Print Options
Salted Dark Chocolate Tart
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas
Ingredients
- 1-1/2 cups crushed chocolate wafers (about 30 wafers)
- 1/3 cup butter, melted
- CARAMEL:
- 3/4 cup sugar
- 1/4 cup heavy whipping cream
- 2 tablespoons butter, cubed
- Dash salt
- FILLING:
- 2 cups dark chocolate chips
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon large-crystal sea salt
Directions
- 1. In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the side of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes.
- 2. For caramel, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, and salt. Pout into crust, refrigerate 20 minutes.
- 3. Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in vanilla.
- 4. Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before serving.
Nutrition Facts
1 piece: 324 calories, 21g fat (13g saturated fat), 31mg cholesterol, 194mg sodium, 36g carbohydrate (30g sugars, 2g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC
