Description
Indulge in a luxurious Salted Caramel Chocolate Tart featuring a crisp buttery crust, silky salted caramel layer, and rich dark chocolate ganache. This dessert perfectly balances sweet and salty flavors with a creamy, gooey texture, making it an irresistible treat ideal for special occasions or an elegant finish to any meal.
Ingredients
For the Crust
- Cold butter, diced – 1 cup (226g)
- All-purpose flour – 1 1/4 cups (155g)
- Granulated sugar – 2 tbsp (25g)
For the Salted Caramel
- Brown sugar – 1 cup (200g)
- Butter – 6 tbsp (85g)
- Heavy cream – 1/2 cup (120ml)
- Sea salt flakes – 1 tsp
- Vanilla extract – 1 tsp
- Egg yolks – 2 large
For the Chocolate Ganache
- Dark chocolate (60% cacao or higher), chopped – 8 oz (225g)
- Heavy cream – 3/4 cup (180ml)
For Garnish (optional)
- Flaky sea salt
- Chocolate shavings
- Cocoa powder
Instructions
- Prepare the Crust: Mix cold, diced butter with flour and granulated sugar until the mixture resembles coarse crumbs. Press the mixture evenly into a tart pan and chill it to firm up the crust, which ensures a crisp, flaky base.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake at 350°F (175°C) until golden and set, about 15-20 minutes. Allow to cool completely while preparing the fillings.
- Make the Salted Caramel: In a heavy saucepan, slowly melt brown sugar over medium heat until it is amber and bubbly. Carefully whisk in butter and heavy cream to form a silky caramel. Stir in sea salt flakes, vanilla extract, and egg yolks until smooth. Let the caramel cool slightly.
- Prepare the Chocolate Ganache: Heat heavy cream until just simmering, then pour over chopped dark chocolate. Let sit for a few minutes before stirring until the ganache is smooth and glossy.
- Assemble the Tart: Pour the cooled salted caramel over the baked crust first. Then gently layer the chocolate ganache on top. Chill the tart in the refrigerator for at least 4 hours or until the ganache sets firm to ensure perfect slicing.
Notes
- Use high-quality dark chocolate with at least 60% cacao for best flavor.
- Cook the sugar over medium heat carefully to avoid burning the caramel.
- Brush the crust lightly with melted chocolate before adding caramel to prevent sogginess.
- Chill the tart thoroughly for at least 4 hours or overnight for optimal texture and flavor melding.
- Use a knife warmed in hot water and wiped dry between cuts for clean slices.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg