How To Make A Chocolate Caramel "Snickers" Tart

HotChocolateHits's picture

May. 10, 2015

A sweet shortcrust pastry layered with lightly salted caramel sauce, chocolate ganache and caramelized nuts. Tart for the win. Serve this tart for thanksgiving, it's a definite crowd pleaser.


For the shortcrust pastry:
All purpose flour 1 1/2 Cup (24 tbs)
Confectioners' sugar 1/2 Cup (8 tbs)
Salt 1/4 Teaspoon
Unsalted butter 9 Tablespoon (about 125 g, or 1 stick and 1 tbsp, COLD! even frozen if possible!)
Egg yolk 1 Large
For the caramel filling:
Granulated sugar 1/2 Cup (8 tbs)
Unsalted butter 4 Tablespoon
Corn syrup/Maple syrup 1 Tablespoon
Heavy whipping cream 1/4 Cup (4 tbs)
Sea salt 1 Teaspoon
For the ganache:
Bittersweet chocolate 5 Ounce , broken (125 g)
Heavy cream/Maple syrup 3/4 Cup (12 tbs)
For the caramelized nuts:
Granulated sugar 1/2 Cup (8 tbs)
Water 1/3 Cup (5.33 tbs)
Blanched nuts 1 Cup (16 tbs) (I like a combination of hazelnuts and peanuts, but you can use walnuts, pecans
Butter 1 Tablespoon



Preheat oven to 375°F/200°C.

Line a baking tray with parchment paper.



For the pastry, crumble butter in a large bowl using a fork.

 Add egg yolk and mix well.

Transfer to a work surface and knead well to make batter.

Press bottom to bottom of a tart shell. Pop into freezer for 30 minutes or chill for 3 hours.

Butter one side of aluminium foil and press tightly against crust. Pop into oven and bake for 25 minutes.

Remove foil, press down puffed bits and bake for 3-5 minutes until golden brown. Allow to cool.

For the caramel, heat a saucepan and combine granulated sugar, corn syrup. Stir well until mixture turns dark in colour.

Add butter, heavy cream and give a good stir. Take off the heat, add salt and pour into crust. Allow to set well.

For ganache, microwave heavy cream until it boils. Add to chocolate in a bowl and stir well to combine. Pour over the caramel mixture in the pan.

For caramelized nuts, heat a saucepan and combine granulated sugar with water in it. Stir until sugar dissolves.

Add nuts and stir until it gets toasted and reaches colour of the caramel.

Take off the heat and add butter. When butter melts, spread mixture into a lined baking tray.

After 20 minutes, peel the layer from sheet and break into chunks.

Sprinkle over ganache layer and refrigerate for 3 hours.



Serve and enjoy!


Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 567Calories from Fat 345

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 218 mg9.08%

Total Carbohydrates 53 g17.7%

Dietary Fiber 2 g8%

Sugars 34 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet