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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, cold and cubed - 1 large egg yolk - 1 tablespoon ice water - 1 cup granulated sugar - ½ cup heavy cream - ½ teaspoon sea salt - 8 oz dark chocolate, chopped - 4 tablespoons unsalted butter (for ganache) - Flaky sea salt (for garnish) Making a salted caramel chocolate tart starts with gathering your ingredients. The crust needs flour, cocoa powder, powdered sugar, and cold butter. Each of these elements brings a unique taste and texture. The egg yolk and ice water help bind the dough, making it sturdy yet tender. For the salted caramel, you will need granulated sugar, heavy cream, and sea salt. The sugar melts and transforms into a sweet syrup. The heavy cream adds richness, while the sea salt balances the sweetness. The last part of the tart is the chocolate ganache. For this, you will use dark chocolate and butter. The dark chocolate creates a rich layer, while the butter makes it smooth. Finally, you can finish with flaky sea salt for that perfect salty crunch. With all these ingredients ready, you can create a stunning dessert that impresses everyone. Each bite will be a delightful mix of flavors and textures. {{ingredient_image_1}} - Mixing the dry ingredients: Start by placing 1 ½ cups of flour, ½ cup of cocoa powder, and ½ cup of powdered sugar into a bowl. Stir them together until mixed well. - Blending in butter: Add ½ cup of cold, cubed unsalted butter. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. - Forming the dough and chilling: Add one egg yolk and 1 tablespoon of ice water to the mixture. Stir until it forms a dough. If it’s too dry, add a bit more ice water. Press the dough into a 9-inch tart pan. Chill it in the fridge for at least 30 minutes. - Blind baking instructions: Preheat your oven to 350°F (175°C). Line the chilled tart shell with parchment paper, then fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 10-12 minutes until set. Let it cool completely. - Melting the sugar: In a medium saucepan, place 1 cup of granulated sugar over medium heat. Stir constantly until it melts and turns a deep amber color. Be careful not to burn it. - Incorporating cream and salt: Once the sugar is melted, remove it from the heat. Slowly whisk in ½ cup of heavy cream. It will bubble up, so stir carefully. Add ½ teaspoon of sea salt and mix until smooth. Let it cool slightly. - Melting chocolate and butter: In another saucepan, combine 8 oz of chopped dark chocolate and 4 tablespoons of unsalted butter. Heat gently while stirring until melted and smooth. - Combining with caramel: Pour the cooled caramel sauce into the tart crust. Then, carefully pour the chocolate ganache on top. Use a spatula to spread it evenly. - Layering caramel and ganache in the tart crust: Start with the caramel layer, then add the chocolate ganache. Make sure it looks nice and even. - Chilling for set time: Place the tart in the refrigerator for at least 2 hours. This will help everything set properly and give it the perfect texture. To make the best caramel, be careful with your sugar. - Avoiding crystallization: Stir the sugar constantly while it melts. If you see crystals forming, add a drop of lemon juice. This helps keep the sugar smooth. - Achieving the ideal color: Look for a deep amber shade. This means your caramel is ready. The color adds flavor, so keep an eye on it! A soggy crust can ruin your tart. Let's avoid that! - Importance of blind baking: Always blind bake your crust. This means baking it empty first. It helps set the crust and keeps it crisp. - Chilling tips: Chill the crust before baking. Cold dough bakes better and stays firm. A beautiful tart needs some flair! - Garnishing with sea salt: Sprinkle flaky sea salt on top. It enhances the caramel flavor and adds a nice crunch. - Additional topping suggestions: Try adding chocolate shavings or a dollop of whipped cream. Fresh raspberries also make a stunning touch. Pro Tips Chill the Dough: Chilling the tart crust dough for at least 30 minutes helps prevent shrinkage during baking and ensures a flaky texture. Watch the Caramel: When making the caramel, closely monitor the sugar as it melts. Once it starts to change color, reduce the heat to prevent burning. Use Quality Chocolate: For the best flavor, choose high-quality dark chocolate, preferably with a cocoa content of 70% or higher. Let it Set: Allow the tart to chill in the refrigerator for at least 2 hours to ensure the chocolate ganache is perfectly firm before serving. {{image_2}} You can switch up the crust for your salted caramel chocolate tart. Try using almond flour for a nutty taste. You can also use whole wheat flour for a heartier crust. If you need a gluten-free option, use a gluten-free flour blend. Just make sure the blend has a good binding agent. This way, your tart will hold together well. Want to make it special? Add a hint of espresso to the chocolate ganache. It gives a rich depth of flavor that pairs well with the sweetness. You can also switch up the chocolate. Use milk chocolate for a creamier taste or white chocolate for a sweeter touch. Each choice will change the tart's flavor profile in a fun way. When it comes to toppings, you have choices! Whipped cream adds lightness and pairs well with the rich tart. On the other hand, chocolate shavings give a nice touch of elegance. You can also use seasonal fruits like raspberries or strawberries for a fresh burst. They cut through the sweetness and add color to your dessert. To keep your salted caramel chocolate tart fresh, store it in the refrigerator. Here’s how: - Place the tart in an airtight container. - If you don’t have one, cover the tart with plastic wrap. - It will stay fresh for up to 5 days in the fridge. For longer storage, you can freeze the tart: - Wrap it tightly in plastic wrap. - Then, wrap it in aluminum foil to prevent freezer burn. - The tart can last up to 2 months in the freezer. When you're ready to enjoy your tart again, follow these steps: - If frozen, let the tart thaw in the fridge overnight. - To serve, slice the tart cold or let it sit at room temperature for 20 minutes. - This helps bring out the flavors and brings a softer texture. Enjoy each bite with its rich salted caramel and dark chocolate layers! To keep your caramel smooth, watch the heat closely. Stir the sugar constantly while it melts. If it gets too hot, the caramel can harden. If it does harden, add a splash of cream and warm it gently. This helps bring it back to the right consistency. It’s all about patience and attention! Yes, you can make this tart a day or two before serving. Store it in the fridge once it’s set. Cover it with plastic wrap to keep it fresh. When ready to serve, let it sit for a few minutes at room temperature. This brings out the flavors better. You can use semi-sweet chocolate or milk chocolate if you prefer a sweeter taste. Just remember, it may change the flavor of the tart. If you choose milk chocolate, cut back on the sugar in the caramel. Taste as you go to find the right balance for you. The tart can last up to five days in the fridge. Store it in an airtight container to keep it fresh. Just remember to sprinkle flaky sea salt on top right before serving. This keeps the tart looking and tasting its best! This tart combines rich chocolate, smooth caramel, and a flaky crust. You’ve learned how to make the crust, prepare the salted caramel, and whip up chocolate ganache. Each step is easy if you follow the instructions. Remember these tips to avoid issues like hard caramel or a soggy crust. You can customize it with different flavors and toppings too! Store leftovers wisely to enjoy later. This dessert is not just a treat; it’s an experience. Enjoy creating and sharing this delicious tart with family and friends.

Salted Caramel Chocolate Tart

A rich and decadent tart featuring a chocolate crust, luscious salted caramel, and smooth chocolate ganache.
Print Recipe Save Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 tablespoon ice water
  • 1 cup granulated sugar
  • 0.5 cups heavy cream
  • 0.5 teaspoon sea salt
  • 8 oz dark chocolate, chopped
  • 4 tablespoons unsalted butter
  • to taste flaky sea salt, for garnish

Instructions
 

  • Make the Tart Crust: In a mixing bowl, combine the flour, cocoa powder, and powdered sugar. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  • Add the egg yolk and ice water to the mixture, stirring until it forms a dough. If needed, add a little more ice water to bring the dough together.
  • Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
  • Chill the crust in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C).
  • Blind Bake the Crust: Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes until set. Let it cool completely.
  • Prepare the Salted Caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it.
  • Once the sugar is melted, remove from heat and slowly whisk in the heavy cream (it will bubble up). Add the sea salt and stir until smooth. Let it cool slightly.
  • Make the Chocolate Ganache: In another saucepan, combine the chopped dark chocolate and butter. Heat gently until melted and smooth, stirring frequently.
  • Pour the caramel sauce into the cooled tart crust, then carefully pour the chocolate ganache on top. Use a spatula to spread it evenly.
  • Chill the tart in the refrigerator for at least 2 hours or until set.

Notes

Before serving, sprinkle flaky sea salt over the top of the tart for a beautiful contrast and garnish with chocolate shavings or a dollop of whipped cream.
Keyword caramel, chocolate, dessert, tart