Indulge in the decadent delight of a Milk Chocolate Caramel Tart. This recipe combines the rich flavors of milk chocolate and creamy caramel in a buttery, flaky crust that’s sure to impress. It’s easier to make than you might think, and the results are absolutely worth it!
Why You Will Love This Recipe
This Milk Chocolate Caramel Tart is more than just a dessert; it’s an experience. The homemade tart crust adds a satisfying crispness that perfectly complements the smooth filling. Plus, it’s a showstopper dessert that’s surprisingly simple to make, guaranteeing a wow factor at any gathering. You’ll love how the buttery crust, gooey caramel, and smooth chocolate create a symphony of textures and flavors in every bite.
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
For the Caramel Filling:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/4 teaspoon salt
For the Milk Chocolate Ganache:
- 8 ounces milk chocolate, finely chopped
- 1/2 cup heavy cream
Step-by-Step Instructions
Step 1: Make the Tart Crust
In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
Step 2: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
Step 4: Blind Bake the Crust
Prick the bottom of the crust with a fork (this prevents it from puffing up during baking). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
Step 5: Make the Caramel Filling
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber caramel color. This will take about 8-10 minutes. Watch carefully, as the caramel can burn quickly.
Step 6: Add Cream and Butter
Remove the saucepan from the heat and carefully pour in the heavy cream (it will bubble vigorously). Stir in the butter and salt until smooth and creamy.
Step 7: Pour Caramel into Crust
Pour the caramel filling into the cooled tart crust. Let it set for at least 1 hour at room temperature, or until the caramel is firm.
Step 8: Make the Milk Chocolate Ganache
Place the finely chopped milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
Step 9: Stir the Ganache
Gently stir the chocolate and cream together until smooth and glossy.
Step 10: Pour Ganache over Caramel
Pour the milk chocolate ganache over the set caramel filling. Spread it evenly to cover the entire surface.
Step 11: Chill the Tart
Refrigerate the Milk Chocolate Caramel Tart for at least 2 hours, or until the ganache is firm.
Serving Suggestions
The Milk Chocolate Caramel Tart is a rich and satisfying dessert on its own. However, you can elevate the experience with a few simple pairings. A dollop of whipped cream or a scoop of vanilla ice cream complements the richness of the tart beautifully. For an extra touch, sprinkle a little sea salt on top just before serving to enhance the caramel flavor.
This tart is perfect for special occasions like birthdays, holidays, or dinner parties. Its elegant presentation makes it a stunning centerpiece for any dessert table. You can also cut it into smaller slices and serve it with coffee or tea for a luxurious afternoon treat.
Storage and Reheating
Store any leftover Milk Chocolate Caramel Tart in the refrigerator, covered, for up to 3-4 days. The tart is best served cold, so reheating is not necessary. However, if you prefer a slightly softer texture, you can let it sit at room temperature for about 15-20 minutes before serving. Avoid microwaving the tart, as it can melt the chocolate and caramel.
Key Details
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Chill Time: 3 hours
- Servings: 8-10
Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry blender or fingertips
- Parchment paper
- Pie weights or dried beans
- Mixing bowls
- Saucepan
Milk Chocolate Caramel Tart
Ingredients
- For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- For the Caramel Filling:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons 1/2 stick unsalted butter, cut into pieces
- 1/4 teaspoon salt
- For the Milk Chocolate Ganache:
- 8 ounces milk chocolate finely chopped
- 1/2 cup heavy cream
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
- In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber caramel color.
- Remove the saucepan from the heat and carefully pour in the heavy cream. Stir in the butter and salt until smooth and creamy.
- Pour the caramel filling into the cooled tart crust. Let it set for at least 1 hour at room temperature, or until the caramel is firm.
- Place the finely chopped milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Gently stir the chocolate and cream together until smooth and glossy.
- Pour the milk chocolate ganache over the set caramel filling. Spread it evenly to cover the entire surface.
- Refrigerate the Milk Chocolate Caramel Tart for at least 2 hours, or until the ganache is firm.
