ADAPTED FROM A GIADA DE LAURENTIS RECIPE
If you want to splurge on dessert, this is the one. This Chocolate and Caramel Tart recipe was taken from Giada De Laurentis’ Instagram account, but I modified it a bit. I’m not a huge espresso fan, so I reduced the amount of coffee and added more chocolate. It’s sinfully delicious- oozing with gooey caramel, deep, rich chocolate and made even better with a slight crunch from the graham cracker crust. This is party-worthy and tastes even better the next day.
“DESSERTS ARE THE MOST CRUCIAL PART OF ANY MEAL.”
Linda Sunshine
CHOCOLATE CARAMEL TART
Prep time: 15 minutes
Cook time: 22 minutes
Total time: 2:52 minutes
Serving Size: 6-8
INGREDIENTS
CRUST
Butter or cooking spray
12 graham crackers
1/4 cup sugar
1 1/2 sticks unsalted butter (melted)
CARAMEL
1/2 cup heavy cream
1 stick unsalted butter (room temp)
1 1/2 cups brown sugar
1 tablespoon water
CHOCOLATE TOPPING
2 cups semisweet chocolate chips (Guittard is my favorite)
1/2 cup heavy cream
1 teaspoon espresso (liquid form)
1 teaspoon Maldon Sea Salt (optional)
DIRECTIONS
FOR THE CRUST
Preheat the oven to 350-degrees. Line the bottom of a 9-inch springform tart pan with parchment or waxed paper. Spray the paper and sides of pan with spray (or rub thoroughly with butter).
Crush the graham crackers in a bag (with a rolling pin) or in a food processor until the crackers resemble fine bread crumbs. Add the melted butter to the cracker crumbs and blend until it holds together. Spread the mixture onto the bottom of the pan and press gently to get an even layer.
Put the pan on a cookie sheet and bake for 10-12 minutes until golden. Cool crust for 15 minutes.
FOR THE CARAMEL
While the crust cools, add 1/2 cup of cream, butter, sugar and water to a saucepan. Stir over medium heat until the mixture is smooth. Bring it to a boil and cook (without stirring) until a candy thermometer reaches 240 degrees F (about 5-7 minutes).
Carefully pour the caramel over the cooled crust. Cool it for 20 minutes then put it in the freezer until firm (about 10 minutes).
FOR THE CHOCOLATE
Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth (about 3 minutes). Whisk in the espresso. Remove the crust from the freezer and pour the chocolate mixture over the caramel layer. Smooth with a spatula.
FINISHING TOUCHES
Sprinkle Maldon Sea Salt (optional) over the Chocolate Caramel Tart. Refrigerate for at least an hour, although I think the longer it sets, the better.
Before you serve it, allow the tart to sit at room temperature for about 30 minutes. Using a warm, slightly wet knife, slice the tart. I usually think the bigger the better when it comes to desserts, BUT this is so incredibly rich that a little goes a long way.
You can store the tart in an airtight container.
Please let me know what you think in the comments below!
If you want to try another decadent chocolate dessert, check out our Flourless Coconut and Chocolate Cake recipe from London’s Ottolenghi Café.
