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
