The first time I had this via a friend, I could not stop thinking about it.
Ingredients Chocolate cookie crust
- 2 cups crushed chocolate cookies (i.e. chocolate Teddy Grahams)
- 3/4 cup melted butter
Caramel filling
- 1 1/2 cup sugar
- 2/3 cup water
- 2/3 cup whipping cream
- 10 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate filling
- 3/4 cup whipping cream
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Instructions
Cookie crust
- Preheat oven to 375°F.
- Combine the cookie crumbs and butter in a medium bowl and mix well. Press the crumb and butter mixture firmly and evenly into the bottom and up the sides of a 9-inch pie or tart pan. Bake for 8 minutes. Set aside and cool before filling.
Caramel filling
- Stir the sugar and 1/3 cup water in a heavy medium saucepan over low heat until the sugar dissolves.
- Increase the heat and boil until the syrup is an amber color – swirling the pan occasionally and brushing down the sides with a wet pastry brush – about 8 minutes. Remove from heat.
- Add the cream, butter, vanilla and salt (the mixture will bubble up).
- Return the pan to very low heat; stir until the caramel is smooth and the color deepens, about 5 minutes. Refrigerate the caramel uncovered until cold but not firm – about 20 minutes – before pouring into the crust to fill it a little more than halfway.
Chocolate filling
- Bring the cream to boil in a heavy small saucepan. Add the chocolate and whisk together until smooth.
- Fill the rest of the pie or tart crust with the chocolate filling. In the end, you want slightly more caramel than chocolate in the tart.
Refrigerate until firm, about 45 minutes.
Just before you serve the tart, sprinkle the top of it with a dusting of sea salt to taste."
