I created this Chocolate Caramel Tart in honor of the birth of a Panda cub last week (August 21, 2020) to Mei Xiang — a 22-year-old giant panda at the Smithsonian Zoo in Washington, D.C. This is such “feel good” news and it is very welcome in this anxious Covid19 year. We celebrate the birth of one of nature’s most unique animals and feel the hope it brings with it for new beginnings! The Panda has often served diplomatically as China’s national symbol. Cities worldwide seek them for exhibitions. Last year, in Copenhagen, we were lucky pleased to receive two Giant Pandas from the Chinese city of Chengdu. I wanted to make something sweet to celebrate Pandas everywhere.
Panda Chocolate Caramel Tart begins with a chocolate buttery-almond crust covered over with rich Salted Caramel then topped with a yin-yang Panda-like Dark and White Chocolate glaze. Enhancing this already spectacular dish, walnuts and pecans crown and provide a symmetry to the whole. When cut, the caramel oozing out from between the crust and the glaze always makes my mouth water. So sweetly satisfying.
EASY CARAMEL BASE
You can make this easy filling without the worries that making caramel often brings. You only need to combine the ingredients (Brown Sugar, Unsalted Butter, Salt, Milk, Heavy Cream and Vanilla Paste) in a saucepan and simmer over low heat, stirring constantly until the caramel thickens up. This filling can also be used to top ice cream or as a surprising addition to my Cool and Modern New York Cheesecake.
DARK AND WHITE CHOCOLATE GANACHE
It is important to use the right density of Dark and White Chocolate to reach the best result. I recommend baking chocolate if at all available. Any other chocolates will work, but you will have to work harder to get the right consistency for the ganache. I also suggest the use of Rum or Rum Aroma to enhance the dark chocolate taste, as I did in my Silky Chocolate Pudding with Rum Explosion. It is essential to wait until after the caramel base has been refrigerated and is set up before you make the chocolate ganache. Otherwise the ganache will be too thick to pour smoothly.
INGREDIENTS:
This Panda Chocolate Caramel Tart is as sublimely beautiful as it tastes. The Dark and White Chocolate Ganache represents the Yin and Yang colors of the Panda. The smooth ganache, the decadent caramel, and the crisp almond crust provide timeless and heavenly eating sensations. And maybe other sensations too—if you believe the hype about chocolate and eros.
I hope you enjoy making this Panda Chocolate Caramel Tart. It takes a bit of time and persistence, but in the end, the reward is as great as when the first glimpse of a new Panda cub astonishes onlookers.
MORE DESSERT RECIPES:
Easy Mini Matcha and Chocolate Cheesecake
Rich and Tangy Lime Cheesecake
Luscious Double-Cream Lemon Bundt Cake
Epic 30-Layer Chocolate Crepe Cake
Panda Chocolate Caramel Tart
Ingredients
Cocoa Vanilla Almond Crust
- 160 g / 6 oz All-purpose Flour (sifted)
- 30 g / 1 oz Finely Ground Almonds (or Almond Flour)
- 30 g / 1 oz Cocoa Powder
- 50 g / 2 oz Granulated Sugar
- 1/4 tsp Salt
- 110 g / 4 oz Unsalted Butter, cold, cut into small cubes
- 1 tsp Vanilla Paste
- 1 Egg, large, room temperature
- 2 tbsp Cold Water
- 2 cups raw shelled Peanuts for blind baking (and snacks!)
Caramel Base
- 200 g / 7 oz Brown Sugar
- 60 g / 2 oz Unsalted Butter
- 1 tsp Salt
- 1/4 cup Sweet Whole Milk
- 1/4 cup Heavy Cream
- 1 tbsp Vanilla Paste
Dark and White Chocolate Ganache
- 60 g / 2 oz Dark Chocolate
- 60 g / 2 oz Heavy Cream
- 1/2 tsp Rum Aroma
- 60 g / 2 oz White Chocolate
- 30 g / 1 oz Heavy Cream
Topping
- 5 Walnut for decoration (optional)
- 5 Pecans for decoration (optional)
Instructions
Prepare the Cocoa Vanilla Almond Crust
- In a mixing bowl, sift in the All-purpose Flour and add all the dry ingredients. Combine thoroughly. Add the Butter and use a fork to press the Butter and flour mixture together– until the crumbs are the size of small peas.
- Add the Egg, Vanilla Paste, and Water and mix well. Once combined, form the mixture into a ball, wrap tightly in plastic wrap and place in the refrigerator for at least 45 minutes.
- Generously grease a 9-inch tart pan with Butter, making sure to include the top. Set aside.
- Place the refrigerated dough ball on a working area dusted generously with flour. Cover with an 18-inch long piece of plastic wrap. Use a rolling pin to flatten the dough into a circle about ¼ inch thick. Be sure that the circle is large enough to easily line the tart pan—about 12 inches.
- Lift the flattened dough and place on the pan, making sure to press it into all the crevices. Use a rolling pin to roll over the top of the pan (or a knife) cutting off the excess dough. Refrigerate for at least 30 minutes.
- Prick the dough with a fork before using a piece of baking paper to cover it. Pour in the raw shelled Peanuts. Peanuts are preferable to dry peas or rice kernels because once the crust is baked, you can put the peanuts in a flat pan with a pinch of salt and bake for about 15 minutes. Nice added benefit!
- Bake for 15 minutes in preheated 350 F (180 C) oven. Remove the peanuts and the paper and set aside. Return crust to oven for another 10 to 15 minutes. Remove and allow to cool for about 30 minutes before removing the crust from the tart pan.
Prepare the Caramel Base
- Combine Brown Sugar, Unsalted Butter, Salt, Milk, Heavy Cream and Vanilla Paste in a saucepan and simmer over low heat. Whisk constantly or until thickened. This will take 6-10 minutes or longer. Be careful not to burn the caramel!
- Remove from heat and pour the caramel into a clean glass bowl to cool down. The caramel thickens as it cools.
- Pour the caramel into the crust, cover with plastic wrap, and refrigerate for at least 4-5 hours.
Prepare the Dark and White Chocolate Ganache
- For the Dark Chocolate, heat the Heavy Cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped Dark Chocolate. Let sit one minute, then stir until smooth. Add the Rum Aroma and stir again.
- Pour the Dark Chocolate ganache over half the caramel chocolate tart. Spread it evenly and refrigerate for 30 minutes.
- For the White Chocolate, REPEAT procedure (but if your chocolate is of a lower quality, you may have to add a teaspoon of cornstarch and whip to reach a nice consistency).
- Pour the White Chocolate carefully over the caramel but not onto the Dark Chocolate. Refrigerate for 2-3 hours or overnight before serving. You can also put the tart into the freezer for at least half an hour if you want a firmer caramel.
- Decorate with Walnuts and Pecans.
Video
Notes
- Make sure you check out my video instruction to see how I created this beautiful Panda Chocolate Caramel Tart.
- It is always important to refrigerate the tart once made. The refrigeration helps firm the caramel. If you like caramel less gooey, freeze the tart before serving.
- Remember to put your peanuts back into the oven and finish toasting! Then you will get delicious toasted peanuts as snacks on the side. If you are having a dinner party, you are making dessert and snacks all at once!
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