Description
Rich chocolate salted caramel tart delivers pure indulgence straight to your dessert plate. Silky chocolate and caramel layers create a perfectly balanced treat that melts in your mouth.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 8 oz dark chocolate
- ½ cup heavy cream
- ½ cup heavy cream
Supporting Ingredients:
- ½ cup powdered sugar
- ½ cup cold unsalted butter
- 4 tbsp unsalted butter
- 2 tbsp unsalted butter
- ¼ cup water
- 2 tbsp cold water
Seasoning and Finishing Ingredients:
- ¼ teaspoons salt
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- Pulse 1.5 cups flour, ½ cup powdered sugar, and ¼ tsp salt in a food processor until combined.
- Cut ½ cup cold butter into small cubes. Add to flour mixture and pulse until crumbly.
- Drizzle 2 tbsp cold water into dough. Pulse until it forms a cohesive mixture.
- Press dough into a 9-inch tart pan, ensuring uniform thickness. Chill in refrigerator for 30 minutes.
- Heat oven to 375°F. Pierce bottom of crust multiple times with a fork.
- Bake crust for 15-20 minutes until golden brown. Allow to cool completely.
- Combine 1 cup sugar and ¼ cup water in a medium saucepan. Heat over medium-high without stirring.
- Cook sugar mixture until it reaches deep amber color, about 8-10 minutes. Swirl pan occasionally.
- Remove caramel from heat. Carefully whisk in ½ cup heavy cream, which will bubble intensely.
- Stir 4 tbsp butter, 1 tsp vanilla, and ½ tsp salt into caramel until smooth.
- Pour caramel into cooled tart shell. Refrigerate for 30 minutes.
- Finely chop 8 oz dark chocolate into a heatproof bowl.
- Heat ½ cup heavy cream until it just simmers. Pour over chocolate.
- Let chocolate rest for 2 minutes. Stir until completely smooth and glossy.
- Incorporate 2 tbsp butter into chocolate mixture. Stir until ultra-smooth.
- Pour chocolate ganache over caramel layer. Spread evenly with a spatula.
- Refrigerate tart for 1 hour until completely set.
- Sprinkle 1 tsp flaky sea salt across top before serving.
Notes
- Chill the tart pan before pressing in the dough to keep the crust extra crisp and prevent shrinking during baking.
- Watch the caramel closely when cooking, as it can quickly go from golden to burnt, and never stir – only swirl the pan gently.
- Use room temperature cream when adding to hot caramel to prevent dangerous splattering and ensure a smooth mixture.
- When making ganache, let the chocolate sit undisturbed in hot cream for exactly two minutes to create a perfectly silky texture.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 427 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg