After church this weekend, a friend of mine stopped me to tell me that she’d made one of my recipes (they’re in a fundraising cookbook) and had really enjoyed it. As she told me about it, my mouth started watering, and I realized it had been a long time since I’d made this one myself. Granted, I haven’t made it in the last twenty-four hours, but I’m hoping this is my reminder and impetus to do so.
And yes, I promise this is another easy one!
Chocolate and Caramel Tart
1/3 c butter, softened
2 oz cream cheese, softened
1 c flour
1 T powdered sugar
2-3 T cold water
In a medium bowl, beat together the butter, cream cheese, and flour. Add the powdered sugar and only enough water as is needed to hold together the dough.
Shape into a flattened ball. Cover with plastic and chill for 30 minutes. Roll out on a lightly floured surface until large enough to fill a 10″ tart pan with a removeable bottom.
1/3 c butter
1 14 oz can sweetened, condensed milk (NOT evaporate milk!)
2 T packed brown sugar
In a medium saucepan, combine butter, condensed milk, and brown sugar. Stir over medium heat for about ten minutes or until mixture is pale and thick.
Remove from heat and cool slightly. Spread evenly over the crust, and let stand ten minutes until set. Preheat oven to 350 degrees.
1/3 c butter
1/2 c granulated sugar
3 oz semi-sweet chocolate, chopped
1/3 c flour
2 T dark cocoa powder
powdered sugar for dusting
In a small saucepan, combine butter and sugar and heat until butter is melted and mixture is warm. Remove from the heat and stir in the chocolate until melted. Add the egg, flour, and cocoa, and stir until well combined.
Spread over the caramel filling and bake 28-30 minutes or until just set. Cool in the pan. Dust with powdered sugar just before serving.
When I make this, I pretty much finish one step and start the next one, and the timing works out fairly well. This is so good and so rich, but sooo worth it!