Salted Caramel Chocolate Tart
This indulgent tart combines rich chocolate and creamy salted caramel, creating a luxurious dessert perfect for impressing guests or treating yourself.
Ingredients
For the tart crust
- 1.5 cups all-purpose flour Forms the base of the tart, creating a tender and flaky texture.
- 0.5 cups powdered sugar Sweetens the crust and adds a delicate texture.
- 0.25 teaspoon salt Enhances overall flavors.
- 0.75 cups unsalted butter, cold Cut into small pieces for a rich flavor.
- 1 large egg yolk Binds the crust together.
- 1-2 tablespoons ice-cold water Helps bring the dough together.
For the caramel
- 1 cup granulated sugar Essential for creating the luscious caramel.
- 6 tablespoons unsalted butter Adds creaminess to the caramel.
- 0.5 cups heavy cream Creates a rich, smooth texture.
- 1 teaspoon sea salt flakes Adds a delightful burst of saltiness.
For the chocolate layer
- 7 ounces bittersweet chocolate, chopped Provides a deep, rich taste.
- 0.75 cups heavy cream, hot To melt the chocolate.
- 2 tablespoons unsalted butter Adds a glossy finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan with a removable bottom.
- In a food processor, blend together the all-purpose flour, powdered sugar, and salt.
- Add the cold pieces of unsalted butter and pulse until it resembles coarse crumbs.
- Incorporate the egg yolk and 1 tablespoon of ice water, pulsing until the dough comes together.
- Press the dough into the tart pan evenly and prick the bottom with a fork. Chill for 30 minutes.
Baking
- Bake the crust for 20-25 minutes until golden brown. Let it cool.
Making the caramel
- In a saucepan, heat the granulated sugar over medium heat until it turns a beautiful amber color, stirring gently.
- Add the 6 tablespoons of unsalted butter, stirring until fully melted.
- Slowly pour in the heavy cream while stirring constantly until it boils for exactly one minute. Stir in sea salt flakes.
- Pour the caramel into the cooled tart crust, spreading evenly.
Making the chocolate ganache
- In a heatproof bowl, place the chopped chocolate. Heat the hot heavy cream and pour it over the chocolate. Let it sit for 2 minutes.
- Stir until smooth, then add 2 tablespoons of unsalted butter and stir until incorporated.
- Pour the chocolate ganache over the caramel layer, spreading evenly and chill for at least 2 hours.
Notes
Ensure your butter for the crust is cold for perfect flakiness. Don’t rush the caramel; let it melt slowly to achieve beautiful amber color. Chill the tart thoroughly before serving for enhanced flavors.