Chocolate Caramel Tarte au Sucre
Inspired by traditional Quebecois cuisine, this ooey-gooey tart is a Canadian holiday classic. Originally made with just maple syrup for sweetness, as it was a common ingredient in the region, the recipe has been adapted over the years to include brown sugar as well. This modern version includes nutty Turtles chocolates and creamy Mackintosh Caramels for extra flavour, enhanced texture and added indulgence.
What you need
How to prepare
Dough: To food processor, add flour, sugar and salt; pulse to combine. Add butter and pulse until coarse, pea-size pieces form. Add 2 tbsp (30 mL) cold water and pulse to combine. Add more cold water, 1 tbsp (15 mL) at a time, until dough forms a ball. Press dough into a disc and wrap in plastic wrap. Chill for 30 minutes or until firm.
On lightly floured work surface, roll dough out to 10-inch (25 cm) circle. Press into 8-inch (20 cm) pie plate, cover with plastic wrap and chill for 30 minutes
Filling: Meanwhile, preheat oven to 375°F (190°C).
In medium bowl, using handheld electric mixer, beat together eggs, brown sugar and maple syrup for 2 to 3 minutes or until smooth and glossy. Add cream, flour and salt; beat for 2 minutes. Pour into prepared crust. Sprinkle chopped Turtles chocolate evenly over top
Bake for 1 hour or until filling is set and pastry is golden and flaky. Let cool completely
Meanwhile, in small heatproof bowl, microwave Mackintosh Caramels on HIGH, stirring occasionally, for 30 seconds to 1 minute or until smooth and melted
Drizzle caramel over cooled tart. Garnish with whole Turtles chocolate around edges of tart
Serve with whipped cream or vanilla ice cream if desired