Chocolate Caramel Tart with Bitterman's Fleur de Sel

Name: Chocolate Caramel Tart with Bitterman's Fleur de Sel
Yield: 10
Ingredients: 30 creme stuffed chocolate cookies (I used agluten-free brand), crushed into crumbs; 10 tablespoons unsalted butter, melted; 1 tablespoon white granulated sugar; 2/3 cup packed brown sugar; 8 tablespoons unsalted butter; 1 1/4 cup heavy whipping cream, divided into (1/4 cup and 1cup); 1 (12 oz) bag dark chocolate chips; 3 two-finger pinches Bitterman's Fleur de Sel

1 comment Oct 19, 2020by The Meadow Mississippi

Chocolate Caramel Tart with Bitterman's Fleur de Sel

The Meadow

Rated 5.0 stars by 1 users

Servings

10 to 12

Ingredients

For the crust:

30 creme stuffed chocolate cookies (I used agluten-free brand), crushed into crumbs
10 tablespoons unsalted butter, melted
1 tablespoon white granulated sugar

For the filling:

2/3 cup packed brown sugar
8 tablespoons unsalted butter
1 1/4 cup heavy whipping cream, divided into (1/4 cup and 1cup)
1 (12 oz) bag dark chocolate chips
3 two-finger pinches Bitterman's Fleur de Sel

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Directions

Spray with cooking spray or line a tart pan withparchment paper. Finely crush the chocolate cookies with a foodprocessor or blender. Stir crumbs together with 10 tablespoons meltedbutter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 more minute, then remove from heat. Slowly mix in 1/4 cup heavy whipping cream until smooth. Cool caramel for about 15 minutes at room temperature then pour over the prepared crust. Place in the freezer for about 10 minutes or until the caramel is cooled but not stiff.
Place chocolate chips in a glass bowl. In a saucepan,bring 1 cup heavy whipping cream to a bubble but not boil over mediumhigh heat. Pour the cream over the chocolate chips and let sit for 5 minutes.Then whisk until completely smooth. Pour the chocolate over the caramel and refrigerate overnight to set. Sprinkle with Bitterman's Fleur de Sel once completely cool then serve. Enjoy!