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Dark Side Chocolate Caramel Tart

 Dark Side Chocolate Caramel Tart
This is a rich, sweet and oh-so-delicious delicious after-dinner treat. The decorating can make it fun or elegant. It tastes like a turtle candy and holds well so it can be made ahead-of-time.—Taste of Home Test Kitchen
12 ServingsPrep: 35 min. + cooling Bake: 30 min. + cooling

Ingredients

  • 1 cup sugar
  • 3/4 cup water
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • Pastry for single-crust pie (9 inches)
  • 1/2 cup chopped pecans
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 2 eggs
  • DRIZZLE:
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon milk

Directions

  • In a small heavy saucepan over medium heat, bring the sugar, water,
  • corn syrup and salt to a boil. Cook, stirring occasionally, until
  • mixture turns an amber color, about 15 minutes. Remove from the
  • heat; slowly stir in cream (mixture will appear lumpy). Cook and
  • stir over low heat until mixture is completely smooth, about 5
  • minutes. Remove from the heat; cool for 30 minutes.
  • Meanwhile, press pastry onto the bottom and up the sides of an
  • ungreased 9-in. fluted tart pan with removable bottom; trim edges.

2 of 2

Dark Side Chocolate Caramel Tart (continued)

Directions (continued)

  • Prick the bottom with a fork. Bake at 350° for 20 minutes or
  • until golden brown.
  • Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a
  • time, into warm caramel mixture. Pour over chocolate and pecans.
  • Bake at 350° for 30-35 minutes or until top is bubbly and crust
  • is golden brown. Cool completely on a wire rack.
  • In a microwave, melt chocolate chips with milk; stir until smooth.
  • Cut a small hole in the corner of a plastic bag. Fill with chocolate
  • mixture; pipe a web over tart. Store in the refrigerator. Yield: 12
  • servings.