Claire Saffitz Makes Ultimate Brown Butter Chocolate Caramel Tart | Dessert Person

Video Description

A huge thank you to Kerrygold for sponsoring today’s video! Kerrygold has been my go-to butter for baking—it brings a rich, creamy flavor that makes every recipe shine. Whether I’m whipping up a dessert or just spreading it on toast, Kerrygold never disappoints. Find out more and locate Kerrygold near you at https://www.kerrygoldusa.com/. Claire Saffitz Makes Ultimate Brown Butter Chocolate Caramel Tart | Dessert Person This Brown Butter Chocolate Caramel Tart is rich, buttery, and unforgettable. Join Claire Saffitz, author of Dessert Person, as she walks you through this layered dessert made with a crisp pâte brisée tart shell, deeply flavored salted brown butter caramel, and a glossy chocolate ganache. This tart is perfect for dinner parties, holiday gatherings, or when you want to bake something impressive and delicious. What’s Inside: • Buttery pâte brisée crust • Salted brown butter caramel with just the right balance • Chocolate ganache made with brown butter and semisweet chocolate • A final sprinkle of flaky sea salt If you’re looking for a crowd-pleasing dessert that delivers on flavor and texture, this is the one to try. Subscribe for new recipes and baking tutorials from Claire Saffitz and the Dessert Person team. #DessertPerson #ClaireSaffitz #BrownButterTart #ChocolateTart #CaramelTart Chapters 00:00 Intro 00:35 Brown Butter Chocolate Caramel Tart 00:59 Ingredients & Special Equipment 01:47 Kerrygold 02:43 Brown the Butter 04:28 Make the Tart Dough 09:14 Form & Bake the Tart Crust 13:41 Make the Caramel 18:20 Make the Chocolate Ganache 21:18 Serve 22:37 Cat cam PATE BRISEE 2 cups (260g) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 10 tablespoons unsalted butter ¼ cup water, chilled 1 large egg yolk SALTED BROWN BUTTER CARAMEL LAYER 1½ cups sugar (+½ cup water) 2 tablespoons corn syrup 5 ounces chilled browned unsalted butter, cut into pieces ⅓ cup heavy cream, warmed 2 teaspoons vanilla extract 1 teaspoon Diamond Crystal kosher salt SALTED BROWN BUTTER CHOCOLATE GANACHE 4 ounces semisweet (60% cacao) chocolate, finely chopped ½ cup heavy cream 1 tablespoon corn syrup 1½ ounces browned unsalted butter, cut into small pieces Flaky sea salt What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h… Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor/Motion Graphics: Hal McFall Animation Credits: Character Designer/Animator/Backgrounds: Jack Sherry Character Rigger: Johara Dutton