Salted Caramel Chocolate Tart
Indulge in this decadent Salted Caramel Chocolate Tart with rich chocolate and luscious salted caramel in a buttery crust. Perfect for any occasion!
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.