Caramel Chocolate Crackle Tart, is for those adults that reminisce about their childhood party favourite chocolate crackles. Upmarket chocolate crackle shell filled with creamy dreamy caramel.
One of my favourite party foods as a child was chocolate crackles. They are a staple of growing up in Australia. Rolled out at most birthday parties with jelly orange slices, fairy bread, party pies and sausage rolls.
At least that was the party food of my childhood. These days you are more likely to see hipster kids eating kale chips out of mason jars, washed down with kombucha.
As much as I loved chocolate crackles, just like playing bull rush, getting up at 6am to watch Saturday morning cartoons and slumber parties, I grew out of them. I find that my adult tastebuds just don’t find the copious amount of copha mixed with cocoa powder that appealing anymore.
What I still find appealing about traditional chocolate crackles are the crunch of rice bubbles (rice crispies) and the use of desiccated coconut. This got me thinking. How could I “adult” a chocolate crackle recipe? Make a child’s party favourite into something I would be happy to serve at the end of a dinner party.
I then started to think about one of my favourite sweet treats as an adult, caramel. Not dulce de leche or other types of caramel made from sweetened condensed milk. Don’t get me wrong they have their place. I’m talking about glorious French style caramel. The simplistic concoction of sugar, butter and cream. That when treated nicely and heated to the right temperature becomes a smooth caramel you can eat by the spoonful.
These two elements are what eventually morphed into my Caramel Chocolate Crackle Tart. The chocolate crackle element had a make over by reducing the copha. I add just enough so the tart shell holds together at room temperature. Left out in summer it will still end up and chocolate crackle puddle. Cocoa powder only makes an appearance to dust the finished dessert, instead I use dark chocolate. Of course the rice bubbles and coconut stayed.
My first attempt at this recipe was a delicious disaster. Actually not an entire disaster, I ended up with hard caramel. This resulted in my cutting the very solid “tart” into bite size pieces, which resulted in a hard caramel chocolate crackle candies. Not a loss at all, we managed to munch through all of the “disaster”.
If you are a fan of chocolate crackles and caramel, I’m pretty sure you will be a fan of my caramel chocolate crackle tart.
Sara xxx
Printable Recipe
Caramel Chocolate Crackle Tart
Ingredients
- 140 grams dark chocolate broken into pieces
- 40 grams copha
- 60 grams rice bubbles
- 60 grams shredded coconut
- 375 ml pouring cream
- 180 grams unsalted butter
- 660 grams caster sugar superfine
- 250 ml water
- cocoa powder for dusting
Instructions
- Line the base of a 12 x 36cm (5 x 14 inch) loose base rectangular tart tin with baking paper. Spray the sides and base lightly with coconut oil spray, melted coconut oil.
- Melt chocolate and copha in a large microwave safe bowl. When melting chocolate in the microwave do so in gradual steps mixing well in between to prevent burning the chocolate.
- Add rice bubbles and coconut to the melted chocolate mixture. Mix until ingredients are well coated and combined.
- Press chocolate crackle mixture into tart tin. Using a butter knife to press the sides in and up first and then press the base down.
- You may have more mixture than is needed. Any excess mixture should be chilled in the fridge for chocolate crackle treats.
- Place the chocolate crackle tart case in the fridge to set while making the caramel.
- In a medium size saucepan place cream and butter. Over a medium heat melt butter into the cream and then bring to the boil. Remove saucepan from the heat, set aside.
- Place sugar and water in another medium saucepan. Stir over a low heat until the sugar has dissolved into the water. Stop stirring and bring the mixture to the boil until the temperature reached 180°C (375°F) on a candy thermometer. The mixture should be a deep golden colour.
- Remove the saucepan from the heat and pour in the cream mixture. Stir to combine.
- Return pot to a low heat and cook, stirring for 3 – 5 minutes, until the caramel has thickened slightly.
- Remove caramel from the heat and leave to cool for 10 – 15 minutes.
- Once caramel has cooled, remove tart shell from the fridge and pour enough caramel in to fill the tart. Store any leftover caramel in a clean glass jar in the fridge.
- Place tart back in the fridge to set. Once set dust with cocoa and serve.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Helen | Grab Your Fork
You had me at chocolate crackle! It's the only reason I attend kids parties. lolol. About time it was incorporated into an 'adult' dessert.
Pat C.Wilson
looks yummy 😉 all the sweet girls must love this so much. i'm a huge fan of chocolate so...can't wait to try this out xD
John | heneedsfood
Strewth, Sara! Yep, chocolate crackles were always on the sweets table at birthday parties. And toffees! I always liked the chewy ones over the hard toffees.
Sam - Journo and the Joker
Oh my God!! This sounds amazing. And no oven required, which is awesome, because I don't have one. Very excited. Now to see if I can find copha here. And fresh cream. And good quality chocolate...
Will it be a disaster if you use ordinary refined sugar instead of castor sugar? Couldn't find castor sugar last time I needed it. Ended up whizzing sugar up in the blender but then it turned into a powder, which actually worked incredibly well for meringue.
And yes, I remember the parties with chocolate crackles, fairy bread, sausage rolls and party pies. But jelly orange slices were not a part of my childhood.
THE HUNGRY MUM
Oh baby! So rich and lush. Great minds etc - I recently made - but am yet to blog - a choc crackle creation. Mine is def more for the under ten-set, though 😉
Lisa Casey
The keyword here is "crack", looks amazing. thank you for the recipe.