Description
This decadent Salted Caramel Chocolate Tart features a buttery crust filled with rich salted caramel and topped with a smooth chocolate ganache. Perfectly balanced with a hint of sea salt, this dessert is an indulgent treat that’s ideal for special occasions or anytime you crave a luscious chocolate and caramel combination.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tbsp cold water
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt (adjust to taste)
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, chopped
- Flaky sea salt, for garnish
Instructions
- Make the Tart Crust: In a mixing bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water, mixing just until the dough comes together. Press the dough into a 9-inch tart pan and refrigerate for 30 minutes. Preheat the oven to 350°F (175°C), then bake the crust for 15–20 minutes until golden. Allow to cool completely.
- Make the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally, until it turns amber-colored. Add the butter and stir until fully melted. Slowly pour in the heavy cream while stirring constantly, being careful as the mixture will bubble vigorously. Simmer the caramel for 2–3 minutes until smooth. Stir in the sea salt to taste, let the caramel cool slightly, then pour it over the cooled tart crust. Refrigerate the tart for 30 minutes to set the caramel layer.
- Make the Chocolate Ganache: Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until smooth and glossy. Pour the ganache over the chilled caramel layer and smooth the top evenly.
- Chill and Garnish: Refrigerate the tart for at least 1 hour until the ganache is fully set. Just before serving, sprinkle the top with flaky sea salt to enhance the flavor and add a delicate crunch.
Notes
- Use cold butter for the tart crust to achieve a flaky texture.
- Be cautious when melting sugar for the caramel as it gets very hot and can cause burns.
- You can adjust the sea salt amount in the caramel and for garnish according to your taste preference.
- For best results, chill the tart thoroughly before slicing to get clean cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
