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- 1 1/2 cups all-purpose flour - 1/3 cup powdered sugar - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 large egg yolk - 2-3 tablespoons ice water To make the crust, mix the flour, powdered sugar, and salt in a bowl. Then, add the cold butter. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Next, stir in the egg yolk and ice water. Form a dough that holds together. Don't overwork it. Press the dough into a tart pan. Make sure it’s even on the bottom and sides. - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - 1/2 cup heavy cream - 1 teaspoon sea salt - 1 teaspoon vanilla extract For the salted caramel, heat the sugar in a saucepan over medium heat. Stir as it melts. Once it becomes a deep amber color, add the cubed butter. Whisk until it blends well. Carefully add the heavy cream while stirring. Then, mix in the sea salt and vanilla. Let it cool for a moment before pouring it into your tart crust. - 1 cup dark chocolate chips - 1/2 cup heavy cream - 1 tablespoon unsalted butter To prepare the ganache, heat the heavy cream in a saucepan until it simmers. Pour it over the dark chocolate chips in a bowl. Let it sit for two minutes. Then, stir until it is smooth. Finally, add the butter and mix until glossy. This ganache will top your caramel layer beautifully. With these ingredients, you create a rich and delicious dessert. Each layer brings its own flavor and texture to the tart. {{ingredient_image_1}} To start, mix the dry ingredients in a bowl. Combine 1 1/2 cups of flour, 1/3 cup of powdered sugar, and 1/4 teaspoon of salt. Next, add 1/2 cup of cold, cubed butter. Mix until it looks like coarse crumbs. Then, stir in 1 egg yolk and 2-3 tablespoons of ice water. Keep mixing until the dough comes together. Now, press the dough into a tart pan. Make sure it’s even across the bottom and up the sides. Don’t forget to prick the bottom with a fork. This helps the crust bake evenly. Before baking, preheat the oven to 350°F (175°C). Place the tart pan in the oven and bake for 15-20 minutes. Look for a light golden color on the crust. This shows it’s done. Once baked, take it out and let it cool completely. To make the salted caramel, grab a saucepan. Over medium heat, add 1 cup of granulated sugar. Stir until it melts and turns a deep amber color. This can take a few minutes, so be patient. When melted, carefully whisk in 6 tablespoons of cubed butter until smooth. Gradually add in 1/2 cup of heavy cream while whisking constantly. This step is key. Finally, stir in 1 teaspoon of sea salt and 1 teaspoon of vanilla extract. Let it cool slightly before using. Pour the cooled salted caramel into the baked tart crust. Spread it evenly with a spatula. Now, refrigerate the tart for about 30 minutes. This helps the caramel set nicely. For the chocolate ganache, heat 1/2 cup of heavy cream in a separate saucepan. Wait until it just begins to simmer. Then, pour this hot cream over 1 cup of dark chocolate chips in a mixing bowl. Let it sit for 2 minutes. After that, stir until the chocolate is fully melted and smooth. Mix in 1 tablespoon of unsalted butter until glossy. Now it’s time to finish the tart. Pour the chocolate ganache over the set salted caramel layer. Use a spatula to smooth it out evenly. Put the tart back in the refrigerator for another hour, or until it’s fully set. To achieve the perfect crust texture, use cold butter. This keeps your crust tender. Mix the flour, powdered sugar, and salt first. Then, cut in the butter until it resembles coarse crumbs. Press the dough evenly into your tart pan. Use a fork to prick the bottom. This prevents bubbles during baking. Bake until lightly golden, about 15-20 minutes. Let it cool completely before adding the caramel. For smooth caramel, heat the sugar over medium heat. Swirl the pan gently to melt evenly. Watch for a deep amber color, which means it’s ready. Add the butter slowly, stirring constantly. When the cream goes in, whisk it well. This helps avoid lumps. To ensure a glossy finish, heat the heavy cream until it simmers. Pour it over the dark chocolate chips. Let it sit for two minutes before stirring. This helps the chocolate melt smoothly. Common mistakes include overheating the cream or chocolate. If the chocolate seizes, add a bit more cream. Stir until you reach a smooth, shiny texture. This will make your ganache look and taste amazing. For garnishing, sprinkle sea salt on top of the finished tart. This adds a nice contrast to the sweet chocolate. You can also add chocolate shavings for extra flair. When serving, slice the tart into wedges. Pair it with fresh berries or a dollop of whipped cream. This enhances the flavors and makes the dessert even more special. Enjoy your creation! Pro Tips Chill the Dough: Before pressing the dough into the tart pan, chill it in the refrigerator for about 30 minutes. This helps to prevent shrinking during baking. Monitor Caramel Color: Watch the sugar closely as it melts; once it starts to turn amber, remove it from heat to prevent burning, which can give a bitter taste. Room Temperature Ingredients: Ensure your heavy cream and butter are at room temperature when making the ganache to achieve a smoother consistency. Let it Set Properly: Allow the tart to set in the refrigerator for at least an hour after pouring the ganache to ensure clean slices when serving. {{image_2}} You can change the flavor of your tart in fun ways. Adding nuts on top gives a nice crunch. Chopped pecans or walnuts work well. A sprinkle of sea salt adds a pop of flavor. This contrast makes each bite exciting. You can also include flavored extracts. A hint of almond or orange can change everything. Just a few drops can lift the tart to new heights. The type of chocolate you use can change the taste. Milk chocolate offers a sweeter, creamier option. If you want a richer taste, use dark chocolate. Adjust the cocoa content to control the intensity. White chocolate can add a touch of sweetness too. Each type brings a unique flavor to the tart. If you need a gluten-free tart, swap the crust with almond or oat flour. These options still provide great texture. For a vegan version, use coconut cream instead of heavy cream. You can also replace the butter with coconut oil. This way, you can enjoy the tart without dairy. Each substitution keeps the flavor and texture delightful. To keep your salted caramel chocolate tart fresh, store it in the fridge. Place it in an airtight container to prevent drying. If you don’t have one, wrap it tightly in plastic wrap. This keeps moisture in and flavors intact. You can freeze this tart, but it's best to do so before adding the chocolate ganache. Wrap the tart tightly in plastic wrap and place it in a freezer-safe container. It can freeze for up to three months. To thaw, move it to the fridge for several hours or overnight. Avoid thawing at room temperature to keep the texture nice. In the refrigerator, the tart lasts about 4 to 5 days. Look for any signs of spoilage, such as a sour smell or a change in texture. If the chocolate becomes dull or the caramel separates, it’s better not to eat it. Trust your senses when checking for freshness! Yes, you can make this tart ahead of time. The crust and salted caramel can be made a day earlier. Store the crust in an airtight container at room temperature. Keep the caramel in the fridge for up to a week. Make the ganache on the day you serve the tart. If you don’t have dark chocolate, use semi-sweet chocolate. You can also try milk chocolate for a sweeter taste. White chocolate is another option, but it changes the flavor. Adjust the sugar in the salted caramel if using sweeter chocolate. To keep your caramel smooth, watch the heat carefully. Cook until it turns a deep amber color, then add butter and cream slowly. Stir constantly to blend. If it hardens, gently reheat it with a splash of cream. This will restore its silky texture. You can use a store-bought crust to save time. It can be quick and easy. Just remember, the flavor may not match homemade. Pre-made crusts can be less flaky and rich. If you choose this option, make sure to bake it according to package instructions. If your crust burns, cut off the burnt edges and fill it with ganache. For grainy ganache, heat it gently while stirring. If it still seems off, add a bit more butter. This will help smooth it out. Always check your cooking time to avoid these issues. This guide detailed the steps to create a decadent tart with crust, salted caramel, and chocolate ganache. You learned about the key ingredients and how to prepare each layer perfectly. My final thoughts? Baking can be simple and fun! With practice, you’ll master this tart and impress others with your skills. Enjoy your time in the kitchen, making this delightful treat. Happy baking!

Decadent Salted Caramel Chocolate Tart

A rich and indulgent tart featuring a buttery crust, luscious salted caramel, and smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the dough comes together. Press the dough into a tart pan, ensuring it's even across the bottom and up the sides. Prick the bottom with a fork.
  • Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 15-20 minutes or until lightly golden. Remove and let it cool.
  • Make the Salted Caramel: In a saucepan over medium heat, dissolve the sugar until it turns a deep amber color, swirling the pan occasionally for even melting. Once melted, carefully whisk in the butter until smooth. Gradually add the heavy cream while whisking constantly. Stir in the sea salt and vanilla extract. Remove from heat and let it cool slightly.
  • Assemble the Tart: Pour the cooled salted caramel into the baked tart crust, spreading it evenly. Refrigerate for about 30 minutes to let it set.
  • Prepare the Chocolate Ganache: In a separate saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips in a mixing bowl and let it sit for 2 minutes. Stir until the chocolate is fully melted and smooth, then mix in the butter until glossy.
  • Finish the Tart: Pour the chocolate ganache over the set salted caramel layer, smoothing it out with a spatula. Return the tart to the refrigerator for another hour or until set.
  • Serve and Enjoy: Once set, slice the tart into wedges. You can sprinkle additional sea salt on top for garnish if desired.

Notes

Sprinkle additional sea salt on top for garnish if desired.
Keyword caramel, chocolate, dessert, tart