Chocolate Salted Caramel Tart is a decadent dessert that combines a buttery, crisp tart shell, luscious salted caramel, and silky chocolate ganache. This elegant treat is perfect for special occasions, dinner parties, or when you want to impress your guests. With its rich flavors and beautiful presentation, this tart strikes the perfect balance between sweet, salty, and indulgent.
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Tart Shell
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tbsp (15-30 ml) cold water
For the Salted Caramel
- 1 cup (200 g) granulated sugar
- 6 tbsp (90 g) unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream
- 1 tsp sea salt
For the Chocolate Ganache
- 8 oz (225 g) dark chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
For Garnish
- Flaky sea salt
- Chocolate shavings or curls (optional)
Directions
Step 1: Prepare the Tart Shell
- In a food processor, pulse the flour and sugar together. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tbsp of cold water. Pulse until the dough starts to come together. Add more water if needed, 1 tsp at a time.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes, or until golden brown. Let it cool completely.
Step 2: Make the Salted Caramel
- In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns amber in color.
- Add the butter and stir until fully combined. Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously—be cautious.
- Remove from heat and stir in the sea salt. Let the caramel cool slightly, then pour it into the cooled tart shell. Spread evenly and refrigerate until set, about 30 minutes.
Step 3: Prepare the Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for 1-2 minutes, then stir until smooth. Add the butter for extra shine, if desired.
- Pour the ganache over the set caramel layer, smoothing the top with a spatula. Refrigerate until firm, about 1-2 hours.
Step 4: Garnish and Serve
- Sprinkle flaky sea salt and chocolate shavings over the tart. Slice and serve chilled or at room temperature.
Notes
- Tart shell shortcut: Use store-bought tart shells if you’re short on time.
- Caramel tips: Stir the sugar constantly while melting to avoid burning.
- Storage: Store the tart in the refrigerator for up to 3 days. Let it sit at room temperature for 10 minutes before serving.
Why This Recipe Works
The crisp tart shell provides a sturdy base for the rich, buttery caramel and smooth chocolate ganache. The sea salt enhances the sweetness, creating a well-balanced dessert that’s indulgent without being overly heavy.
Conclusion
Chocolate Salted Caramel Tart is a show-stopping dessert that’s as delicious as it is stunning. With layers of buttery caramel and decadent chocolate, this tart is a perfect treat for any chocolate lover. Try it today and savor a dessert that’s sure to impress!
Frequently Asked Questions
Can I make the Chocolate Salted Caramel Tart ahead of time, and if so, how should I store it?
Yes, you can absolutely make the Chocolate Salted Caramel Tart ahead of time. The tart can be assembled completely up to 3 days in advance. Store the finished tart, covered, in the refrigerator. Before serving, let it sit at room temperature for about 10-15 minutes to soften slightly and allow the flavors to fully develop.
Are there any ingredient substitutions I can make for the Chocolate Salted Caramel Tart?
Certainly! You can substitute store-bought tart shells for the homemade one to save time. For the chocolate ganache, you can use semi-sweet chocolate instead of dark chocolate, but the flavor will be slightly less intense. If you don’t have heavy cream, you can try using a combination of half-and-half and melted butter, though the ganache may not be quite as rich. For the sea salt, any coarse salt will work, but adjust the amount to taste.
How do I know when the tart shell is perfectly baked and the caramel and ganache are set?
The tart shell is done when it’s golden brown and the edges are crisp; the internal temperature won’t be a reliable indicator. The caramel is set when it’s cooled in the tart shell and is firm enough to hold its shape when the ganache is poured on top, which should take about 30 minutes in the refrigerator. The ganache is set when it’s firm to the touch and can be easily sliced, which takes approximately 1-2 hours in the refrigerator.
Can I double or scale up this Chocolate Salted Caramel Tart recipe to make a larger tart or multiple tarts?
Yes, you can scale up the recipe, but you’ll need to adjust the equipment accordingly. Doubling the recipe will require a larger tart pan, or you can make two separate tarts using the same size pan. For the tart shell, you may need to bake it in batches if your oven space is limited. When doubling the caramel, use a larger saucepan to accommodate the increased volume. For the ganache, a larger bowl will be needed. Cooking times may need slight adjustments depending on the oven and pan size.
What are the nutritional highlights of this Chocolate Salted Caramel Tart?
This Chocolate Salted Caramel Tart provides a significant source of energy due to the high fat and sugar content. The dark chocolate offers antioxidants. The butter and heavy cream contribute fat-soluble vitamins, such as vitamin A and vitamin D. While this dessert is rich in calories, it can be enjoyed in moderation as part of a balanced diet.
Chocolate Salted Caramel Tart
This indulgent Chocolate Salted Caramel Tart is perfect for those who love the sweet and salty combination. The rich chocolate base combined with a luscious caramel filling makes it a dessert worth savoring.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold and cubed
- 0.25 cup cocoa powder
- 0.5 cup granulated sugar
- 10 oz dark chocolate chopped
- 1 cup heavy cream
- 1 cup caramel sauce store-bought or homemade
- 1 teaspoon sea salt for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, mix flour, cocoa powder, and sugar. Add cold butter and mix until crumbly.
- Press the dough into a tart pan and bake for 15 minutes. Let it cool.
- In a saucepan, heat heavy cream until just boiling, then pour over chopped dark chocolate. Stir until smooth.
- Pour the chocolate mixture over the cooled tart shell.
- Drizzle caramel sauce on top and sprinkle with sea salt.
- Refrigerate tart for at least 2 hours before serving.
Notes
For best results, use high-quality chocolate and freshly made caramel sauce.
