Salted Caramel Chocolate Tart Recipe
Introduction
This Salted Caramel Chocolate Tart combines a crisp, buttery crust with a luscious salted caramel layer and a rich dark chocolate ganache topping. It’s an indulgent dessert perfect for special occasions or any time you want to impress with a decadent treat.
Ingredients
- Cold butter, diced – 1 cup (226g)
- All-purpose flour – 1 1/4 cups (155g)
- Granulated sugar – 2 tbsp (25g)
- 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
- Dark chocolate (60% cacao or higher), chopped – 8 oz (225g)
- Heavy cream – 3/4 cup (180ml)
- Flaky sea salt (for garnish)
- Chocolate shavings (optional, for garnish)
- Cocoa powder (optional, for dusting)
Instructions
- Step 1: Prepare the crust by mixing cold diced butter with flour and granulated sugar until the mixture resembles coarse crumbs. Press this evenly into a tart pan and chill to firm up the crust.
- Step 2: Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake at 350°F (175°C) for 15-20 minutes until golden and set. Let cool completely.
- Step 3: Make the salted caramel by slowly melting brown sugar in a saucepan over medium heat until amber and bubbling. Whisk in butter and the 1/2 cup heavy cream to create a smooth caramel. Stir in sea salt flakes, vanilla, and egg yolks until fully combined. Allow to cool slightly.
- Step 4: Prepare the chocolate ganache by heating 3/4 cup heavy cream until just simmering. Pour over chopped dark chocolate and let sit for a few minutes, then stir until smooth and glossy.
- Step 5: Assemble the tart by pouring the cooled caramel over the baked crust. Gently layer the chocolate ganache on top. Refrigerate for at least 4 hours until the ganache sets firm.
- Step 6: Before serving, garnish with flaky sea salt, chocolate shavings, or a light dusting of cocoa powder if desired.
Tips & Variations
- Use good quality dark chocolate with at least 60% cacao for the best rich flavor.
- For a salted caramel variation, try using fleur de sel instead of regular sea salt flakes for a delicate crunch.
- To prevent cracking, allow the tart to come to room temperature for 10-15 minutes before slicing.
- You can substitute pie weights with dried beans or rice for blind baking.
Storage
Store the tart in the refrigerator, covered, for up to 4 days. To enjoy, remove it from the fridge about 15 minutes before serving to soften slightly. Reheat is not recommended as it may affect the texture of the ganache and caramel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart ahead of time?
Yes, this tart actually benefits from resting time. Chill it for at least 4 hours or overnight to allow the layers to set and flavors to meld.
What can I use if I don’t have pie weights?
You can use dried beans, uncooked rice, or even sugar as a substitute for pie weights when blind baking the crust to prevent puffing.
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Salted Caramel Chocolate Tart Recipe
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
Description
This Salted Caramel Chocolate Tart features a crisp, buttery crust filled with a luscious layer of homemade salted caramel and topped with a rich, glossy dark chocolate ganache. Perfectly balanced with a hint of sea salt, it’s an indulgent dessert ideal for special occasions or chocolate lovers craving a sophisticated treat.
Ingredients
Tart Crust
- Cold butter, diced – 1 cup (226g)
- All-purpose flour – 1 1/4 cups (155g)
- Granulated sugar – 2 tbsp (25g)
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
Chocolate Ganache
- Dark chocolate (60% cacao or higher), chopped – 8 oz (225g)
- Heavy cream – 3/4 cup (180ml)
Garnish
- 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, ensuring 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 in a preheated oven 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 over medium heat, slowly melt the brown sugar until it turns 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 the mixture is smooth. Let the caramel cool slightly.
- Prepare the Chocolate Ganache: Heat heavy cream until just simmering, then pour it over the chopped dark chocolate. Let it sit for a few minutes, then stir until the ganache is smooth and glossy.
- Assemble the Tart: Pour the cooled salted caramel over the baked crust. Gently layer the chocolate ganache on top of the caramel. Chill the tart in the refrigerator for at least 4 hours or until the ganache is firm and set, ensuring perfect slices.
- Garnish and Serve: Before serving, sprinkle flaky sea salt, dust with cocoa powder, and add chocolate shavings on top for extra texture and flavor.
Notes
- Use a tart pan with a removable bottom for easier slicing and serving.
- Blind baking the crust prevents it from becoming soggy once the caramel is added.
- Be careful when melting the brown sugar as it can burn easily; stir gently and watch the color closely.
- Ensure the caramel is cooled slightly before pouring over the crust to avoid melting the crust or scrambling the egg yolks.
- Chilling time is essential for the ganache to set properly; don’t rush this step.
- Store leftovers refrigerated and consume within 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel Tart, Chocolate Tart, Dessert, Caramel Ganache, Chocolate Ganache, Tart Recipe
