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Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart
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The Salted Caramel Chocolate Tart is a luxurious dessert featuring a flaky buttery crust, a smooth and rich dark chocolate ganache, and a luscious salted caramel layer that perfectly balances sweet and salty flavors. Ideal for special occasions or decadent everyday indulgence, this tart offers an elegant presentation and unforgettable taste with simple, quality ingredients.

Ingredients

Scale

Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • Pinch of sea salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
  • 1 large egg, beaten
  • 1 tsp vanilla extract

Salted Caramel

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 tsp sea salt

Chocolate Ganache

  • 8 oz dark chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Tart Crust: Combine all-purpose flour, granulated sugar, and a pinch of sea salt in a bowl. Cut in the cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the beaten egg and vanilla extract, then gently bring the dough together without overworking it. Press the dough evenly into a tart pan, cover, and chill in the refrigerator for about 30 minutes.
  2. Blind Bake the Crust: Preheat the oven to 350°F (175°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans to maintain shape. Bake until the edges turn golden brown, about 15-20 minutes. Remove the weights and parchment, then bake for an additional 5 minutes to fully cook the base. Let the crust cool completely.
  3. Make the Salted Caramel: In a saucepan over medium heat, melt the granulated sugar without stirring until it reaches a golden amber color. Carefully whisk in the butter and then slowly add the heavy cream, stirring until smooth. Remove from heat and stir in the sea salt. Allow the caramel to cool slightly before pouring it evenly over the baked tart crust.
  4. Create the Chocolate Ganache: Place the finely chopped dark chocolate in a heatproof bowl. Warm the heavy cream until steaming and pour it over the chocolate. Let it sit for 2-3 minutes to soften, then stir gently until the ganache is silky smooth. Mix in the vanilla extract. Pour the ganache over the set caramel layer and spread evenly.
  5. Chill and Serve: Refrigerate the tart for at least 4 hours or overnight to allow the layers to set firmly. Before serving, garnish with a sprinkle of sea salt or edible gold flakes. Slice with a sharp, warm knife for clean cuts and enjoy.

Notes

  • Use room temperature eggs and butter for easier dough mixing and a flakier crust.
  • Be patient while melting sugar to achieve the perfect amber caramel without burning.
  • Chill the tart thoroughly for neat slices and firm layers.
  • Invest in high-quality dark chocolate and pure sea salt for optimal flavor.
  • The tart tastes even better the next day as the flavors meld beautifully.

Nutrition

Keywords: salted caramel tart, chocolate tart, caramel chocolate dessert, salted caramel chocolate, tart recipe, chocolate ganache, gluten free dessert option

Find it online: https://ninagourmet.com/salted-caramel-chocolate-tart/