Chocolate Caramel Tart Recipe

Name: Chocolate Caramel Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups plain flour; 1/3 cup ground almonds; 1/3 cup powdered sugar; 1 None egg; 1 1/2 cups butter, diced; 3/4 cup sugar; 2 1/4 cups whipping cream; 1 lb dark chocolate, broken into pieces; None None cocoa powder, for dusting; None None chocolate curls, to decorate

Servings: persons

1
For the pastry base, knead the flour, almonds, powdered sugar, egg, 7 tbsp butter and a pinch of salt into a smooth dough. Wrap in aluminum foil and chill for 30 mins.
2
Preheat the oven to 350u00b0F and grease a 10 x 8 inch baking dish. On a floured surface, roll out the dough and lay it in the dish, pressing in the bottom and sides. Prick all over with a fork, line with parchment paper and fill with dry beans. Bake for 15 mins, then remove the beans and paper and bake for 15 more mins. Allow to cool.
3
For the caramel layer, place the sugar, 12 tbsp butter and 1/2 cup cream in a saucepan and heat for 8 mins, stirring occasionally. Pour into the pastry base and leave to cool for 30 mins.
4
For the chocolate layer, heat the remaining cream with a pinch of salt. Add the chocolate and remaining butter and stir until melted. Pour on top of the caramel layer and chill for 2-3 hours, until set. Dust with cocoa powder and decorate with chocolate curls.

2162

kcal

Calories

161

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cups plain flour, 1/3 cup ground almonds, 1/3 cup powdered sugar, 1 None egg, and more.

Yes, Chocolate Caramel Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Caramel Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions