This tart combines two of my favorite things: chocolate and butter.  The crust is a spin on my grandmothers Dutch apple pie crust, it is thick and buttery and beyond delicious.  The mousse is rich and creamy and the caramel is sweet and nutty.  I promise this pan of yummy goodness will not disappoint.

Caramel and Dark Chocolate Tart

Photography by Sophie Marie Creative

Ingredients

• 3 pints raspberries, rinsed and dried
• Caramel, either store-bought or make your own

Crust

• 1/3 cup sugar
• 2 sticks softened butter
• 2 cups flour
• 1/2 cup slivered almonds, roughly chopped

Mousse

• 2 cups (12-ounce package) semi-sweet chocolate chips
• 2 cups (12-ounce package) dark chocolate chips
• 1 pint heavy whipping cream
• 1 tablespoon vanilla
• 2 cups powdered sugar
• Optional: 1 orange, zest and juice

Method

1. Pre-heat the oven to 350 degrees.
2. With a mixer or your hands, cream together the butter and sugar for the crust.  Slowly add in the four until incorporated.  Finally, fold in the almonds until just combined.
3. Evenly press the dough into a large tart pan (I used a 9 1/2 inch deep tart pan).  With a fork, prick holes in the bottom of the crust to prevent it from puffing up (once done, if the crust did puff up, just slightly press down with the backside of a spoon).
4. Bake the crust for 30-40 minutes covered with tinfoil until cooked through and golden brown.
5. For the mousse, melt the chocolate in a double boiler or the microwave (microwave 30 seconds at a time, stirring in between until fully melted).
6. Allow the chocolate to slightly cool and add in the orange zest if using.
7. In a large bowl or stand mixer, add the heavy whipping cream, powdered sugar, vanilla, and orange juice if using.  Beat the cream with a whisk attachment until it just becomes thick, then add in the melted chocolate and continue to beat until combined.
8. Once the crust has completely cooled, pour in as much caramel as your heart desires (I used about a half cup and saved the rest to drizzle over each slice).  Then add in the mousse and smooth the top.  Finish with the raspberries and a little powdered sugar to ensure you wow all of your eager eaters.

Makes 8 slices