The inspiration for this AMAZING dessert came from Tarte au Chocolat noir et Caramel on Mon petit bistrot, a French blog. I simplified the original recipe and added a cheesecake top to soften the decadence. I also added coarse salt to the caramel layer, again to balance the flavor.
Crust Ingredients:
1 1/4 cup Flour
1/4 cup Cocoa Powder
1/2 teaspoon Salt
1/3 cup Powdered Sugar
10 tablespoon Unsalted Butter, softened and cut into cubes
2 egg yolks
1/2 teaspoon vanilla extract
Filling Ingredients:
1 can Dulce de Leche
1/2 teaspoon Coarse Salt
1 cup Semi Sweet Chocolate Chips
1/2 cup Heavy Whipping Cream
2 tablespoons Unsalted Butter, softened and cut into 4 pieces
Cheesecake Layer Ingredients:
6 ounces Cream Cheese, softened
1/3 cup of sugar
1 teaspoon vanilla
1 1/2 cups Heavy Whipping Cream
Directions:
Begin by making the crust. Sift together flour, cocoa powder and salt, then set aside. In the bowl of a stand mixer with whisk attached or in a large bowl with a handheld beater, beat the sugar and butter until smooth, about 4 - 5 minutes. Whisk in the egg yolks one at a time, then add in the vanilla. Slowly mix in the dry ingredients. Wrap the dough in plastic wrap and place in the refrigerator for at least 3 hours or overnight.
Preheat oven to 325 degrees. Lightly butter a 10" tart pan.
Pull the dough from the fridge and roll it between two sheets of parchment paper or wax paper until dough is about 1/4" thick. Place in the tart pan. Prick the bottom of the crust with the tines of a fork. Bake for 10 - 15 minutes. Remove from oven and allow to cool to room temperature.
Once the crust has cooled, Pour in the Dulce de Leche and sprinkle with course salt. Place in the refrigerator while you make the ganache.
To make the ganache, place the chocolate chips in a small heatproof bowl. Bring the cream to a boil in a small sauce pan, then pour the cream over the chocolate and let stand for 30 seconds. With a whisk or a rubber spatula, begin stirring in the center and slowly moving out to the sides, incorporating the chocolate with the cream. When the cream is just about mixed in and being careful not to over mix, stir in the butter, one piece at a time. Remove the pie from the fridge and pour the ganache over the top. Let the ganache cool to room temperature, then place the pie back in the fridge while you make the cheesecake top.
In a medium bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk, blend the cream cheese and sugar until smooth. Mix in the vanilla. Slowly whisk in the cream and beat until stiff peaks form. Either spoon the frosting on top of the tart and smooth with an uneven spatula or using a rubber spatula, gently spoon the topping into a pastry bag with a large star tip (Wilton 2D or 1M) and pipe the cheesecake topping onto the tart. Place the tart in the fridge until ready to serve.
1 1/4 cup Flour
1/4 cup Cocoa Powder
1/2 teaspoon Salt
1/3 cup Powdered Sugar
10 tablespoon Unsalted Butter, softened and cut into cubes
2 egg yolks
1/2 teaspoon vanilla extract
Filling Ingredients:
1 can Dulce de Leche
1/2 teaspoon Coarse Salt
1 cup Semi Sweet Chocolate Chips
1/2 cup Heavy Whipping Cream
2 tablespoons Unsalted Butter, softened and cut into 4 pieces
Cheesecake Layer Ingredients:
6 ounces Cream Cheese, softened
1/3 cup of sugar
1 teaspoon vanilla
1 1/2 cups Heavy Whipping Cream
Directions:
Begin by making the crust. Sift together flour, cocoa powder and salt, then set aside. In the bowl of a stand mixer with whisk attached or in a large bowl with a handheld beater, beat the sugar and butter until smooth, about 4 - 5 minutes. Whisk in the egg yolks one at a time, then add in the vanilla. Slowly mix in the dry ingredients. Wrap the dough in plastic wrap and place in the refrigerator for at least 3 hours or overnight.
Preheat oven to 325 degrees. Lightly butter a 10" tart pan.
Pull the dough from the fridge and roll it between two sheets of parchment paper or wax paper until dough is about 1/4" thick. Place in the tart pan. Prick the bottom of the crust with the tines of a fork. Bake for 10 - 15 minutes. Remove from oven and allow to cool to room temperature.
Once the crust has cooled, Pour in the Dulce de Leche and sprinkle with course salt. Place in the refrigerator while you make the ganache.
To make the ganache, place the chocolate chips in a small heatproof bowl. Bring the cream to a boil in a small sauce pan, then pour the cream over the chocolate and let stand for 30 seconds. With a whisk or a rubber spatula, begin stirring in the center and slowly moving out to the sides, incorporating the chocolate with the cream. When the cream is just about mixed in and being careful not to over mix, stir in the butter, one piece at a time. Remove the pie from the fridge and pour the ganache over the top. Let the ganache cool to room temperature, then place the pie back in the fridge while you make the cheesecake top.
In a medium bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk, blend the cream cheese and sugar until smooth. Mix in the vanilla. Slowly whisk in the cream and beat until stiff peaks form. Either spoon the frosting on top of the tart and smooth with an uneven spatula or using a rubber spatula, gently spoon the topping into a pastry bag with a large star tip (Wilton 2D or 1M) and pipe the cheesecake topping onto the tart. Place the tart in the fridge until ready to serve.
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