Chocolate and Salted Caramel Tart
This rich and decadent Chocolate and Salted Caramel Tart is a treat that blends deep, velvety chocolate with the sweet and salty kick of caramel. Perfect for dessert lovers, this tart has a crispy oat crust, a smooth caramel center, and a luxurious dark chocolate ganache that is sure to satisfy every sweet tooth. Garnished with delicate dried rose petals, it is not only a delightful indulgence but also a stunning centerpiece for any occasion.
Ingredients
| Ingredient | Amount |
|---|---|
| Rolled Oats (not quick-cooking) | 1 1/4 cups |
| Whole Wheat Flour | 3/4 cup |
| Cocoa Powder | 2 tablespoons |
| Honey | 1/4 cup |
| Butter (unsalted) | 100 grams (or 1/3 cup coconut oil for vegan) |
| Brown Sugar (Demerara Sugar) | 2/3 cup |
| Butter (unsalted) | 100 grams |
| Heavy Whipping Cream | 1/4 cup + 1 cup |
| Salt | 1/4 – 1/2 teaspoon |
| Dark Chocolate (chopped) | 300 grams |
| Dried Rose Petals (optional) | For garnish |
Preparation Time: 50 minutes
Cooking Time: 45 minutes
Total Time: 95 minutes
Servings: 8
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Instructions
1. Prepare the Tart Crust:
Preheat your oven to 180°C (350°F).
In a food processor or mixer, combine the rolled oats, whole wheat flour, and cocoa powder. Pulse until the oats are coarsely ground. Add the honey and butter (or coconut oil for a vegan alternative) and pulse again until the mixture resembles wet sand.
2. Press the Crust:
Transfer the oat mixture into a 9-inch round tart tin. Use your fingers to press the mixture evenly into the bottom and up the sides of the tin.
3. Bake the Crust:
Place the crust in the preheated oven and bake for 20-25 minutes, or until it is golden and firm to the touch. Once done, remove it from the oven and allow it to cool completely.
4. Make the Salted Caramel:
In a medium saucepan, heat the brown sugar and butter over medium heat. Whisk constantly until the mixture begins to bubble. Continue cooking for about a minute, then remove from heat. Slowly whisk in the 1/4 cup of heavy whipping cream until the caramel is smooth. Add 1/4 teaspoon of salt and stir to combine. Taste and adjust the salt as needed. Let the caramel cool to room temperature.
5. Prepare the Chocolate Ganache:
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the 1 cup of heavy whipping cream until it is just about to boil. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate. Stir gently until you have a smooth, glossy ganache. If any chocolate pieces remain, microwave the bowl for 20-30 seconds until the chocolate melts completely. Allow the ganache to cool slightly before using.
6. Assemble the Tart:
Once the tart crust is cooled, pour the salted caramel into the crust. Smooth it out into an even layer and refrigerate for about 30 minutes to let the caramel set.
After the caramel has set, pour the chocolate ganache on top, spreading it evenly to cover the entire surface. Return the tart to the refrigerator and allow it to set for at least an hour, or until firm.
7. Garnish and Serve:
Before serving, garnish the tart with dried rose petals for a beautiful, floral touch (optional). Slice the tart into 8 servings and serve chilled.
This Chocolate and Salted Caramel Tart makes an excellent dessert for dinner parties or as a special treat for any occasion. You can also pair it with a delightful dish like Schezwan Noodle Sandwich or American Chop Suey for a satisfying meal.
Enjoy the perfect balance of rich chocolate, creamy caramel, and a touch of salt, all enveloped in a crisp, oat-based crust. This dessert is sure to impress your guests and leave them craving more!
Tip: For a vegan version, substitute the butter with coconut oil and use dairy-free cream for the ganache. This delicious tart is as versatile as it is indulgent!
