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🍰 Chocolate Caramel Tart

817 kcal · 30 min · 4 servings

Ingredients

• butter cookies 200 g
• butter 150 g
• melting chocolate, dark 200 g
• milk 450 ml
• whipping cream 350 ml
• sugar 300 g
• salt pinch
• cinnamon pinch
• cardamom, ground pinch
• cornstarch 30 g
• pistachios 50 g

Instructions

1. 1. Place the cookies in a freezer bag.
2. 2. Crush the cookies finely.
3. 3. Melt the butter in a pot.
4. 4. Combine the melted butter with the cookie crumbs.
5. 5. Press the cookie mixture evenly into a springform pan.
6. 6. Refrigerate the pan for about 30 minutes.
7. 7. Finely chop the chocolate.
8. 8. Add 400 ml milk, 150 g cream, 75 g sugar, a pinch of salt, spices, and the chocolate to a pot.
9. 9. Heat the mixture slowly while stirring over low to medium heat.
10. 10. Continue stirring until the chocolate is melted.
11. 11. Bring the mixture to a boil.
12. 12. Stir while it boils.
13. 13. Mix the remaining cold milk with the cornstarch in a bowl.
14. 14. Use a whisk for the mixture.
15. 15. Stir the mixed cornstarch into the boiling milk.
16. 16. Let the mixture simmer for about 1 minute while stirring.
17. 17. Remove the pot from the heat.
18. 18. Spread the chocolate mixture evenly over the cookie base.
19. 19. Add the remaining sugar to a pot.
20. 20. Heat the sugar over medium heat.
21. 21. Wait until the sugar starts to caramelize and turns slightly brown.
22. 22. Deglaze the sugar with 200 ml cream.
23. 23. Let the mixture simmer.
24. 24. Simmer until a smooth caramel sauce forms.
25. 25. Stir in 1 tablespoon of butter into the caramel sauce.
26. 26. Allow the caramel to cool slightly.
27. 27. Pour the caramel over the chocolate tart.
28. 28. Refrigerate the tart for about 30 minutes.
29. 29. Remove the tart from the refrigerator to serve.
30. 30. Finely chop the pistachios.
31. 31. Dust the tart with cocoa powder.
32. 32. Garnish the tart with the pistachios.

Nutrition per serving

• kcal: 817
• Protein: 9 g · Fett/Fat: 52 g · Carbs: 71 g