Thanks so much it looks amazing! Hi, Serve chilled. Still buttery, and “cookie-like”, but CHOCOLATE! I'm wondering if the pastry crust can be made in advance and frozen? Roll or … Pay $1 for this print and help us keep the lights on! It was so easy to make once you have shared this recipe. my caramel didn't turn out gooey and soft. If so, would it be best to freeze it before or after it is baked? Do you have an idea what went wrong/ how to solve this? Tess I am so happy that you tried my recipe. Would it be as good with dark vs bittersweet? An art creation that is worth to be served to kings. Yes.. you probably overcooked it, but I am sure it was still delicious. This recipe is awesome! Wondering if tried in bite size or mini tarts. i kind of messed up in the crust, but other than that i think i did a great job. Prick the dough with a fork, line a parchment paper over the dough. Sure.. it will be fine. It was amazing. A 9x13 would be too large. I've use 35% fat cream. It's all in the fridge now but we did have a mini muffin filled one and it was so amazing, especially warm. :(. My only suggestion would be to add a loose estimate on the chilling time to the top of the recipe. i was so excited to see the finished product, a little time consuming but so worth it!! You can definitely make this recipe in mini cupcake pan or in mini tartlet pans. In the regular baking mode.. mine says.. conventional mode.. . I like to use a heavy bottomed sauce pan.. so I avoid burning.. Back with an answer :)  Today I've made this recipe again, as I wanted to make a video recipe which will be posted next week.This video will help you even more, you'll be able to see all the steps. This looks sooooo yummy!! Thank you for this wonderful recipe and Merry Christmas!!! In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. I do not have a tart pan and am wondering if this will come out of a pie plate? Fill with dry beans, rice or pie weights. Third time’s a charm – right? It is important to not stir. The step by step images really helped as well as the weight of each ingredient. For example, what happens if I stir the caramel while waiting for it to brown? BEAUTIFUL!! Remove the edges and refrigerate for 30 minutes before baking. Like little tiny bite size versions? As the caramel is gooey  and soft, once a slice is cut a bit of the caramel starts to drip.. so it's better to cut it only when you want to serve it. thanks for the recipe! I can't wait to try this! I just ate it as it is.. :) but you can add some fresh berries.. it might work well:). (110 g) cold unsalted butter, cut into small (1/2-inch) cubes. Wow! I ask this as I watch the thermometer rise & the sauce is boiling furiously. You've got two of my favorite flavors there-caramel and chocolate! I gambled for 122 degrees Celsius but maybe I was wrong. It will turn caramel colour eventually (mine looks and tastes yummy!). Chocolate Ganache - yummmm..!!!!!! Pour the chocolate ganache over the caramel. So for the next two months I slowly amassed the needed items to make this torte. :D. Can this recipe be scalled up to make a larger tart? The phyllo-dough shell can be made a day ahead and stored in an airtight container. I made this today and it came out absolutely perfect! This was my first time making caramel but the tart turned out just perfect ^_^. Everything from presentation to taste is over the top! It is a cake that can easily be made between other tasks you have to do. This looks to die for!! But I have a few questions. I am glad you loved the recipe, but why it was a challenge to calculate it in grams as I've posted metric measurements too in the blog post? Thanks in advance! Quite uncomfortable since I had kidney patients around during a hot summer. Thank's for recipe. With a heavy heart I bake them in tartlets. Merci. I made a bigger one so I can save time :), I am so glad you liked it Shari, and thank you for writing me back with your review :)  I actually ate it for breakfast too :). My brother wanted me to make this again and I was pleased. I cannot wait to make this! Hi Brandi.. Prepare the sweet pastry. Did you guys enjoyed it? Looks fantastic and is on my Christmas menu for sure! Let me know how it turns for you:), So happy to hear that Sandi, really glad you like it :). Just posted the video for Chocolate Salted Caramel Tart - check it out, it might be helpful for whenever you want to try the recipe again. I've made this twice now. GF flours absorb moisture differently than regular flour. And what would be the best way to thaw it out before adding the caramel? This will add a savoury element to the sweet and salty. Also I will purchase a tart pan if need be, what size do you use if so? Sorry for the late answer. I used equal amounts of chocolate and cream.. 1/2 cup of cream is about 118-120 g, the same amount as the chocolate. Pink Himalayan Sea Salt Only make this once the caramel has set. Wow looks amazing, I'm going to make this for my restaurant dessert. I am loving that creamy center - it's making my mouth water. Thanks! First of all I love this recipe!! Thanks so much!! thank u very much. I have a question that may be silly - but I see that for the caramel, it calls for unsalted butter....then salt. Then we will know when the caramel is done. In fact I am getting ready now to make another one for a dinner invitation for tomorrow night. If you can't find sea salt, you can substitute a sprinkling of another large-grained salt, like kosher salt. Just because of a timing thing here. I was wondering if you ever used a thermometer when cooking the caramel to get a actual temperature. Just turn them into crumbs and mix with melted butter, and then press really well on the bottom and edges of your tart pan. :). Freeze the tart for 3-4 hours or until firm. And definitely worth all the calories. Followed the instructions and ingredients exactly, and what a heavenly treat. The first thing that I would do if wanted it gluten free is to change flour to rice flour. So Valentine’s Day was upon us and I was ready to attempt this. It turned out firm, not hard, but I liked that it didn't goo out all over everywhere. I am an experienced baker, but I know it is a gamble whether or not my caramel will be the right consistency based on color. I've made the caramel portion of this twice (the same day for the same tart crust :). At first glance, it looked like a textbook chocolate tart: a three-inch-round chocolate pastry shell filled with smooth, just-set chocolate ganache. Everyone loved it... Has anyone tried making the crust using a gluten free flour substitute for the wheat flour? So rich and gooey and that perfect dark golden color. I'm so in love with salted caramel and chocolate and I love that it's an almond crust--to keep up that sweet/salty goodness! I'm planning on making this for a family get together, but my niece is allergic to nuts. Hope you will try it out.. let me know and even can send me photos via Facebook:). As for the caramel.. on medium high heat, it took me exactly 9-10 minutes to get the caramel color. Sprinkle with sea salt flakes and serve. This looks amazing. https://www.greatbritishchefs.com/recipes/sea-salted-caramel-tart-recipe Thank you! I'm excited! Everything turned out well however after putting back in the fridge for the additional 2-3 hours for the ganache the caramel is supper hard and I cannot cut the pie. We had a challenge calculating the amounts in grams but we succeeded and it was delicious. I will surely be back :), Hey there, i tried out this tart with an oreo biscuit base. Keep in touch. Hi Mada, I've managed today to add the grams too. I saw this just this past weekend on the Food Network and I'm making it for Christmas Eve dessert! Can you tell me where have I gone wrong or should the dough be like this soft. I found it quite easy myself, thought some people said it seems complicated. Good grief! Good luck people! I cut it in 16 slices. You can simply use some coarsely-ground salt - some salt which is not finely ground, some salt ground in larger pieces. Mimi.. I am not a chocolate fan but this recipe was calling out to me. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove the pan from the heat and add the cream. It was also grainy (but I'm the only one who noticed it!). It was to.die.for! Can this recipe work for a larger pan? Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. i don't know how I managed to steer clear of it for the last hour. I'm still scared though ;) Thanks for the recipe. Its looks amazing!!! Hope you will try this out:) We really enjoyed this. Do you have a springform pan? All the best.. Sandra, I am so glad for your review and for the fact you tried it out for Thanksgiving. If it works out, it'll be the best Christmas present I give this year. When cooled the crust  it's quite hard, like a hard biscuit, it doesn't break so easily. One friend can't eat gluten. And I ,ade the classic mistake of adding more sugar after my pan had bubbled all over the furnace and I thought there was too little left. can I chill it in the freezer so it goes faster? Really glad it turned right for you. yes.. it is ok to add the ganache in the morning.. as you said.. cover it with a plastic wrap and will be just fine.. I am going to buy one same size as yours since the recipe suits your mould size. i'm only 19 btw ;), THANK YOU SO MUCH for giving us both U.S. and metric measurements! My options are a small cookie sheet, a round cake pan, pie pan (reg or deep dish), or metal casserole/brownie pan (9x13?). I wanted to make a full tart but I didn't had any tart pan but tartlets. So you could try like 10 minutes with weights, and another 5 to 10 minutes without, until dry and cooked. I am really curious how this turned for you...Send me a photo on facebook if you have some time :), Sure.. you can easily do that with a bit of math:), Yes.. you could simply use an oreo crust like in this recipe: http://www.homecookingadventure.com/recipes/no-bake-strawberry-chocolate-tart, So happy to hear that :) Caramel it's not that difficult, I see many are kind of scared trying it out, glad you had the courage to play with it:). My sister in law made this the day she found the recipe, for a family event two days later. The pictures show a lot more cream. bittersweet chocolate, finely chopped – I used Bernard Callebaut. Though I had many problems while making this. It is delicious indeed, everybody loved it. I don't think much will be needed to be fabulous. It has to reach an medium amber color. Are there any adjustments to make? I am sure it will be as good especially if you enjoy dark chocolate. I plan on truffling the butters and creams to keep on theme. I also wondered about the electric hob settings. It looks insanely good! You can definitely try in mini tarts .. the recipe may be enough for about 6  tartlet pans, 3.5-inch each. I put 1tbs of salt in the caramel just like the receipe but it is too much. We weren't expecting it to work so we used the caramel on icecream (it goes hard and when you put it in your mouth it goes soft again! The only problem was that the carmel was really hard and not so gooey. Bake for 15 minutes in preheated 350 F (180C) oven. I guess I must have cooked it too long this time....so sad. Use Morton’s Kosher Salt to add seasoning and texture to your chocolate filling. I am glad you like this recipe, it will be a hit at your holiday table. :D Excellent recipe! For a 10 inch pan 1 package of Oreos should be fine with 1 stick of melted butter.. for a smaller pan just reduce a bit the amounts. YOU MAY ALSO LIKE: Our original recipe for Homemade Caramels. Also in the Netherlands, we love this recipe. So excited to make this successfully..lol First time was a fail yesterday as i did not cook my caramel for long enough before adding my cream.It ended up very pale and crystallized. This is for "Mimi." Trim the edges of the tart so they are flat and uniform. So I made the crust – no problem. i mean not that soft, something get wrong i don't understand why!!! It looks wonderful, I saw it online and had to try it. It will be fine if you just leave it alone. this one looks so good!!! Not sure if itll harden too much being in the fridge for 24 hours before consuming. I tried three times and it doesnt come out smooth, Hello Ella I tried this. Yes.. it will definitely hold up well for more than a day. Also, don't finish with all that salt. Check the recipe and let me know if any other questions. It was sooo yummmm..!!!! As I told to Brenda.. one of the reasons your caramel turned too hard might be you cooked it too much after adding the cream.. Next time just keep it over heat a minute or so after you add the cream and then remove from heat .. Add the butter and pour it over the crust. Oozing with sugary, crunch, caramel, chocolatey goodness, this insanely tasty vegan pudding has everything you could want from a dessert. I've made this a couple of time already and have another in the works! Our chocolate covered caramels recipe is easy-to-follow and has a recipe video to make things extra easy. Hope you had a wonderful day. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Hmm  that's weird. The key to cut a cake to look beautiful is to use a hot knife. My plan is to make this for dessert for our first truffle dinner of the season. Prepare the chocolate ganache. depends on how much you add.. haven't tried adding them to a crust... yes.. it works.. bu you will need to adjust the recipe for a larger pan.. use the rule of three in math to adjust the recipe.. https://calcuworld.com/math/rule-of-three-calculator/, This tart is very rich.. you can not serve it in large portions.. if you make a larger tart.. you can freeze leftovers if any :). Did I not cook the caramel long enough? Thanks. I was searching a recipe for caramel tart this one is really wonderful. This is a gorgeous chocolatey tart. Caramel Apple Cheesecake Bars Thank you Sheila, so glad you like it. Yummm!!! Hope you will try it once again. Hello, May I have the ingredients in grams ? Do you think almond flour will work? fantastic. Is the ground almonds actually almond flour? Thank-you for posting this recipe. Anyway we STILL had caramel left over so we drizzled some over puff pastry strips that were cooked and they look so good. Related Posts: cannot get this part of the recipe to turn to carmel color!!!! Stir well until smooth. I use medium heat  usually... it may take even 15 minutes or more.. once melted.. the sugar and water, gradually  will start getting caramel color.. keep it on heat until all the sugar is deep brown color.. How much water, butter and cream please? Refrigerate for about 4-5 hours. Add water and incorporate into the dough. Let me know how this turns for you   :). Let me know if you try it out, I am curious how it turns for you. Thanks! I tried this and it is easy and delicious. Any tips? Maybe I have gone wrong with the measurements or something. Would it be possible to make these in a mini cupcake pan? My caramel didn't turn as dark, not sure if I didn't cook it long enough?? Thanks, Hello!! Chocolate tart recipes. I can't handle this deliciousness without having a slice in front of me. Coarse sea salt finishes it off. this looks amazing. Thank you so much for sharing this, it's really improved my confidence with caramel and now that I know it will work (with my skills) I'll be making this for a family get together!! I can't wait to give it a try. I thought that my 'half cup' of water might have been slightly too heavy handed as the sugar water was still colourless after 12 minutes.. Great Recipe! I see online that you need to to 340 to get caramel. Preheat oven to 350°. Thanks :), Love the step-by-step tutorial! Bless you for this amazing recipe. Can you do it up the day before and put the ganache on the morning of? This cake looks so delicious! Do you suggest I can follow the same recipe, but simply just omitting the cocoa powder for the "almond chocolate sweet pastry"? I made it once before and I am doing it now for the second time for tomorrow's Christmas dinner!!! That's "soft ball" stage & should be sufficient. Stir or swirl … All these recipes are simply divine. You make it look easy. I read almost all of them while I was preparing it and that saved my salted caramel! It's quite simple. I think it is possible.. didn't try it, but I think it has a good consistency.. and it might work well. I love that only the crust needs to be baked, the rest is made on stovetop and goes pretty fast. BUT can you tell me how big is the silicone mould that you use? :). Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. … mentioned in the directions as well. It shouldn't break. Gave a wonderful crunch! Really wonderful! So glad you like it:) The truth is that it is gorgeous.. However when I had tested t the day before it was perfect!! This recipe will make 1 – 9″ tart shell, or 6 individual 4″ tart shells. Let me know how it turns :). I didn't want sweet caramel... fingers x'd for the finish - ( seeing it's xmas and my girls love the cream and morello's I'm adding an extra layer with the cherries/cream and then doing a 3 flavour drizzle - dark bitter choc, kirch/cherry, and a light cream - still hoping for a bookfull of brownie points (uk). I remember when I added the egg the dough became soft after adding the cold water it was so soft I had to freeze for a few minutes before rolling. Did you have any issues with filling the tart crust while not in a pan? https://www.epicurious.com/recipes/food/views/salted-caramel-chocolate-tart Do you have any ideas on what you serve with it? Very good even for the ones with high expectations! It was really good, but I had trouble falling asleep both nights that I ate a piece, so I would not recommend adding the coffee if you want to go to sleep early. After refrigerating it's very hard. They loved the tart but not the salt topping. Did you mean "240" degrees? I'ts probably because I'm majorly addicted to caramel and dark chocolate :). Glad i am now having to retire for the evening as im sure if i were stay up any longer, I will be making a replcement for Saturday!! It turned out firm, not hard, but I liked that it didn't go out all over everywhere. https://www.cookstr.com/recipes/chocolate-caramel-tart-with-sea-salt I want to make this for my husbands birthday, but after reading the reviews I'm concerned I'll be in the overcooked caramel camp. I'm considering making this for Thanksgiving but my family's dessert table has an all day "come and go" policy. Happy to hear that the images helped you.. as mentioned I've used a 9 inch tart pan.. was yours bigger? I had some trouble cooking the caramel, I had to try 3 times until reach the right point. About the dough. https://homecookingadventure.com/recipes/chocolate-salted-caramel-tart I like them with a bit of texture.. not too grounded. 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