Description
If you don’t have a double boiler you can simply use a pot and a bowl just be sure that the bowl doesn’t sit down inside the pot or the steam will create a vacuum seal that will be very difficult to get apart!
Ingredients
Units
Scale
Tart Shell
- 2/3 cup butter
- 1/2 cup white sugar
- 1 tsp vanilla
- 2 egg yolks
- 1 cup flour
- 1/3 cup cocoa
- 1/2 tsp salt
Caramel Filling
- 3/4 cup butter
- 1/2 cup brown sugar
- 3 tbsp golden corn syrup
- 1 can sweetened condensed milk
- 1 tbsp heavy cream
- 1 tbsp sour cream
Ganache Topping
- 1 cup semi sweet chocolate chips
- 1 tbsp heavy cream
- Sea salt for garnish
Instructions
- Preheat oven to 350F.
- Butter a tart pan and set aside.
- Place butter, white sugar, egg yolks and vanilla in a bowl and use a hand mixer to cream together.
- Add the flour, cocoa, and salt and mix until the dough comes together.
- Place the dough into the tart pan and use wet fingers to pat into the bottom and up the sides.
- Use a fork to prick the bottom.
- Bake for 15 minutes.
- Remove from the oven and tamp down the bottom. Allow to cool.
Caramel Filling
- Place 3″ of water in a pot and place a metal boil on top.
- Add the butter and brown sugar and cook until it comes together.
- Add corn syrup and sweetened condensed milk and cook until smooth and bubbling.
- Remove from the heat and stir in the heavy cream and sour cream.
- Pour into tart shell and allow to cool
- Place a clean bowl on the double boiler and add the chocolate chips; allow to melt.
- Remove from the heat and stir in the heavy cream.
- Pour the ganache over the cooled tart and sprinkle with sea salt.
- Refrigerate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, recipes