Irresistibly Delicious Tarte Chocolat Caramel

If I had to rename this dessert, I'd call it fall-in-love-with-me-pie, because whoever you make it for will be weak at the knees after one bite... it's that good!

The secret to this pie is the hidden layer of salted caramel under the chocolate ganache. It brings the whole thing together and will make you moan out loud when you discover it. 

This is one seriously sexy pie!

Happy Valentines Day!

Read on for the recipe....

Tarte Chocolat Caramel 

(adapted from Clotilde Dusoulier's Chocolate & Zucchini cookbook)

Ingredients:

Crust:
1 cup + 2 tablespoons flour

1/3 cup sugar

1/4 tsp salt

7 tablespoons chilled unsalted butter, diced

2 tablespoons milk

Caramel Filling:

1/2 cup packed brown sugar

1 tablespoon water

1 tablespoon honey

1/2 tsp fleur de sel or kosher salt

1/3 cup heavy cream

2 tablespoons unsalted butter

Chocolate Ganache Filling:

10 ounces good quality bitter-sweet chocolate, very finely chopped

1 cup heavy cream or creme fraiche

For the crust

• Preheat oven to 350 degrees.
• In a food processor, combine flour, sugar & salt. Then add butter and pulse to combine (should resemble course meal). Then add in the milk and pulse to combine again (dough will be crumbly but should stick together when pressed. If not add another tablespoon of milk).
• Grease a 9 inch pie plate with butter. Then dump the pie crust mixture into the pie plate and press into a crust using your fingertips.
• Bake at 350 for 20-25 minutes, until slightly golden. Then allow to cool completely.

For The Caramel

• measure out all ingredients before starting, so you're ready to go!
• In a saucepan, combine brown sugar and 1 tablespoon of water. Melt over low-medium heat without stirring (swish the pan around instead). As soon as bubbles start to form on the surface, add the honey and stir to combine. Add the salt and cream and stir until blended. Remove from heat and then stir in the butter. 
• Pour the caramel over the baked & cooled pie crust. 
• Place in the fridge for 20 minutes.

For the Chocolate Ganache

• Place the finely chopped chocolate in a mixing bowl.
• In a small saucepan, bring the cream to a simmer over low-medium heat.
• Pour half the cream over the chocolate and whisk to combine. Then repeat with the remaining cream. Stir until all the chocolate is evenly melted.
• Remve the tarte from the fridge and pour the chocolate ganache on top of the caramel layer. Even out the top using a spatula. Return to fridge for 1 hour to set.

Remove the tarte from the fridge 15 minutes before serving. Serve thin slices.... this stuff is very rich & decadent!! 

Enjoy!