Caramel Ganache Chocolate Tart
This chocolate tart is an amazing combination of creamy caramel ganache and roasted, salted peanuts. It's easy to make, but perfect for a special occasion.
Servings: 8 servings
- 1 1/4 cups (177 grams) all-purpose flour
- 2 tablespoons (12 grams) natural cocoa
- 5 tablespoons (63 grams) light brown sugar, packed
- 1/2 teaspoon salt
- 11 tablespoons (156 grams) unsalted butter, melted
Caramel Ganache Filling
- 8 ounces (227 grams) bittersweet chocolate, chopped
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup water
- 1 1/2 cups heavy cream
- 2 tablespoons (28 grams) unsalted butter room temperature
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup (150 grams) roasted and salted peanuts
For the Crust
Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
Whisk flour, cocoa, brown sugar, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a soft dough forms and all the dry ingredients are mixed in. Using your hands, press two-thirds of dough into the bottom of 9- inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth the dough with your hands to an even thickness across the bottom and around the sides.
Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 25 minutes, rotating pan halfway through baking. Set it aside and let it cool before filling with caramel chocolate filling.
For the Caramel Ganache Filling
Chop the chocolate and place it in a medium-sized bowl.
Place the sugar and the water in a 2-quart saucepan and place the pan over medium heat. Stir the water and sugar until the sugar is dissolved. Heat the sugar, without stirring, until it is 340 degrees F.
Remove the pan from the heat and add half of the cream and whisk until the cream is no longer bubbling. Add the remaining cream and stir until the caramel is smooth. Add the butter and whisk until the butter is melted. Add the salt and vanilla and whisk until combined.
Pour the caramel over the chopped chocolate and allow it to sit for 5 minutes. Stir slowly with a whisk until all the chocolate is melted and the ganache is smooth. Measure one cup of the ganache into another small bowl. Pour the peanuts into the larger bowl with the ganache and stir with a spatula to combine.
Pour the filling in the prepared chocolate crust and level the top with an offset spatula. Let it set for 2-3 hours.
For the Whipped Ganache
Cool the reserved caramel ganache to 75 degrees and use a handheld mixer to whip the ganache until it is lighter in color and almost doubled in volume. Decorate the top of the tart with the whipped ganache.
The chocolate filling can set up at room temperature if it is being served the same day. If making this tart 1 or 2 days in advance refrigerate it and them remove from the refrigerator 2 hours before serving and allow to come to room temperature.