Chocolate is wonderful. Nothing pleases me more than a cake, ice cream, drink, or cookie made with chocolate. But for me it has to be made with real chocolate – rich and dark semi-sweet or bittersweet chocolate. Trader Joe’s has wonderful dark chocolate choices – from smooth and silky Valrhona to semi-sweet chips to their famous gigantic Pound Plus Belgian chocolate bar. On Mother’s Day, calories don’t count and indulgence is encouraged – this Chocolate Caramel Tart Recipe is the perfect decadent finish to a delicious meal.
The inspiration came long ago when I had an exquisite slice of chocolate tart in a trendy restaurant in Paris, in the “Les Halles” district. Today I can still remember the taste and texture. It was a revelation! Before that night, I had tasted plenty of good chocolate desserts and a wide variety of tarts, but I had never tasted a chocolate tart. When I bit into it, the crust was delicate and light, the caramel a little bit salty, and the chocolate ganache pure perfection.
This seductive tart has been in the back of my mind ever since then…and because this is something you do not find easily even on restaurant menus, I decided to recreate it using some of my favorite Trader Joe’s shortcut ingredients: Frozen pie crust, Fleur de Sel Caramel Sauce, dark chocolate, heavy cream, and little butter. The result: pure bliss!
As I was making this dessert with my kids, I realized that it was a very easy and fun tart to make (kids can lick their fingers with caramel sauce and chocolate ganache) and I thought it would be a great dessert for kids and dads to make together as a lovely homemade present for Mother’s Day! The tart is sophisticated and so rich, without being heavy. Mom will be impressed!
Another good thing about this tart is that it can be done a day ahead and placed in the fridge until served. Make the crust and ganache in advance, reserve and assemble then refrigerate. I like to make this tart in rectangular tart pan with removable bottoms but you can use a 9-inch round tart pan instead.
Happy Mother’s Day!
- 1 pie crust thawed
- 5 oz 72% dark chocolate ( pound plus- imported form Belgium) shredded or semi-sweet chocolate chips
- 1 cup heavy cream
- 5 oz Caramel Sauce with fleur de sel
- 2 tsp unsalted butter
- 1-2 tsp sugar (optional) if using the 72% dark chocolate
- Fleur de sel or sea salt to garnish
- Roll out dough stretch the dough into rectangle-oval .Transfer dough to an 13-by- 4 on the tart pan and press the dough all over and patch any small holes or tears. Trim the overhanging. Prick dough in several places with a fork then refrigerate until firm (20-25 minutes).
- In medium saucepan bring the cream to a simmer on a low-medium heat. Off the heat add the butter (the sugar if using), the chocolate then wisk until smooth. Transfer to a bowl and let it cool at room temperature ( you can can refrigerate if too smooth you want the ganache to be firm but not too hard to spread it later).
- Preheat the oven to 350° F.
- Line the tart shell with parchment paper (kids can draw and cut the paper as same dimension as the tart pan used) and fill with pie weights or dried beans. Bake for about 25-30 minutes until sides are golden. Remove the parchment paper and pie weights or dried beans and continue to bake until the dough is dry about(5 minutes). Let it cool completely on a rack.
- With a small spoon or a butter knife or spread knife spread the caramel sauce in the shell tart, refrigerate for 10-15 minutes.
- Spread with a butter knife or a spread knife the chocolate filling over the caramel, refrigerate the tart until set at least 2 hours.
- Sprinkle a little sea salt or fleur de sel.