Like really…it’s kind of sad that this chocolate tart with an over layer of decadent butterscotch has disappeared.
It’s a good thing though as a tart like this pretty woman, deserves to make the rounds!
Luscious and rich and dressed up so pretty, with its sprinkle of salt, this chocolate butterscotch tart just likes to go places!
I did manage to bring it as dessert to our friends who asked us for dinner as I had three quarters of a pan left from Valentine’s Day. Oh baby.
This is a rich confection.
You know how one bite leads to another? Well, I figured, let them throw it away!
I knew this tart was like a preapproved credit card and if left in my kitchen, there would be nothing left.
One bite as it slowly slides across your tongue can produce a sigh that might be mistaken for another kind of sigh.
The kind of satiated sigh that comes with a sense of great relief but always leaves you wanting more.
This is a dessert that one eats slow and savors and wishes it would never end, but prays that it does quickly.
This is the kind of tart that one leaves behind for fear of getting overly involved.
Yes, this tart is a tart! Of heavenly proportions. Maybe left behind, but never, ever forgotten!
Think of all the things you can do with this chocolate tart!
For starters, this chocolate tart can be made with more than one type of crust.
For Passover, I chose to make this with a coconut crust or a macaroon crust, which kind of turns this simple chocolate caramel pie into a macaroon pie-except in tart form!
But be my guest if you choose to use a pie tin!
Originally I made this with a shortbread crust, but an Oreo or graham cracker crust would also float my boat!
Take your pick.
Now let’s see if you know what is butterscotch and what is caramel…
Caramel is made with sugar and butterscotch is made with brown sugar.
That wasn’t so hard was it?
So next time you are playing a trivia game, raise your hand!
Don’t feel like making your own butterscotch?
By all means drizzle, I mean drench, this sweet tart with caramel sauce.
Just make sure to buy a really good sauce.
You don’t want some artificial flavored stuff on this!
But please make the chocolate ganache. Just so you can stick your fingers in and lick it off.
Oh my, I do, do love chocolate ganache!
Somehow it is Tuesday and I am still feeling Monday. Which means I am feeling a bit disorganized, but you know me by now, to know that don’t you?
My weekend was fine, actually more than fine. Saturday found me at the Denver Dog Show looking at these.
I’m in deep trouble, I know. Zoe had checked out Skye terriers (without me knowing) on Facebook and found a breeder that might be able to help me out.
Not that I’m sure I’m ready to be helped yet, but Zoe is ready for me to be.
After looking at these beautiful faces, well you must agree that these might be a bit hard to resist. George was a midnight black male but the same litters also produce white Skyes with these gorgeous black muzzles and ears.
Since I’ve had two black ones it could be nice to switch it up a bit. But not yet. I’m still missing George, though Skyes are hard to come by.
One must plan ahead and throw your number in the hat, so to speak. They are considered a protected breed because there are so few of them.
Yes, that was a fun surprise on Saturday though it brought up a slew of emotions.
That night we were invited to a friend’s home for dinner. It was a rustic, heavenly dinner, that began with lots of superb wine and and an addicting little garlic dip.
Ribollita (an Italian soup with a base of bread and beans and greens) was the main course.
So soothing and comforting and topped off with olive oil and parmesan cheese, this really hit the spot. Yum, yum!
After dessert Manservant and friend switched to what he declared as awesome tequila and I was offered a Shalaylee, an Irish whiskey drink, which was new to me.
We were out until midnight and didn’t turn into pumpkins! But Freddie sure was happy to see us arrive home safely!
And well, you know what we had for dessert.
So worth it, I guarantee that a chocolate tart is in your future.
Passover or Easter or even next Valentine’s Day, this chocolate tart with lots of caramel or butterscotch is a winner!
P.S. Since this is an updated post I feel I must share that we did get another Skye terrier and he is now 7 years old.
Hard to believe how time flies!
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This chocolate ganache tart made with your choice of crust is truly rich and decadent. If oyu love chocolate and butterscotch you are in for a treat!
3/4 c unbleached flour
1/4 c powdered sugar
1 stick cold butter, cut into cubes
Heaping 3/4 cup granulated sugar
Scant 1/2 cup egg whites (from about 3 large eggs)
Scant 2 1/2 cups sweetened flaked coconut such as Baker’s
1 c heavy whipping cream
10 ounces bittersweet chocolate, broken into 1 inch chunks or chocolate chips work also.
1 large egg, lightly beaten
1 c packed brown sugar
1 vanilla bean, split lengthwise, or 1 t vanilla extract
1/4 c brewed espresso
4 T butter, cut into cubes
3/4 c whipping heavy cream
1/4 t kosher salt
Maldon salt flakes for topping (optional)
To Make The Shortbread Crust:
Preheat oven to 375. Combine, flour, powdered sugar and butter cubes, in a small bowl. Using a pastry blender, cut butter into flour until mixture is pebbly and holds together when gathered. With floured fingers, press the dough across the bottom and sides of a 9 inch spring form pan or a removable bottom tart pan. Place in preheated oven and bake until golden brown and crisp, 18-20 minutes. Remove and set aside to cool.
Or the Coconut Crust:
Preheat oven to 350. In a bowl, stir together the sugar, egg whites, and coconut until completely combined. Press into a 9″ tart pan. Bake until golden, 12 to 15 minutes. The tart will become more golden after it is baked with the filling.
To Make the Ganache:
Place the cream in a small heavy saucepan over medium-low heat until beginning to steam. Do not let it boil. Add the chocolate and whisk gently until the chocolate melts and the mixture is smooth and glossy, 2-3 minutes. Whisk in the egg, remove the pan from the heat, and set mixture aside to cool and thicken slightly, about 5 minutes.
Pour the cooled chocolate mixture into the cooled crust and bake until firm at 375 for about 15 minutes. Center should still be a bit moist when a knife is inserted into it. Let cool until it is no longer piping hot.
Place the sugar and the vanilla in a medium sized, heavy pot over medium heat. Cook, stirring occasionally, until the sugar is very soft and fragrant and beginning to melt, about 5 minutes. Add the coffee and butter and stir until the mixture is well blended, about two minutes.
Add the cream and kosher salt and bring to a simmer. This might hiss and sputter like a left behind tart but just keep stirring until the sauce is the consistency of thick honey, about 15 minutes. Remove from heat and take out the vanilla pod, if used. If this gets too thick upon standing just stir in more heavy cream and heat in the micro on low until this gets good and saucey.
Now take this saucey sauce and pour over your chocolate filling. Spread evenly across the top. If your butterscotch is runny, it will thicken with refrigeration. Sprinkle with salt flakes if you’d like. Cover loosely and refrigerate for at least two hours and up to 3 days. After I refrigerated this, I kept it at room temperature and enjoyed it much more than when it was cold.
Adapted From: Bold (Susanna Hoffman and Victoria Wise)
Keywords: what is butterscotch, macaroon crust, macaroon tart, chocolate caramel pie, chocolate tart, how to make butterscotch