Salted Chocolate Caramel Tart
This Salted Chocolate Caramel Tart is a decadent blend of chocolate, caramel, and a hint of sea salt. Perfectly balanced and irresistibly delicious!
Equipment
- 9-inch Tart Pan
- Mixing Bowls
- Whisk or electric mixer
- Double boiler or microwave-safe bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 10 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 cup Dutch-process cocoa powder
- 1 cup all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1 cup superfine sugar
- 1/2 cup water
- 1/2 teaspoon fleur de sel or other flaky sea salt
- 1/2 cup heavy cream
- 5 ounces dark chocolate finely chopped
- Fleur de sel to garnish
Instructions
- In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Beat until the mixture is light and fluffy. Add in the Dutch-process cocoa powder, all-purpose flour, egg yolks, and vanilla extract. Mix until a dough forms. If it feels too crumbly, add a teaspoon of cold water.
- Press the dough evenly into the bottom and up the sides of your 9-inch tart pan. Use your fingers or the back of a measuring cup to smooth it out. Once shaped, cover the tart shell with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Remove the tart shell from the refrigerator and prick the bottom with a fork to prevent air bubbles. Bake for 15-20 minutes until set and slightly firm. Allow it to cool completely before adding the filling.
- In a saucepan over medium heat, combine the superfine sugar and water. Stir gently until the sugar dissolves. Allow it to cook without stirring until it turns a deep amber color, about 8-10 minutes. Remove from heat and carefully whisk in the 6 tablespoons of unsalted butter and 1 cup of heavy cream. Add the fleur de sel and stir until smooth.
- Pour the caramel into the cooled tart shell, smoothing it out with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
- In a heatproof bowl, place the finely chopped dark chocolate. In a small saucepan, heat the remaining 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until the chocolate is completely melted and the ganache is smooth.
- Once the caramel layer is set, pour the chocolate ganache over the caramel layer, spreading it evenly with a spatula. Sprinkle a pinch of fleur de sel on top for that perfect finishing touch.
- Return the tart to the refrigerator for at least another hour before slicing. When ready to serve, carefully remove the tart from the pan and slice it into wedges. Enjoy the rich flavors of this Salted Chocolate Caramel Tart!
Notes
- Store the tart in the refrigerator for up to 5 days, covered tightly.
- Freeze wrapped tart for up to 2 months; thaw in refrigerator before serving.
- Milk chocolate can be used instead of dark chocolate for a sweeter ganache.
- Use gluten-free flour blend to make the tart gluten-free.
- Make the tart a day ahead for easier preparation and enhanced flavor.