Chocolate caramel tart with toasted walnuts

Chocolate caramel tart with toasted walnuts

September arrived and I didn't realize until these days, and it's almost the middle of the month.The days are shorter the nights are longer but the weather is still warm. I didn't see dried leaves yet sign that summer is still here.They say autumn begins when school starts but seems different this year. I know that the countdown until fall sets started when september arrived but I hope to enjoy these warm sunny days at least for one week.
Now let me tell you about this tart,not only looks good but tastes good too. The chocolate crust is tender,the caramel layer is creamy, the chocolate glaze is rich and the toasted walnuts topping add an extra texture and flavor.You can feel a variety of flavors with each bite. Even if you don't like the caramel or dark chocolate this tart will convert you .

Chocolate crust:
200g all-purpose flour
35 grams unsweetened cocoa powder
110 grams cold unsalted butter(cut into small cubes)
1tbsp castor sugar
1 medium egg(55-60 grams)
2-3 tbsp ice water
pinch of salt

Caramel layer:
100 grams white chocolate(very good quality),chopped
100 ml heavy cream
3 tbsp dulche de leche
2 tsp nescafe instant coffee(clásico or original)

Chocolate glaze:
120 grams dark chocolate(I used 55% cocoa content),chopped
100 ml heavy cream
1 tsp nescafe instant coffee(clásico or original)

For decoration:
toasted walnuts,finely chopped

For the crust:
Place the flour,cocoa powder ,sugar,salt and the cubed butter into a bowl.With a pastry cutter or a fork cut the butter until crumbly.
Add the egg and 2-3 tablespoons of ice water,one at a time, and mix until the dough comes together(carefully not to overwork it) . Add an additional 1 tablespoon of cold water if necessary.
Transfer dough onto a work surface and flatten the dough into a disk,wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 190ºC/375ºF/gas5.
Remove the dough from the plastic wrap and place it onto a work surface sprinkled with flour.
Lightly dust the top of the dough with flour and roll it out into a 0,5cm thick.
Transfer the dough to a approx. 8 inch (20cm) tart pan with a removable bottom and gently press the dough over the bottom and up the sides of the pan.
Trim the overhanging dough,cover the pan with plastic wrap and refrigerate for 30 min.
After this time,remove the pan from the fridge,prick the dough with a fork, line with parchment paper and fill with beans or rice and bake for 10 minutes at 190ºC ,then remove the beans and bake for more 10-15 minutes until golden brown.
Allow to cool completely before making the filling.

For the caramel layer:

Place white chocolate and dulce de leche in a bowl. Heat the cream in a small saucepan.
When the cream begins to boil remove from heat and pour over the chocolate and dulce de leche and stir with a wire whisk until smooth.If dulce de leche doesn't melt ,place the bowl over a bain marie and stir until smooth.
Add the nescafe instant coffee and mix well to combine.Let the caramel mixture cool slightly before pouring over the chocolate crust. Spread it evenly and  chill for at least 4 hours.

For the chocolate glaze:

Heat the cream in a small saucepan.When the cream begins to boil remove from heat and pour over the chocolate.Add the nescafe and stir with a wire whisk until smooth.

Remove the tart from the refrigerator and pour the chocolate mixture over the caramel.Spread it evenly and sprinkle with toasted walnuts.Refrigerate for another 4 hours before serving.



  1. Oh you're my kind of human, you made the crust from scratch and with cocoa!!! This tart has my name written all over it, and the funniest thing: I just recently had this whole conversation with my husband and our son about how long it's been since we baked a chocolate tart!!

  2. Oh it's so deep and decadent! I love the addition of coffee to the caramel and chocolate glaze.


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