puff pastry squares we shoved into a mini muffin tray, then we covered them with lose strips. The caramel bubbled out but the whole thing was so amazing. Anyway we STILL had caramel left over so we drizzled some over puff pastry strips that were cooked and they look so good. It's all in the fridge now but we did have a mini muffin filled one and it was so amazing, especially warm. It didn't matter if the pastry was wet or puffy and dry, it just went with it so well. Thank you so much for sharing this, it's really improved my confidence with caramel and now that I know it will work (with my skills) I'll be making this for a family get together!! :D
Re:

So happy to hear that :) Caramel it's not that difficult, I see many are kind of scared trying it out, glad you had the courage to play with it:)

On August 10, 2015 at 08:06 am, Flavinha said...
Hi! I did this tarte for the father's day but it was impossible to eat. I put 1tbs of salt in the caramel just like the receipe but it is too much. Nobody ate :'( I had to put it on the trash The pastry was good as the ganache... I will try to do again with no salt.
Re:

You were supposed to add 1 tsp of salt.. not 1 tbsp.. if you add only 1 tsp it will be just righ.. not too sweet, not too salty either. Hope you will try it once again.

On September 18, 2015 at 10:38 am, Tami said...
Hi, what size of tart pan did you use?
Re:

I've used a 9 inch tart pan. mentioned in the directions as well. Hope you will try it out.. let me know and even can send me photos via Facebook:)

On September 18, 2015 at 06:26 pm, Estelle said...
Recipe is great! The step by step images really helped as well as the weight of each ingredient. I did find that I needed to double the caramel and ganache recipe to fit inside my tart pan.
Re:

Happy to hear that the images helped you.. as mentioned I've used a 9 inch tart pan.. was yours bigger?

On September 21, 2015 at 12:34 am, Michelle said...
Hi, I tired to make this and the caramel became rock hard when we eat it, do you know why?
Re:

I think you kept the caramel over heat for too long.. make sure you don't overcook the caramel.. and after adding the cream don't keep ot for more than 1 minute.

On September 22, 2015 at 12:45 pm, Claudia said...
how long can you let the caramel filling cool before you put on the ganache? Can you do it up the day before and put the ganache on the morning of? Or would the caramel dry out? ? Cover with plastic wrap? Just because of a timing thing here.
Re:

yes.. it is ok to add the ganache in the morning.. as you said.. cover it with a plastic wrap and will be just fine.. I let the caramel cool for about 4 hrs before adding the ganache..

On October 25, 2015 at 09:18 pm, Janet said...
I've made this twice now. The first time it was gooey caramel, so I was told. Today's version was sugary. I guess I must have cooked it too long this time....so sad. I will say that overall the recipe is very easy. A little fussy with the chilling etc. but kind of fun.
Re:

Yes.. you probably overcooked it, but I am sure it was still delicious. I found it easy too and solved a lot of other things while chilling.  I am glad you enjoyed making it.  Hope you will try some other recipes too.

On November 04, 2015 at 08:12 am, Elaine said...
I do not have a tart pan and am wondering if this will come out of a pie plate? Also I will purchase a tart pan if need be, what size do you use if so? Thanks so much it looks amazing! Elaine
Re:

Some tried this recipe in a pie pan or springform pan.. will be as good. I've used 9 inch tart pan. Hope you will try it out.

On November 04, 2015 at 09:38 am, Kathy said...
Hi there, I really wan to try and make this as I LOVE salted caramel!! BUT can you tell me how big is the silicone mould that you use? I am going to buy one same size as yours since the recipe suits your mould size. Thanks in advance!
Re:

I've used a 9 inch silicone tart pan.. it is mentioned on step 3.. sorry for not making it more clear:) hope you will try it out as I am sure you will love it

On November 17, 2015 at 09:37 am, Beth said...
I want to make this gluten free. Do you think almond flour will work?
Re:

I am not sure that only almond flour would work.. i think I would use rice flour instead of flour, to see

On November 19, 2015 at 02:55 pm, MARIE said...
J'aimerais beaucoup faire cette tarte chocolat caramel sucré salé. Pourriez-vous me communiquer le poids du sel (en g ) dans cette préparation. Merci
Re:

1 cuillère à café de sel = 5 g

On November 21, 2015 at 01:52 pm, Kristina said...
I can't wait to try this! I have a question that may be silly - but I see that for the caramel, it calls for unsalted butter....then salt. Would it be horrendous and change the recipe's taste if I were to use salted butter? Thank you!
Re:

you can use salted butter of course.. but then you will need to add less salt or at all.. depends on how salted the butter is.. I usually like to work with unsalted butter so I  can have control over the salt

On December 14, 2015 at 11:57 pm, Anastasia said...
Thank's for recipe. Tell me please what is the size of silicon mold do you use? Thanks
Re:

sorry for the late answer... it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas 

Re:

sorry for the late answer... it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas 

On December 24, 2015 at 12:17 pm, Athena said...
Hello!! First of all I love this recipe!! I made it once before and I am doing it now for the second time for tomorrow's Christmas dinner!!! I just have one problem with the caramel... last time I made it 3 times... the first time I burned it, then I undercooked it and then it came out perfect but the next day when we cut the tart it wasn't creamy or runny and we could feel the sugar as if it was undercooked again... However when I had tested t the day before it was perfect!! Do you know what might have happened ?? Thank you for this wonderful recipe and Merry Christmas!!! :)
On December 26, 2015 at 09:35 am, keith hodges said...
Making the caramel... I thought that my 'half cup' of water might have been slightly too heavy handed as the sugar water was still colourless after 12 minutes.. I also wondered about the electric hob settings. I was cooking on 5/6 (out of 9) - so I turned it up to 8/9 - 16 mins it was very pale gold... if you get this result then watch out - bang!! it went dark brown in an instant and I immediately caught it... a slight burnt taste but ok... I didn't want sweet caramel... fingers x'd for the finish - ( seeing it's xmas and my girls love the cream and morello's I'm adding an extra layer with the cherries/cream and then doing a 3 flavour drizzle - dark bitter choc, kirch/cherry, and a light cream - still hoping for a bookfull of brownie points (uk)
On January 01, 2016 at 09:36 am, Jan Tylin said...
I made this for New Years it was delicious but the Carmel was hard to cut and chewy. Did I cook it too long?
Re:

Yes.. I think you cooked it too long .. this is what happens 

On May 07, 2016 at 02:31 pm, Heather said...
I have had this bookmarked for a few years now and I'm finally making it! I'm going to take it to my mom's for mother's day. I'm excited!
Re:

so happy to hear that Heather:) hope it turned right for you

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