Caramel Chocolate Tart

Caramel Chocolate Tart

cocoa  powder






dark chocolate


heavy cream


brown sugar

Pulverize the pretzels and pecans, then mix together with brown sugar and melted butter.

Press the crumbs into the tart pan until they're very compact in both the bottoms and sides.

Add all of the wet ingredients for the brownie batter into a large bowl and mix to combine.

Add the flour and fold in until the flour disappears.

Spread the brownie batter evenly into the baked and cooled crust. It will be a very thin layer.

Bake until set and slightly puffed up, then allow it to cool to room temperature.

Make the caramel sauce, then allow it to cool and thicken slightly before adding to the brownie layer.

Carefully spread the caramel to meet the edges, then transfer to the fridge to fully cool and set.

Mix together the chocolate and hot cream to create the chocolate ganache, then pour over the cool caramel.

Spread it to meet the edges, careful not to push it over the crust, then transfer to the fridge to cool and set. Add flaky sea salt right before cutting and serving.