Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game to unprecedented heights! This Chocolate Bourbon Caramel Tart is not just a dessert—it's a luxurious experience that combines rich, velvety chocolate, smooth bourbon-infused caramel, and a decadent cocoa crust that will make your guests think you've trained in a Parisian pastry kitchen. Whether you're looking to impress at a dinner party or simply treat yourself to an extraordinary sweet indulgence, this recipe promises to be your new showstopper dessert.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/4 cup bourbon
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate, chopped
Instructions
- Prepare the chocolate tart crust by combining flour, cocoa powder, and powdered sugar in a food processor. Pulse to mix dry ingredients thoroughly.
- Add chilled, cubed butter to the dry ingredients and pulse until the mixture resembles coarse breadcrumbs. Add egg yolk and continue pulsing until the dough begins to come together.
- Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough evenly across the bottom and up the sides of the pan, ensuring a uniform thickness. Refrigerate the crust for 30 minutes to firm up.
- Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent shrinking.
- Blind bake the crust for 15 minutes. Remove weights and parchment, then bake for an additional 5-7 minutes until the crust looks dry. Allow to cool completely.
- For the bourbon caramel, heat granulated sugar in a heavy-bottomed saucepan over medium heat. Do not stir; instead, gently swirl the pan to help sugar melt evenly.
- Cook the sugar until it turns a deep amber color, being careful not to burn. Slowly and carefully add heavy cream - the mixture will bubble vigorously.
- Remove from heat and stir in bourbon and sea salt. Let the caramel cool slightly but remain pourable.
- Pour the warm caramel into the cooled chocolate crust, tilting to ensure even coverage. Let set for 10-15 minutes.
- Melt the chopped dark chocolate using a double boiler or microwave in short intervals, stirring until smooth.
- Drizzle the melted chocolate over the caramel layer, creating a decorative pattern. Use a toothpick or skewer to create swirls if desired.
- Refrigerate the tart for at least 2 hours to allow the caramel and chocolate to set completely.
- Before serving, let the tart sit at room temperature for 10-15 minutes. Slice with a sharp, warm knife for clean cuts.
- Optionally, garnish with a sprinkle of sea salt or serve with whipped cream. Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips
- Temperature is crucial: Ensure your butter is truly chilled when making the crust for the flakiest texture.
- Sugar caramelization requires patience: When making caramel, resist the urge to stir. Gently swirl the pan instead to prevent crystallization.
- Use a heavy-bottomed saucepan for even heat distribution when making caramel.
- For clean, beautiful slices, always use a sharp knife dipped in hot water.
- If you're not a bourbon fan, you can substitute with dark rum or simply omit for a classic caramel flavor.
- Allow sufficient chilling time to ensure your tart sets perfectly and cuts cleanly.
- For an extra touch of elegance, consider garnishing with a light sprinkle of flaky sea salt before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 90mg
