Almond Butter Salted Caramel Chocolate Tart Recipe
Almond Butter Salted Caramel Chocolate Tart Recipe: don't let the long name scare you! This chocolate tart is simple to make and tastes delicious. The crust is made of salted crushed graham crackers, the nut butter caramel is smooth and creamy and best of all, it's all covered in rich chocolate ganache.
1tablespoonaged rum, whiskey, or bourbon(optional)
1/4cupcreamy almond butteror peanut butter
1/3cupheavy cream
2tablespoonsunsalted butter
1tablespoonpure vanilla extract
For The Milk Chocolate Ganache:
8ouncesmilk chocolateor dark chocolate discs (or a bar cut into large chunks)
1cupheavy cream
2tablespoonsunsalted butter
Maldon sea salt or other flaky sea saltfor garnish
Instructions
Make The Crust: Heat the oven to 350°F and arrange a rack in the middle. Place a round of parchment paper in the bottom of a 9-inch fluted tart pan with a removable base and grease the pan with extra butter or cooking spray. Melt six tablespoons of the butter. If you haven't yet done so, put the graham crackers or pretzel in a food processor and pulse until you have even crumbs. Alternatively, place them in a resealable bag and use a rolling pin to crush them. Combine the 1 1/2 cups of graham cracker or pretzel crumbs with six tablespoons of melted butter, four tablespoons of light brown or granulated sugar, and 1/4 teaspoon kosher salt in a medium mixing bowl and stir until the crumbs are thoroughly coated with butter and moistened. Turn the mixture into the prepared tart pan and, using the back of a cup or measuring cup, press the mixture firmly into the pan. Evenly coat the bottom and sides of the pan and then set it in the freezer until set, at least 5 minutes. Place the crust in the oven and bake until it's fragrant and just toasted for about 10 minutes. Remove from the oven and let cool briefly before proceeding.TIP: Crust can be baked up to three days ahead. Store covered at room temperature.
Make The Almond Butter Salted Caramel Filling: As the crust cools, make the caramel. Stir together 1 cup of sugar with three tablespoons of water in a medium or large saucepan until the sugar is thoroughly moistened.Brush the insides of the saucepan with a wet pastry brush to remove any sugar granules (this is key to avoid having the sugar seize), then place the pan over medium-high heat to bring it to a boil.Without stirring, swirl the pan occasionally, let the sugar boil until it turns amber in color, about 5 to 10 minutes. Give the pan a few good swirls to ensure it's evenly cooking. Remove from heat and carefully add the whiskey. The caramel will seize but just keep swirling the pan until the alcohol smells are cooked off. Immediately add two tablespoons of the butter and 1/3 cup of the cream and swirl until the caramel is smooth and uniform in color. Set aside to cool for just a few minutes, then stir in the 1/4 cup of peanut or almond butter, 1/4 teaspoon kosher salt, and one tablespoon of pure vanilla extract. Pour all of the caramel into the tart pan and set it aside to cool while you make the ganache.TIP: Caramel can be made up to two days ahead of time. Store it covered iin the refrigerator and warm it in the microwave until pourable and continue with the recipe.
Make The Chocolate Ganache: If you're using a chocolate bar, chop it up, then place the 8 ounces of chocolate in a medium heatproof bowl and set aside. Place the remaining 1 cup of heavy cream in a small saucepan and bring to a simmer over medium-low heat. Remove the cream from the heat and add the chocolate to the cream in the saucepan. Add the remaining two tablespoons of butter and let it sit for a minute or two to let the chocolate and butter melt. Stir until all the butter and most chocolate is melted, then transfer back to the mixing bowl. Stir well until the ganache is thick and smooth. Make sure to get the chocolate from every corner of the bowl to be evenly combined. If the ganache shows signs of breaking (as in it looks curdled), just add a few drops of warm cream to help it re-emulsify. An adequately emulsified ganache will look like homemade chocolate pudding as in it will be thick, smooth, and glossy.
Assemble The Tart: Pour the ganache into the prepared tart on top of the caramel layer and tap the tart pan against the counter to smooth it out. Refrigerate and let chill until the filling is set, at least 1 1/2 hours. Remove the tart from the refrigerator 20 to 30 minutes before serving to make it easier to slice and finish the tart by sprinkling a pinch of flaky sea salt on top.TIP: Tart can be made up to two days ahead of time. Store it covered in the refrigerator and warm it in the microwave until pourable and continue with the recipe.