Print

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart
Print Recipe

The Salted Caramel Chocolate Tart is a decadent dessert featuring a buttery, crumbly crust, rich homemade salted caramel, and silky dark chocolate ganache. This tart offers a perfect blend of sweet and salty flavors with a delightful contrast of textures, making it an irresistible treat for any occasion.

Ingredients

Scale

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into pieces
  • 1/4 cup sugar
  • Pinch of salt

For the salted caramel:

  • 1 cup granulated sugar
  • 1/2 cup heavy cream, warmed
  • 6 tablespoons unsalted butter
  • 1 teaspoon sea salt

For the chocolate ganache:

  • 8 ounces high-quality dark chocolate (60% cocoa or more), chopped
  • 3/4 cup heavy cream

Garnish:

  • Flaky sea salt or chocolate shavings for topping

Instructions

  1. Prepare the Tart Crust: Whisk together the all-purpose flour, sugar, and a pinch of salt in a bowl. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Press the dough evenly into your tart pan. Chill the crust in the refrigerator for at least 30 minutes. Blind bake until golden brown to form a crisp base.
  2. Make the Salted Caramel: In a heavy-bottomed saucepan, melt granulated sugar over medium heat without stirring until it turns a deep amber color. Carefully whisk in unsalted butter, then slowly add warm heavy cream while stirring continuously. Remove from heat and mix in sea salt. Allow the caramel to cool slightly before pouring it evenly over the baked crust.
  3. Prepare the Chocolate Ganache: Heat heavy cream just until simmering, then pour it over chopped dark chocolate. Let it sit for a few minutes before gently stirring until smooth and glossy. Pour the ganache over the set caramel layer and smooth with a spatula. Chill the tart for several hours or overnight until firm.
  4. Garnish and Serve: Sprinkle flaky sea salt or chocolate shavings on top for a beautiful presentation. Slice carefully with a warm knife for clean, luscious pieces and serve.

Notes

  • Use cold butter for the crust to ensure a flaky texture.
  • Watch the caramel closely, as sugar can burn quickly; remove it from heat as soon as it reaches the amber stage.
  • Allow dairy ingredients to come to room temperature for smoother mixing and better texture.
  • Chill the tart for several hours to let the layers set properly and flavors meld.
  • Choose high-quality dark chocolate for the ganache for the best flavor.
  • Store leftovers wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 4 days.
  • The tart freezes well if wrapped thoroughly and can be frozen for up to 1 month.
  • To reheat, let the tart come to room temperature or warm gently in a low oven wrapped in foil.

Nutrition

Keywords: Salted Caramel Tart, Chocolate Tart, Caramel Ganache, Dessert, Homemade Tart, Sweet and Salty Dessert

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