Description
This Salted Caramel Chocolate Tart features a crisp buttery crust filled with a luscious layer of homemade salted caramel, topped with a rich and silky chocolate ganache. Perfectly balanced with a hint of sea salt, this elegant dessert makes an impressive centerpiece for any occasion.
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 flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or fingers 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 evenly into a 9-inch tart pan. Refrigerate for 30 minutes to firm up. Preheat the oven to 350°F (175°C). Bake the crust for 15–20 minutes until golden brown. Remove and let cool completely.
- Make the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, stirring gently until it turns a smooth amber color. Quickly add the butter, stirring until melted and combined. Slowly pour in the heavy cream while stirring constantly; the mixture will bubble vigorously. Continue to simmer for 2–3 minutes until smooth and thickened. Remove from heat and stir in sea salt. Allow to cool slightly, then pour the caramel evenly over the cooled tart crust. Refrigerate for 30 minutes to set.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes to melt, then stir gently until the ganache is smooth and glossy. Pour the ganache over the chilled caramel layer and smooth the surface with a spatula.
- Chill and Garnish: Refrigerate the tart for at least 1 hour to allow the ganache to set completely. Just before serving, sprinkle the top with flaky sea salt to enhance the flavors and add texture. Slice into 8 to 10 pieces and serve.
Notes
- Ensure all ingredients for the crust remain cold to achieve a tender and flaky texture.
- When making caramel, avoid stirring too vigorously to prevent crystallization; stirring gently is key.
- You can adjust the amount of sea salt in the caramel and garnish to suit your taste preferences.
- Use high-quality chocolate for a richer ganache flavor.
- This tart is best served chilled but can be brought to room temperature before serving if preferred.
