Fudgy Baked Caramel and Chocolate Ganache Tart
This melt in your mouth Chocolate Caramel Tart has a creamy caramel filling, chocolate ganache topping all in a flaky chocolate tart shell!
Ingredients
- 1 Chocolate Tart Shell can use a 10-inch store bought tart crust as well
Baked Caramel Filling
- 125 g unsalted butter
- 70 g brown sugar
- 55 g golden syrup or honey
- 2 tsp vanilla extract
- 395 g sweetened condensed milk see notes
- Pinch of salt
Chocolate Ganache
- 420 g dark cooking chocolate see notes
- 62 g unsalted butter
- 30 g glucose syrup see notes
- 190 g heavy cream
Instructions
Chocolate Tart Crust
- For this recipe I made my Chocolate Tart Crust which is buttery and flaky. Once you’ve baked it for 20 minutes with the baking beads, bake it for a final 15 minutes without the baking beads. Let it cool down before adding the hot caramel filling in this recipe.
Caramel Filling
- Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan).
- Syrup - Add the butter, brown sugar and golden syrup to a large saucepan and place on medium heat. Gently stir until the mixture is melted and it begins to bubble around the sides.
- Finish Caramel - Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring the bubbling mixture for 2 minutes. It will darken slightly in color. Take off the heat and add the vanilla and salt and stir until combined.
- Bake - Pour the mixture on top of the blind baked tart shell. Bake for 8 minutes. Once baked, allow to cool to room temperature.
Chocolate Ganache
- Microwave method - Add chocolate, cream butter and glucose syrup into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set at room temperature. Once set, use a spatula to smoothen. It’s ready to be piped, frosted or to fill cupcakes and cookies!
- Double Boiler Method - Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and add the ingredients in it. Gently mix until mixture is completely melted and smooth.
- Finish tart and set - Pour on top of the cooled and set caramel. Place in the fridge to chill for 1 hour. Sprinkle with sea salt flakes once the chocolate is fully set. Slice and serve!
Notes
Sweetened Condensed Milk - Use regular, full fat sweetened condensed milk for this recipe, not low-fat or skim.
Cooking Chocolate - I used dark cooking chocolate. Specifically, the Nestle cooking buttons which are designed to be easily melted and used for baking and desserts. They can be found in the baking isle of your supermarket.
Glucose syrup - can also use corn syrup instead. This helps make the ganache super silky and lessens the chances of it splitting.
Storage - Caramel Tart can be stored in an airtight container for up to three days.
Nutrition - is an approximate and is based on per slice. This recipe makes 8-10 slices.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:607kcal | Carbohydrates:57g | Protein:6g | Fat:43g | Saturated Fat:27g | Polyunsaturated Fat:2g | Monounsaturated Fat:12g | Trans Fat:1g | Cholesterol:75mg | Sodium:66mg | Potassium:180mg | Fiber:4g | Sugar:49g | Vitamin A:852IU | Vitamin C:1mg | Calcium:135mg | Iron:0.1mg
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