Chocolate Nut Caramel Tart Recipes

CHOCOLATE CARAMEL TART

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.

CHOCOLATE-NUT CARAMEL TART

Steps:

• Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.

CARAMEL NUT TART

Steps:

• In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

CARAMEL-NUT TART

Steps:

• Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
• Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
• Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
• Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.

CARAMEL NUT TART

Steps:

• Heat oven to 325°F.
• Mix first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
• Microwave caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
• Refrigerate 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.

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.

CHOCOLATE CARAMEL TARTS

Steps:

• To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the cocoa and beat until incorporated. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and beat on low speed until just combined. Scrape the 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 a lightly floured surface, roll the tart dough 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 dozen 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the 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 the pastry looks dry and set. Transfer to a wire rack to cool. Remove cooled shells from tart pans and transfer to a plate.
• To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated). Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 20 minutes.
• To make the glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate, add a pinch of sea salt, and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while it is still warm. Let the glaze set at room temperature for at least 2 hours before serving.

CARAMEL-NUT TART WITH MILK CHOCOLATE AND COGNAC CREAM

Steps:

• Preheat the oven to 375°F.
• Line the tart pan with the pâte sucrée according to page 196. Prick the bottom with a fork and line it with a few open and fanned out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set the tart on a rack to cool completely.
• Spread the nuts on a baking sheet (keep each type separate) and toast 8 to 12 minutes, until they're golden brown and smell nutty. Some will toast more quickly than others, so watch them carefully and remove the toasted nuts as needed.
• Place the sugar and 1 cup water in a very clean medium-sized heavy-bottomed saucepan. Over medium-high heat, cook the sugar, shaking the pan often to stir-don't use a utensil to stir, as it could cause the sugar to crystallize. Continue cooking and swirling the pan until the caramel is a deep golden brown, just beyond the soft-crack stage (about 310°F on a candy thermometer). It should be a nice dark color, but not burned.
• Remove from the heat, and slowly whisk in 2/3 cup cream, stirring with the whisk the entire time, until the caramel is smooth and the cream is fully incorporated. (Be aware that the caramel will foam up as you add the cream. It's very hot, so be careful and pour slowly.) Allow to cool a few minutes. Place the nuts and honey in a bowl. Pour the caramel over them, and stir to combine well. Season with 1/4 teaspoon salt, and pour the mixture into the baked tart shell, to just below the rim. It's important not to overfill the crust. Refrigerate the tart at least 2 hours.
• Melt the milk chocolate in a small saucepan over very low heat, and stir in 1/3 cup water. Just before serving, whip 1 cup cream and the cognac to soft peaks in a stand mixer fitted with the whisk attachment.
• Slice the tart in half, and cut one half into twelve thin slices. Refrigerate the rest for leftover snacking. Place one slice at the center of each of six plates. Prop up a second slice on top of the first, setting it at an angle and letting the pointed end of the slice rest on the plate. Continue with the remaining slices. Garnish each with three dollops of the cognac cream, and drizzle the milk chocolate across the tart.
• Note
• The tricky part to this dessert is making the caramel filling. If it cooks too long, it will taste bitter; and if it doesn't cook long enough, it won't achieve that chewy consistency.

CARAMEL NUT TART

Steps:

• Preheat oven to 400°F.
• Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
• Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
• Reduce temperature to 350°F.
• Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
• Serve caramel tart chilled or at room temperature with ice cream and tuiles.

CHOCOLATE CARAMEL NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
• To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
• Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
• To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
• To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

CHOCOLATE CARAMEL NUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
• In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.
• Mix together the flour, baking soda, and salt. Set aside.
• Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.
• In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.

CHOCOLATE CARAMEL TART

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.