Description
This decadent Salted Caramel Chocolate Tart combines a buttery, crisp tart crust with a luscious salted caramel layer and a rich bittersweet chocolate ganache topping. The perfect balance of sweet, salty, and chocolatey flavors makes it an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1–2 tablespoons ice cold water
Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt flakes
Chocolate Ganache
- 7 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream, hot
- 2 tablespoons unsalted butter
- Additional sea salt flakes for garnish
Instructions
- Preheat and prepare tart pan: Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan with a removable bottom to ensure easy removal of the tart after baking.
- Make crust mixture: In a food processor, blend together the all-purpose flour, powdered sugar, and salt. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Form dough: Add the egg yolk and 1 tablespoon of ice-cold water to the flour mixture. Pulse until the dough begins to come together. If the dough is too dry, add an additional tablespoon of ice water.
- Press and chill crust: Press the dough evenly into the tart pan, making sure to cover the bottom and sides. Prick the bottom of the crust with a fork to prevent blistering during baking. Chill in the refrigerator for 30 minutes.
- Bake crust: Bake the chilled crust in the preheated oven for 20-25 minutes until golden brown and firm. Remove from oven and allow it to cool completely.
- Prepare salted caramel: In a saucepan over medium heat, melt the granulated sugar, stirring gently until it liquefies and turns an amber color. Carefully add the butter and stir until fully melted.
- Add cream and salt to caramel: Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle boil and maintain for 1 minute. Remove from heat and stir in the sea salt flakes. Pour the caramel into the cooled tart crust and allow it to set.
- Make chocolate ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat 3/4 cup of heavy cream until steaming but not boiling; pour it over the chocolate. Let sit for 2 minutes to melt the chocolate.
- Combine ganache ingredients: Stir the chocolate and cream mixture until smooth and glossy. Add 2 tablespoons of unsalted butter and stir until fully incorporated. Pour the ganache evenly over the set caramel layer.
- Chill tart: Refrigerate the tart for at least 2 hours to allow the ganache and caramel to fully set.
- Serve: Before serving, sprinkle some additional sea salt flakes on top for garnish. Slice and enjoy the salted caramel chocolate tart with optional accompaniments like milk or vanilla ice cream.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- If the caramel hardens too quickly, gently reheat it before pouring into the crust.
- Use a tart pan with removable bottom to easily remove the tart without damage.
- For a richer caramel flavor, use high-quality sea salt flakes.
- Store leftover tart covered in the fridge and consume within 3 days.
