Salted Caramel Chocolate Ganache Tart Recipe
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- Опубліковано 4 сер 2024
- This Salted Caramel Chocolate Ganache Tart Recipe is OVER THE TOP delicious!!! It has a Chocolate Cookie Crust to it, and is very easy to make. It's the perfect dessert for parties because it can be made ahead and stored in the fridge.
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When you lifted the slice off the counter I was hoping you'd say here you can have it. Lol it looks absolutely amazing. Thanks for a great collab Joanne.
this is one of the best recipes I've ever seen on your channel. thanks, Joanne!
Yuum! I love that you're putting measurements in cups as well :3 Super helpful! Thank you, definitely giving this a try!
Oh gosh this was a delightful video to watch and how cool is that tart pan? So much easier to get it out without breaking the cookie crust.
this sounds and looks so good!
That looks delicious, I will definitely have to make this!
This look SO delicious! Ahh, I need to try this!
Looks SO good. Definitely trying this out!
Love Hani and Lainey's channels, too! Three awesome ladies!
This tart looks amazing!! Mmm salted caramel and chocolate.
it tastes more like a twix. i love them!
That smooth surface of the caramel is so satisfying
That's looks so good!!
Oh my! This looks divine!
omg this looks so good i wish i could make it
That looks soooo good
OMG Joanne, I LOVE anything salted caramel!! I wish I can reach reach into the screen and take a slice, also thank you so much for this collab, I LOVE anything chocolate!!
That looks so good
even garbage?
yes definitely
It looks glorious indeed.
Gracias por su video
I NEED IT RIGHT NOW!!
So Yummy
i cannot take it anymore....your recipes are on fire lately...a perfect 10!!!
btw, i hope you're starting to feel better too.
just finished making this. its so good!
did your caramel got thick?? like the one she makes?
*Drool* Looks picture perfect, Joanne! Love the coarse salt on top. Got any leftovers ;P
very decadent. thank you for sharing.
+WannaBite Thanks!
waw . you're amazing . and this is amazing . i just discovered your channel . and let me tell you . you just got yourself a new subbie . keep the good work . love all the way from Morocco.
+butterfly4682 Thanks!!! Welcome, hope you enjoy the videos. I've been to Morocco before!
Wow👏👏
I would totally figure out the best way to add some pretzels to this somehow. Thanks for sharing
This looks heavenly 😍🍫
Thanks Catie! It is truly one of my favorite desserts!
Hi dear!! Can i use ur crust recipe to do mini sized salted caramel tart? :)
making me hungry 😨
Joanne! I made this dessert for a class (I am in gastronomy school) but the caramel didnt got hard. It was all melty... Why? What I did I do wrong? Does it has to reach certan temperature?? This looks so so amazing!!
Hi Joanne, is the crust not baked at all or blind baked?
OMG!!!... so simple and delicious :P ... thanks for sharing ;) ... GBY ♥
Looks so good I could finish a whole two pans of cake
+Sayeed Moses hehe :)
Now I'm hungry
Hello there could you please Do you pine in the list of ingredients I you turkey fan I know little english
Which is better to use, the Kitchenaid Artisan or the Kitchenaid Heavy Duty? I really want to buy one but I don't know the Pros and cons. Please anyone help me. Thank you.
I have a question: How firmly is the caramel supposed to set? Because when I put the caramel in the refrigerator, it still wasn't completely set after four hours. It was still about the consistency of cold honey when I took it out to put the chocolate on it.
I just had some of this pie actually about a hour ago. I don't like chocolate, but I tried this at a FRG lunch sale & this was the bomb. It was so gud that I talked it up & it was sold out quickly. Now I'm sad is all gone.
Sireka Chatmon Glad it was such a hit!!!
Do you really need the light corn syrup? I dont have that in my grocery store..
Question for you.....I have never seen anybody add corn syrup to caramel so what is the purpose? The sugar makes it sweet as it so do you use it as a thickening agent? I never use corn syrup cause it is a major GMO unless you are using organic.
Daria Dalton It's for texture. I don't use it for all of my caramel creations but it's necessary here for the right texture.
+Daria Dalton the mayor purpose of the corn syrup ( or any inverted sugar, actually) is to prevent the crystallization of the sugar so the caramel sauce end being smooth and luscious and delicious. :)
Is there a corn syrup substitute?
Golden syrup
In making the crust, is it ok not to use the eggs?
Apple sauce is a good substitute but I'm not sure with this kind of cookie
Bacon mac and cheese recipe??
The first time I watched this I thought she said "Hell yeah" after eating the tart 😆😆. I just realized she actually said "Oh yeah" hehehe
maya guffey lol!
Fifteen Spatulas hehehehe...
I don't have corn syrup can I use glucose syrup?
+Hadir Kasem I haven't worked with that so I'm not sure.
+calamitasCorvus thank you I'll try it
Could this recipe work in a 9 inch pie crust instead?
Yes, but you might want to reduce the amount of caramel you make.
Fifteen Spatulas Thanks for the information. I could reduce the caramel, or I could just scoop up and eat the remaining caramel I don't use with a milk chocolate bar. ;)
Fifteen Spatulas I should make this because I love caramel so much that I'll make it, but can I use a stand mixer instead of a hand mixer?
Do you have any fish recipes that we could make? Since lent is coming and can't eat meat on Fridays.
I prepared this pie and put it in the fridge. After the night me frozen caramel and he became very tasteless :/ What have I done wrong.
Is this pie need to eat right away?
ZyReXxLT I did not use vanilla paste or she had an impact?
anything frozen is not sweet. the colder it is, it becomes less sweet
this SHIT IS AWESOMEEEEEEEEEEEEE
This dessert tastes so wonderful, but I can not get the caramel to set. I've made it three times, and, although each time it has set better, it will not set completely. Any suggestions?
+Robert Wrigglesworth Hi Robert, quick question, do you refrigerate the pie or serve it at room temperature? The caramel viscosity is so different at the various temperatures. When I was testing different thicknesses, I found that when the caramel is too thick it's not as enjoyable, so I've tried to hit the point where it's still a little runny but serves well out of the fridge. If it's not to your liking, cut the amount of heavy cream in half, and that will help thicken it up quite a bit.
+Fifteen Spatulas Hi, Joanne. I've kept the tart in the fridge, usually overnight. When I cut the tart, within minutes the caramel gets really gooey. I'll try cutting the cream. Does humidity play a big roll? I haven't been able to get my kitchen lower than 58%. I appreciate your help. Thanks!
I would have gone for a more 50/50 layering. That looks like to much caramel for me
kinda reminds me of a reeces cake xD
R
The corn syrup is not needed
Update: I decided to try putting it in the freezer for a time to get it to firm up. It firmed up after a few hours, so I decided to put it back in the fridge overnight. Result: It melted RIGHT back to the consistency of cold honey. What am I doing wrong?
MusicOTNight2096 Caramel will always have a range of temperatures depending on if it's at room temp or in the freezer. For instance when I keep my caramel sauce in the fridge, I always have to warm it up to get it to the perfect runny consistency for a sauce. For this recipe, it sounds like maybe it wasn't reduced enough? It definitely is a *little* bit runny, though it shouldn't leak when you cut it. Were you cooking on a gas or electric stove?
Fifteen Spatulas This was a gas stove. I'm excited to have another go at this recipe, as I LOVE salted caramel. I've worked with caramel before, but I've found that it's very fickle; sometimes it works, and sometimes it doesn't.
Carmel is a city in California. Caramel is sweet.
It's good almost, so I want you to translate this recipe into Japanese.
i am a vegetarian and i was wondering if you could do some vegetarian recipes Thank You :)