Eggless, Chocolate and Caramel Tart

I love playing around with pastry. It’s something I’ve only just started to get into. I love that it presents a whole new set of challenges when compared to cookies and cakes. As I’ve mentioned before, I love chocolate, so I NEEDED to try making a chocolate tart. The recipe I’ve posted here is an absolute delight! It’s very rich and satisfying. It’s not the prettiest tart around, but it is delicious!

Eggless, Chocolate and Caramel Tart

Crust:

  • 1 2/3 cup all purpose flour
  • 1 1/2 tbsp sugar
  • 1 1/4 tsp salt
  • 3 tbsp cocoa
  • 3/4 cup cold butter
  • 5-7 tbsp ice water

Filling:

  • 1/2 melted semisweet chocolate
  • 1/2 cup whipping cream
  • 1 pack (8oz) cream cheese
  • 1/4 cup sugar
  • 1 1/2 tbsp cocoa
  • 1 tsp vanilla
  • Splash of butter flavour (optional)
  • Caramel or Dulce de leche for drizzling (I used a prepared can of caramel)

First you’ll prepare your crust, since this will need to bake. Combine all of the dry ingredients in a bowl and mix. Toss in the butter, cut into cubes.

From there, dump the contents of the bowl on the counter and roll it out so that the butter turns into long, thin strips. Put the ingredients back into the bowl and add in your ice water to form a rough dough. It should still be dry, but starting to come together. It will be light in colour.

Dump it back onto the counter and roll it out again into a rough rectangular shape. Use a bench scraper or utensil to fold the dough into thirds, onto itself, like you would a letter. Roll out and repeat a total of three or four times. This creates amazing layers in your crust.

Gather your dough, which might still be a bit shaggy, and wrap it in plastic wrap. Place it in the fridge for at least 30 minutes.

Once the dough has set, roll it out and place it in your pan. If dough breaks or crumbles, just patch it with any scraps. Line the tart with parchment and dried beans (or baking beans), and bake for 30 minutes.

Remove beans and bake a bit longer. Watch out for burning. It’s a bit hard to tell if the crust is browning since it’s chocolate. Allow to cool when done.

For the filling: first melt the chocolate and spread it in a thin layer on the bottom of the tart. Allow to set.

Whip the whipping cream until soft peaks, and set aside.

In another bowl, whip the cream cheese, sugar , vanilla, butter flavour and cocoa until soft and combined. Fold in the whipped cream.

Add this cream cheese mix into the tart, and refrigerate for 2-4 hours.

Drizzle caramel overtop before serving.

This tart is a crowd pleaser. It is rich and decadent, but not overly sweet.

If you give this a try, let me know your thoughts, and thanks for stopping by!

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