Chocolate and Caramel Tart

Chocolate and caramel tart with a detailed, step-by-step method. Try this three-layer recipe and you will get the tastiest chocolate and caramel tart for sure!

Progress: 7%Step 1 of 14

8 servingsBack to recipeDesserts

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Prep checklist

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First layer (base): 275 g plain biscuits (coarsely crushed)

1½ tbsp cocoa powder200 g butter at room temperature (melted or soft)

Second layer (vanilla caramel): 1 egg

4 tbsp sugar1 tbsp cornstarch250 ml liquid milk (about 1 cup)1 tsp vanilla2 ready-made caramel custard cups or vanilla puddings (about 150 g each)

Third layer (chocolate caramel): 1 egg

4 tbsp sugar1 tbsp cornstarch1 tbsp cocoa powder250 ml liquid milk1 tsp vanilla2 ready-made chocolate custard cups or chocolate puddings (about 150 g each)For assembly and serving: parchment paper, tart tin or springform cheesecake pan with removable base, sifted cocoa and chocolate pieces for decoration

Step 1

Preheat the oven? No — no oven is needed for this recipe; start by lining the base of a tart tin or cheesecake pan with parchment paper.

Cooking notes

How to Make Caramel
Cake Balls

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Chocolate and Caramel Tart cook mode | Zesta