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.

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

1. In a food processor, pulse the flour and sugar together. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. 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.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 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.
5. 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

6. In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns amber in color.
7. Add the butter and stir until fully combined. Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously—be cautious.
8. 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

9. 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.
10. 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

11. 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!