Indulging in a slice of Salted Caramel Chocolate Tart is like wrapping yourself in a warm blanket on a chilly day. This dessert is an enchanting blend of rich dark chocolate and luscious salted caramel, all enveloped in a buttery tart crust. It’s a perfect showstopper for any occasion and will leave your guests in awe. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this tart delivers a delightful experience that’s both decadent and satisfying.
Why It’s My Go-To
The Salted Caramel Chocolate Tart has become a staple in my baking repertoire for many reasons. Firstly, the contrast between the silky chocolate filling and the sweet, slightly salty caramel is heavenly. Secondly, it’s surprisingly easy to make, which means I can whip it up even on a busy day. Lastly, it’s a crowd-pleaser! Every time I serve it, I’m met with smiles and requests for seconds. It’s hard to resist a dessert that combines rich flavors with a touch of elegance.
Ingredient Breakdown
To create this stunning tart, gather the following ingredients:
- 300g granulated sugar: This is used for both the caramel and the tart crust, providing sweetness and structure.
- 600g heavy cream: Essential for making the creamy chocolate filling and the luscious caramel sauce.
- 100g cold butter (diced): Adds richness and flakiness to the tart crust.
- 2 pinches of salt: Enhances the flavors in both the caramel and the chocolate.
- 240g all-purpose flour (sifted): The base for the tart shell, providing structure and texture.
- 150g cold butter (diced): Extra butter for the tart crust to ensure it is perfectly flaky.
- 70g powdered sugar: For sweetness and a fine texture in the tart crust.
- 1g baking powder: Aids in creating a light and tender tart crust.
- 1 medium egg yolk: Adds richness and helps bind the crust together.
- 2 tbsp water (if needed): To help bring the dough together if it’s too dry.
- 300g chopped dark chocolate: The star of the filling, delivering a deep, rich flavor.
- 150g heavy cream: Used in the chocolate ganache for a silky finish.
- Pomegranate seeds: For garnish, providing a burst of color and freshness.
- Chopped hazelnuts: Adds crunch and nuttiness to complement the tart.
- Coarse salt: To sprinkle on top for that perfect salty-sweet balance.
Gear Checklist
Before you start baking, make sure you have the following tools:
- 9-inch tart pan: A removable bottom tart pan works best for easy serving.
- Mixing bowls: For combining the ingredients comfortably.
- Whisk: Essential for mixing and emulsifying the ingredients.
- Spatula: Useful for scraping down the sides of the bowls.
- Double boiler or microwave-safe bowl: For melting the chocolate.
- Pastry brush: Helps apply egg wash if desired.
- Measuring cups and spoons: For precise ingredient measurements.
Cooking Salted Caramel Chocolate Tart: The Process
Step 1: Make the Tart Crust
Start by preheating your oven to 180°C (350°F). In a mixing bowl, combine the sifted all-purpose flour, powdered sugar, baking powder, and a pinch of salt. Add the cold diced butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Next, add the egg yolk and mix until combined. If the dough is too crumbly, add cold water, one tablespoon at a time, until it comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Bake the Tart Shell
Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 15-20 minutes, or until lightly golden. Let it cool completely before filling.
Step 3: Prepare the Salted Caramel
In a saucepan over medium heat, combine 300g of granulated sugar and 100g of water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color. Remove from heat and immediately add 600g of heavy cream (be careful, as it will bubble up). Stir in two pinches of salt and 100g of cold diced butter until melted and smooth. Let the caramel cool slightly before pouring it into the cooled tart shell.
Step 4: Make the Chocolate Ganache
In a separate bowl, heat 150g of heavy cream until just simmering. Pour it over the chopped dark chocolate and let it sit for a couple of minutes to melt. Stir until smooth and glossy. Pour the ganache over the cooled salted caramel layer and spread it evenly.
Step 5: Chill and Garnish
Refrigerate the tart for at least 2 hours or until set. Once set, garnish with pomegranate seeds, chopped hazelnuts, and a sprinkle of coarse salt for that finishing touch.
In-Season Swaps
If you want to experiment with flavors or ingredients, consider these swaps:
- Seasonal fruits: Substitute pomegranate seeds with fresh berries in summer or citrus segments in winter.
- Nuts: Use pistachios or walnuts instead of hazelnuts for a different flavor profile.
- Chocolate: Try using milk chocolate for a sweeter ganache or even flavored chocolates like orange or espresso.
- Flavored salts: Use smoked sea salt instead of coarse salt for a unique twist.
Behind-the-Scenes Notes
Creating the perfect Salted Caramel Chocolate Tart does require some patience. Here are a few tips to keep in mind:
- Make sure all your ingredients, especially the butter and cream, are cold when making the crust.
- When making the caramel, keep a close eye on it; caramel can go from perfect to burnt in seconds.
- If your ganache is too thick, you can add a little more warmed cream to achieve your desired consistency.
- Don’t skip chilling the tart; it’s essential for the layers to set properly and enhance the flavors.
Storing Tips & Timelines
The Salted Caramel Chocolate Tart can be stored in the refrigerator for up to five days. To maintain its freshness, keep it covered with plastic wrap or in an airtight container. If you plan to make it ahead of time, it can also be frozen for up to a month. Be sure to wrap it tightly in plastic wrap and foil before freezing. To thaw, simply place it in the refrigerator overnight.
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter chocolate ganache. Just be aware that the flavor profile will change, becoming less rich and deep.
How can I make this tart gluten-free?
To make a gluten-free Salted Caramel Chocolate Tart, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also gluten-free.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use coconut cream or a dairy-free heavy cream alternative. Just keep in mind that this may alter the flavor slightly.
Can I make the tart ahead of time?
Absolutely! The tart can be made a day in advance. Just be sure to keep it refrigerated until you’re ready to serve.
If you love the idea of tarts, consider trying these delicious recipes:
Before You Go
Baking the perfect Salted Caramel Chocolate Tart is not just about following the recipe; it’s about enjoying the journey of creating something delicious. Whether you’re making it for a special occasion or just to satisfy your own sweet tooth, this tart is sure to impress. Happy baking, and may your kitchen always be filled with the wonderful aromas of decadent desserts!
Salted Caramel Chocolate Tart
Equipment
- 9-inch Tart Pan
- Mixing Bowls
- Whisk
- Spatula
- Double boiler or microwave-safe bowl
- Pastry Brush
- Measuring cups and spoons
Ingredients
For the Tart Crust
- 240 g all-purpose flour sifted
- 70 g powdered sugar
- 1 g baking powder
- 1 pinch salt
- 150 g cold butter diced
- 1 medium egg yolk
- 2 tbsp water if needed
For the Salted Caramel
- 300 g granulated sugar
- 100 g water
- 600 g heavy cream
- 100 g cold butter diced
- 2 pinch salt
For the Chocolate Ganache
- 300 g chopped dark chocolate
- 150 g heavy cream
For Garnish
- pomegranate seeds
- chopped hazelnuts
- coarse salt to sprinkle on top
Instructions
Make the Tart Crust
- Preheat your oven to 180°C (350°F). In a mixing bowl, combine the sifted all-purpose flour, powdered sugar, baking powder, and a pinch of salt.
- Add the cold diced butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Add the egg yolk and mix until combined. If the dough is too crumbly, add cold water, one tablespoon at a time, until it comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Bake the Tart Shell
- Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough into the pan, trimming any excess.
- Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 15-20 minutes, or until lightly golden.
- Let it cool completely before filling.
Prepare the Salted Caramel
- In a saucepan over medium heat, combine 300g of granulated sugar and 100g of water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color.
- Remove from heat and immediately add 600g of heavy cream (be careful, as it will bubble up). Stir in two pinches of salt and 100g of cold diced butter until melted and smooth.
- Let the caramel cool slightly before pouring it into the cooled tart shell.
Make the Chocolate Ganache
- In a separate bowl, heat 150g of heavy cream until just simmering. Pour it over the chopped dark chocolate and let it sit for a couple of minutes to melt.
- Stir until smooth and glossy. Pour the ganache over the cooled salted caramel layer and spread it evenly.
Chill and Garnish
- Refrigerate the tart for at least 2 hours or until set.
- Once set, garnish with pomegranate seeds, chopped hazelnuts, and a sprinkle of coarse salt for that finishing touch.
Notes
- Ensure all butter and cream are cold for a flaky crust.
- Watch the caramel closely to avoid burning it.
- Add warmed cream to ganache if it becomes too thick for easier spreading.
- Chill the tart thoroughly to allow layers to set and flavors to meld.
- Store covered in the refrigerator for up to five days or freeze for up to a month.
