Chocolate Caramel Tart

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I love Holiday Baking. The aromas emanating from my oven are filled with anticipation since they are a sweet reminder that soon the children will be home. I imagine the expression on their faces when they taste the treats and I smile.

If you are like me, a fan of the chocolate/caramel combo, this tart is certainly yours to bake for Thanksgiving. It combines the comforting richness of chocolate, the warm crunchiness of toasted pecans, and the luscious silkiness of caramel. A sprinkle of sea salt enhances both flavor and texture and transforms this tart from a delightful dessert to a memorable culinary experience.

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Chocolate Caramel Tart

Yield: For one 12-inch tart

Author: Fida Milki

Ingredients

For the dough

• 1 cup flour
• 1/4 cup cocoa powder
• 1/4 cup almond meal
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1 /2 cup cold unsalted butter
• 1 tbsp cold water
• 1 tsp vanilla extract
• 1 cold egg yolk

For the chocolate ganache

• 3 cups heavy cream
• 4 cups bittersweet chocolate
• 2 tsp vanilla extract

For the caramel

• You will need 2 cups caramel sauce
• 1/2 cup toasted chopped pecans
• A sprinkle of sea salt (To sprinkle on the tart when done)

Instructions

Make the dough

1. In a medium bowl, combine the flour, cocoa powder, almond meal, powdered sugar and salt.
2. Grate the cold butter with a cheese grater and add it to the dry ingredients. Mix well with your hands until the butter pieces become the size of popcorn kernels.
3. In another bowl, whisk together the cold water, vanilla and egg yolk.
4. Pour the wet ingredients into the dry ingredients and knead with your hands until everything is well combined. If you feel that you need more water to bring the mixture together, you can add 1 tsp and knead more until you get a smooth dough.
5. Shape the dough into a ball and flatten it into a 2-inch thick disc. Place in the fridge for 30 minutes.
6. Preheat the oven to 350 degrees F (176 C).
7. Remove the dough from the fridge and roll it on a floured surface into a 16-inch round.
8. Place the dough over a 12-inch round tart pan with a removable bottom. Press it against the bottom and edges of the pan.
9. Cut any excess dough hanging from the pan with a knife and use a fork to pierce the bottom and edges.
10. Place an aluminum foil over the dough and fit it tightly to the edges and sides.
11. Bake the tart shell in the heated oven for 15 minutes then gently remove the foil and continue baking for 10 minutes.
12. Take out from the oven and let cool at room temperature.

Prepare the ganache & caramel

1. Heat the heavy cream in a saucepan without letting it come to a boil.
2. Place the chocolate in a bowl and pour the heated cream over it. Let sit for 1 minute then mix until smooth.
3. Stir in the vanilla and let cool at room temperature.
4. Prepare the caramel and set aside.

Build your tart

1. Spread the caramel sauce over the bottom of the tart shell.
2. Sprinkle the toasted pecans all over. Pour the chocolate ganache over the pecan and spread evenly with a spatula.
3. Place the tart in the fridge for at least one hour up to overnight.
4. Remove the tart from the pan.
5. Sprinkle it with sea salt, slice and enjoy.