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Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing while enjoying some of my No Bake Cookies in the process – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate.
Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor.
I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. In my book, there is nothing more delicious and luxurious than a perfectly salted caramel dessert – add in Scharffen Berger chocolate and you pretty much have my version of dessert bliss.
These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! If I’m being honest, these mini tarts were my main source of nourishment for about a 24 hour period. Not that I’m encouraging this behavior – just warning ya!
October 1st marked the the launch of Scharffen Berger Chocolate’s Elevate a Classic Dessert contest. Enter with an inspired dessert for your chance at prizes totaling $20,000!
For more Scharffen Berger deliciousness, be sure to check out Katie’s recipe for Dark Chocolate Orange Pudding.
Chocolate Caramel Tarts
Ingredients:
FOR THE CRUST
1 1⁄2 cups flour 1⁄4 cup plus 1 tablespoon dutch-process unsweetened cocoa powder 1⁄4 teaspoon. kosher salt 10 tablespoons unsalted butter, cubed and softened 1⁄2 cup plus 2 tablespoons. confectioners' sugar 2 egg yolks, room temperature 1⁄2 teaspoon pure vanilla extractFOR THE CARAMEL
1 1⁄2 cups sugar 3 tablespoons light corn syrup 1⁄4 teaspoon kosher salt 6 tablespoons water 6 tablespoons unsalted butter 6 tablespoons heavy cream 1 tablespoon sour cream 1 teaspoon pure vanilla extractFOR THE GANACHE
1⁄2 cup heavy cream 4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped Vanilla Fleur de Sel for garnish (optional)Directions:
Notes:
- My mini tartlet pans were 3.5 inches in diameter - To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold. - If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly. - Recipe adapted from SaveurFollow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
How To Participate
For a chance to win a $150 Scharffen Berger Chocolate Gift Basket:
- Write and post a recipe on your blog featuring CHOCOLATE .
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Oct. 10, 11:59 AM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
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This Week’s Prize:
$150 Scharffen Berger Chocolate Gift Basket (1 winner), provided by Scharffen Berger.
- 1 Copy of The Essence of Chocolate
- 1 – Unsweetened Natural Cocoa Powder 6oz
- 1 – Sweetened Natural Cocoa Powder 8oz
- Roasted Cacao Nibs 6oz
- 2 – 99% Unsweetened Baking Bars 9.7oz
- 2 – 70% Bittersweet Baking Bars 9.7oz
- 2 – 62% Semisweet Baking Bars 9.7oz
- 2 – 70% Bittersweet Baking Chunks 6oz
- 2 – 62% Semisweet Baking Chunks 6oz
Recipe Theme Schedule:
Yummmy!! I am baking the crust right now. I decided to make these in some mini little tart pans (not sure if that’s what they are called because the bottom doesn’t come out but they are fluted and come in a few different shapes) that I inherited from my Grandmother. One question, can I make these a day ahead of time? I am baking the crust a day ahead and am wondering if I can fill them a day ahead as well. thanks!
Ashley-
I made them a day in advance and they were fine. I would just bring them to room temp about an hour before serving.
-Jamie
Where can these tart pans be located? I have been trying to find tart pans because I love fruit tarts and want to make those French fruit tarts you see in pastry shops in the States. But all I have found is Wilton’s 4″ tart pans. Those seem too big. I think I need 3 or maximum 3.5″ like the ones above.
Just wondering–do you think I could substitute plain Greek yogurt for the sour cream?
Caitlin-
It’s such a small amount that I think it would be absolutely fine. Thanks for stopping by.
Jamie
Fudgy Brownies with Caramel and Sea Salt
Heavenly combination of fudgy chocolate brownies, wonderful caramel, a light bittersweet choc glaze all enhanced by sea salt
This goes together quite fast – don’t let the length of the recipe intimidate you.
1 bowl Brownies:
1 cup white sugar *
2/3 cup brown sugar
3/4 cup butter, melted
2 T water
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1 1/3 cup flour *
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder*
1/4 teaspoon salt*
* Gluten Free Option: Replace these ingredients with Bob’s Red Mill Vanilla Cake Mix, and add in place of dry ingredients in third step.
mix sugars and melted butter
add eggs and extracts
add other dry ingredients.
mix until well blended but don’t over beat.
prepare 9 x 13 pan with cooking spray then lightly dust with unsweetened cocoa
spread batter in pan (batter will be thick and needs to be spread with spatula.
bake for 18 minutes. Don’t over bake.
partially cool.
Caramel Topping:
1/2 cup butter
1/2 cup packed brown sugar
3 tablespoons evaporated milk
1/2 teaspoon vanilla
1 cup powdered sugar
melt butter in saucepan over medium heat
add brown sugar and 3 tablespoons milk.
cook, simmering, for 2 minutes
remove from heat and add vanilla and powdered sugar
stir until smooth (takes a bit of time to get lumps of sugar dissolved)
spread evenly over partially cooled brownies.
let stand 20 minutes or until set; cooling in frig speeds up the process.
Chocolate Drizzle
2 ounces bittersweet chocolate
4 tablespoons evaporated milk
1/8 teaspoon coarse ground sea salt
place chocolate and milk in glass measuring cup
microwave on high for approx 30-45 seconds, until chocolate melts
stir until smooth
drizzle over caramel
sprinkle sea salt evenly over top.
let stand until set; chilling in refrigerator speeds this process up and by now, you’ll want to go fast so you can eat one!
Tarte au chocolat et pécan
This tarte is lovely to look at and has never failed to wow with the very first bite. Dense, rich, and distinctly straightforward flavors that meld well together, this is a dessert that you would serve as a very small slice perhaps with a dollop of freshly whipped cream. The size of the serving has two benefits – a single tart serves many people – at least 16, where you might expect to get only 8 – 12 servings from a traditional 9″ pie or tart; and, many people prefer a small serving of an amazing dessert rather than a traditionally sized serving of dessert.
Just three easy steps … Enjoy!
Pastry Shell:
This tart is so amazing that you must not allow yourself to be turned off by the need to make a pastry crust. I’ve included several options to ensure this doesn’t happen. The flavors and textures of the filling will magically transform even a purchased pie crust.
Option #1
Use your favorite pie crust – anything buttery and flaky would be wonderful.
Option #2
Most bar cookies have a fairly neutral-flavored base layer. Use your favorite recipe.
Option #3
Purchase a frozen pie crust. Normally I don’t recommend this but the tart’s filling truly will overcome any short comings normally associated with pre-made pie crusts, AND this option allows you to pull this recipe together for a last minute gathering – – an added bonus, if your life is anything like mine.
Option #4
This is my favorite pastry recipe, rating high for ease, taste and texture.
1/2 cup cream cheese, softened
1/2 cup butter softened
1 teaspoon vanilla extract
1 1/2 cup flour
Mix cream cheese, vanilla and butter together
Mix in flour until just blended.
Lightly shape into a ball, press into a disk shape and chill for 1 hour. This can be done up to 24 hours ahead of baking
Roll out between 2 sheets of waxed paper
Transfer to a 11″ inch tart pan. If you don’t have a tart pan with a removable bottom, you can also use a cheesecake pan or a pie pan. I have even pressed the rolled out pastry dough into a rectangular cake pan, then served the tart as a bar cookie for large crowd or more informal gatherings.
Chill the shell in the pan until you are ready to fill it.
Caramel-Pecan Filling:
10 tablespoons butter
1 cup dark brown sugar
1/3 cup honey
1/4 cup white sugar
1 teaspoon almond extract
2 teaspoons vanilla extract
3 tablespoons heavy whipping cream
4+ cups pecan halves (save 16 of the prettiest halves for decorating)
Preheat oven to 375 degrees
In saucepan, combine butter, sugars, and honey.
Cook over medium heat stirring occasionally until the mixture is smooth and comes to a boil
Reduce the heat and simmer for 2 minutes stirring occasionally.
Remove from heat and stir in cream and vanilla, then 4 cups of pecans until pecans are well coated.
Place the chilled tart shell pan on a larger baking sheet then fill with hot pecan filling.
Bake on lower rack of oven for 25-30 minutes until filling is bubbling all over.
Cool on wire rack.
If completely cooled/chilled, you can lift the tart from the pan, so when you glaze it, the sauce can drip lightly down the sides.
Chocolate Sauce Topping
8 ounces Scharffan semisweet chocolate, chopped
3/4 cup heavy whipping cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
In small saucepan, combine cream and corn syrup
Cook over medium heat until mixture comes to gentle boil.
Remove from heat and place chopped chocolate in hot liquid
Stir gently until smooth
Stir in extracts
Pour sauce over cooled tart and spread evenly over the top.
Place the 16 pecan halves around the top perimeter of the tart, approx 1 or 2 inches in from the edge
Chill 10-20 minutes, for sauce to set.
The tart is very pretty served on a flat cake plate that has been lightly dusted with cocoa.
Stabilized whipped cream (I simply replace granulated sugar with powdered sugar) can be added up to 1 hour prior to serving while traditional whipped cream should be added as you serve the dessert. The stabilized whipping cream is handy if you are taking the dessert to a potluck or buffet, where the dessert course will not be prepared and served to each individual.
Enjoy!
That tart is gorgeous! I love how the caramel looks so soft. Beautiful, Jamie!
FUDGY CHOCOLATE BROWNIES
INGREDIENTS:
4 oz unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 cup unbleached all purpose flour
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pan or glass pan).
2. Grease an 8×8 pan OR line with foil and grease foil.
3. Melt chocolate and butter over double boiler. Stir until chocolate is completely melted.
4. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended, then stir in flour. Spread evenly in pan.
5. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs attached. DO NOT OVERBAKE! Cool in pan; cut into squares.
Makes 24 brownies.
Adapted from Baker’s Chocolate
CREAMY CHOCOLATE PUDDING
Ingredients:
5 tablespoons Dutch-processed cocoa powder
1/4 cup cornstarch
1/2 cup plus 2 Tbsp sugar
1 pinch salt
1/2 teaspoon instant espresso (if not available, can use instant coffee)
2 cups low-fat milk (can use regular milk, if desired)
1 teaspoon vanilla extract
Directions:
Sift all dry ingredients together in bowl and mix until combined.
Place mixture in a medium saucepan.
Stir in just enough milk to make a smooth paste. (I use a wire whisk).
Gradually mix in remaining milk.
Cook over medium heat and stir slowly and constantly until mixture begins to thicken and boil. Let it boil another 30 seconds or so, gently stirring constantly.
Remove from heat and gently stir in vanilla.
Pour pudding into 3 serving dishes and chill until set, about 4-5 hours or overnight.
3 servings
Oh I hate you, I hate you, I hate you. NO, really I love you right now. Chocolate and caramel are two of my favorite things. Thank you so much for posting this recipe! I HAVE to try this.:D
This looks absolutely amazing! I cannot wait to make (and eat it)! You’re right though, it should be reserved for holidays :) Seriously, I cannot wait.