: Desserts

Chocolat caramel tart

Chocolat caramel tart


1 shortbread crust

For the caramel:

  • 100g granulated sugar
  • 150g liquid cream
  • 100g of butter
  • a pinch of salt

Chocolate cream:

  • 100g dark chocolate
  • 50g of milk chocolate
  • 50g liquid cream
  • 100g of milk
  • 50g of granulated sugar
  • 100g of cold butter
  • a pinch of salt


Spread the shortbread crust in the bottom of your baking mould. Precook your shortbread crust : cover them with baking paper and weight baking chain. Put in the oven during 15 min (already) t 180°C (watching the colour of the shortbread). Then remove paper and weight backing chain and let cool to room temperature.

Caramelise the sugar and deglaze it with the butter, then add the liquid cream and a pinch of salt. Boil it for two to three minutes and set aside to cool to room temperature. Pour it into the tart base(s) and put these to chill.

Meanwhile, make the chocolate cream:

Put the milk, cream and sugar to boil, adding a pinch of salt. When it boils, turn off the heat, add the dark and milk chocolate, then whisk it thoroughly. Once it has cooled to between 40 and 50 degrees Centigrade, add the butter, chopped up into pieces. Whisk again and then pour it over the caramel, which will have had time to set. Return the tart(s) to the chiller.


Decorate the tart(s) however you like: possibilities include candied fruits, baby meringues or vanilla whipped cream (Chantilly).

4 / 6 persons

Preparation time
20 mn