Chocolate Salted Caramel Tart
A delectable blend of rich dark chocolate and smooth salted caramel encased in a crisp, buttery tart shell—this Chocolate Salted Caramel Tart is the epitome of indulgence. Perfect for special occasions or as a sweet treat to impress your guests, this dessert balances the complexity of chocolate with the sweet and salty flavors of caramel, creating a melt-in-your-mouth experience that’s sure to satisfy your cravings.
Ingredients
| For the Tart Shell | |
|---|---|
| 2 cups All Purpose Flour (Maida) | |
| 3/4 cup Fine Sugar | |
| 150 grams Butter (chilled, cut into cubes) | ~3/4 cup |
| 1 Whole Egg | |
| 1 tablespoon Ice Cold Water |
| For the Caramel Layer | |
|---|---|
| 1-1/2 cups Sugar | |
| 1/2 cup Water | |
| 4 tablespoons Salted Butter | |
| 1 cup Heavy Whipping Cream |
| For the Ganache | |
|---|---|
| 1 cup Heavy Whipping Cream | |
| 225 grams Dark Chocolate (chopped) |
| For the Garnish (Optional) | |
|---|---|
| Pinch of Coarse Sea Salt Crystals |
Servings: 4
Cuisine: French
Course: Dessert
Diet: Vegetarian
Total Time: 1 hour 45 minutes
- Prep Time: 60 minutes
- Cook Time: 45 minutes
Instructions
Step 1: Prepare the Tart Shell
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Mix the Dry Ingredients: In a large mixing bowl or food processor, whisk together the all-purpose flour and fine sugar.
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Add the Butter: Add the chilled, cubed butter into the flour mixture. Using your fingertips (or the pulse function of the food processor), rub the butter into the flour until the mixture resembles coarse breadcrumbs.
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Add the Egg and Water: Whisk in the egg, followed by the ice-cold water. Mix everything together until the dough comes together in a rough, crumbly texture. If needed, you can add a bit more water, but only in small increments.
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Form the Dough: Quickly bring the dough together into a ball. Wrap it in plastic wrap (cling film) and refrigerate it for at least 1 hour to chill and firm up.
Step 2: Bake the Tart Shell
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Preheat the Oven: Preheat your oven to 190°C (375°F).
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Prepare the Tart Pans: Grease two 7-inch tart pans with removable bottoms. Cut the dough into two equal parts and roll each part out on a lightly floured surface, or between two sheets of parchment paper, until it’s thin enough to fit into the tart pans.
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Line the Tart Pans: Carefully transfer the rolled dough into the tart pans, pressing it gently to fit. Prick the base of each tart shell with a fork to prevent puffing up during baking. Place the pans in the refrigerator for 15 minutes to chill the dough.
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Bake the Tart Shells: Place a piece of parchment paper or aluminum foil over each tart shell and fill with baking beans or any other weight you have on hand. Bake the shells in the preheated oven for 10 minutes. Remove the parchment and beans, and return the tart shells to the oven for another 4–5 minutes, or until the edges are golden and the base is dry.
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Cool: Remove the tart shells from the oven and allow them to cool on a wire rack for about 15 minutes. Once cooled, remove the tart shells from the pans.
Step 3: Make the Caramel
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Prepare the Caramel Syrup: In a heavy saucepan, combine the sugar and water. Place the saucepan over low heat, stirring occasionally until the sugar dissolves.
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Cook the Caramel: Once the sugar has dissolved, increase the heat to medium and let the mixture come to a boil. Do not stir it at this point. Allow it to cook until the mixture turns a deep amber or dark caramel color.
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Add Butter and Cream: Once the caramel has reached the right color, immediately remove the saucepan from the heat. Quickly stir in the salted butter and heavy whipping cream. The mixture will bubble up vigorously, so be cautious. Return the saucepan to medium heat for an additional 1–2 minutes to smooth out the caramel.
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Cool the Caramel: Remove from heat and set the caramel aside to cool slightly.
Step 4: Prepare the Ganache
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Heat the Cream: In a small saucepan, warm the remaining 1 cup of heavy whipping cream over medium heat until bubbles form around the edges, but do not bring it to a boil.
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Make the Ganache: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and allow it to sit for a minute. After a minute, stir until the chocolate has completely melted and the mixture is smooth.
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Set Aside: Let the ganache cool slightly until it’s thickened but still pourable.
Step 5: Assemble the Tart
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Layer the Caramel: Once the tart shells have cooled, pour the cooled caramel syrup into each tart shell, dividing it equally between both.
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Chill: Refrigerate the tarts for 2–3 hours to allow the caramel to firm up.
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Pour the Ganache: After the caramel has set, pour the ganache over the caramel layer in each tart shell. Smooth the top with a spatula if needed. Refrigerate again for an additional hour to set the ganache.
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Garnish and Serve: Just before serving, sprinkle a pinch of coarse sea salt crystals over the ganache for a delightful contrast of flavors. Slice and enjoy!
Tips for Success
- Tart Shell Tip: Make sure the tart dough is properly chilled before baking, as this helps prevent it from shrinking during the baking process.
- Caramel Tip: Be cautious when working with hot caramel, as it can bubble up quickly when the cream is added.
- Serving Tip: This tart is rich, so small slices are the perfect portion. Pair it with a cup of coffee or a glass of dessert wine for an extra special treat.
This Chocolate Salted Caramel Tart combines the elegance of French pastry with the irresistible flavors of chocolate and caramel. It’s a dessert that’s perfect for any occasion, offering the perfect balance of sweetness and saltiness in every bite. Whether for a dinner party or a casual get-together, this tart is sure to become a crowd favorite!
