It is rare that I make things this brilliantly evil, I’m usually much more restrained, but when one is going to a cheese and wine party one has no other option than to pull out all the stops.
This is not a Chocolate Tart with Caramel, it is not a Caramel Tart topped with Chocolate, it is what happens when Chocolate and Caramel meet at a party one night, get a bit tipsy and have a love child. Meet Chocolate Caramel. Drunken Chocolate Carmel to be exact.
Now if you’ve been around here for a while you know I’m not very good at following recipes. I either make stuff up as I go or adapt to the point of unrecognise-ablity, even on the first attempt of a new dish. But this tart was so perfect on paper that there wasn’t anything to adjust. Well almost…
First up I used raw sugar instead of white sugar, it added another level of depth to the caramel and made me feel a bit better about not using the white stuff. It is also very difficult to find unsweetened chocolate here if you don’t have immediate access to restaurant or cake supply stores, so I used 80% dark for the whole thing instead of a mix of bittersweet and unsweetened. Oh, and I changed out rum for whiskey, but that was pretty much it.
Everything else to the letter. And it was perfection.
I want to go back and do a version with no refined sugar, no dairy and no gluten – of course I do – but for now, please just bask with me in the utter decadence of this perfectly, perfect tart. Oh, it gets better, this is quite easily the flakiest pastry I’ve ever eaten… but that is a different story for a different day.
If you missed the announcement a few weeks back I’m hosting this month’s Sweet Adventures Blog Hop.
Now I’m not shy about adding a splash or two of alcohol to my creations from time to time, and this tart not only has a healthy slug of whiskey but 7 other variations to tempt you into making it far too many times, you’re welcome.
As the theme for the March SABH is Cocktail Party! you can look forward to a whole stack of desserts inspired by cocktails rolling-in through the week.
Details on how to link-up are below the recipe, welcome to the party!
Drunken Chocolate Caramel Tart
Barely adapted from David Lebovitz. The man is an evil genius.
This tart is absolute perfection. While the method looks a bit long it is remarkably simple to make and is now my go-to decadent dessert, no questions asked. I’m in love.
Serves: 18 or more
INGREDIENTS:
- 1 1/4 c raw sugar
- 6 Tbsp [90 ml] warm coffee*
- 115 g [4 ounces / 8 Tbsp] unsalted butter, chopped, at room temp
- 1/4 tsp sea salt
- 170 g [6 oz] 85% dark chocolate*, roughly broken up
- 2 large eggs, at room temp
- 1/4 cup flour
- 1 Tbsp whiskey*
- One 9-inch [23 cm] pre-baked, French Butter Pastry tart shell
- Big pinch flaky sea salt
METHOD:
Pre-bake your tart shell in a removable base tin. Allow to cool slightly while you make the filling.
Preheat oven to 180C [350F]. Lightly whisk eggs in a medium bowl, set aside.
Spread sugar in the bottom of a large heavy-based saucepan. Cook over medium heat, watching carefully but not stirring, until you start to see the sugar turn liquid on the edges. With a large metal spoon gently drag the edges into the centre, continuing until all sugar is melted*.
Remove pan from heat the second the caramel starts to smoke and immediately pour in the coffee – be careful as it will bubble up and spit. Stir vigorously until the bubbling subsides. Continue to stir until smooth, scraping down sides and around edges with the spoon until smooth*.
Add all the butter and salt, and continue to stir until mixture turns glossy. Resist the urge to dip your finger in to try it – it is closer to lava than food at this stage.
Add the chocolate and continue to stir until melted and glossy. Resist the urge to dip your finger in to try it, still lava.
Slowly drizzle about a third of the caramel into the beaten eggs, whisking vigorously as you pour – this will temper the eggs so they don’t scramble. Pour egg mixture back into the pan with the remaining chocolate caramel and whisk until smooth.
Whisk in flour and whiskey until smooth.
Pour mixture into your pre-baked tart shell and bake in the preheated oven for 15-18 minutes. The filling will puff at the edges but should be a bit wobbly in the centre. Do not over-fill your shell* and do not over-bake.
Remove from oven and cool completely*on a rack.
Sprinkle with extra sea salt, remove sides of tin and slice to serve. This tart is very rich. It would easily serve 18 and maybe even 24. That said, cutting small slices means you can have two, or three… ahem.
*COOK’S NOTES:
- Coffee: If you can, brew fresh coffee, but honestly, instant is just fine. The bitterness of the coffee counteracts the sweetness of the tart really nicely but I’d image you could substitute it with another slightly bitter or sour liquid…
- Chocolate: the original recipe called for 4 ounces bittersweet or semisweet chocolate and 2 ounces unsweetened chocolate but unsweetened chocolate is very difficult to find here so the 80% dark was perfect.
- Caramel: you want the sugar to caramelise but not burn, this happens very quickly once it is all liquid. Watch it carefully and use your nose, it should smell toasted but not burnt and it is a very fine line, better to remove it sooner than later! Do not be tempted to wipe lumps off the spoon or touch the caramelised sugar, it will burn all your skin off. If it is really lumpy after adding the coffee you can stir it over a very low heat to re-melt any seized pieces, just have a bit of patience!
- Filling: You want to leave about a half a cm of crust above the filling as it will puff while baking. I had a bit extra filling so I simply put it in a ramekin and baked it with the tart. Perfect cook’s treat.
- Cooling: Not pretty much cool, not almost cool. Completely cool. Really. If possible refrigerate for 10 mins before cutting.
BONUS ROUND – the cocktail bar twist:
- Original: Chocolate, Coffee & Whiskey
- Caribbean: Chocolate, Coffee & Rum
- D-Driver: Chocolate, Coffee & Vanilla
- Jaffa: Chocolate, Blood Orange Juice & Cointreau [orange liquor]
- High Tea: Chocolate, Earl Grey Tea & Gin
- Irish: Chocolate, Dark Stout Beer & Creme de Menthe
- Cabaret: Chocolate, Oolong Tea & Chambord [raspberry liquor]
- Mulled: Chocolate, Red Wine & Brandy
Sweet Adventures Blog Hop – Link-up Instructions
The SABH is brought to you by The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, and myself, 84th & 3rd. This blog hop is open to all food bloggers.
This hop is open from 9am 18 March 2013 – 11:59pm 25 March 2013 [AEST Sydney time]. Please only link-up new posts published on or after 18 March.
IMPORTANT – The instructions below explain how to link up and how to get the hop to appear on your post. If you aren’t sure of something leave a comment or send me an email and I will help where I can.
- Add a link to THIS POST from your post.
* You can create a text link or link the hop badge in your post. Save badge by right clicking on the image to ‘save as’.
* Providing a link to this post means others can view the instructions and join in! - Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post, you will need to do this in HTML view.
* Adding the code will create the thumbnail link list on your post so people can hop from one entry to the next. - Click here to Enter the Hop – This is the really important bit! The badge and thumbnail list are on your post, make sure to enter the hop so you appear in the list too.
* On the entry screen, please add the link to your SABH post [NOT your homepage].
* Your entry will be submitted when you click ‘crop’ on your photo.
NOTE – your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approved. Entries are approved in the order they are submitted during waking hours in Sydney. A girl needs to get her beauty sleep. If you aren’t sure of something leave a comment or send me an email and I will help where I can.
If you are on Twitter use the #SABH to tell the world about your post and follow us @SweetAdvBlogHop for new hop announcements and general deliciousness. Thanks for joining!
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This tart looks like absolute perfection!
Thanks Laura, it was pretty close!
hi – is it possible to prep for this a day earlier? how much of it can be made ahead? is it possible to make this tart as mini tarts a day ahead and warm them in the oven for a few minutes just before serving?
Hi Vidya, from what I remember of how the leftovers held up you can make this a day in advance and keep it in the fridge but I usually make it on the day it’s needed. The pastry may not be quite as flakey the next day but should be fine. As mentioned in the notes it needs to be completely cool before cutting or serving, I’d advise against heating before serving – room temp is fine. If making as mini-tarts remember that it is really rich, serving at least 18 from a standard 9″ tart, also leave room for the filling to rise. I’d suggest reading the notes section of the recipe if you haven’t already. Good luck! ~ JJ
This looks absolutely divine JJ!
Loving your Champagne Cupcakes too!
I have got the Monday morning blues; a slice of something this decadent would go a long way to cheering me up!
What a great idea, chocolate tart for Monday morning breakfast ;D
I loooooove this so much, but then I always have the urge to booze up desserts!
Your collection of boozy desserts are a party all on their own!
Ohh wow!! That looks AMAZING!
Cheers Fi
Gorgeously delicious, and who can resist a spot of booze in a dessert?
My thoughts exactly ;D
Amazing! A truly decadent dessert. As I was lucky enough to try it I can confirm that it tasted as good as those beautiful photos look.
Aw thanks Nic, that’s one thing about making desserts for other bloggers, no one bats an eye when you show up and there is already a slice cut – ha!
That is correct! Although my friends don’t bat an eyelid now either!
This looks so perfect and decadent. I’m drooling just looking at the screen.
It was so easy too, I was quite excited when it came out of the oven!
This is like all my favourite ingredients are having a party together in my stomach. I’m sad I missed the opportunity to sample the tart but now when I bake it I won’t have to share with anyone!
Mmm chocolatey goodness. I bet this wouldn’t last long at a cheese party!!
No it didn’t!
Wow… This tart is the height of decadence indeed 🙂 I really like the use of whiskey and bourbon in baking as it lends a gorgeous, heady aroma.
I have to agree and find myself adding it to far too many things 😉
Yum, your tart looks and sounds divine!
Thanks Rosie!
Oh JJ this looks gorgeous! Like a hot toddy version haha 🙂 love it
That is a totally gorgeous looking tart. With chocolate and caramel you are on the winning side with me anyway. Somehow I have the feeling I have to try it for myself in the days ahead. Thanks!
Thoroughly delicious tart! I’m looking forward to reading about the pastry recipe.
Wow that tart looks to die for. Want to just take a bite.
This looks indulgent indeed! And oh so sexy! I love David Lebovitz! He is an evil pastry genius!
Totally divine, it looks and sounds amazing! I keep missing the hop this year. I need to get back into the swing as it was a great way to try new ideas and recipes, not to mention fun to read everyone else’s.
Thats a gorgeous tart! Love a little booze in desserts!
That tart is amazing. I have my eye on the Jaffa variation. Just the thing to take to Easter lunch. Cause you can never have too much chocolate, surely ????
Loving boozy desserts – more for me – none for the kids! Just linked up :)I’m going to have to try your tart, it looks absolutely delicious.
I love tarts at the best of times… but love them even more with alcohol. Great decadent dessert that is going on the must make list.
Hiya! What would be the best way to make this recipe into mini tarts?
Hi Mackenzie, I’d just use mini removable-base tart tins and make it the same way. You’ll probably need 8 (or maybe 10?) Just pop any extra filling in a ramekin and bake it along with the tarts. I’d drop the cooking time by a few mins too… Let me know if you try it!
Thank you so much – that sounds great! Will do!
FYI Aldi sells both 70% and 85% dark chocolate which I use frequently for cooking (and eating). So if there is an Aldi in your area it is absolutely no problem to get hold of 85% chocolate without going to expensive specialty shops
Oh great tip, thanks Lee!
Made this today; fantastic! First time caramelizing sugar it was a learning experience. Thank you
Hi! Great post thank you! Did you ever get around to trying it in a GF version? I need a fancy GF dessert for a dinner party this Saturday….:)