Chocolate Caramel Tart Recipe

Name: Chocolate Caramel Tart
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 2
Cuisine: Korean
Ingredients: Choco tart sheet; 90g Plain flour; 15g Almond powder; 10g Cocoa powder; a pinch of Salt; 65g Cold unsalted butter; 30g Cold water; Caramel; 100g Sugar; 30ml Water; 15ml Corn syrup; a pinch of Salt; 30ml Whipping cream; 30g Unsalted butter; 1/4ts Vanilla extract; 1ts Sour Cream; Ganache; 80g Dark chocolate; 40g Whipping cream

Cooking TreePublished: 2022-09-10 Updated: 2022-09-070996 views

In Cooking Tree, we’re serving up delicious Chocolate Caramel Tart, and we’ll show you how to make it from scratch.

I made a chocolate tart with chewy caramel and sweet ganache!

The first taste tastes like chocolate, but the caramel in the middle remains sticky until the end, adding texture and flavor.

To make the caramel visible, I poured a little ganache on the top and sprinkled salt.

The flavors of the chocolate tart sheet, caramel, and ganache seem to match really well~ When you want to eat a really sweet dessert, it’s a tart that seems to be fully charged if you eat one piece

~*^^* Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Caramel Tart

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Rating: 4.0/5
( 42 voted )

Serves: 2 Prep Time: 50 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choco tart sheet

90g Plain flour

15g Almond powder

10g Cocoa powder

a pinch of Salt

65g Cold unsalted butter

30g Cold water

Caramel

100g Sugar

30ml Water

15ml Corn syrup

a pinch of Salt

30ml Whipping cream

30g Unsalted butter

1/4ts Vanilla extract

1ts Sour Cream

Ganache

80g Dark chocolate

40g Whipping cream

Instructions

After mixing wheat flour, almond powder, cocoa powder, and salt, add cold butter and mix until soft.

Put cold water into a ball, spread it out and rest in the refrigerator for 30 minutes.

Attach the dough to the tart mold, make a hole with a fork, and bake in an oven preheated to 180 degrees for 15 minutes.

Put sugar, water, oligosaccharide and salt in a saucepan and remove from heat when it thickens and the edges start to turn brown. (about 170 degrees)

Add fresh cream and mix, then add butter, vanilla extract and sour cream and mix.

Pour caramel on the tart sheet and harden in the refrigerator for about 30 minutes.

Mix dark chocolate and whipped cream in the microwave for about 40 seconds, pour over caramel, sprinkle with salt, and harden in the refrigerator for 2 hours.

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