Chocolate Crunched Caramel Tart

There are three parts to this recipe – a sweet tart dough, caramel and chocolate ganache. These three components can be made separately in advance and then assembled the day you’re ready to serve it.

The sweet tart dough is nothing more than flour, confectioner’s sugar, salt, butter and an egg yolk. The entire dough is made in a food processor, making it easy. You could either partially bake this dough for a crust or fully bake it, just as we did for this recipe.

The caramel is the second part of this recipe. In a medium saucepan, heavy cream, sugar, corn syrup and butter is combined to make a creamy, sweet golden caramel sauce. The only issue we had with the caramel is that it hardened pretty quickly and was very much like a toffee.

The last and most decadent part of this tart is the chocolate ganache. Bittersweet chocolate, heavy cream and butter… how simple is that? Dorie even mentions that this ganache can be refrigerated or even frozen for future use.

To assemble, peanuts are stirred into the homemade caramel before pouring into the fully baked sweet tart crust. The tart is then cooled to set for a few minutes. Chocolate ganache is then poured over the caramel layer. After one final chill to set, for no more than 30 minutes, it’s left out at room temperature before serving. For additional crunch and to garnish, peanuts are sprinkled over the top.

And there you have it… a simple, three part tart full of chocolate, caramel and peanuts! Be sure to check out how this tart came out for other fellow Tuesdays with Dorie bakers!