Hi lovely readers! It’s Jennifer from The Chronicles of Home and I’m so happy to be back again sharing a sinfully good dessert recipe with you. This dark chocolate caramel tart with salted almonds has become one of my all-time favorites. It tastes a little like a cookie, a little like a candy bar, and a lot like the best thing you’ve ever eaten :)
I know I’m not alone in my love for the salty-sweet combo in desserts and for me, this tart is salty-sweet at its best. You get a great combination of textures – chewy caramel, silky chocolate, and crunchy nuts – and a knockout medley of buttery, sweet, and salty flavors. I may need to stop writing and go make this right now.
It travels so well and is perfect for toting along with you to a dinner party if you’re bringing dessert. It can also be made a couple days ahead of time, which is always nice either when you’re having guests over or bringing dessert with you somewhere. And want to know a dirty little secret? It looks impressive and will certainly elicit “mmmmms” and “aaaahs” and “oh this is fantastics” from satisfied tart-consumers but it has only a handful of ingredients and is really pretty easy to make. Shhh…I won’t tell if you won’t.
If you’re looking for a few other tempting morsels in the chocolate/caramel/salty sweet family, some of my favorites are these dark chocolate brownies, caramel tartlets, and salted caramel stuffed snickerdoodles.
Dark Chocolate Caramel Tart
For the Crust:
For the Caramel:
For the Chocolate Layer:
- 1/3 cup heavy cream
- 1 1/2 tsp instant coffee granules
- 4 oz semi-sweet chocolate (chopped)
- 1 tbsp unsalted butter
- 1/2 cup roasted, salted almonds (coarsely chopped)
- Preheat the oven to 375º.
- For crust, add flour, powdered sugar, and salt to a food processor and process a moment to blend. Add 1/2 c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonfuls if the dough is dry. Scrape dough into a 13″x4″ rectangular or 9″ round tart pan with removable bottom. Press onto bottom and up sides with fingers. Put in the freezer for 20 minutes, then bake until golden brown, about 30 minutes. Cool completely in the pan on a rack.
- Meanwhile, for the caramel, place 3/4 c. sugar and 1/4 c. water in a medium saucepan over medium heat until the sugar has dissolved. Increase the heat to medium high and cook without stirring until the syrup is a medium amber color (about the color of maple syrup). Swirl the pan occasionally to keep cooking even. Remove the pan from the heat and pour in 1/3 c. cream – mixture will bubble vigorously. Return to medium heat and stir a few minutes to dissolve any bits of caramel. Add 2 tbsp. butter and 1/4 tsp. salt and stir to blend. Spoon the caramel into the crust and place in the fridge while you make the chocolate.
- For the chocolate layer, put the cream and instant coffee in a microwave safe bowl and microwave 30 seconds – 1 minute until hot. Add chocolate and 1 tbsp. butter and whisk until smooth. Spread the chocolate over the caramel, sprinkle with the almonds, and chill until set, about an hour.
- Can be made several days ahead – keep covered in the fridge and remove to room temperature about an hour before you’re ready to serve it. Before serving, remove the tart pan sides and place on a cake plate or platter to cut and serve.
I’m Jennifer from The Chronicles of Home, where I share DIY and home decorating projects as well as lots of yummy food. My truest loves are my husband and two young daughters, but I’ve also fallen for salvaging, refinishing, & reupholstering old furniture and building furniture from the frame up. I have a sweet tooth to be reckoned with and love testing new desserts, though most of the time I eat and feed my family delicious, interesting, healthy food. I’m drawn to beautiful fabric, great books, anything kelly green, pasta made from scratch, dark chocolate, and brown butter. I’m so thrilled to be joining the I Heart Naptime creative team!