“Milk” it for all it’s worth…

The end of the month is upon us(YAY!!! here comes Fall) and that can only mean one thing…Daring Bakers Challenge. We have returned to the land of chocolate…milk chocolate to be exact. Now milk chocolate is something I rarely bake with, why I have no idea. I mean I love to eat milk chocolate and yet I never seem to put it into anything I bake. I should probably fix that. And well this tart is a good start….a milk chocolate caramel tart to be exact.
This was a fairly simple tart with my only problem being that my caramel did not set up all that well. I was pretty solid when first taken out of the fridge but if it sat around(like it did for the photos) it began to ooze. Though, is there really anything wrong with oozing caramel…I think not! Many other Daring Bakers had problems rolling out the dough, but apparently I lucked out in that department has no issues there. This is one sweet tart, and you know if I am saying it is sweet, then it is sweet! It is very similar to eating a Milky Way bar. So if you are a fan of those you might want to break out your tart pan!
Thanks to Veron and Patricia for hosting this month’s challenge. Head on over to their sites and the Daring Bakers Blogroll to see just what everyone else did!

Milk Chocolate and Caramel Tart

Preparation time: 40 minutes
Baking Time: 30 minutes
Refrigeration time: 1 hour
One 9-inch(24-cm) square pan; 1 10-inch (26-cm) round baking pan

½ lb (250 g) chocolate shortbread pastry (see recipe below)
1 ½ cups (300 g) granulated sugar
1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
¼ cup (50 g) butter
2 whole eggs
1 egg yolk
2 ½ tablespoons (15 g) flour
1 ¼ cups (300 g) whipping cream
½ lb (250 g) milk chocolate

Chocolate Shortbread Pastry
Note: The Chocolate Shortbread pastry can make 3 tart shells.

Preparation time: 10 minutes
Refrigeration: overnight
To make 3 tart shells: 9 ½ inches (24 cm) square
or 10 inches (26 cm round)


1 cup (250g ) unsalted butter, softened
1 cup plus 2 tablespoons (150 g) confectioners¢â¬â„¢ sugar
½ cup (50 g) ground hazelnuts
2 level teaspoons (5 g) ground cinnamon
2 eggs
4 ½ cups (400 g) cake flour
2 ½ teaspoons (10 g) baking powder
1 ½ tablespoons (10 g) cocoa powder

A day ahead
1. In a mixing bowl of a food processor, cream the butter.

2. Add the confectioners¢â¬â„¢ sugar, the ground hazelnuts, and the cinnamon, and mix together

3. Add the eggs, one by one, mixing constantly

4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.

5. Form a ball with the dough, cover in plastic wrap, and chill overnight.


1. Preheat oven to 325 °F (160 °C).
2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. Pour this into the cream-caramel mixture and mix thoroughly.
6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

Alternate Caramel Method:

If you have problems with the dry method, you may use this method.

1 cup sugar
1/2 cup water
1 tablespoon corn syrup

Set mixture in a pot over medium-high heat and stir slowly. When the mixture comes to a boil, stop stirring and leave it alone. Wait till desired color is attained .

Source: Eric Kayser¢â¬â„¢s Sweet and Savory Tarts


  1. The oozing caramel makes it look incredibly decadent!

  2. ohmygawd that’s gorgeous! I haven’t even read the story behind it yet… the photographs (and yes, the oozing caramel) have completely captured my attention.

  3. Oh Peabody, your little concotions look stunning. And the pictures!!1 wow! you are so inpirational.

  4. Gorgeous photos – I liked the 2nd one the most.

  5. i love how you decorated it Peabody! so wonderful and elegant. Your photos are always wonderful

  6. Justawonderin …. ummmm I might be blind but I really wanna make this beautiful tart (hopefully it will look like yours, you ARE an inspiration) … you meantioned the recipe for the “chocolate shortbread pastry (see recipe below)” I didn’t see the recipe for the crust on the post… I will go to Daring Bakers and see if I can find it but from one Foodie to another I love-love-love your site!

  7. there’s certainly no problem with oozy caramel…it’s a self-saucing dessert! looks good!

  8. Ooh such pretty ooze! And mousse!
    As usual, your tart looks wonderful!

  9. Delicious oozing caramel!! This looks like it would be so sweet it would make your teeth hurt, but you would keep eating anyway because it is so delicious!

  10. How ever do you manage to always surprise and thrill! Oozing caramel can’t be beat. This is awesome beautiful.
    I feel kind of odd saying this, me the savory girl, but I like this and didn’t think it was over the top sweet.

  11. I my goodness!!! I am so trying this recipe!!!

  12. Beautiful job on the tart! I love the piped chocolate on top. And, in my book, there’s nothing wrong with oozing caramel. It has a high yum factor.

  13. Wow. That’s all I have to say. Wow. This looks so tempting. The chocolate mousse swirled on top of dripping caramel makes me want to bake it right now! Great pictures and great job!

  14. You blow me away everytime!

  15. Your oozing caramel is oozing happiness here in Atlanta! :) Looks amazing!

  16. beautiful as usual. I, like you, am excited for fall. In my world it means football season and the start of college hockey. We will have to talk hockey this year. :) YEAH Fall!!

  17. Your tart looks divine. Such big swirls of chocolate mousse – nice. The oozing caramel is a bonus. Wendy

  18. And you… if Ivonne makes this tart look elegant, you, my dear, add a healthy shot of sex appeal with that oozing caramel… Yum!

  19. Oozing caramel AND pretty swirly-Qs all on one tart! Fantastic as usual Peabody!!

  20. I just wanted you to know that I made this recipe & whoo hooo!! it is CHOC-CO-LATEEEEEY! So good, I really was worried it would take me too long to make but in reality it was fantastic recipe to make in stages. First I made the dough one night, then I baked it off the next night & made the caramel then…chilled overnight. The next day I made the mousse & chilled for a couple of hours more…wha-la! Thumbs up from the whole family :o) Thanks for inspiring!


  1. […] adapted from Baking: From My Home to Yours by Dorie Greenspan,  Culinary Concoctions by Peabody, originally from Sweet and Savory Tarts, all found on Annie’s […]

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