Life just needs to include caramel chocolate moments, don’t you think?
It’s just a basic necessity for getting through life. I mean, okay obviously there was an age before caramel was invented and human kind somehow survived this unimaginable deprivation. Now that we know about it though, I don’t think there’s any way we could ever go back to ignorance without resulting catastrophic events. Chocolate and caramel are muy importante to the continuation of life here on the little old dot in the universe known as planet earth. Just sayin.
With that being said, I think you need to make this. It’s the perfect cure for a bad mood. Like, you should definitely have this recipe down for when your bff is getting over a breakup or when you want to make something special for a family event. And um, it probably didn’t slip anyone’s notice that I spiked the caramel. Yeah, so there’s that too……
Now, as for the inspiration of this yummy piece of goodness. Well, chocolate an caramel are a year round flavor but adding the bourbon makes it feel a bit more warm and cozy to me. With the seasons being about to change it seemed like the perfect time to post this recipe.
Plus, It was a good way to keep my desire to add pumpkin spice to everything at bay for another week or two. It’s been a challenge though because I feel like I’ve been waiting for months to make Fall foods. Huh, maybe that’s because I have. You guys have to remember that I have already had my fall and winter seasons go and pass.
I just can’t bring myself to bake seasonally here because in my mind pumpkin goes with Halloween and the holidays. You just can’t make a gingerbread house smack dab in the middle of April, it’s wrong. So yes, I am even more excited about the holiday season than usual this year and I’m fully prepared to overload you guys with harvest time flavors while I pretend it’s Autumn again here (even though it’s actually turning into lovely Spring).
But anyway, this tart goes with any season and I’m really excited to hear what you think of it. The nutella/chocolate layer is this rich, decadent stuff that’s somewhere between pudding and fudge and you pour it over a classic cookie or graham crust. I used some extra crunchy chocolate chip cookies but you can use any cookie crumbs that you want. Then you top it off with the caramel sauce and it’s hard not to devour the entire thing all at once. I served mine almost frozen but not quite so that it was more solid, you can just chill it or even serve it room temp if you don’t mind it super messy and soft. Ha, imagine anyone minding a gooey mess of chocolate and caramel!
- 1 3/4 cups dark brown sugar
- 1 cup whole milk
- 1/4 cup (4 tablespoons) butter
- 2 tablespoons honey
- 1 teaspoon sea salt
- 1/2 cup heavy whipping cream
- 2 tablespoons Kentucky bourbon
- 2 teaspoons vanilla extract
- 1 cup cookie or graham cracker crumbs
- 2 tablespoons butter, melted
- 8 egg yolks
- 2 cups whole milk
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 cup Nutella
- 2 ounces bittersweet chocolate
- 1 teaspoon vanilla extract
- Combine brown sugar, butter, milk, honey, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develop a dark amber color. Add cream and bourbon and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and cool. Store any extra caramel in an airtight container until in refrigerator.
- Preheat oven to 350 F (180 C). Mix the cookie crumbs and butter and press tightly into a 10-inch tart pan. Bake for 8 - 10 minutes until edges brown. Remove and cool
- Whisk yolks together with milk, sugar, starch, and salt in a medium saucepan until completely smooth. Place over low heat and stir gently for about 10 minutes until the first bubble splutters and pops. Turn off heat and add nutella, chocolate, and vanilla. Stir until totally melted then pour the mixture through a fine mesh strainer into a medium bowl. Pour filling into prepared crust and smooth into an even layer with spatula. Place in freezer and chill for 30 minutes to 1 hour until fairly solid. Remove from freezer and top with 1/2 cup (or more if you want) of bourbon caramel sauce. You can serve it now with saucy caramel or chill in fridge or freezer until caramel is more solid.