‘Ello, gov’nah! (sorry, I couldn’t resist). My name is Hayley and I write the blog The Domestic Rebel. I believe in cake mix, overdosing on sprinkles, and wearing tutus with combat boots. Also, I love anything that’s awesome, which is why I am great friends with Lisa!
I met Lisa through this crazy world of blogging, and since then, we’ve become great bloggy buddies. Even though she lives across the pond (unfairly thousands of miles away from California where I live), I have this amazing ability to be able to Imag-O-Taste her desserts.
What is Imag-O-Taste, you ask? It’s this thing, similar to smellovision, where you can look at something and instantly know how scrumptious it will be. Like, I totally Imag-O-Tasted this (amazing), and this (delish!) and THIS (no.words). Of course, I’m sure Imag-O-Taste isn’t as good as tasting the real deal, but until she gets that guest bedroom ready for me to move into, I guess I’ll have to rely on my superpower.
Since Lisa won’t let me move in (seriously — what’s the hold-up, girl?!) I am trying to entice her to come to California. We have surfers! And In N Out Burger! And uh.. Hollywood! And palm trees, and um, Kim Kardashian? And uhhhhh… oh yeah, ME. Duh.
Also, we have Ghirardelli’s chocolate factory, which I kinda sorta think Miss Lisa would love. Who wouldn’t like a chocolate factory? Unless, you’re Veruca Salt, of course. Ghirardelli has some of the best chocolate around — creamy, silky, and melts beautifully. So when I made this tart, I knew I wanted it to have that luscious flavor imparted from high-quality chocolate .. and to help entice Lisa to get her British booty over here to party with me!
So here’s an extreme close-up for some added persuasion…
(Shh, I think she’s booking her ticket now).
Gooey Chocolate Caramel Tart Recipe
Prep Time:10 mins
Cook Time:3 mins
Yield: 1 tart
- whipped cream (optional)
- caramel candies (optional)
- chocolate chips (optional)
- Unwrap your chocolate bars and break them into chunks; set aside. In a heat-proof bowl set over simmering water (or a double boiler), melt the chunks of chocolate bars until smooth.
- While the chocolate melts, in a large saucepan, heat together the half and half and the sugar together, up to a simmer. Remove from heat and whisk in the melted chocolate and vanilla extract. Lastly, whisk in the egg yolks, one at a time, until combined.
- Pour the caramel sauce into the bottom of the graham cracker crust, spreading it out gently to coat the bottom. Spread the chocolate tart mixture evenly into the cracker crust on top of the caramel. Smooth out the top of the tart with an offset spatula.
- Refrigerate the tart for at least four hours, or overnight, before cutting into slices to serve. Makes about 8 slices. Store in the refrigerator, and top with whipped cream, caramel candies, or chocolate chips if desired.
inspired and slightly adapted by this recipe
Thanks for having me, Lisa, and thank you for reading! Hop on over to my blog anytime for some sprinkles and sarcasm
Hayley is the girl behind the blog, The Domestic Rebel.
The Domestic Rebel is about baking fearlessly in the kitchen, knowing no bounds: taking ordinary, everyday ingredients and turning them into extraordinary treats!
Hayley also really, really loves cupcakes.
Thank you Hayley for this awesomely gourmet, chocolate filled, delicious guest post. I knew you’d come through with a crazy yet fantabulous dessert! One of the many reasons why you rock my dessert world!
Not to mention your sarcasm.
And seriously, if I had an inch of room in this house I’d ensure you’d fill it. We could have a ball in my teeny tiny kitchen with our your crazy concoctions, and redecorating the walls with batter splatters! Fancy top and tailing with a kiddo? Thought not!
And getting my arse over to Cali… I’mma working on it. If only it didn’t cost so much. I wonder if I could be the first arthritic person to swim the ‘pond’?!