Sweet ReciPEAs

Evil Treats from a Nice Person

Treats and bonus recipes right to your inbox every Wednesday.

“Milk” it for all it’s worth…

Jump to Recipe

This Milk Chocolate and Caramel Tart has a chocolate shortbread crust, caramel filling, and is topped with a milk chocolate mousse.

The end of the month is upon us(YAY!!! here comes Fall) and that can only mean one thing…Daring Bakers Challenge.

We have returned to the land of chocolate…milk chocolate to be exact.

And made this Milk Chocolate and Caramel Tart.

Now milk chocolate is something I rarely bake with, why I have no idea.

I mean I love to eat milk chocolate and yet I never seem to put it into anything I bake.

And I should probably fix that.

Well this tart is a good start.

This was a fairly simple tart with my only problem being that my caramel didn’t set up all that well.

I was pretty solid when first taken out of the fridge but if it sat around (like it did for the photos) it began to ooze.

Though, is there really anything wrong with oozing caramel…I think not!

Many other Daring Bakers had problems rolling out the dough, but apparently I lucked out in that department has no issues there.

This is one sweet tart.

And you know if I am saying it is sweet, then it is sweet!

It is very similar to eating a Milky Way bar.

So if you are a fan of those you might want to break out your tart pan.

Thanks to Veron and Patricia for hosting this month’s challenge.

Head on over to their sites and the Daring Bakers Blogroll to see just what everyone else did!

P.S. It’s a great day to buy my cookbook. 

Want More Tart Recipes?

Blackberry Key Lime Tart

Caramel Apple Walnut Tart

Mini Bailey’s Irish Cream Mocha Tarts

Salted Caramel Chocolate Tart

Snickers Apple Tart

Milk Chocolate and Caramel Tart

Milk Chocolate and Caramel Tart

Ingredients

  • Ingredients:
  • ½ lb (250 g) chocolate shortbread pastry (see recipe below)
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
  • ¼ cup (50 g) butter
  • 2 whole eggs
  • 1 egg yolk
  • 2 ½ tablespoons (15 g) flour
  • 1 ¼ cups (300 g) whipping cream
  • ½ lb (250 g) milk chocolate
  • For the Chocolate Shortbread Pastry:
  • Note: The Chocolate Shortbread pastry can make 3 tart shells.
  • Ingredients:
  • 1 cup (250g ) unsalted butter, softened
  • 1 cup plus 2 tablespoons (150 g) confectioners¢â¬â„¢ sugar
  • ½ cup (50 g) ground hazelnuts
  • 2 level teaspoons (5 g) ground cinnamon
  • 2 eggs
  • 4 ½ cups (400 g) cake flour
  • 2 ½ teaspoons (10 g) baking powder
  • 1 ½ tablespoons (10 g) cocoa powder
  • For the Alternate Caramel Method:
  • If you have problems with the dry method, you may use this method.
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon corn syrup

Instructions

  1. A day ahead:
  2. In a mixing bowl of a food processor, cream the butter.
  3. Add the confectioners¢â¬â„¢ sugar, the ground hazelnuts, and the cinnamon, and mix together
  4. Add the eggs, one by one, mixing constantly
  5. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
  6. Form a ball with the dough, cover in plastic wrap, and chill overnight.
  7. Instructions
  8. Preheat oven to 325 °F (160 °C).
  9. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
  10. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color.
  11. Incorporate the heavy cream or crème fraiche and then add butter.
  12. Mix thoroughly.
  13. Set aside to cool.
  14. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
  15. Pour this into the cream-caramel mixture and mix thoroughly.
  16. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
  17. Prepare the milk chocolate mousse:
  18. Beat the whipping cream until stiff.
  19. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
  20. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula.
  21. Chill for one hour in the refrigerator.
  22. To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color.
  23. Pour it onto waxed paper laid out on a flat surface.
  24. Leave to cool.
  25. Break it into small fragments and stick them lightly into the top of the tart.
  26. For the Alternative Caramel Method:
  27. Set mixture in a pot over medium-high heat and stir slowly.
  28. When the mixture comes to a boil, stop stirring and leave it alone.
  29. Wait till desired color is attained .

Notes

Source: Eric Kayser's Sweet and Savory Tarts

© Peabody

Stay updated!

My culinary concoctions and bonus recipes every Wednesday to your inbox.
Come to the Dark Side. We have cookies.

Comments

  1. oozing is good – when it comes to tarts, chocolates and caramel. I love the idea of piping the mouse on the caramel layer. Looks lovely!

    Reply

  4. So lovely! I love how you piped the chocolate on. I did too but I smoothened it out – dont as me why. And the picture with the caramel oozing out just makes it look all the more yummy!

    Reply

  10. I am so envious of your milk chocolate mousse – it looks absolutely perfect!! And I quite like how the caramel oozes out of the cake – almost like self-saucing, you know:)

    Reply

  14. hey , how did you get your caramel oozing? That looks like a neat trick! It actually makes the tart more tempting. I just love those chocolate mousse swirls.

    Reply

  16. Oh! Look at the oozy outy caramely! Are you kidding me? I wish my caramel would have done that! It’s divine, Peabody.

    And yes, let’s hear it for fall!

    Reply

  17. Peabody, I knew I’d find that you were able to pipe the chocolate creme. Sheesh! Mine just wouldn’t stand. And I’m thinking that oozing caramel is just the ticket. It looks completely sinful. I’m there. Even after licking my own plate!

    Reply

  19. Luscious as usual, Peabody! And I´m with everyone, that caramel oozing out of the tart is amazing, it´s like a self-saucing tart!

    Reply

  20. Okay, even the slight glimpse of the pumpkin cake set me right back to drooling again….

    You did a great job with this tart! I like the oozy caramel – I have a suspicion I may have overbaked mine a bit. Wasn’t the caramel divine?

    Reply

  33. Now I know why I liked this one…I love Milky Way bars. Have you become a milk chocolate convert with this recipe? The piped mousse looks beautiful. Ooozy caramel is NOT a problem. Autumn better get here soon…it’s 95 today!

    Reply

  47. I need to learn how to pipe – mousse, icing, everything! Looks wonderful. I’m so glad to see your caramel oozing – mine did that a little too. I took crap pictures of the oozing caramel and canned them, wish I hadn’t now.

    Reply

  48. They look so pretty with all those little swirls on top. I too piped my mousse. As you say, who doesn’t like gooey caramel? Even more of an excuse to lick the plate 🙂

    Reply

  50. You recipe follower you. I baked my caramel layer until it didn’t jiggle at all, but now I’m sad that I did because I think the oozing is quite appealing!

    Reply

  52. ohmygawd that’s gorgeous! I haven’t even read the story behind it yet… the photographs (and yes, the oozing caramel) have completely captured my attention.

    Reply

  56. Justawonderin …. ummmm I might be blind but I really wanna make this beautiful tart (hopefully it will look like yours, you ARE an inspiration) … you meantioned the recipe for the “chocolate shortbread pastry (see recipe below)” I didn’t see the recipe for the crust on the post… I will go to Daring Bakers and see if I can find it but from one Foodie to another I love-love-love your site!

    Reply

  59. Delicious oozing caramel!! This looks like it would be so sweet it would make your teeth hurt, but you would keep eating anyway because it is so delicious!

    Reply

  60. How ever do you manage to always surprise and thrill! Oozing caramel can’t be beat. This is awesome beautiful.
    I feel kind of odd saying this, me the savory girl, but I like this and didn’t think it was over the top sweet.

    Reply

  62. Beautiful job on the tart! I love the piped chocolate on top. And, in my book, there’s nothing wrong with oozing caramel. It has a high yum factor.

    Reply

  63. Wow. That’s all I have to say. Wow. This looks so tempting. The chocolate mousse swirled on top of dripping caramel makes me want to bake it right now! Great pictures and great job!

    Reply

  66. beautiful as usual. I, like you, am excited for fall. In my world it means football season and the start of college hockey. We will have to talk hockey this year. 🙂 YEAH Fall!!

    Reply

  70. I just wanted you to know that I made this recipe & whoo hooo!! it is CHOC-CO-LATEEEEEY! So good, I really was worried it would take me too long to make but in reality it was fantastic recipe to make in stages. First I made the dough one night, then I baked it off the next night & made the caramel then…chilled overnight. The next day I made the mousse & chilled for a couple of hours more…wha-la! Thumbs up from the whole family :o) Thanks for inspiring!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe