One of the most popular desserts I’ve made was this decadent chocolate tart with salted caramel topping. This was inspired by several different recipes and desserts. Probably the most similar is the famous salted caramel tart served by Frenchtown, NJ restaurant, Lovin’ Oven. However, the starting point for this recipe was the “Perfectly Simple Dark Chocolate Tart” in Lori Longbotham’s book, Luscious Chocolate Desserts which is well worth the investment if you’re into chocolate (and who isn’t?)
In this version of the chocolate tart, I changed a few things to adapt it to my tastes.
- Used hazelnuts in the crust
- Added vanilla, because all desserts need an extra splash of vanilla
- Used some Mexican chocolate to gain some of the floral cinnamony flavors and sweetness
- Used Mexican cinnamon for a little more cinnamon flavor without being overpowering
- Added very finely ground coffee. Just because chocolate desserts are better with coffee.
- And of course, the salted caramel topping
Be forewarned – this is a *very* potent dessert! For maximal enjoyment I suggest slender slices. You should be able to get
12-16 (correction) 24-32 slices from this tart! You may also wish to eliminate the caramel. I keep going back and forth between desiring its added flavor and being overwhelmed by the extra sweetness.