Some recipes have a special story, and this one is a star. It was born from a tribute dinner at the legendary Le Bernardin, and it’s been a showstopper ever since. Imagine a crisp, chocolate-almond crust, a layer of salty cashews, a river of gooey, homemade caramel, and a blanket of silky, dark chocolate ganache. What I absolutely love—besides the incredible taste—is that you can prep each element a day or two ahead. It’s the perfect make-ahead dessert for when you want to impress without the last-minute stress. My favorite variations use peanuts or hazelnuts, so feel free to get creative!
Ingredients
• For the Chocolate Tart Shells (Makes 8)
• 2½ cups all-purpose flour, plus extra for dusting
• 1 cup almond flour
• ½ cup plus 1 tablespoon sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon fine sea salt
• ¾ cup or 1½ sticks unsalted butter, at room temperature, cut into pieces
• 2 large egg yolks
• 2 tablespoons water
• For the Caramel Filling
• 1¼ cups sugar
• ½ cup water
• 1 tablespoon glucose syrup
• ½ teaspoon freshly squeezed lemon juice
• ¾ cup heavy cream
• 2 tablespoons unsalted butter
• For the Chocolate Ganache
• 1 cup heavy cream
• 2 tablespoons glucose syrup
• 10 ounces 55% to 61% chocolate couverture, chopped
• 2 tablespoons unsalted butter, at room temperature
• For Assembly & Garnish
• ½ cup salted cashews, crushed
• Candied lemon peel, chopped
• Your favorite ice cream, for serving
Instructions
1. Make the Chocolate Tart Shells
2. In the bowl of an electric mixer with the paddle attachment, combine the all-purpose flour, almond flour, sugar, cocoa powder, and salt. With the motor running on low, gradually add the butter pieces and mix until combined.
3. Add the egg yolks and water, and mix until the dough just comes together. Do not overmix.
4. Turn the dough out onto a lightly floured surface, form it into a flat rectangle, and wrap it tightly in plastic. Refrigerate for at least 1 hour or up to 2 days.
5. When ready to bake, heat the oven to 325°F with a rack in the middle. Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll the chilled dough to ⅛ inch thick. Cut out eight 3½-inch rounds.
7. Place eight 2-inch ring molds on the prepared baking sheet. Drape a dough round over each ring, gently pressing the dough into the base and up the sides to avoid air pockets. Trim any excess dough from the top edge.
8. Refrigerate the shells for 30 minutes to firm up.
9. Bake for 7 to 8 minutes, rotate the baking sheet, and bake for another 7 to 8 minutes, until firm and cooked through. Let the shells cool completely on the baking sheet before carefully unmolding them.
10. Make the Caramel Filling
11. In a medium saucepan, combine the sugar, water, glucose syrup, and lemon juice. Cover and cook over medium-high heat until the mixture turns a dark amber color, about 8 minutes.
12. Meanwhile, gently warm the heavy cream in a separate small saucepan.
13. Once the sugar is caramelized, remove it from the heat and carefully pour in the warm cream. The mixture will bubble vigorously.
14. Return the pan to low heat and stir until any hardened caramel has completely dissolved. Remove from the heat and whisk in the 2 tablespoons of butter until smooth.
15. Make the Chocolate Ganache
16. Place the chopped chocolate in a large heatproof bowl.
17. In a small saucepan, bring the heavy cream and glucose syrup to a boil.
18. Immediately pour the hot cream mixture over the chocolate. Let it sit for a minute, then stir gently from the center outwards until the ganache is smooth and emulsified.
19. Let the ganache cool to about 95°F (just warm to the touch), then stir in the room temperature butter until fully incorporated.
20. Assemble the Tarts
21. Arrange the cooled tart shells on a clean baking sheet or tray. Fill each shell about halfway with the crushed salted cashews.
22. Gently warm the caramel if it has stiffened. Spoon just enough caramel over the cashews to cover them, filling the shells about two-thirds full. Let the tarts stand for 30 minutes for the caramel to set slightly.
23. Gently warm the ganache if needed. Fill the remaining space in each tart with the ganache. Let the tarts stand at room temperature for 30 minutes to 1 hour, until the ganache is set.
24. To serve, place a tart on each plate. Garnish with a sprinkle of extra cashews and chopped candied lemon peel. Add a scoop of your favorite ice cream on the side.
Nutritional Information
• Serving Size: 1 Tart
• Calories: 650 kcal
• Fat: 40g
• Carbohydrates: 65g
• Sugar: 45g
• Protein: 8g
• (Note: This is an estimate and can vary based on used.)
Pro Tips
• Don’t overwork the tart dough. Mix only until it just comes together to ensure a tender, flaky crust.
• All components—the tart shells, caramel, and ganache—can be prepared up to two days in advance and stored separately. Assemble just before serving for the best texture.
• When making the caramel, warming the cream before adding it to the hot sugar helps prevent the sugar from seizing and makes for a smoother sauce.
• For the silkiest ganache, use high-quality chocolate couverture (55-61% cacao is ideal) and ensure your butter is at room temperature before stirring it in.
FAQ
Q: Is this chocolate tart recipe suitable for vegetarians
A: Absolutely! All the ingredients listed—flour, butter, eggs, cream, sugar, and chocolate—are standard vegetarian ingredients. This recipe contains no meat, poultry, fish, or hidden animal-derived products like gelatin, making it a perfect decadent treat for a vegetarian diet.
Q: Can I make this chocolate caramel tart vegan
A: Yes, you can adapt this recipe to be fully vegan with a few substitutions. For the tart shell, use a high-quality vegan butter substitute and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the egg yolks. For the caramel and ganache, use full-fat coconut cream or another plant-based heavy cream alternative, and vegan butter. Always ensure your dark chocolate is certified dairy-free.
Q: How can I make this tart nut-free
A: To make this recipe nut-free, replace the almond flour in the crust with an equal amount of all-purpose flour. For the filling, omit the cashews and use toasted pumpkin seeds, sunflower seeds, or even crushed pretzels for a similar salty, crunchy layer. Always check your chocolate’s packaging for any cross-contamination warnings if dealing with a severe nut allergy.
Q: How should I store the finished vegetarian tarts
A: Store the assembled tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time. For the best texture, you can follow the make-ahead tip and store the components separately (tart shells at room temp, caramel and ganache in the fridge) and assemble them a few hours before serving.
