Chocolate Salted Caramel Tart Recipe
A luxurious French dessert to satisfy all your sweet and salty cravings.
Chocolate Salted Caramel Tart is a decadent dessert made by combining a buttery sweet tart crust, a gooey salted caramel layer, and a rich dark chocolate ganache. The interplay of the salted butter, sweet caramel, and bittersweet chocolate creates an exquisite balance of flavors. To top it off, a sprinkle of coarse sea salt adds a sophisticated touch. Each component of this dessert can be prepared ahead of time, making it perfect for special occasions.
Recipe Overview
| Cuisine | French |
|---|---|
| Course | Dessert |
| Diet | Vegetarian |
| Prep Time | 60 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 45 minutes |
| Servings | 8 servings |
Ingredients
For the Tart Crust
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 2 cups |
| Sugar, fine | 3/4 cup |
| Butter (Salted), chilled | 150 grams (about 3/4 cup), cut into cubes |
| Whole Egg | 1 large |
| Water, ice cold | 1 tablespoon |
For the Caramel Layer
| Ingredient | Quantity |
|---|---|
| Sugar | 1 1/2 cups |
| Water | 1/2 cup |
| Butter (Salted) | 4 tablespoons |
| Heavy Whipping Cream | 1 cup |
For the Chocolate Ganache
| Ingredient | Quantity |
|---|---|
| Heavy Whipping Cream | 1 cup |
| Dark Chocolate, chopped | 225 grams |
For Garnish (Optional)
| Ingredient | Quantity |
|---|---|
| Sea Salt, coarse crystals | A pinch |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 450-500 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fats | 30 g |
| Saturated Fats | 18 g |
| Sodium | 250 mg |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
Step-by-Step Instructions
Step 1: Prepare the Tart Crust
- In a mixing bowl or food processor, whisk together the all-purpose flour and sugar.
- Add the chilled, cubed butter and rub it into the flour mixture with your fingertips until the texture resembles breadcrumbs.
- Whisk the egg in a separate bowl and add it to the flour mixture. Stir in the ice-cold water and mix until a coarse dough forms.
- Quickly gather the dough into a ball without over-kneading. Wrap it in cling film and refrigerate for at least 1 hour.
- Preheat your oven to 190°C (375°F). Grease two 7-inch tart pans.
- Divide the chilled dough into two equal parts. Roll out one portion on a lightly floured surface or between two sheets of parchment paper.
- Place the rolled dough into the tart pan, pressing it gently into the edges. Trim any excess dough. Prick the base all over with a fork and refrigerate for 15 minutes. Repeat with the second dough portion.
- Cover the tart shells with parchment paper or foil and fill with baking beans. Blind bake for 10 minutes.
- Remove the beans and parchment, then bake for an additional 4-5 minutes until the edges turn golden. Allow the tart shells to cool completely on a wire rack before removing them from the pans.
Step 2: Make the Caramel Layer
- In a heavy-bottomed saucepan, combine sugar and water. Cook on low heat until the sugar dissolves completely.
- Increase the heat to medium and let the mixture boil without stirring. Watch carefully as the sugar caramelizes and turns a deep amber color.
- Remove the pan from heat and quickly whisk in the salted butter and heavy cream. Be cautious, as the mixture will bubble vigorously.
- Return the pan to the heat and cook for another 1-2 minutes, stirring until smooth. Set aside to cool.
Step 3: Make the Chocolate Ganache
- Place the chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to bubble around the edges (do not boil).
- Pour the warm cream over the chocolate and let it sit for 1 minute.
- Stir gently until the chocolate melts completely and the ganache becomes silky smooth. Set aside to cool slightly.
Step 4: Assemble the Tart
- Divide the cooled caramel evenly between the two tart shells, spreading it out smoothly. Refrigerate for 2-3 hours to set.
- Once the caramel has set, pour the ganache over the caramel layers. Smooth the top with a spatula and refrigerate for another hour.
- If desired, garnish the tarts with a pinch of coarse sea salt crystals before serving.
Serving Suggestions
Slice the Chocolate Salted Caramel Tart into wedges and serve chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pro Tips
- To save time, you can prepare the tart crust and caramel layer a day in advance. Store the crust in an airtight container and the caramel in the refrigerator.
- Always use high-quality dark chocolate for the ganache to ensure the best flavor.
- If you don’t have baking beans for blind baking, dried rice or lentils can be used as substitutes.
This Chocolate Salted Caramel Tart is a show-stopping dessert that will leave your guests in awe. From its buttery crust to the luscious layers of caramel and ganache, every bite is pure bliss!
