Dark Chocolate Almond and Salted Caramel Tart
Looking for a decadent, crowd-pleasing dessert? Then you will love this tart! The creamy caramel filling is all wrapped up in dark chocolate ganache and buttery shortbread. It’s perfect for the holidays when you’re all pumpkin-ed out and ready for some chocolate!
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
Crust
- ½ cup (1 stick) butter, soften
- 1 cup flour
- ¼ cup powdered sugar
- ½ tsp salt
Salted Caramel
- 1 ½ cup sugar
- ½ cup water
- ½ cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp salt
- 1 tsp vanilla extract
Ganache
- ¾ cup Barefoot and Chocolate Dark Chocolate Almond Spread
- ¼ cup heavy cream
- Coarse sea salt
Directions
Pre-heat oven to 350. In a food processor, combine the butter, flour, powdered sugar and salt. Pulse until mixture comes together into pea-sized pieces of dough.
Use fingers to press dough into a lightly greased 8-inch tart pan. Poke several holes in the dough with a fork, then bake for 10 to 12 minutes, until dough is starting to brown. Allow tart shell to cool completely before filling.
While the tart is cooling, combine the sugar and water in a saucepan over high heat. Stir until sugar dissolves, then allow the sugar to cook without stirring until it turns a dark amber color.
Remove from heat and quickly whisk in the cream and butter. Once combined, stir in the vanilla and salt. Caramel will bubble so be very careful!
Pour caramel into cooled tart shell and refrigerate for at least 1 hour until caramel sets.
For the ganache, Place the chocolate in a heatproof bowl. Next, heat the cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and allow it to sit for 2 minutes, then whisk to combine.
Pour the ganache over the caramel and sprinkle with sea salt. Refrigerate for 30 more minutes until chocolate hardens.