Rich Chocolate Caramel Ganache Tart

On Apr 3, 2025 50 0

This stunning tart presents pure indulgence! Imagine a crisp, buttery chocolate crust holding a generous layer of luscious, smooth caramel, all crowned with a rich, velvety dark chocolate ganache. It looks incredibly fancy, like something from a high-end patisserie, but it’s surprisingly straightforward to assemble at home. This recipe guides beginner bakers through preparing each element, resulting in a truly showstopping dessert perfect for special occasions or whenever a decadent treat is desired. The combination of deep chocolate and sweet, slightly salty caramel is a timeless pairing that guarantees delight with every bite.

Ingredients

For the Chocolate Crust
- 🍪 250g (about 2 cups) chocolate wafer cookies or digestive biscuits
- 🧈 115g (1/2 cup) unsalted halal butter, melted
- 🍬 1 tablespoon granulated sugar (optional, depending on cookie sweetness)
- 🧂 Pinch of salt
For the Caramel Filling
- 🍮 200g (1 cup) granulated sugar
- 💧 60ml (1/4 cup) water
- 🧈 90g (6 tablespoons) unsalted halal butter, cut into pieces
- 🥛 120ml (1/2 cup) halal heavy cream, at room temperature
- 🍦 1 teaspoon alcohol free vanilla extract
- 🧂 1/2 teaspoon sea salt (or to taste)
For the Chocolate Ganache
- 🍫 200g good quality halal dark chocolate (60-70% cacao), finely chopped
- 🥛 180ml (3/4 cup) halal heavy cream
For Garnish (Optional)
- ✨ Whole star anise pods
- ✨ Reserved or extra halal caramel sauce for swirling
- ✨ Edible gold leaf flakes
- ✨ Small halal chocolate truffles
- ✨ Dollops of halal whipped cream

Equipment

🥣 Food processor
🍳 Medium saucepan (heavy-bottomed preferred for caramel)
🥄 Whisk
🥄 Rubber spatula or wooden spoon
🥧 9-inch (23cm) round tart pan with a removable bottom
📏 Measuring cups and spoons
🥣 Mixing bowls (heatproof for ganache)
🔪 Sharp knife (for chopping chocolate)

Instructions

1. Prepare the Chocolate Crust Place the chocolate cookies into the bowl of a food processor. Pulse them until they become fine crumbs. “Pulse” means running the processor in short bursts. If a food processor isn’t available, place cookies in a sturdy zip-top bag and crush them finely with a rolling pin. Transfer the crumbs to a medium bowl. Add the optional sugar (if using) and the pinch of salt, whisking to combine. Pour the melted butter over the crumbs. Mix thoroughly with a fork or spatula until all the crumbs are evenly moistened, resembling wet sand. Tip the buttery crumbs into the tart pan. Using the bottom of a flat measuring cup or your fingers, press the crumbs firmly and evenly onto the bottom and up the sides of the pan. Aim for a neat, solid base and edge, similar to the dark, well-formed crust visible in the photo. Place the tart pan in the refrigerator to chill and firm up for at least 30 minutes while preparing the filling.

2. Formulate the Caramel Filling In the clean, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just until the sugar is moistened. Place the saucepan over medium heat. Bring the mixture to a boil without stirring (swirl the pan gently if needed to ensure even cooking). Continue to boil, watching carefully, until the sugar syrup turns a beautiful deep amber color, like dark honey. This usually takes 8-12 minutes. This is the crucial “amber stage”; going too dark will result in burnt caramel, while too light means less flavor. Once the perfect amber color is reached, immediately remove the pan from the heat. Carefully whisk in the butter pieces, one or two at a time. The mixture will bubble vigorously – this is normal, but be cautious of steam and splatters. Once the butter is fully melted and incorporated, slowly pour in the room temperature heavy cream while whisking continuously. Again, the mixture will bubble up. Keep whisking until smooth. Adding cold cream can cause the caramel to seize, so room temperature is important. Whisk in the vanilla extract and sea salt. Let the caramel cool slightly in the saucepan for about 5-10 minutes. It should thicken a bit but still be pourable.

3. Assemble the Base Layers Retrieve the chilled crust from the refrigerator. Pour the slightly cooled caramel carefully into the chocolate crust, spreading it evenly with the spatula. It should form a thick, luscious layer like the one seen peeking out in the slice. Return the tart to the refrigerator and chill for at least 1-2 hours, or until the caramel is firm to the touch. Patience here is key to ensure clean layers.

4. Mix the Chocolate Ganache Place the finely chopped dark chocolate into a medium heatproof bowl. Chopping the chocolate finely helps it melt evenly. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer gently around the edges (don’t let it reach a rolling boil). Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 5 minutes. This allows the heat from the cream to melt the chocolate gently. After 5 minutes, begin whisking the mixture slowly from the center outwards. Continue whisking until the chocolate and cream come together into a smooth, glossy, and unified mixture. This process is called “emulsifying” and results in that signature shiny ganache topping shown in the image.

5. Complete the Tart Remove the tart with the set caramel layer from the refrigerator. Pour the warm chocolate ganache over the firm caramel layer. Gently tilt the tart pan or use an offset spatula to spread the ganache evenly, ensuring it covers the entire surface smoothly. Return the tart to the refrigerator one last time. Chill for at least 2-3 hours, or preferably overnight, until the ganache is completely set and firm.

6. Garnish and Serve Once the ganache is firm, carefully remove the outer ring of the tart pan. If desired, garnish the tart just before serving. For the look in the photo, place a whole star anise on one section of a slice. Using a small piping bag or a spoon, drizzle a delicate swirl of reserved caramel sauce over the ganache. Sprinkle with a few edible gold flakes for extra sparkle. Alternatively, decorate the whole tart with piped caramel, chocolate truffles, or whipped cream as seen in the background tart. Use a sharp knife, dipped in hot water and wiped clean between cuts, to slice the tart neatly, revealing those beautiful, distinct layers.

Helpful Tips for Success

A few pointers can help ensure a perfect outcome. Firstly, using good quality chocolate makes a noticeable difference in the final flavor of the ganache, so choose one you enjoy eating on its own. Secondly, sugar work requires attention. Never leave the caramel unattended while it’s cooking, as it can go from perfect amber to burnt very quickly. Always be careful when adding the butter and cream, as the hot mixture will bubble and splatter quite vigorously. Thirdly, don’t rush the chilling times! Ensuring each layer is properly set before adding the next is crucial for a neat presentation and clean slices. Lastly, this tart is excellent for making ahead. It keeps well, covered, in the refrigerator for up to 3 days. Just remember to allow it to sit at room temperature for about 15-20 minutes before slicing for the best texture and easiest cutting.

Preparing this Chocolate Caramel Ganache Tart is a rewarding baking adventure. Sharing a slice of this decadent, homemade beauty, with its contrasting textures and harmonious flavors, is sure to bring smiles and satisfaction. Enjoy the process and the delicious results!