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

Ingredients

For the Tart Crust

For the Caramel Layer

For the Chocolate Ganache

For Garnish (Optional)

Nutritional Information

Step-by-Step Instructions

Step 1: Prepare the Tart Crust

1. In a mixing bowl or food processor, whisk together the all-purpose flour and sugar.
2. Add the chilled, cubed butter and rub it into the flour mixture with your fingertips until the texture resembles breadcrumbs.
3. 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.
4. Quickly gather the dough into a ball without over-kneading. Wrap it in cling film and refrigerate for at least 1 hour.
5. Preheat your oven to 190°C (375°F). Grease two 7-inch tart pans.
6. Divide the chilled dough into two equal parts. Roll out one portion on a lightly floured surface or between two sheets of parchment paper.
7. 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.
8. Cover the tart shells with parchment paper or foil and fill with baking beans. Blind bake for 10 minutes.
9. 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

1. In a heavy-bottomed saucepan, combine sugar and water. Cook on low heat until the sugar dissolves completely.
2. Increase the heat to medium and let the mixture boil without stirring. Watch carefully as the sugar caramelizes and turns a deep amber color.
3. Remove the pan from heat and quickly whisk in the salted butter and heavy cream. Be cautious, as the mixture will bubble vigorously.
4. 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

1. Place the chopped dark chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until it just begins to bubble around the edges (do not boil).
3. Pour the warm cream over the chocolate and let it sit for 1 minute.
4. Stir gently until the chocolate melts completely and the ganache becomes silky smooth. Set aside to cool slightly.

Step 4: Assemble the Tart

1. Divide the cooled caramel evenly between the two tart shells, spreading it out smoothly. Refrigerate for 2-3 hours to set.
2. Once the caramel has set, pour the ganache over the caramel layers. Smooth the top with a spatula and refrigerate for another hour.
3. 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

1. 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.
2. Always use high-quality dark chocolate for the ganache to ensure the best flavor.
3. 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!