SALTED DARK CHOCOLATE TART
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. -Leah Tackitt, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.
Nutrition Facts : Calories 552 calories, Fat 37g fat (21g saturated fat), Cholesterol 46mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET AND SALTY DESSERT BOARD RECIPE BY TASTY
Here's what you need: full fat greek yogurt, honey, vanilla extract, cinnamon, Justin's® Milk Chocolate Peanut Butter Cups, Justin's® Maple Almond Butter, whole milk, maple syrup, Justin's® Milk Chocolate Peanut Butter Cup, Justin's® Dark Chocolate Peanut Butter Cup, Justin's® Mini Dark Chocolate Peanut Butter Cup, pretzel rod, shelled pistachio, apple, pear, kiwi, Mandarin orange slice, strawberry, Chocolate biscotti, Mini palmier cooky, Yogurt-covered pretzel, White cheddar cheese cube, Mini gingersnap cooky, cherry, chocolate graham cracker, Water cracker, raspberry
Provided by Justin's
Categories Desserts
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the yogurt dip: In a medium bowl, whisk together the yogurt, 2 tablespoons honey, vanilla, and cinnamon until smooth. Transfer to a serving bowl and drizzle with the remaining teaspoon of honey. Swirl with a toothpick, then sprinkle with more cinnamon.
- Make the almond butter dip: Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. Set a heatproof bowl on top, making sure the bottom of the bowl does not touch the water. Add the Justin's® Milk Chocolate Peanut Butter Cups to the bowl and melt, stirring occasionally, then add the Justin's® Maple Almond butter, milk, and maple syrup. Stir until well combined and smooth. Transfer to a serving bowl.
- To assemble, place the dips on a board, then surround with the Justin's® Milk Chocolate Peanut Butter Cups, Dark Chocolate Peanut Butter Cups, and Mini Dark Chocolate Peanut Butter Cups; also surround with pretzel rods, shelled pistachios, apple hearts, pear hearts, kiwi hearts, orange slices, strawberries, biscotti, palmier cookies, yogurt-covered pretzels, cheese cubes, gingersnap cookies, cherries, chocolate graham crackers, water crackers, and raspberries.
- Enjoy!
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