If you love caramel, chocolate, or both, you’ll love this recipe.
This actually began as a cookie recipe. We have these cookies in Russia that are shaped like walnuts and filled with caramel. I wanted to share the recipe here, but they require a special skillet with cookie molds in it that I’ve never seen in America. So I decided to turn it into a caramel tart–just one big shell filled with caramel. And since my son doesn’t like caramel, but the crust recipe makes enough for two tarts, I made one with chocolate for him so that recipe is here too.
- 2 cups all purpose flour
- 1/3 cup corn starch
- 2 eggs
- 1/3 cup sugar
- 1 tbsp butter, melted
- 1/2 cup mayonnaise
- 1/4 tsp baking soda
- 1 tsp white vinegar
Chocolate Filling Ingredients
- 1 11.5 oz bag of milk chocolate chips, minus 2 tbsp (using the full bag makes it more like chocolate; using 2 tbsp less makes it a little more like mousse, which my husband liked better)
- 1 cup whipping cream
- 1/2 tsp vanilla extract
Caramel Filling Ingredients
- 1 can caramelized sweetened condensed milk (I prefer to make my own)
- 1 Hershey’s kiss
Method for Crust
Crack eggs into a big bowl, add sugar, and mix well.
Add melted butter and mix.
Add mayonnaise and mix again until well-incorporated.
Mix baking soda and vinegar, and add the mixture to the egg mixture, mixing well.
Mix corn starch and flour, and add gradually to egg mixture until everything is mixed.
Refrigerate the dough for 40-60 minutes.
Preheat the oven to 400°F. Divide the dough into two equal parts. Press the dough into an oiled 9×1-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Poke holes in the bottom with a fork or toothpick.
Place tart pan on a foil-lined cookie sheet and bake for 13-15 minutes, until the edges are golden. Let the crust completely cool.
Method for Chocolate Filling
Set a glass bowl over a pot of boiling water, making sure the bottom of the bowl does not touch the water. Add a bag of chocolate chips to the bowl and melt, mixing often. Once chocolate is melted, remove from heat.
Beat whipped cream until soft peaks form. Add vanilla, and beat until fully mixed in.
Add whipped cream into chocolate one spoonful at a time and mix until well-incorporated.
Spread the chocolate filling into one of the shells.
Let it set at room temperature (or refrigerate for 15 minutes if you’re really impatient). Serve with extra whipped cream.
Method for Caramel Filling
Spread caramel over the second shell. Grate Hershey’s kiss and spread shavings over top.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)