Oh my heavens!  This is to die for rich, rich, rich!  This tart goes a long way because you only need a little sliver to curb that chocolate caramel craving!  I love that it’s not a difficult tart to make either!  I originally found this recipe on line, but didn’t like how the caramel turned out so I adjusted the recipe to make it my own and make it a little more simple.

Recipe

Chocolate Tart Crust

1 1/4 cups all-purpose flour, plus more for dusting

1/3 cup organic sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into pieces

3 large egg yolks

1/2 teaspoon vanilla

In a food processor pulse the flour, sugar, cocoa and salt until combined.  Add the butter one piece at a time and pulse until it resembles coarse meal.  Add the yolks and vanilla and pulse until the dough just comes together.  Wrap in plastic and chill for 1 hour or up to 2 days.

When ready to bake the tart crust preheat oven to 350 degrees.  Roll tart dough out 1/4- inch thick onto a well floured surface.  Place dough into a 10-inch round tart pan.  Poke the dough with a fork a few times and line with foil.  Place dried beans or pie weights in the foil and chill for 20-30 minutes.  This will help maintain the integrity of the tart shell.  Bake for 20 minutes.  Remove the foil and weights and bake for another 10 minutes until the crust looks dry on the bottom.  Let cool completely.

Caramel Filling

14 ounces good caramel ( I like Peter’s or you can use the little pre-packaged caramels too.)

1/3 cup heavy cream

2 teaspoons vanilla

1 teaspoon sea salt

In a large sauce pan melt the caramel and cream together.  Add the salt and vanilla off the heat.  Stir well and pour over cooled chocolate pie shell.  Let cool completely.

Chocolate Ganache Topping

2 cups or 12 ounces bitter or semi-sweet chocolate chips or chunks

1/2 cup heavy cream

1 teaspoon vanilla

Melt and combine chocolate and cream in a small sauce pan until combined.  Add the vanilla and pour carefully onto caramel filling.  Smooth and sprinkle coarse sea salt as a garnish when slightly set.