If you have a soft spot for irresistibly rich desserts, the Salted Caramel Chocolate Tart Recipe is bound to become your new favorite. This divine tart brings together a perfectly crisp, buttery crust with a luscious salted caramel layer and a silky bittersweet chocolate ganache on top. Each bite delivers a beautiful balance of sweet, salty, and deep chocolate notes, making it an unforgettable treat for any special occasion or just a sweet indulgence. Let me walk you through how to make this show-stopping dessert that tastes as sublime as it looks.
Ingredients You’ll Need
Although this Salted Caramel Chocolate Tart Recipe might seem fancy, it only calls for simple, essential ingredients that work together to create layers of texture and flavor. From the flaky tart shell to the smooth ganache, each component relies on a handful of pantry staples to shine.
- All-purpose flour: The foundation of the tender, crumbly tart crust that holds everything together.
- Powdered sugar: Adds just the right subtle sweetness to the pastry without graininess.
- Salt: Enhances flavors and balances sweetness in both crust and caramel layers.
- Unsalted butter: Used cold in the crust for flakiness, and melted in caramel and ganache for richness.
- Egg yolk: Binds the dough for a smooth, pliable tart shell.
- Ice cold water: Helps bring the pastry dough together without melting the butter.
- Granulated sugar: Caramelizes to create that signature salted caramel flavor.
- Heavy cream: Used in the caramel sauce and chocolate ganache for luxurious creaminess.
- Sea salt flakes: Sprinkled on caramel for that perfect sweet-salty contrast.
- Bittersweet chocolate: The star of the ganache layer, providing depth and a smooth finish.
- Additional butter for ganache: Adds shine and silky texture to the chocolate topping.
How to Make Salted Caramel Chocolate Tart Recipe
Step 1: Prepare the Tart Shell
Start by preheating your oven to 375°F (190°C) and readying a 9-inch tart pan with a removable bottom. This will make it easy to get the finished tart out without damaging the delicate crust.
Step 2: Make the Pastry Dough
Using a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs. This ensures the dough will be flaky and buttery once baked.
Step 3: Bind the Dough
Add the egg yolk and a tablespoon of ice cold water, pulsing until the dough just comes together. If it seems too dry, slowly add another tablespoon of ice water. Be careful not to overwork the dough to keep it tender.
Step 4: Chill and Bake the Crust
Press the dough evenly into your tart pan and prick the bottom with a fork to prevent bubbling. Chill it in the fridge for 30 minutes so the butter firms up again, ensuring a crisp crust. Then bake for about 20-25 minutes until beautifully golden. Let it cool on a wire rack while you whisk up the caramel.
Step 5: Craft the Salted Caramel
In a saucepan over medium heat, melt the granulated sugar, swirling the pan gently until it turns a rich amber. Immediately stir in butter until melted, then slowly add the heavy cream while stirring continuously to combine. Let the sauce boil for a minute to thicken before stirring in the sea salt flakes. Pour this luscious caramel into the cooled tart shell, spreading it evenly, then allow it to set.
Step 6: Prepare the Chocolate Ganache
Place the chopped bittersweet chocolate in a heatproof bowl. Heat the remaining heavy cream until steaming, then pour it over the chocolate. Let it sit for two minutes to soften the chocolate, then stir gently until smooth and glossy. Add the butter and stir until fully incorporated, ensuring a silky finish.
Step 7: Assemble the Tart
Pour the chocolate ganache on top of the set caramel layer, smoothing it with a spatula so it covers evenly. Refrigerate the tart for at least two hours, allowing the ganache to firm up for clean slices. Before serving, sprinkle a few extra sea salt flakes to highlight the salted caramel flavors.
How to Serve Salted Caramel Chocolate Tart Recipe
Garnishes
A simple sprinkle of sea salt flakes on top is all you need to elevate the tart’s flavor profile. For an extra pop, consider a dusting of cocoa powder, shaved chocolate curls, or edible gold leaf to make it look as fancy as it tastes.
Side Dishes
Pair your tart with classic companions like a scoop of vanilla bean ice cream or lightly whipped cream to balance the richness. Fresh berries or a drizzle of raspberry coulis also complement the chocolate and caramel beautifully, adding brightness and freshness.
Creative Ways to Present
To wow your guests, slice the tart into elegant wedges and serve them on decorative plates with a swirl of caramel sauce or a small mint leaf. You could also create mini tart versions for an elegant dessert party favor or serve alongside a glass of bold red wine or rich coffee for a sophisticated finish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart refrigerated in an airtight container for up to 3 days. This preserves its freshness and the lush texture of the caramel and ganache layers wonderfully.
Freezing
You can freeze the tart for up to one month. Wrap it tightly in plastic wrap and aluminum foil to prevent ice crystals and freezer burn. Thaw in the refrigerator overnight before serving to maintain that perfect texture.
Reheating
Since this is best enjoyed chilled, avoid reheating. Instead, let it sit at room temperature for 15-20 minutes before serving to soften slightly for easier slicing and a more melt-in-your-mouth experience.
FAQs
Can I use milk chocolate instead of bittersweet chocolate?
Milk chocolate will make the ganache sweeter and less intense. For the perfect balance in this Salted Caramel Chocolate Tart Recipe, bittersweet chocolate is preferred, but you can adjust according to your taste buds.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps the butter firm up again, which is crucial for achieving that flaky, tender crust. Skipping this step might result in a tougher tart shell.
Can I make the caramel in advance?
Absolutely! You can prepare the salted caramel a day ahead and store it in the fridge. Reheat gently before pouring it into the tart shell to ensure it spreads smoothly.
What if I don’t have sea salt flakes? Can I use regular salt?
Sea salt flakes add a pleasant crunch and burst of saltiness. If you only have regular salt, use it sparingly and finely ground to avoid overpowering the tart.
How do I prevent the chocolate ganache from seizing?
Make sure your cream is hot but not boiling when pouring over the chocolate, and stir gently without rushing. Using quality chocolate also helps achieve a smooth ganache in this Salted Caramel Chocolate Tart Recipe.
Final Thoughts
This Salted Caramel Chocolate Tart Recipe is a true celebration of decadent, harmonious flavors and textures that never fail to impress. Whether it’s for a special occasion or simply because you’re craving a luxurious treat, take the plunge and make this stunning tart. I promise, every slice rewards you with layers of bliss that are totally worth the effort.
Print
Salted Caramel Chocolate Tart Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 2h 50m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This decadent Salted Caramel Chocolate Tart combines a crisp buttery crust with a luscious salted caramel filling and a smooth bittersweet chocolate ganache topping. Perfectly balanced with a touch of sea salt, this dessert promises a delightful blend of sweet and salty flavors that will captivate every chocolate lover. Ideal for special occasions or a luxurious treat, this tart is sure to impress with its rich textures and sumptuous taste.
Ingredients
For the Tart 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
For the Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt flakes
For the 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 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.
- Make the Dough: In a food processor, blend together the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs, which gives the crust its flaky texture.
- Form the Dough: Add the egg yolk and 1 tablespoon of ice cold water to the flour mixture. Pulse until the dough just comes together, adding the additional ice water if necessary for proper consistency.
- Chill the Crust: Evenly press the dough into the tart pan and prick the bottom with a fork to prevent puffing up. Refrigerate the crust for 30 minutes to firm it up before baking.
- Bake the Crust: Bake the chilled dough for 20-25 minutes until it turns a golden brown color. Remove from oven and allow it to cool completely before adding the filling.
- Prepare Salted Caramel: In a saucepan over medium heat, melt the granulated sugar, swirling occasionally until it turns a rich amber color. Stir in the butter until fully melted and combined.
- Add Cream and Salt: Gradually pour in the heavy cream while stirring continuously. Allow the mixture to boil gently for 1 minute, then remove from heat and stir in the sea salt flakes. Pour the caramel evenly into the cooled tart crust and let it set at room temperature.
- Make Chocolate Ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat the 3/4 cup of heavy cream until steaming (not boiling), then pour over the chocolate. Let sit for 2 minutes to melt.
- Combine Ganache Ingredients: Stir the chocolate mixture until smooth and glossy. Add the butter and continue stirring until it melts and integrates completely.
- Assemble Tart: Pour the chocolate ganache over the set caramel layer and spread evenly with a spatula.
- Chill to Set: Refrigerate the tart for at least 2 hours until the ganache is firm and the tart is fully set.
- Serve and Garnish: Before serving, sprinkle additional sea salt flakes on top for an extra burst of flavor. Slice and enjoy your indulgent salted caramel chocolate tart with milk or vanilla ice cream for the perfect dessert experience.
Notes
- Make sure the butter for the crust is cold to achieve a flaky texture.
- If your dough is too crumbly, add ice water a teaspoon at a time until it holds.
- Be careful when melting sugar for the caramel as it can burn quickly.
- Use a sharp knife to slice the tart cleanly after chilling.
- For a deeper flavor, use high-quality bittersweet chocolate with at least 60% cocoa.
- The tart keeps well in the refrigerator for up to 3 days.
