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 :)
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Chill Time: 1 hourhour
Total Time: 2 hourshours
Servings: 24
Ingredients
For the Crust:
1 ¼cupall-purpose flour
⅓cup powdered sugar
¼tsp salt
1 stickunsalted butter(cold, cut into cubes)
1tbspcold water
For the Caramel:
¾cupgranulated sugar
¼cup water
⅓cupheavy cream
2tbspunsalted butter
¼tsp salt
For the Chocolate Layer:
⅓cupheavy cream
1 ½tsp instant coffee granules
4ozsemi-sweet chocolate(chopped)
1tbspunsalted butter
½ cup roasted, salted almonds (coarsely chopped)
Instructions
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.