Salted Caramel Chocolate Ganache Tarts with Cookie Crust
This story should tell you how good this is:
I tried to freeze half of this tart to prevent myself from eating it too quickly.
But I found myself repeatedly pulling it out of the freezer to pry out a frozen hunk of the stuff.
Two voices could be heard in my head, one going,
“You doofus, it is COMPLETELY frozen to the bowl” as I tried to pry it out of the Pyrex with a fork.
And another, saying, “BAHHHHHH GIVE ME CHOCOLATE CARAMEL TART!!!” … (that’s the voice that always won).
…my goodness. This kind of behavior might happen to you too, but it’s definitely worth it.
Start by making the cocoa cookie crust.
In the meantime, make the caramel. Creamy, thick caramel.
Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.
Top with the chocolate ganache, then sprinkle with sea salt.
- For the Cookie Crust:
- 7.5 oz all purpose flour (1.5 cups)
- 1 oz cocoa powder (1/2 cup)
- 1/4 tsp salt
- 1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature
- 2.5 oz confectioner's sugar (1/2 cup)
- 2 egg yolks
- 1/2 tsp vanilla extract
- For the Salted Caramel:
- 2.25 cups sugar
- 3/4 cup light corn syrup
- 1/2 tsp salt
- 6 tbsp butter, at room temperature
- 1.5 cups heavy cream
- 1.5 tsp vanilla extract
- For the Chocolate Ganache:
- 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- coarse sea salt, for garnish
- Preheat the oven to 350 degrees F.
- For the crust, whisk to combine the flour, cocoa powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla, and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
- Press the dough out into your tart pan. Prick all over with a fork, and pop into the freezer for 10 minutes. Bake for 15 minutes, then cool completely on a wire rack. On to the caramel.
- Place the sugar, corn syrup, and salt in a heavy bottomed saucepan over medium high heat. Stir with a rubber spatula, then don't stir for the remainder of the cooking process. The sugar will first turn clear, then it will really start bubbling and take on color. Once it looks caramel colored, stir in the butter. Be careful of potential sputtering. Remove the pan from the heat, and add the heavy cream and vanilla (and again, stand back). Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.
- To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart, and refrigerate for a few hours until set.
- To serve, cut into slices and garnish with sea salt, if desired. Enjoy!!!