Chocolate Salted Caramel Tart

This Chocolate Salted Caramel Tart is one for the record books! It has a crumbly graham cracker crust, layered with a salted caramel stuffed with peanuts and chocolate ganache and topped with candied peanuts.

I love a good tart, just try this apricot cream tart they’re both show stopping treats, perfect for any occasion!

This Salted Caramel Chocolate Tart is insanely delicious. I came up with this recipe for the Eat The Culture‘s Black History Month Virtual Potluck! The theme this year is Afrofuturism and I could not be more excited to participate in this project with over 30 Black food bloggers.

Afrofurturism – merging the past, present, and future

This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology.
Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!

As I mentioned above, the theme of this years Black History Month collaboration is Afrofurturism.

For me, it means integrating the foods that my grandparents and great grandparents ate with recipes that my mom taught me and putting my own spin on it. Furthermore, it’s the food that my children will make for their families and so own and so forth.

This term hit a little different this year. While making this salted caramel chocolate tart, I really thought about my baby boy and what I would want him to cook for his family one day. It was such a beautiful thought – him taking my recipes and adding to it (or taking away) certain ingredients to fit his tastebuds.

Check out the recipe from last year’s collab – my peanut curry braised ribs!

Chocolate Salted Caramel Tart: West African influence meets American decadence

Peanuts are used in many different cultures in Africa. From currys to desserts, it’s truly a staple ingredient. In addition, the cacao bean, which is the basis of chocolate, is grown in West Africa. I wanted to tie these ingredients into this salted caramel chocolate tart and merge in some of my favorite things that I grew up eating.

Chocolate Salted Caramel Tart Ingredients

This salted caramel chocolate tart requires some pretty basic ingredients. See below:

For the crust

• vanilla extract
• graham crackers
• butter
• sugar
• a pinch of salt

Caramel layer

• sugar
• butter
• heavy cream
• peanuts
• salt

The chocolate layer

• dark chocolate chips
• heavy cream

I did make a quick meringue to go on top, which is technically the icing on the cake (totally optional). If you’d like to make meringue, you simply need egg whites, sugar, and cream of tartar or white vinegar. (don’t worry, you can’t taste the vinegar) I’ll include exact quantities below in the recipe card.

Of note, this salted caramel chocolate tart does not require any baking. Technically, it’s a no bake recipe, which I love.

How to make Chocolate Salted Caramel Tart

1. Start by making the crust. Add graham crackers and sugar to a food processor and pulse until crumbly and uniform. Slowly pour in butter, vanilla extract, and a pinch of salt. Add the crumbles to a tart pan and press against the pan to form the crust. Add to the freezer.
2. Make the caramel layer for this salted caramel chocolate tart. Simply add sugar to a deep sauce pan over medium low heat. Stir occasionally until all sugar is melted and brown.
3. Reduce heat to low and add butter. Once completely melted, add heavy cream, whisking continuously. The caramel will break apart, but don’t fret, it will come back together. Turn the heat up to medium low and whisk until it all comes back together. Remove from the heat and fold in the peanuts. Allow it to cool for about 10-15 minutes and pour into the crust. Add back into the freezer.
4. Next – we’ll make the chocolate ganache layer. Simply add heavy cream to a deep sauce pan over low heat. Do not boil, just warm slightly. Add the chocolate and whisk continuously until chocolate is melted and mixture thickens slightly. Pour this on top of the caramel layer and add to the refrigerator for at least 2-3 hours while everything sets.
5. If making the meringue, again this is optional. All you have to do is whip egg whites until they’re bubbly/frothy, and slowly add sugar and then add vinegar or cream of tartar to make the meringue stable and glossy. Pipe that on top and call it a day! (I used the 4b piping tip from Wilton)

More Recipes

• Classic Chocolate Chip Cookies
• Salted Peanut Butter Hot Chocolate
• Chocolate Coffee Marble Cake
• Yellow Cake with Chocolate Buttercream
• Strawberries and Cream Chocolate Cake
• Three Chocolate Chip Skillet Cookie
• Chocolate Ducle de Leche Bars

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5 from 4 votes

Salted Caramel Chocolate Tart with Candied Peanuts

By Britney

Prep: 30 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 8 servings

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This salted caramel chocolate tart has a graham cracker crust, layered with a salted caramel, peanuts, chocolate ganache and candied peanuts.

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Ingredients 

1x2x3x

Graham Cracker Crust

• ▢ 20 sheets graham cracker crust
• ▢ 1/4 cup sugar
• ▢ 12 tbsps salted butter, melted
• ▢ 2 tsps vanilla extract

Caramel Layer

• ▢ 1 cup sugar
• ▢ 6 tbsps butter
• ▢ 1/2 cup heavy cream
• ▢ 1/4 tsp salt
• ▢ 1 cup peanuts

Chocolate Ganache

• ▢ 10 oz dark chocolate chips
• ▢ 1 cup heavy cream

Meringue, optional

• ▢ 3 egg whites
• ▢ 1/4 – 1/2 cup sugar
• ▢ 1/4 tsp cream of tartar or 1/2 tsp white vinegar
• ▢ 1 tsp vanilla extract

Candied Peanuts

• ▢ 1/2 cup Candied Peanuts, chopped (I used )

Instructions 

• Add graham crackers, sugar, and pinch of salt to a food processors and pulse until crumbly. Slowly add butter and vanilla extract and continue to pulse until texture resembles wet sand. Add to a tart pan and press against the sides and bottom, ensuring crust is evenly distributed throughout the pan. Place in the freezer.
• Add sugar to a large sauce pan over medium low heat. Stir occasionally until sugar has melted. Reduce heat to low and add butter. Stir until melted and then add heavy cream. Caramel will break apart but whisk continuously. If needed, increase heat to medium until mixture comes back together and is smooth then remove from heat.
• Add salt and peanuts and fold together. Allow caramel to cool for about 10-15 minutes then pour on top of graham cracker crust and place back into the freezer.
• Make the chocolate ganache layer by adding heavy cream to a sauce pan over low heat. Do not boil. Warm for about 2-3 minutes, then add dark chocolate chips. Whisk together until chocolate has melted and remove from the heat. Pour on top of the caramel layer and place into the refrigerator. Allow tart to set for 2-3 hours.
• Optional step: To make the meringue, use a hand mixer or stand mixer with the whisk attachment and add egg whites. Beat on medium until eggs become frothy/bubbly, then add sugar very very slowly until stiff peaks form. Continue whisking and add vanilla extract and cream of tartar or white vinegar. Place into a piping bag and pipe on top of tart.
• Chop up peanuts and garnish on top of the tart.

Nutrition

Calories: 642kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!

full list of participants in the 2022 black history month virtual potluck

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Sweet Potato Biscuits by Black Girls Who Brunch

Chicken Plantains and Vegetables by Black Peoples Recipes

Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad

Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread

Vegan Coconut Cake with Lime Glaze by Chenée Today

Fried Green Tomato BLT by Coined Cuisine

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Warm Brewed Zobo Drink by Dash of Jazz

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