Description
This Salted Caramel Chocolate Tart features a buttery, tender crust filled with rich homemade salted caramel and decadent chocolate ganache, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and salty. Ideal for special occasions or an indulgent treat, this dessert marries smooth textures and deep flavors in every bite.
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 the flour, powdered sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water, mixing gently until the dough just comes together. Press the dough evenly into a 9-inch tart pan and refrigerate for 30 minutes to firm up the crust. Meanwhile, preheat your oven to 350°F (175°C). Bake the crust for 15–20 minutes until it turns golden brown. Remove from oven and let it cool completely before adding the fillings.
- Prepare the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, swirling the pan occasionally until it becomes a smooth amber-colored liquid. Immediately add the butter and stir until fully melted and combined. Slowly pour in the heavy cream while stirring constantly — expect the mixture to bubble vigorously. Continue to simmer the caramel for 2–3 minutes until smooth and slightly thickened. Remove from heat and stir in the sea salt. Allow the caramel to cool slightly, then pour it over the cooled tart crust. Refrigerate the tart for 30 minutes to set the caramel layer.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil. Pour the hot cream over the chopped semi-sweet or dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to melt the chocolate, then stir gently until the ganache is glossy and smooth. 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 or until the ganache is fully set. Just before serving, sprinkle flaky sea salt over the top to enhance the salted caramel flavor and add a pleasant texture contrast.
Notes
- Use cold butter and ice water to ensure a flaky tart crust.
- If the caramel hardens too much while cooling, gently rewarm it to a pourable consistency.
- Choose good-quality dark or semi-sweet chocolate for a rich ganache.
- Store the tart in the refrigerator and consume within 3 days for best freshness.
- Allow the tart to sit at room temperature for 10 minutes before serving for the best texture and flavor.
