Description
This Salted Caramel Chocolate Tart combines a buttery, flaky crust with a rich, smooth salted caramel layer and a luscious chocolate ganache topping. Finished with a sprinkle of flaky sea salt, this elegant dessert perfectly balances sweetness and saltiness, making it an irresistible treat for chocolate and caramel lovers.
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 all-purpose flour, powdered sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or 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. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the crust for 15–20 minutes until golden brown. Remove from oven and let cool completely.
- Make the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar while stirring occasionally until it becomes a smooth amber-colored liquid. Add the unsalted butter and stir until fully melted and combined. Slowly pour in the heavy cream, stirring constantly, as the mixture will bubble vigorously. Continue to simmer for 2–3 minutes until the caramel is smooth and thickened. Remove from heat and stir in the sea salt. Let the caramel cool slightly, then pour it evenly over the cooled tart crust. Refrigerate for 30 minutes to set.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet or dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to allow the chocolate 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 fully set. Just before serving, sprinkle the top with flaky sea salt to enhance the flavor and add a delightful crunch.
Notes
- For best results, use high-quality dark or semi-sweet chocolate for the ganache.
- If the dough is too dry, add an additional tablespoon of cold water sparingly.
- Adjust the amount of sea salt in caramel and garnish to suit your taste preference.
- The tart is best served chilled but can sit at room temperature for 10–15 minutes before serving for softer ganache texture.
- Store leftovers covered in the refrigerator for up to 3 days.
