Indulge in a delightful Chocolate Ganache Tart with Caramel, a dessert that beautifully combines rich flavors and elegant presentation. This tart features a buttery pastry shell filled with a smooth, luscious chocolate ganache, made from high-quality chocolate and fresh cream. The ganache sets perfectly in the tart shell, creating a decadent base for the sweet caramel topping.
The caramel is crafted with care, achieving a perfect golden hue that enhances its flavor without becoming overly bitter. Made by slowly melting sugar and water, the caramel is enriched with cream and butter, resulting in a silky-smooth texture that beautifully complements the richness of the chocolate ganache beneath.
The tart is not only a feast for the palate but also for the eyes. Decorated with a drizzle of the glossy caramel and perhaps a dusting of powdered sugar, it makes a stunning centerpiece for any occasion, from dinner parties to celebrations.
Serve it chilled or at room temperature, and consider pairing it with a side of velvety vanilla sauce or a scoop of ice cream for an extra touch of indulgence. This Chocolate Ganache Tart with Caramel is sure to impress guests and satisfy even the most discerning sweet tooth.
| 8 | 1h | Medium |
|---|---|---|
 |  |  |
Ingredients for the ganache
- 150 gr. fresh cream.
- 300 gr. milk chocolate.
Ingredients for the caramel
- 150 gr. sugar.
- 1 dl. water.
- 1,5 dl. Fresh cream.
- 70 gr. Salty butter.
Method
Prepare the tart as shown here
To make the ganache, heat the fresh cream until it boils, then pour it hot over the chopped chocolate. Stir well until the mixture is smooth and fully combined. Once ready, pour the ganache into the cooled tart shell.
Next, prepare the caramel by heating the sugar and water in a thick-bottomed saucepan over low heat until the sugar dissolves. Increase the heat until the syrup turns a golden color, being careful not to let it darken too much, as this will affect the flavor of the caramel.
Remove the saucepan from the heat and carefully add the cream and butter. Return it to low heat and cook for 5 minutes, stirring continuously. Allow the caramel to cool, then pour it over the set ganache in the tart.
If desired, serve with a side of vanilla sauce.