Chocolate Caramel Tart Recipe

4.5 6 3
Chocolate Caramel Tart Recipe
Chocolate Caramel Tart Recipe photo by Taste of Home
Publisher Photo

Chocolate Caramel Tart Recipe

Read Reviews
4.5 6 3
Publisher Photo
Look no further when you want a dessert that's gooey and good! Each piece is like a big candy bar on a plate.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 1/3 cup butter, melted
  • 30 caramels
  • 1/2 cup caramel ice cream topping
  • 1/2 cup heavy whipping cream, divided
  • 2 cups chopped pecans
  • 3/4 cup semisweet chocolate chips

Directions

In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour.
In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.
Originally published as Chocolate Caramel Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p90

Nutritional Facts

1 piece: 478 calories, 31g fat (11g saturated fat), 29mg cholesterol, 274mg sodium, 52g carbohydrate (32g sugars, 4g fiber), 5g protein.

  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 1/3 cup butter, melted
  • 30 caramels
  • 1/2 cup caramel ice cream topping
  • 1/2 cup heavy whipping cream, divided
  • 2 cups chopped pecans
  • 3/4 cup semisweet chocolate chips
  1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour.
  3. In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.
Originally published as Chocolate Caramel Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p90

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Reviews forChocolate Caramel Tart

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carol112039 User ID: 7422995 102828
Reviewed Jan. 1, 2014

"I substituted coconut for pecans and sprinkled toasted coconut on top along with the chocolate. Oh, and I used dark chocolate in place of semi sweet."

MY REVIEW
forest green User ID: 7015183 150292
Reviewed Dec. 10, 2012

"SUeqb- di doyu get an answer to your question about freezing this? Did you try?Did it work?"

MY REVIEW
henry2a User ID: 5627873 148497
Reviewed Nov. 25, 2010

"real rich good with a cup of coffee"

MY REVIEW
sueqb User ID: 1010358 133389
Reviewed Nov. 4, 2010

"Can you freeze this?"

MY REVIEW
plumcrazy__Alta User ID: 766527 133479
Reviewed Jun. 30, 2010

"This sounds very divine"

MY REVIEW
MichelleMac User ID: 1497593 133388
Reviewed Jun. 30, 2010

"This tart is a big hit and very easy to make!"

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