Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 oz Swiss chocolate, chopped
Instructions
- In a food processor, pulse together the flour, cold cubed butter, sugar, and salt until the mixture resembles coarse crumbs.
- Press the dough into a 9-inch tart pan, then refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the tart shell for 15-20 minutes, or until golden brown. Let it cool completely.
- In a saucepan, heat the heavy cream, sugar, butter, and salt over medium heat, stirring constantly until the mixture turns into a golden caramel color.
- Remove from heat and stir in the vanilla extract. Pour the caramel into the cooled tart shell and spread it evenly.
- In a heatproof bowl, melt the Swiss chocolate over a pot of simmering water, then pour it over the caramel layer.
- Chill the tart in the refrigerator for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Fat
- 18g
- Protein
- 5g
Supplies
9-inch tart pan Saucepan Food processor Heatproof bowl
Tools
Oven Refrigerator
Serving suggestions
Serve the Swiss Chocolate Caramel Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips & tricks
For a decorative touch, sprinkle some sea salt or cocoa powder on top of the tart before serving.
Cost
$20