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Decadent Whiskey Caramel Chocolate Tart

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A rich and indulgent chocolate tart infused with whiskey caramel and topped with silky chocolate ganache, perfect for special occasions and celebrations.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tbsp cold water (as needed)
  • 3/4 cup (150g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, warmed
  • 2 tbsp good-quality whiskey (Jameson or Maker’s Mark)
  • 1/2 tsp sea salt
  • 8 oz (225g) bittersweet chocolate, chopped (60-70% cacao)
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp unsalted butter
  • Optional garnish: flaky sea salt, whipped cream or fresh berries

Instructions

  1. Make the crust: Combine flour and sugar in a bowl. Rub in cold cubed butter until mixture resembles coarse crumbs. Beat egg yolk and add, mixing gently. Add cold water one tablespoon at a time until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Preheat oven to 350°F (175°C).
  3. Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Transfer to tart pan, pressing gently into edges. Trim excess dough and prick bottom with fork.
  4. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights, bake 10 minutes more until golden. Let cool completely.
  5. Prepare whiskey caramel: Heat sugar over medium heat in heavy-bottom saucepan, swirling gently until melted and deep amber. Remove from heat, whisk in butter until melted. Slowly pour in warm cream while whisking. Return to low heat and stir until smooth. Remove from heat, stir in whiskey and sea salt. Let cool slightly.
  6. Pour caramel into cooled crust and spread evenly. Chill in fridge at least 1 hour to set.
  7. Make chocolate ganache: Place chopped chocolate in heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 2 minutes, then whisk until smooth. Stir in butter until glossy.
  8. Pour ganache over caramel layer and spread evenly. Chill tart for another 2 hours or until fully set.
  9. Serve: Remove tart from pan carefully. Sprinkle with flaky sea salt if desired. Slice with sharp knife, wiping clean between cuts for neat slices.

Notes

Do not stir sugar while melting to avoid crystallization; swirl gently instead. Add cream slowly off heat to prevent splattering. Chill dough and keep butter cold for a tender crust. Use double boiler for melting chocolate for better control. Chill caramel and ganache layers thoroughly for best texture and clean slicing.

Nutrition

Keywords: whiskey caramel tart, chocolate tart, caramel chocolate dessert, boozy caramel tart, special occasion dessert, easy chocolate tart

Find it online: https://zorbmeal.com/decadent-whiskey-caramel-chocolate-tart-recipe-easy-perfect-for-special-occasions/