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Triple Chocolate Caramel Cherry Brownie Tart photo
Ooey-Gooey Brownies Ooey-Gooey Brownies Triple Chocolate Caramel Cherry Brownie Tart Triple Chocolate Caramel Cherry Brownie Tart Chocolate Decadance Chocolate Decadance

Triple Chocolate Caramel Cherry Brownie Tart

Contest Photo by: bethklosterboer
Miamisburg, OH
Category: Cakes and Cupcakes
Contest Rules | About the Prize | Email to a Friend

Description

This decadent tart is full of rich chocolate, creamy caramel, tart dried cherries and toasted almonds. It is simple to make but looks very elegant. The tart is made in a 10" tart pan. If you don't have a tart or springform pan, make this recipe in a 9" round or square cake pan lined with non-stick foil for easy removal.

Ingredients

Brownie Layer
1 tube refrigerated triple chocolate chunk brownie batter (or your favorite brownie recipe)
2/3 cup dried cherries

Caramel Cherry Layer
1/4 cup heavy whipping cream
50 caramels (14 oz. bag), unwrapped
3/4 cup dried cherries

Chocolate Layer
4 ounces semi sweet chocolate, finely chopped (or 3/4 cups chips)
1/4 cup heavy whipping cream, divided
1/4 cup slivered almonds, toasted

Directions

  • Preheat oven to 325 degrees. Spray a 10" non-stick tart pan (or springform pan) with non-stick cooking spray with flour.

  • Brownie Layer
    Pour brownie batter into a bowl. Stir in dried cherries. Press into the bottom and up 1/2" on the sides of the prepared pan. Bake for 16-22 minutes until just set. Cool completely.

  • Caramel Cherry Layer
    Pour cream and caramels into a saucepan. Heat over low heat until caramels are melted, stirring frequently. Do not overheat or caramel layer will be hard. Pour caramel mixture over cooled brownie crust leaving 1/2" border around edge of crust. Arrange dried cherries in a single layer over crust. Let cool 30 minutes.

  • Chocolate Layer
    Fill the bottom pot of a double boiler with 1 inch of water. Heat over low heat. Pour chocolate and 3 tablespoons of cream into the top bowl and set over the pan of simmering water. Stir frequently until chocolate is melted. Remove from heat and stir in remaining 1 tablespoon cream until smooth and shiny. Spread evenly over caramel cherry layer leaving a small amount of caramel showing around the border. Sprinkle toasted almonds over chocolate layer. Let sit at room temperature for at least 1 hour before serving. Cut into 12 slices using a long knife that is dipped in hot water and dried before each cut.

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