Caramelized White Chocolate Tart with Biscoff Crust
This gorgeous Caramelized White Chocolate Tart is the perfect combination of caramel and chocolate! This tart features a caramelized white chocolate ganache filling. What’s caramelized white chocolate, you ask? It’s exactly what it sounds like! White chocolate is placed in the microwave and blasted for very short intervals until it turns a nice golden caramel color! The flavor is a literal cross between caramel and chocolate! The silky, creamy ganache filling is poured over an incredibly easy to make biscoff crust, which helps ground the overall sweetness of the Caramelized White Chocolate tart!
How to Caramelize White Chocolate
Did you know that you can transform regular, old white chocolate into something deeper, toastier, and almost nutty in flavor!? Enter: Caramelized White Chocolate! The process of caramelizing white chocolate causes the sugars and milk solids within the white chocolate to undergo the maillard reaction, giving the white chocolate extra depth and flavor!
While the process for caramelizing the white chocolate isn’t hard by any means, it just requires a bit of hands-on baking and stirring. Essentially you want to start by placing the chopped white chocolate in a large microwaveable bowl. Place it into the microwave for 1 minute, then remove it and give it a stir. Place the bowl back into the microwave and cook it for 20 second intervals, ensuring that you stir well between each interval. Repeat this process until the white chocolate is evenly golden in color and thick in texture. I know all the stirring is annoying but it is sadly essential for the final product. All this stirring promotes even cooking, meaning that your final product will be even in color and flavor, and it also ensures that the white chocolate doesn’t seize.
How to Make the Biscoff Crust
Making the crust for this Caramelized White Chocolate Tart is seriously easy work! All it requires is a food processor, biscoff cookies, sugar, salt, and some butter! Basically start by throwing your biscoff cookies, sugar, and salt into a food processor. Pulse your food processor until the mixture is very finely ground. Next, throw in the melted butter and pulse until the butter is well-dispersed into the mixture.
Now it’s time to form the crust! Grab a tart pan, throw the entire mixture into the pan, and then use your hands and a flat bottomed measuring cup to press the crust into the shape of the tart pan! Yes, it’s that easy! The only thing you really have to be aware and careful of is that you try to make the crust as even in thickness as possible! Lastly, throw the crust into the oven to bake for around 10 to 15 minutes, and just allow it to cool completely before adding the caramelized white chocolate filling!
Making the Caramelized White Chocolate Tart
Now that all the hard work is basically finished, it is time to make filling for the Caramelized White Chocolate Tart! Making the filling as essentially the same process as making a ganache!
1.Heat heavy cream and butter: In a medium-sized pot, bring the heavy cream and butter to a light boil, then immediately remove from the heat.
2. Add chocolate and hot cream to a bowl: Pour the hot milk over top of the warm caramelized white chocolate. Let this mixture sit for about 1 minute, then grab a whisk and mix the ganache until it looks smooth and uniform!
3. Add to cooled crust: Pour the ganache into the cooled biscoff crust, and place into the fridge to set up for at least 4 hours, or preferable overnight!
Get the Recipe: Caramelized White Chocolate Tart with Biscoff Crust
Ingredients
Biscoff Crust
- 8.8 oz Biscoff Cookies, one package
- 2 tbsp White Sugar
- Pinch of Salt
- 1/3 cup Unsalted Butter, melted
Caramelized White Chocolate Ganache Filling
- 12 oz White Chocolate, chopped
- 1 cup Heavy Cream
- 1/4 cup Unsalted Butter, at room temperature
Equipment
- 9" tart pan
Instructions
Biscoff Crust
- Preheat the oven to 350°F. Add cookies, sugar, and salt to a food processor. Pulse the food processor until the mixture is very finely ground. Pour in the melted butter and pulse the mixture until the butter is well dispersed.
- Pour the mixture into a 9” tart pan, then using your hands and a flat bottomed measuring cup, press the crust into the shape of the tart, ensuring even thickness throughout. Place into the oven to bake for 10-15 minutes, or until set.
- Allow the crust to cool completely before adding ganache filling.
Making the Caramelized White Chocolate
- Add the chopped white chocolate to a large a microwave safe bowl.
- Place into the microwave for 1 minute to melt.
- Remove from the microwave, stir it around, and place back into the microwave for 20 seconds.
- Repeat step 3, cooking the chocolate for 20 second intervals while stirring in between, until the white chocolate is thick and evenly golden in color (about 15-20 minutes). Don't rush this process as the chocolate will seize if you microwave too long without stirring.
Making the Caramelized White Chocolate Ganache Filling
- Add heavy cream and butter to a medium sauce pan over medium heat. Bring to a low boil, then immediately remove from the heat.
- Pour the hot cream/butter mixture over top of the warm caramelized chocolate. Allow the mixture to sit for 1 minute, then using a whisk mix the ganache together until it is smooth and uniform.
- Pour the ganache into the cooled biscoff crust, then place into the fridge to set-up for at least 4 hours, or preferably overnight.
hello can you do this without a microwave?
Yes, you can do it in the oven – here’s a video on how https://youtu.be/Sjb9ZIrWnUU
Hi, delish! my filing didn’t turn that Dark but I kept the microwave thing going for a bit longer than 20 mins. It was more of a beige. Should I have kept going? I used white chocolate chips. Thank you! Love the recipes
Hi! The colour should be similar to a caramel colour when done 🙂 glad you liked it!