CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
CHOCOLATE CARAMEL TART
Look no further when you want a dessert that's gooey and good! Each piece is like a big candy bar on a plate.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour. , In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving.
Nutrition Facts : Calories 478 calories, Fat 31g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 274mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE CARAMEL TARTS
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 dozen tartlets
Number Of Ingredients 15
Steps:
- Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
- Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
- Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
- Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
- Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.
CHOCOLATE-CARAMEL TARTLETS
These charming miniatures have a surprisingly easy filling, made with whipped cream and chocolate chips
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. In large bowl, combine all crust ingredients; mix with electric mixer at low speed until well combined. Divide dough into 24 equal pieces; roll into balls. Press each in bottom and up sides of ungreased miniature muffin cup.
- Bake at 450°F. for 7 to 9 minutes or until edges are light golden brown. Remove crusts from pans; place on wire racks. Cool 15 minutes or until completely cooled.
- In heavy 1 1/2-quart saucepan, combine 1/2 cup sugar and water; mix well. With pastry brush dipped in water, brush any sugar down sides of saucepan. Without stirring, cook over medium-high heat for 10 to 12 minutes or until mixture turns dark golden brown. (If sugar mixture is not cooking, gently swirl mixture in saucepan.) Remove from heat. While stirring constantly, add 1 tablespoon butter and whipping cream; stir until bubbling stops. Return saucepan to low heat; cook and stir until mixture is smooth.
- Spoon 1/2 teaspoon caramel mixture into each cooled baked crust. Stir chocolate chips into remaining caramel mixture until melted and smooth. If mixture thickens, cook and stir over low heat until smooth. Spoon about 1 teaspoon chocolate filling into each crust.
- Chop candy coating; place in microwave-safe small bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 seconds. Place in heavy-duty food storage plastic bag; cut tiny hole in one corner. On waxed paper, pipe 24 (1-inch) tree shapes. Let stand until set. Garnish each tartlet with a tree.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 19 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Tart1et, Sodium 40 mg, Sugar 6 g
GUINNESS®, CHOCOLATE, AND CARAMEL TART
A bittersweet, dark, Guinness®-chocolate layer sits atop chewy caramel and salty pretzels for a rich dessert that's sure to wow. Plan ahead as this takes quite a bit of prep and cooling time. Make sure to read through the entire recipe before starting. Serve this tart at room temp, topped with some whiskey whipped cream, extra pretzels, and a sprinkle of sea salt to taste.
Provided by Kim
Time 3h50m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix pretzel crumbs, brown sugar, melted butter, and salt together in a bowl until mixture resembles wet sand. Pour into the tart pan, and press very firmly and evenly up the sides and into the bottom of the pan.
- Place tart pan onto a baking sheet and bake until crust is golden brown, 10 to 15 minutes. Allow crust to cool completely in pan, about 30 minutes.
- Combine heavy cream, butter, vanilla extract, and salt in a small saucepan over medium-low heat and cook until butter is melted and mixture begins to bubble, 3 to 5 minutes. Remove from heat, set aside, and keep warm.
- Combine sugar, corn syrup, and water in a large light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 10 to 12 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture, as caramel mixture will bubble up and steam; stir constantly.
- Insert a candy thermometer into the mixture and cook over low heat, stirring occasionally, until caramel reaches 245 degrees F (118 degrees C), 25 to 30 minutes. Carefully pour caramel into an even layer in the baked and cooled crust. Allow caramel layer to cool until set, 1 to 2 hours.
- Prepare the chocolate layer. Pour stout beer into a saucepan and bring to a boil over medium-high heat. Cook until stout has been reduced to 1/4 cup, 20 to 25 minutes. Pour reduced stout into a large bowl. Stir in chopped chocolate, chocolate chips, butter, and vanilla and set aside.
- Heat cream in a small saucepan over medium-low heat until just simmering, 3 to 5 minutes. Pour over chocolate and allow to sit for 5 minutes. Stir until chocolate is completely melted and smooth. Carefully pour melted chocolate over the cooled caramel layer, making sure not overflow the pan.
- Use a toothpick to pop any air bubbles that may arise. Allow chocolate layer to cool and set up completely, 1 to 2 hours.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 43.3 g, Cholesterol 57.7 mg, Fat 21.7 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 13.5 g, Sodium 206.7 mg, Sugar 29.2 g
CHOCOLATE CARAMEL TARTS
Steps:
- Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
- Preheat oven to 325 degrees F. On lightly floured surface, roll tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough. Prick the dough all over with a fork. Chill tart shells for 20 minutes.
- Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
- Caramel filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.)
- Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes.
- Chocolate ganache glaze: In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.
CARAMEL CHOCOLATE TARTS
out of the best food cookbook i think its a womens weekly cookbook nice tarts great for get togethers etc easy to make taste great
Provided by oriana
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to moderate.
- grease 2 twelve hole mini muffin pans.
- blend or process flour butter and sugar until ingredients just come together.
- press level tbsps of mixture into each hole in pan to make bases
- bake in oven about 10 min or til lightly browned.
- combine condensed milk, extra butter and syrup in saucepan.
- stir until smooth don't boil.
- pour hot caramel filling over hot bases.
- return to oven about 3 minute.
- or til caramel begins to brown around edges.
- stand 2 min using a knife gently remove tarts from pans cool.
- spread top of cooled tarts with melted chocolate stand til set.
- refrigerate covered.
Nutrition Facts : Calories 145.6, Fat 8.1, SaturatedFat 5, Cholesterol 16.4, Sodium 52.2, Carbohydrate 18, Fiber 0.9, Sugar 11.7, Protein 2.5
6-INGREDIENT NO-BAKE CARAMEL TARTS RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, sugar, water, heavy cream, vanilla, sea salt, dark chocolate, heavy cream
Provided by Hitomi Aihara
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
- In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
- In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
- Freeze for 2 hours.
- In a medium saucepan, heat sugar and water until amber brown. Do not stir!
- Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
- Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
- Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
- Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
- Sprinkle the tarts with some sea salt to balance sweetness if desired.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
CHOCOLATE CARAMEL TART
Steps:
- Make crust:
- Blend flour, sugar, lemon eel and slat in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes.
- Preheat oven to 400°F. Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce crust all over with fork. Freeze 15 minutes.
- Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. continue to bake until crust id golden, about 10 minutes (crust sides may shrink slightly.) Transfer to rack and cool.
- Make chocolate filling:
- Bring cream to boil in heavy small saucepan and whisk until smooth. Spread 1 cup chocolate filling in prepared crust. Refrigerate until firm, about 45 minutes. reserve remaining filling in saucepan.
- Make caramel filling:
- stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20 minutes.
- Spoon caramel filling over chocolate filling. Pipe of drizzle reserved chocolate filling decoratively over cararmel (if chocolate is too firm to pour, warm slightly over low heat). Refrigerate tart until caramel is firm, at least 1 hour. (Can be made 2 days ahead. Cover keep chilled.)
CHOCOLATE CARAMEL TART
This is from the Valentines Issue of Martha Stewart Living. What a lovely "Love Day" dessert this would be!
Provided by Miss Erin C.
Categories Pie
Time 2h30m
Yield 1 9" Tart
Number Of Ingredients 20
Steps:
- For the Chocolate Pate Sucree-----------.
- Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
- Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
- For the Tart----------------.
- Preheat the oven to 350F degrees.
- Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
- Refrigerate the shell for 30 minutes.
- Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
- Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
- Place on a baking sheet, bake for 20 minutes.
- Remove paper and beans, continue baking until crust is golden, about 10 minutes.
- Transfer to a wire rack and cool completely.
- Make the caramel by placing the sugar, salt and water in a small saucepan.
- Bring the mixture to a boil over medium high heat.
- Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
- Cook, gently swirling (do not stir) until the caramel is a rich amber color.
- Remove from heat and add 1/2 c of cream, butter and vanilla.
- Stir until smooth.
- Pour mixture into chocolate tart shell.
- Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
- Place chocolate in a medium heat-proof bowl.
- Bring remaining cup of cream to a boil in a small saucepan.
- Pour over the chocolate, let sit for 5 minutes.
- Stir until completely smooth.
- Pour over caramel and pecans.
- Return tart to refrigerator and chill for at least 1 hour.
- To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
- Gently insert an 8" wooden skewer into each pecan, set aside.
- Prepare an ice bath, and set aside.
- Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
- Cook, without stirring until the mixture begins to brown.
- Gently swirl the pan to color evenly.
- Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
- Allow the caramel to sit, until slightly thickened for about 15 minutes.
- When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
- Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
- Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
- Gently remove skewers before serving.
Nutrition Facts : Calories 7171.8, Fat 343.7, SaturatedFat 155.4, Cholesterol 1362.7, Sodium 1929, Carbohydrate 1025.8, Fiber 21.5, Sugar 873.6, Protein 47.8
CHOCOLATE CARAMEL TART
Steps:
- Preheat the oven to 350°F. Roll the chocolate pâte sucrée 1/8 inch thick, and fit into a 9-inch fluted tart pan with a removable bottom. Dock the bottom of the tart with a fork. Refrigerate 30 minutes.
- Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.
- Line the tart shell with parchment paper, pressing into the edges, and cover with dried beans or pie weights. Place on a baking sheet; bake for 20 minutes. Remove the paper and beans, and continue baking until the crust is golden, about 10 minutes. Transfer to a wire rack to cool completely.
- Make the caramel by placing the sugar, salt, and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Cook, gently swirling the pan (do not stir), until the caramel is a rich amber color. Remove from heat, and add 1/2 cup cream and the butter and vanilla; stir until smooth.
- Pour the mixture into the chocolate tart shell. Sprinkle the toasted pecans over the caramel; refrigerate while melting the chocolate.
- Place the chocolate in a medium heatproof bowl. Bring the remaining cup cream to a boil in a small saucepan; pour over the chocolate. Let sit for 5 minutes; stir until completely smooth. Pour over the caramel and nuts; return the tart to the refrigerator to chill for at least 1 hour.
- When ready to serve, if desired, dust the top of the tart with cocoa powder and garnish with caramel-dipped pecans.
- Caramel-Dipped Pecans
- Gently insert an 8-inch wooden skewer into each pecan. Set aside.
- Prepare an ice-water bath, and set aside. Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook, without stirring, until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when the caramel is a rich amber color, and place the pan in the ice bath for 5 seconds to stop the cooking.
- Allow the caramel to sit until slightly thickened, about 15 minutes. (To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.) When the caramel is ready, dip the pecans, lifting up and swirling slightly to fully coat. Hold the skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute. If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan.
- Place the skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes. If desired, stand the skewers upright in flower foam or a heavy container until ready to serve. Gently remove the skewers before serving.
More about "caramel chocolate tarts recipes"
DECADENT CHOCOLATE CARAMEL TART - MEL'S KITCHEN CAFE
From melskitchencafe.com
SALTED CARAMEL–CHOCOLATE TART RECIPE | BON APPéTIT
From bonappetit.com
MINI CARAMEL TARTS - JUST 6 INGREDIENTS! - BAKE OR BREAK
From bakeorbreak.com
GOLDEN CARAMEL AND CHOCOLATE TART RECIPE - FOOD
From foodandwine.com
CARAMEL CHOCOLATE TARTLETS | 3 INGREDIENTS - BAKE PLAY SMILE
From bakeplaysmile.com
INSANELY EASY NO BAKE CARAMEL CHOCOLATE TART RECIPE
From kitchenmason.com
CHOCOLATE CARAMEL TART RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
SALTED CARAMEL AND CHOCOLATE TART - CHATELAINE
From chatelaine.com
CHOCOLATE CARAMEL TART RECIPE - WHEEL OF BAKING
From wheelofbaking.com
HOMEMADE CHOCOLATE CARAMEL TART - DARING KITCHEN
From thedaringkitchen.com
CHOCOLATE CARAMEL TART RECIPE - TASTINGTABLE.COM
From tastingtable.com
CHOCOLATE SALTED CARAMEL TARTS - SUGAR APRON
From sugarapron.com
CARAMEL AND CHOCOLATE TARTLETS | RICARDO
From ricardocuisine.com
SALTED CARAMEL CHOCOLATE ALMOND BUTTER TART RECIPE
From saltandwind.com
NO-BAKE CHOCOLATE CARAMEL TARTS - RUNNING ON REAL FOOD
From runningonrealfood.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
CHOCOLATE AND CARAMEL TART | DESSERT RECIPES | GOODTO
From goodto.com
SALTED CARAMEL CHOCOLATE TART - BAKING A MOMENT
From bakingamoment.com
CHOCOLATE CARAMEL TART - JOY + OLIVER
From joyoliver.com
CHOCOLATE CARAMEL TARTS RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
RAVNEET GILL’S CARAMEL & CHOCOLATE TARTS - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
CHOCOLATE SALTED CARAMEL TART - HOME COOKING ADVENTURE
From homecookingadventure.com
CHOCOLATE CARAMEL TART – SMITTEN KITCHEN
From smittenkitchen.com
CHOCOLATE CARAMEL TART | OLIVE & MANGO
From oliveandmango.com
SALTED CARAMEL CHOCOLATE TART RECIPE - SWEETLY CAKES
From sweetlycakes.com
CHOCOLATE SALTED CARAMEL TARTS - KYLEE COOKS
From kyleecooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SALTED CARAMEL CHOCOLATE TART! - JANE'S PATISSERIE
From janespatisserie.com
CHOCOLATE CARAMEL TART RECIPE - CHISEL & FORK
From chiselandfork.com
SALTED CARAMEL AND CHOCOLATE TART | KING ARTHUR BAKING
From kingarthurbaking.com
CREAMY CARAMEL CHOCOLATE TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
SALTED CARAMEL CHOCOLATE TART - SPATULA DESSERTS
From spatuladesserts.com
BAILEYS CHOCOLATE CARAMEL TARTS - SUGARHERO
From sugarhero.com
CHOCOLATE TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CARAMEL GANACHE CHOCOLATE TART - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love