Chocolate Caramel Tart

This tart takes a bit of work to make, but the result is well worth the effort and is always a crowd-pleaser. It's essential to use a good-quality chocolate with a high cocoa content, such as Valrhona or Scharffen Berger.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Chocolate Caramel Tart
Review 1 for Chocolate Caramel Tart
5 out of 5
5 out of 5
bringingbutterback
,NYC
,NY
February 11, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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This is a winner
February 11, 2012
Overall this is an amazing dessert and one I will make again. I didn't make this as a tart but instead made them into tartlets. This was great because it made it easier for people to eat this at a party. It did make the crust much harder to work with. I had some trouble with the crust...it was very mealy so I'm going to play with the crust and hope it works out the 2nd time.
Pros: Appearance, Impressive, Will Make Again
Cons: Lengthy
Review 2 for Chocolate Caramel Tart
5 out of 5
5 out of 5
Sharkette
Mountain View, CA
February 12, 2011
Would You Recommend? Yes
+6points
6of 6found this review helpful.
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One of the Most Decadent Desserts Ever!
February 12, 2011
Pros: End result is amazing, kind of like an elegant candy bar. My guests were blown away. The instructions are well-written and gives the cook an opportunity to learn basics such as crust, caramel and ganache. The tart is versatile, if you don't have Fleur de Sel it can stand alone or pair equally well with fresh berries and/or ice or whipped cream. Small pieces are sufficient so a little goes a long way.
Cons: As advertised, not the easiest dessert to make. (I had a backup plan in case it didn't work out.) I felt the ganache recipe was thin, I added more chocolate, 2-3 oz. This made the ganache layer more like a soft chocolate truffle than an icing ganache. This tart is temperature sensitive, if left at room temp for too long the caramel becomes very fondant and melts out so it needs to stay refrigerated.