Recipe courtesy of David & Debbie Rosenfeldt

Chocolate Caramel Orange Tart

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For crust:

2 3/4 cups, chocolate cookie crumbs, pulsed

1 stick (4oz) butter, melted

1 1/2 teaspoon sugar

1 pinch salt

For caramel filling:

12.5 oz chopped caramel

1/2 cup cream

For ganache:

4 3/4 oz chopped chocolate

3.4 oz. cream

3 tbs. butter

For candied oranges:

1-2 oranges

2 cups water

1 cup sugar

1/4 cup kumquat jam


  1. Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
  2. Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.

For caramel filling:

  1. Set a double burner over medium heat and warm the cream
  2. Stir in the chopped caramel.
  3. Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.

For ganache:

  1. Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
  2. Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.

For candied oranges:

  1. Slice oranges into thin rounds.
  2. Make a simple syrup by cooking water together with sugar in a wide pot.  
  3. Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
  4. Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack. 
  5. Once dry, arrange the slices over the set ganache in a pretty pattern.