Guinness®, Chocolate, and Caramel Tart

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Description

A bittersweet, dark, Guinness®-chocolate layer sits atop chewy caramel and salty pretzels for a rich dessert that’s sure to wow. Plan ahead as this takes quite a bit of prep and cooling time. Make sure to read through the entire recipe before starting. Serve this tart at room temp, topped with some whiskey whipped cream, extra pretzels, and a sprinkle of sea salt to taste.

Ingredients

  • 1 ½ cups finely crushed pretzels
  • ⅓ cup firmly packed dark brown sugar
  • 6 tablespoons unsalted butter, melted
  • ⅛ teaspoon salt, or to taste
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt, or to taste
  • 1 ½ cups white sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 11 ¼ fluid ounces Irish stout beer (such as Guinness® Extra Stout)
  • 1 ¼ ounces dark chocolate, chopped (such as Ghirardelli® 72% Cacao Twilight Delight bar)
  • 6 ounces dark chocolate chips (such as Ghirardelli® 60% Cacao)
  • ½ tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  2. Mix pretzel crumbs
  3. brown sugar
  4. melted butter
  5. and salt together in a bowl until mixture resembles wet sand. Pour into the tart pan
  6. and press very firmly and evenly up the sides and into the bottom of the pan.
  7. Place tart pan onto a baking sheet and bake until crust is golden brown
  8. 10 to 15 minutes. Allow crust to cool completely in pan
  9. about 30 minutes.
  10. Combine heavy cream
  11. butter
  12. vanilla extract
  13. and salt in a small saucepan over medium-low heat and cook until butter is melted and mixture begins to bubble
  14. 3 to 5 minutes. Remove from heat
  15. set aside
  16. and keep warm.
  17. Combine sugar
  18. corn syrup
  19. and water in a large light-colored saucepan with high sides. Cook over medium heat
  20. swirling occasionally
  21. until mixture is amber in color
  22. 10 to 12 minutes. Reduce heat to low
  23. and very carefully whisk in reserved cream-butter mixture
  24. as caramel mixture will bubble up and steam; stir constantly.
  25. Insert a candy thermometer into the mixture and cook over low heat
  26. stirring occasionally
  27. until caramel reaches 245 degrees F (118 degrees C)
  28. 25 to 30 minutes. Carefully pour caramel into an even layer in the baked and cooled crust. Allow caramel layer to cool until set
  29. 1 to 2 hours.
  30. Prepare the chocolate layer. Pour stout beer into a saucepan and bring to a boil over medium-high heat. Cook until stout has been reduced to 1/4 cup
  31. 20 to 25 minutes. Pour reduced stout into a large bowl. Stir in chopped chocolate
  32. chocolate chips
  33. butter
  34. and vanilla and set aside.
  35. Heat cream in a small saucepan over medium-low heat until just simmering
  36. 3 to 5 minutes. Pour over chocolate and allow to sit for 5 minutes. Stir until chocolate is completely melted and smooth. Carefully pour melted chocolate over the cooled caramel layer
  37. making sure not overflow the pan.
  38. Use a toothpick to pop any air bubbles that may arise. Allow chocolate layer to cool and set up completely
  39. 1 to 2 hours.

Prep Time: 30 mins

Cook Time: 1 hr 15 mins

Total Time: 3 hrs 50 mins

Servings: 16

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