ChefRana Atwi
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!
Ingredients for the first layer:
275 g plain biscuits
1 1/2 tablespoons cocoa powder
200 g butter, at room temperature
Method for the first layer:
Line the base of a cheesecake pan with parchment paper.
Crush the biscuits coarsely, then mix them with the cocoa and butter until the ingredients are well combined.
Place some of the mixture in the base of the pan and press well so it holds together, then place the rest around the sides of the pan and press to make the sides firm.
Put the pan in the fridge and start preparing the second layer.
Ingredients for the second layer:
1 egg
4 tablespoons sugar
1 tablespoon cornstarch
Equivalent to 1 cup liquid milk, 250 ml
1 teaspoon vanilla
2 cans ready-made caramel or vanilla Danette pudding, 150 g each, depending on what we have available.
Method for the second layer:
In a deep bowl, mix the egg, sugar, and cornstarch well until combined, then set aside.
Put the milk and vanilla in a saucepan over the heat until the milk is warm, without boiling.
Then add the egg mixture to the milk, stirring constantly until the mixture thickens.
Turn off the heat and add the two cans of caramel, stirring continuously until well combined.
Spread the caramel layer over the first biscuit layer and return the pan to the fridge again.
Ingredients for the third layer:
1 tablespoon cocoa powder
2 cans ready-made caramel or chocolate Danette pudding, 150 g each, depending on what we have available.
Method for the third layer:
In a bowl, mix the egg, sugar, cornstarch, and cocoa well until combined, then set aside.
Once again, to prepare the third layer, put the milk and vanilla in a saucepan over the heat until the milk is warm, without boiling.
Add the egg mixture to the milk, stirring constantly until the mixture thickens. Turn off the heat and add the chocolate cream, stirring until well mixed.
Spread the chocolate caramel layer over the first caramel layer and the biscuit base, then return the pan to the fridge.
Leave the chocolate and caramel tart to set and chill well for at least 4 hours, or longer, until it is fully firm.
When serving, remove the cheesecake pan, place the tart on a serving plate, and garnish with sifted cocoa and chocolate pieces.
Chocolate caramel tart recipe from a friend and chef on the Sho Tabkhin Today site:
Rana Atwi
Click on Rana's name to visit her profile on our site and enjoy all her delicious recipes
To make the caramel sauce, here is this link How to Make Caramel
Also from Rana, here is Cake Balls easy and delicious
Ingredients
Start here, then move straight into the method.
- First layer (base): 275 g plain biscuits (coarsely crushed)
- 1½ tbsp cocoa powder
- 200 g butter at room temperature (melted or soft)
- Second layer (vanilla caramel): 1 egg
- 4 tbsp sugar
- 1 tbsp cornstarch
- 250 ml liquid milk (about 1 cup)
- 1 tsp vanilla
- 2 ready-made caramel custard cups or vanilla puddings (about 150 g each)
- Third layer (chocolate caramel): 1 egg
- 4 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp cocoa powder
- 250 ml liquid milk
- 1 tsp vanilla
- 2 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
Method
Follow the cooking sequence without leaving the page.
- 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.
- To make the base, mix the crushed biscuits with the cocoa and butter well until the ingredients are combined and you have a moist mixture that presses together easily.
- Press two-thirds of the mixture into the bottom of the pan and press firmly to form a compact base, then use the remaining mixture to line the sides of the pan by pressing until the edges hold together.
- Place the pan in the refrigerator to set the base while you prepare the second layer.
- To prepare the vanilla caramel layer, whisk the egg with the sugar and the cornstarch in a bowl until the sugar dissolves and the mixture is smooth.
- Heat the milk with the vanilla in a saucepan over medium heat until very hot but not boiling, then gradually pour in the egg mixture while stirring constantly to prevent the egg from curdling, until the mixture thickens slightly.
- Turn off the heat and stir in the two ready-made caramel custard cups or vanilla puddings until the cream is smooth with no lumps.
- Pour the caramel layer over the chilled biscuit base and spread it evenly, then return the pan to the refrigerator for a few minutes to let the layer set.
- To prepare the chocolate layer, mix the egg with the sugar, cornstarch and cocoa powder well, just as with the previous layer.
- Heat the milk with the vanilla as before, then add the egg mixture gradually while stirring continuously until the mixture thickens; then turn off the heat and stir in the two ready-made chocolate custard cups or chocolate puddings until smooth.
- Pour the chocolate layer over the previous caramel layer and spread it carefully, then place the pan in the refrigerator.
- Leave the tart in the refrigerator to cool and set completely for no less than 4 hours or, preferably, overnight to get firm slices that are easy to cut.Timers: 240 min
- When serving, carefully remove the pan, detach the sides if the pan is removable, and transfer the tart to a serving plate.
- Decorate the top with sifted cocoa and chocolate pieces as desired and serve the tart chilled.
Recipe tags
Notes and serving ideas
- How to Make Caramel
- Cake Balls
