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
Scale
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.
