Chocolate and caramel are the ultimate combination for winter and especially for season holidays!!! Ideal with coffee and after a good meal with family or and good friends. If this is Christmas meal, then you’ve hit the absolute jackpot!
It is a quick tart recipe, but it is impressive and highly hedonistic for your palate!
You only need 4 ingredients and about 30-35 minutes to make this tart. The 3 hours for it to go into the fridge to cool is not necessary for me because I like it when it stays out of the fridge and as you cut the pieces of the tart, chocolate spreads and mixes with the caramel.
I used Schär’s Millefoglie Puff Pastry for convenience and for balance out the very sweetness of the caramel. Chocolate covering for the ganache I chose the one with 65% cocoa to have its strong taste but also for not to be too sweet the tart.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 175°C/330°F.
Butter a round pan with a diameter of about 18-20cm / 7-8” inches.
Line the puff pastry and cut or roll inward the excess corners.
Butter the top of the puff pastry optional and pierce it with a fork.
Bake for about 25 minutes at 175°C/330°F. Bake for about 25 Minutes at 175°C/330°F.
After baking, let it cool well before start filling it.
Spread the caramel all over, using a spatula to spread it out evenly on the tart.
Prepare the chocolate ganache. In a small saucepan, heat the cream until it steams - be careful not to boil - and remove it from the fire. Pour in the chocolate cut into small pieces.
Stir well until the chocolate couverture is completely melted.
Pour the chocolate ganache over the caramel evenly.
Place the tart in the fridge until chocolate ganache stabilizes. After about 3 hours it is ready to serve.
Ingredients
Directions
Preheat the oven to 175°C/330°F.
Butter a round pan with a diameter of about 18-20cm / 7-8” inches.
Line the puff pastry and cut or roll inward the excess corners.
Butter the top of the puff pastry optional and pierce it with a fork.
Bake for about 25 minutes at 175°C/330°F. Bake for about 25 Minutes at 175°C/330°F.
After baking, let it cool well before start filling it.
Spread the caramel all over, using a spatula to spread it out evenly on the tart.
Prepare the chocolate ganache. In a small saucepan, heat the cream until it steams - be careful not to boil - and remove it from the fire. Pour in the chocolate cut into small pieces.
Stir well until the chocolate couverture is completely melted.
Pour the chocolate ganache over the caramel evenly.
Place the tart in the fridge until chocolate ganache stabilizes. After about 3 hours it is ready to serve.
- The 3 hours into the fridge to cool the chocolate ganache is not necessary for me because I like it when it stays out of the fridge and as you cut the pieces the chocolate spreads and mixes with the caramel.
- This recipe it’s super easy with Schär’s Millefoglie Puff Pastry but if you want and have the time I suggest you to make it with the Gluten Free Tart Pastry recipe. See here.
- If you can’t find Gluten-Free milk caramel, you can make it yourself. Place a closed tin with the sweetened concentrated milk in a saucepan and fill it with water that will cover it completely and a little more. Boil on low heat for 4 hours. Because its need to many hours for boiling, I personally put 4-5 tins of sweetened concentrated milk when I do it and have them for future recipes.
Good Luck and Bon Appétit!!!
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