Chocolate Caramel Almond Tart

by Vicki Brunsvold, Tastemaker in Residence

1 Pillsbury pie crust (found in the refrigerated section)
20 caramels, unwrapped
3 Tbsp heavy cream
3 Tbsp butter
1 cup sifted powdered sugar
3/4 cup almonds, toasted and chopped
5 oz semi-sweet or bittersweet chocolate, chopped
2/3 cup heavy cream


  1. Prepare pie crust in 9” tart pan, press along bottom and sides of pan, prick with fork and bake in preheated 450° oven for about 10 minutes until light golden brown. Cool.
  2. In small heavy saucepan, slowly melt butter, caramels and cream until mixture is smooth, stirring often.
  3. Remove from heat and beat in powdered sugar 
  4. Stir in toasted almonds and immediately spread over cooled crust
  5. Melt chocolate with 2/3 cup cream, stirring constantly till smooth.
  6. Pour over caramel mixture
  7. Refrigerate until firm, about 2 hours
  8. Slice into very thin pieces, about 1”, top with whipped cream and toasted almonds

For garnish
Whipped cream and 2 Tbsp toasted almond slivers