This caramel tart features layers of buttery pie crust, gooey caramel sauce, and a rich chocolate ganache. Every bite is better than the last, and once you learn how easy it is to make, you’ll be hooked!
Spread the caramel sauce all over the bottom of the pie crust, covering the bottom generously. Refrigerate for 30 minutes, to firm up.
In a microwave safe bowl or small saucepan, heat up your coconut cream until warm. Once warm, remove from the heat and add the chopped chocolate. Let the chocolate sit for 2 minutes, before whisking into the cream to form a ganache. Let sit for 5 minutes, before pouring over the caramel tart. Refrigerate for at least 2 hours.
Once firm, top with salt and serve.
Notes
* See my post for a homemade graham cracker version. Any 9-inch pie crust can be used. TO STORE. Store any leftover chocolate tart slices in an airtight container in the fridge for up to 1 week. I like to wrap the slices in between parchment paper so they don’t stick.TO FREEZE. Freeze any leftover tart slices in a freezer-safe container for up to 6 months. Let it thaw briefly in the fridge before enjoying.