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- 1 1/4 cups all-purpose flour - 1/4 cup unsweetened cocoa powder - 1/2 cup unsalted butter, chilled and cubed - 1/4 cup powdered sugar - 1/4 teaspoon salt - 1 egg yolk - 2-3 tablespoons cold water To make the tart crust, start with all-purpose flour and cocoa powder. The cocoa powder gives the crust a rich chocolate flavor. Adding chilled, cubed butter is key. It helps create a flaky texture. Mix the flour, cocoa, powdered sugar, and salt in a bowl. Now, cut in the butter. You can use your fingers or a pastry cutter. You want to see small crumbs. Next, whisk the egg yolk with cold water in a small bowl. This helps bind the dough. Add this mixture to your dry ingredients. Stir until a dough forms. If it seems too dry, add more water, one teaspoon at a time. Once your dough is ready, press it into a tart pan evenly. Make sure to go up the sides too. Prick the bottom with a fork to prevent bubbling. Chill it in the fridge for 30 minutes. After chilling, bake it at 350°F (175°C) for 18-20 minutes. Let it cool completely before adding the caramel. - 1 cup granulated sugar - 6 tablespoons unsalted butter, cut into pieces - 1/2 cup heavy cream - 1 teaspoon sea salt To make the salted caramel, start by melting granulated sugar in a saucepan over medium heat. Stir gently until the sugar turns a beautiful golden amber color. This step is crucial; watch it closely to avoid burning. Once melted, add the unsalted butter. Whisk until it combines well. Then, slowly add heavy cream while whisking continuously. This creates a smooth, creamy caramel. Finally, stir in the sea salt for that perfect sweet and salty balance. Let it cool slightly before pouring it into the tart shell. - 1 cup bittersweet chocolate, chopped - 1/2 cup heavy cream - 1 teaspoon vanilla extract For the chocolate ganache, heat the heavy cream in a saucepan until it nearly simmers. Remove it from the heat and pour it over the chopped bittersweet chocolate in a bowl. Let it sit for five minutes. This helps the chocolate melt. After five minutes, stir until smooth. The ganache should be glossy and thick. Stir in vanilla extract for extra flavor. Pour the ganache over the cooled salted caramel layer in the tart. Spread it evenly with a spatula. These ingredients come together to create a rich and delicious dessert. Each layer adds its own special touch, making every bite a delight. {{ingredient_image_1}} 1. In a bowl, mix the flour, cocoa powder, powdered sugar, and salt. 2. Add the chilled, cubed butter. Use your fingers or a pastry cutter to mix. Aim for a crumbly texture. 3. In a small bowl, whisk the egg yolk with 2 tablespoons of cold water. 4. Pour the egg mixture into the flour mix. Stir until a dough forms. If too dry, add more water. 5. Press the dough into a 9-inch tart pan. Make sure it is even on the bottom and sides. 6. Use a fork to prick the bottom. Chill the pan in the fridge for 30 minutes. 7. Preheat your oven to 350°F (175°C). Bake the tart shell for 18-20 minutes. Look for a set texture. 8. Allow the tart shell to cool completely before adding any fillings. 1. In a saucepan, melt the sugar over medium heat. Stir gently until it turns golden amber. 2. Once melted, add the cold butter pieces. Whisk until combined. 3. Slowly pour in the heavy cream while whisking. Keep stirring until the mixture is smooth. 4. Add the sea salt and remove from heat. Let it cool slightly. 1. In a saucepan, heat the heavy cream over medium heat. Bring it to a simmer. 2. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for about 5 minutes. 3. Stir the mixture until it is smooth and glossy. 4. Add the vanilla extract and mix well to combine. 1. Pour the cooled salted caramel into the tart shell. Spread it out evenly. 2. Carefully pour the chocolate ganache over the caramel layer. Use a spatula to smooth it. 3. Refrigerate the tart for at least 2 hours. This allows the ganache to set properly. 4. Before serving, sprinkle a little extra sea salt on top for added flavor. - Importance of chilled ingredients: Always use cold butter. Cold butter makes the crust flaky. It helps keep the dough firm and prevents it from spreading too much during baking. - Tips for avoiding a soggy bottom: Prick the bottom of the crust with a fork before baking. This step allows steam to escape. Bake until the crust is set. You can also bake it with weights for extra firmness. - Temperature control for caramel: Use medium heat when melting the sugar. Stir gently until it turns a golden amber color. If it gets too dark, it may taste bitter. - Common mistakes to avoid: Don't stir the sugar too much while it melts. This can cause it to crystallize. Be careful when adding the cream; it will bubble up. Always whisk continuously to keep it smooth. - Choosing the right chocolate: Select high-quality bittersweet chocolate. A good rule is to choose chocolate you enjoy eating. This ensures a rich flavor in your tart. - Tips for achieving a smooth consistency: Heat the cream until just simmering. Pour it over the chocolate and let it sit. This helps melt the chocolate evenly. Stir gently until smooth and glossy. Pro Tips Chill the Dough: Make sure to chill the tart dough for at least 30 minutes before baking. This helps prevent shrinkage and ensures a tender crust. Use a Candy Thermometer: If you're unsure about the caramel's doneness, using a candy thermometer can help you achieve that perfect golden color at around 350°F (175°C). Let the Ganache Sit: After pouring the hot cream over the chocolate, let it sit for 5 minutes before stirring. This helps the chocolate melt evenly and creates a silky texture. Garnish with Sea Salt: For a beautiful finish, sprinkle flaky sea salt on top of the ganache just before serving. It enhances the flavor and adds an elegant touch. {{image_2}} For those with special diets, you can make this tart fit your needs. - Gluten-free tart crust options: Use almond flour or a gluten-free flour blend. Combine it with cocoa for a rich taste. This change keeps the tart delicious and gluten-free. - Dairy-free ganache alternatives: Swap heavy cream with coconut cream. Use dairy-free chocolate too. This keeps the tart creamy without dairy. You can easily boost the taste of your tart. - Extracts and spices to enhance flavor: Add a splash of almond or orange extract. A pinch of cinnamon or espresso powder can also make the flavors pop. These small changes can greatly uplift your dessert. - Seasonal fruit toppings: Fresh berries, sliced pears, or citrus zest add a nice touch. They bring color and a fresh taste that goes well with chocolate and caramel. How you serve your tart can impress your guests. - Garnishing with sea salt: A sprinkle of sea salt on top enhances the flavor. It adds a nice crunch and contrast to the sweetness. - Serving suggestions with toppings: Top the tart with whipped cream or a scoop of ice cream. You can also add a drizzle of extra caramel sauce. These toppings make each slice special and fun! To keep your salted caramel chocolate tart fresh, store it in the fridge. Use an airtight container or cover it with plastic wrap. This keeps moisture in and prevents drying out. The tart stays good for up to four days in the fridge. If you want to keep it longer, consider freezing it. When you want to enjoy the tart warm, reheat it gently. Preheat your oven to 300°F (150°C). Place the tart on a baking sheet and heat for about 10 minutes. This method helps restore the texture without losing its taste. Avoid using the microwave, as it can make the tart soggy. Freezing is a great option for long-term storage. Cut the tart into slices and wrap each piece tightly with plastic wrap. Place the wrapped slices in a freezer-safe bag or container. The tart can last up to three months in the freezer. When ready to enjoy, thaw it in the fridge overnight. Serve once it reaches room temperature for the best flavor. The tart needs to chill for at least 3 hours before serving. This time helps the layers set properly. First, chill the salted caramel for 1 hour. After adding the chocolate ganache, chill it for another 2 hours. This makes sure each layer is firm and ready to enjoy. Yes, you can make the tart ahead of time. It is perfect for parties or special events. Prepare it one day before, and store it in the fridge. The tart stays fresh for up to 3 days when stored properly. Just cover it with plastic wrap to keep it safe. If you don't have bittersweet chocolate, you can use semisweet chocolate. This change will still give you a rich flavor. Dark chocolate is another option, but it may taste a bit stronger. If you switch chocolates, keep the same amount and adjust to your taste. This blog post detailed how to make a delicious tart. We covered the ingredients, including the tart crust, salted caramel, and chocolate ganache. You learned step-by-step instructions to prepare, assemble, and store the tart. I shared tips for perfecting each layer and fun variations to impress your guests. You can create a stunning dessert with ease. Use fresh ingredients and follow the steps. Enjoy baking your tart and delighting everyone who tries it.

Salted Caramel Chocolate Tart

A rich and decadent tart featuring a chocolate crust, salted caramel filling, and a smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.25 cups all-purpose flour
  • 0.25 cups unsweetened cocoa powder
  • 0.5 cups unsalted butter, chilled and cubed
  • 0.25 cups powdered sugar
  • 0.25 teaspoon salt
  • 1 large egg yolk
  • 2-3 tablespoons cold water
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 0.5 cups heavy cream
  • 1 teaspoon sea salt
  • 1 cup bittersweet chocolate, chopped
  • 0.5 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the tart crust: In a mixing bowl, combine flour, cocoa powder, powdered sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and cold water. Add to the flour mixture and mix until dough forms. If too crumbly, add more water, one teaspoon at a time.
  • Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F (175°C). Bake the tart shell for 18-20 minutes or until set. Let it cool completely.
  • Make the salted caramel: In a saucepan over medium heat, melt the sugar until it turns to a golden amber color, stirring gently. Once melted, add the butter and whisk until combined. Slowly pour in the heavy cream while whisking continuously until smooth. Finally, stir in the sea salt. Remove from heat and let it cool slightly.
  • Pour the salted caramel into the cooled tart shell and spread it evenly. Refrigerate for at least 1 hour to set.
  • Prepare the chocolate ganache: In a saucepan, heat the cream until just simmering. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 5 minutes, then stir until smooth. Stir in vanilla extract.
  • Pour the ganache over the set caramel layer in the tart. Use a spatula to spread evenly.
  • Refrigerate for an additional 2 hours or until the ganache is firm.
  • Before serving, sprinkle a little extra sea salt on top for garnish.

Notes

Sprinkle extra sea salt on top before serving for added flavor.
Keyword caramel, chocolate, dessert, tart