Caramel Tart Food

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CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 10-inch tart (12 to 16 servings)

Number Of Ingredients 16

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
PInch of salt
3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel

Steps:

  • Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
  • Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
  • Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
  • Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
  • Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram

SALTED CHOCOLATE CARAMEL TART



Salted Chocolate Caramel Tart image

Provided by Susan Spungen

Categories     Chocolate     Thanksgiving

Yield Makes 10 to 12 servings

Number Of Ingredients 23

For the crust:
1/2 cup whole almonds, skin on
8 tablespoons unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
For the caramel filling:
4 tablespoons unsalted butter, cut in tablespoons and chilled
1/2 cup heavy cream, measured and chilled
1 1/2 cup granulated sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
For the ganache topping:
6 ounces bittersweet chocolate, chopped
8 ounces crème fraîche, at room temperature
2 tablespoons unsalted butter, at room temperature
2 tablespoons light corn syrup
Flaky salt, for garnish
Special equipment:
10" tart pan with removable bottom

Steps:

  • Make the tart shell:
  • Preheat oven to 300°F. In the bowl of a food processor, pulse almonds until finely ground; remove and set aside. Add butter, sugar, and vanilla to food processor and pulse to combine well. Return ground almonds to food processor along with flour and salt and pulse briefly until a dough begins to form. Transfer dough (it will be crumbly) to a 10-inch tart pan with a removable bottom. Press the crumbs into the bottom and up the sides, using your knuckles to spread it as evenly as possible. Chill until firm, at least 30 minutes. Prick dough all over with a fork and bake until just golden brown, about 45 minutes. Set pan on a wire rack and let crust cool completely.
  • Make the caramel:
  • Place a pastry brush in a cup of water near the stove. In a medium saucepan, stir together the sugar, water, and corn syrup. Cook over medium-high heat, swirling gently but not stirring, and occasionally using the pastry brush to wash down any sugar crystals from the sides of the pan. Continue to cook until caramel reaches a dark amber color, swirling frequently as it darkens, 15 to 20 minutes total. Remove from heat and carefully add the cream all at once (it will bubble up). Add the butter, vanilla, and salt, and when the bubbles die down a bit, whisk caramel until smooth. Pour into tart shell and set aside to cool for 20 minutes. Then, refrigerate until chilled, at least 1 hour, or up to one day ahead.
  • Make the ganache:
  • After the caramel-filled tart has chilled for at least an hour, melt the chocolate gently in a bowl set atop barely simmering water in a saucepan. Stir until smooth and set aside to cool slightly. Stir the crème fraîche into the chocolate, followed by the butter and corn syrup. Stir to combine well. Spread over the cooled caramel tart and refrigerate until set, at least 30 minutes (or up to 3 hours). Let stand at room temperature for 30 minutes before serving, and garnish with flaky salt, if desired.

WALNUT CARAMEL TART



Walnut caramel tart image

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

175g plain flour , plus extra for dusting
85g butter , cut into small cubes
50g caster sugar
1 egg yolk
200g caster sugar
100g butter , cut into small pieces
200ml whipping or double cream
200g shelled walnut half

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
  • Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
  • To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
  • Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART



Chocolate, hazelnut & salted caramel tart image

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 17

50g blanched hazelnut
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnut , toasted and roughly chopped
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

Steps:

  • To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  • Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  • For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

SALTED CARAMEL TART



Salted Caramel Tart image

This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel - better flavour and the caramel is creamier. You don't need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn't run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.

Provided by Nagi

Categories     Sweet Baking

Time 40m

Number Of Ingredients 9

225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed
150 g / 5 oz unsalted butter (, melted (Note 1 for Digestives))
100 g / 7 tbsp unsalted butter
1 cup / 200g (packed) brown sugar
2 cans sweetened condensed milk (395g / 14oz each)
1 3/4 tsp salt ((2 ½ - 3 tsp salt flakes))
1/3 cup heavy/thickened cream
150 g / 5 oz dark chocolate melts / chips
Sea salt flakes, for topping

Steps:

  • Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
  • Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
  • Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides - use something flat like a cup to assist (refer to video).
  • Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

Nutrition Facts : ServingSize 139 g, Calories 562 kcal

CARAMEL TART FILLING



Caramel Tart Filling image

This is one of hubbies favourite desserts. Been making it now for 28 years. I usually make my own pastry shell with 1/2 measurement of recipe #177343. Have not included time for OPTIONAL EXTRA or baking of pastry shell. The pastry shells can be found in the freezer section or you can also buy small individual ones to use, though I find the premade (raw) to be very sweet. Thanking Evelyn/Athens who picked up an error in the original recipe with the flour - the original recipe said 2 to 3 tablespoons so I have changed it to 3 tablespoons from the 5 I had originally submitted.

Provided by ImPat

Categories     Tarts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup brown sugar (firmly packed)
3 tablespoons plain flour
1 1/2 tablespoons butter
1 teaspoon vanilla essence
2 egg yolks
1 cup milk
1 (9 inch) pastry shells (prebaked)

Steps:

  • Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together.
  • Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does).
  • Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes.
  • Let cool and pour into ready made cooked pie pastry shell.
  • OPTIONAL EXTRA (MERINGUE TOPPING).
  • Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks.
  • Spoon meringue onto caramel, making sure it covers the pastry.
  • Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes.
  • Cut and serve with thick cream.

Nutrition Facts : Calories 285.8, Fat 12.1, SaturatedFat 4.4, Cholesterol 51.5, Sodium 165.5, Carbohydrate 41.4, Fiber 0.5, Sugar 26.8, Protein 3.4

DARK CHOCOLATE-CARAMEL TART



Dark Chocolate-Caramel Tart image

Bittersweet dark chocolate and sweet salted caramel are truly a match made in dessert heaven. Try serving this chocolatey tart with a dollop of freshly whipped cream or tangy crème fraiche.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup all-purpose flour
1/3 cup unsweetened dutch-process cocoa powder
1/3 cup sugar
1/2 teaspoon fine sea salt
5 tablespoons plus 1 teaspoon cold unsalted butter, diced
1 large egg yolk
4 to 6 teaspoons cold water
1 cup sugar
6 tablespoons water
1 cup heavy cream
1 teaspoon pure vanilla extract
3/4 teaspoon fine sea salt
6 ounces semisweet or bittersweet chocolate, chopped
1 stick unsalted butter, diced
5 large egg yolks plus 1 whole egg
Flaky sea salt

Steps:

  • Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
  • Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
  • Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
  • Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
  • Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
  • Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
  • Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

CARAMEL APPLE TART



Caramel Apple Tart image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 (9-ounce) box pie crust mix
3 Granny Smith apples, peeled and cored
3 Golden Delicious apples, peeled and cored
Lemon juice, as needed
3/4 cup sugar
2 teaspoons pumpkin pie spice, plus 1/2 teaspoon
1 pinch of salt
1/4 cup butter, room temperature
1 cup heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
  • Preheat oven to 375 degrees F.
  • Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
  • Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
  • Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
  • In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

CARAMEL NUT TART



Caramel Nut Tart image

Categories     Milk/Cream     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Pecan     Walnut     Fall     Honey     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 12

all-butter pastry dough
3 cups pie weights or raw rice for weighting shell
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups walnuts (about 6 ounces)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/2 cup honey
1/2 cup heavy cream
2 ounces fine-quality bittersweet chocolate (not unsweetened)
Accompaniments:
ginger ice cream
cinnamon nutmeg tuiles

Steps:

  • Preheat oven to 400°F.
  • Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
  • Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
  • Reduce temperature to 350°F.
  • Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
  • Serve caramel tart chilled or at room temperature with ice cream and tuiles.

CARAMEL TARTS



Caramel Tarts image

Make and share this Caramel Tarts recipe from Food.com.

Provided by ccap397

Categories     Tarts

Time 25m

Yield 36 serving(s)

Number Of Ingredients 5

5 macintosh toffee bars
1/2 cup evaporated milk
1 teaspoon butter
36 miniature tart shells
36 rosebuds

Steps:

  • Pre-cook tart shells as directed on package.
  • Melt the toffee, milk and butter in microwave in container with spout.
  • Fill tart shells.
  • Allow to cool slightly.
  • Top with Rosebud.

Nutrition Facts : Calories 5.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.3, Sodium 4.5, Carbohydrate 0.3, Protein 0.2

RUSTIC CARAMEL APPLE TART



Rustic Caramel Apple Tart image

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 large egg
1 tablespoon water
2 tablespoons caramel ice cream topping, warmed

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Nutrition Facts : Calories 298 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

6-INGREDIENT NO-BAKE CARAMEL TARTS RECIPE BY TASTY



6-Ingredient No-Bake Caramel Tarts Recipe by Tasty image

Here's what you need: chocolate cream cookies, butter, sugar, water, heavy cream, vanilla, sea salt, dark chocolate, heavy cream

Provided by Hitomi Aihara

Categories     Desserts

Yield 20 servings

Number Of Ingredients 9

24 chocolate cream cookies
4 tablespoons butter, melted
1 ½ cups sugar
½ cup water
½ cup heavy cream
½ teaspoon vanilla
sea salt, for topping
6 oz dark chocolate
½ cup heavy cream

Steps:

  • Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
  • In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
  • In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
  • Freeze for 2 hours.
  • In a medium saucepan, heat sugar and water until amber brown. Do not stir!
  • Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
  • Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
  • Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
  • Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
  • Sprinkle the tarts with some sea salt to balance sweetness if desired.
  • Enjoy!

Nutrition Facts : Calories 151 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams

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caramel-tart-recipe-sbs-food image
In a saucepan add brown sugar, cornflour, water and egg yolks and beat until smooth. Add milk, butter, vanilla and salt and stir over the heat until thick. Allow to cool slightly. Pour into tart ...
From sbs.com.au


MINI CARAMEL TARTS - JUST 6 INGREDIENTS! - BAKE OR BREAK
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Place the caramels and cream in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the caramel melts when it’s stirred. (You can also melt the caramel with the cream in a heavy …
From bakeorbreak.com


SALTED CARAMEL CHOCOLATE TART - TASTETORONTO
Step 1. In a small saucepan, add sugar and water, bring to a boil. Once the mixture starts boiling, reduce the heat to medium. Give the pan a gentle swirl occasionally, until it turns golden. (If …
From tastetoronto.com


CHOCOLATE SALTED CARAMEL TART - HOME COOKING ADVENTURE
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 …
From homecookingadventure.com


BEST CARAMEL BUTTER TARTS RECIPES | FOOD NETWORK CANADA
On a lightly floured surface, roll out pastry to just shy of ¼-inch thick. Cut 6-inch rounds from pastry and line ungreased muffin tins, pressing in to ensure pastry gets into …
From foodnetwork.ca


MINI CARAMEL TARTS - COOK IT REAL GOOD
Instructions. Preheat the oven to 180C / 350F and pull out a 12-hole muffin pan. Place Anzac biscuits top down on top of each hole and place in oven for 2-3 minutes until soft. …
From cookitrealgood.com


SALTED CARAMEL CHOCOLATE TART! - JANE'S PATISSERIE
Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered, then refrigerate for 1/2 an hour! Preheat your oven to …
From janespatisserie.com


TINY CARAMEL TARTS RECIPE | MYRECIPES
Cook 1 cup sugar in a medium-size heavy skillet over medium heat, stirring constantly, 6 to 8 minutes or until sugar melts and turns golden brown. Stir in butter until melted. Advertisement. …
From myrecipes.com


SALTED CARAMEL CHOCOLATE GANACHE TART (VEGAN + GF)
Remove the crust from the freezer and add the caramel filling to the crust. Spread into an even layer and return to the freezer to set while you prepare the ganache. GANACHE: …
From minimalistbaker.com


GOOEY CHOCOLATE CARAMEL TART RECIPE | REAL SIMPLE
Step 2. Prepare the filling. In a small pot or microwave-safe bowl, heat the cream and butter together until melted. In medium saucepan heat the sugar, syrup, and ¼ cup water over …
From realsimple.com


CHOCOLATE CARAMEL TARTS RECIPE | DESSERT RECIPES | PBS FOOD
Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out ...
From pbs.org


CHOCOLATE SALTED CARAMEL TARTS: DELICIOUS AND IRRESISTIBLE
Remove from TM bowl and place into medium bowl; set aside. Weigh cream into TM bowl; heat for 5 minutes at 90C (temperature of cream going into bowl will affect time it takes …
From acanadianfoodie.com


CARAMEL TART - MUMMY BE BEAUTIFUL
This is a very simple recipe (check out my Caramel Tart - Improved Recipe here ) which is super fast recipe!! as you can now purchase Carnation Caramel and will save you …
From mummybebeautiful.com


SALTED CARAMEL AND CHOCOLATE TART | KING ARTHUR BAKING
Scatter 1/3 cup (47g) pecans over the bottom of the cooled crust then pour the caramel over the nuts. Place the caramel-filled tart in the freezer to firm up for 30 minutes. To make the …
From kingarthurbaking.com


CHOCOLATE SALTED CARAMEL TARTS - SUGAR APRON
How to Make Chocolate Salted Caramel Tarts. Make the buttery chocolate crust by mixing the flour with cocoa powder, sugar and salt. Incorporate butter to the flour mixture, …
From sugarapron.com


GOLDEN CARAMEL AND CHOCOLATE TART RECIPE - FOOD & WINE
Preheat the oven to 400°. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until the pastry is set and lightly browned at the edge.
From foodandwine.com


EASY APPLE TART WITH CARAMEL SAUCE | MOM ON TIMEOUT
Spread a tablespoon of honey butter over each pastry puff. Add a layer of thin apple slices on top of the butter. 2 large granny smith apples. Bake for 30 minutes or until puff …
From momontimeout.com


CARAMEL TART | LACTAID®
Tart Shell: Preheat oven to 350 degrees F. Spray a 9 inch tart pan with cooking spray. Set aside. Cream butter and sugar together until light in color using an electric mixer or food processor. …
From lactaid.com


NO-BAKE CHOCOLATE CARAMEL TARTS - RUNNING ON REAL FOOD
Instructions. Place the dates for the caramel in a bowl, cover with hot water and let soak for 20-30 minutes. To make the chocolate crust, add the coconut and walnuts to a food …
From runningonrealfood.com


MILK STOUT CARAMEL TART | KING ARTHUR BAKING
For the filling: In a medium saucepan over medium heat, combine the cream, brown sugar, corn syrup, butter, granulated sugar, and salt. Cook, stirring constantly, until the sugar is dissolved …
From kingarthurbaking.com


CARAMEL TART RECIPE - BETTER HOMES AND GARDENS
Preheat oven to 180C. Grease an 18cm fluted tart tin with cooking oil spray and line with baking paper. Put flour, icing sugar mixture and chilled butter in a food processor and …
From bhg.com.au


EINKORN APPLE CARAMEL TART | JOVIAL FOODS
Make the dough: Combine the flour, sugar, and salt in a large bowl. Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead it into flour mixture …
From jovialfoods.com


CARAMEL TART RECIPE - TIME & LEISURE
For the Tart: Bring cream to a boil. In a separate bowl, combine egg yolks and 75g sugar. Pour the cream over eggs and sugar. Place this mixture into a bowl and add the …
From timeandleisure.co.uk


FIG AND CARAMEL NUT TART RECIPE | FOOD & WINE
Tart Crust. 1 ½ cups all-purpose flour (about 6 3/8 ounces), plus more for measuring cup ; 10 tablespoons cold unsalted butter (5 ounces), cut into 1/2-inch pieces
From foodandwine.com


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