Chocolate Caramel Tart

  • Serves

    serves 8

  • Cook

    8 hours 30 minutes


When making this dessert (from Brooklyn's Marlow & Sons), we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust.


For the Crust

  • 1 12 cups flour
  • 14 cup plus tbsp. Dutch-process unsweetened cocoa powder
  • 14 tsp. kosher salt
  • 10 tbsp. unsalted butter, cubed and softened
  • 12 cup plus 2 tbsp. confectioners' sugar
  • 2 egg yolks, at room temperature
  • 12 tsp. vanilla extact

For the Filling and Garnish

  • 1 12 cups sugar
  • 3 tbsp. light corn syrup
  • 14 tsp. kosher salt
  • 6 tbsp. unsalted butter
  • 6 tbsp. heavy cream
  • 1 tbsp. crème fraîche
  • Bittersweet Chocolate Ganache
  • Gray sea salt, for garnish


Step 1

Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

Step 2

Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4-5 hours.

Step 3

Pour warm Bittersweet Chocolate Ganache evenly over tart and refrigerate until set, 4-5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

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