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This salted caramel chocolate tart brings together a crisp, buttery crust with a homemade salted caramel layer and a silky dark chocolate ganache topping. The balance of sweet caramel and a hint of sea salt makes it a perfect indulgence for celebrations or whenever you want a dessert that feels both elegant and comforting.
Ingredients
- Cold butter: diced for the crust to ensure flakiness and richness. Choose high quality unsalted butter for best flavor
- All-purpose flour: for the firm, buttery base fresh flour yields a tender crust
- Granulated sugar: adds a subtle sweetness to the dough without overpowering
- Brown sugar: for caramel brings deep molasses notes important for rich flavor
- Butter: in the caramel adds creaminess and smooth texture
- Heavy cream: provides silkiness in both caramel and ganache use fresh cream for best results
- Sea salt flakes: give the caramel its signature salty contrast flaky sea salt is better than fine salt for a subtle crunch
- Vanilla extract: enhances all layers with warm aromatic notes
- Egg yolks: lend body and one creaminess to the caramel making it luscious
- Dark chocolate: with 60% cacao or higher creates a rich ganache layer select good quality chocolate for smooth melting and deep flavor
- Flaky sea salt and chocolate shavings: for garnish add elegance and enhance taste
Step-by-Step Instructions
- Prepare the Crust:
- Combine cold diced butter with flour and sugar using your fingers or a pastry cutter until the texture resembles coarse crumbs. Press it evenly into a tart pan with a removable bottom. Chill the crust for at least 30 minutes to set so it bakes up crisp and flaky.
- Blind Bake the Crust:
- Line the chilled crust with parchment paper and fill with pie weights or dried beans to keep it from puffing during baking. Bake in a preheated oven at 350 degrees Fahrenheit for 15 to 20 minutes until golden and set. Let it cool completely before adding fillings to prevent sogginess.
- Make the Salted Caramel:
- Gently melt the brown sugar over medium heat in a saucepan. Watch closely as it turns amber and bubbly. Carefully whisk in butter and cream to create a silky caramel base. Add sea salt flakes, vanilla extract, and egg yolks, stirring continuously until smooth. Cool the caramel slightly but do not let it harden before pouring.
- Prepare the Chocolate Ganache:
- Heat heavy cream over medium heat until just simmering. Pour immediately over chopped dark chocolate in a bowl. Let it rest for 3 to 4 minutes to melt, then stir thoroughly until smooth and glossy.
- Assemble the Tart:
- Pour the cooled salted caramel evenly over the baked crust. Gently spread the chocolate ganache on top of the caramel layer. Refrigerate the tart for at least 4 hours or until the ganache is firm enough to slice cleanly.
- Garnish and Serve:
- Just before serving, sprinkle flaky sea salt over the tart, dust lightly with cocoa powder, and decorate with chocolate shavings for an extra touch of texture and taste.
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Storage Tips
Keep the tart refrigerated covered tightly with plastic wrap or foil to avoid picking up fridge odors. It will stay fresh for up to three days. You can slice individual pieces to freeze in airtight containers for up to a month but I recommend enjoying it fresh if possible.
Ingredient Substitutions
For the crust you can swap all-purpose flour with pastry flour if you want a more delicate texture. Coconut sugar can be used in the caramel for a less intense flavor but the color will change. Semi-sweet chocolate works for ganache if you prefer less bitterness, just adjust sweetness to taste.
Serving Suggestions
This tart pairs beautifully with lightly whipped cream or a scoop of vanilla ice cream to mellow the richness. Fresh berries add a bright contrast. A cup of strong coffee or espresso complements the chocolate depth perfectly.
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Cultural Context
Salted caramel as a flavor gained popularity in French cuisine before sweeping desserts worldwide for its irresistible sweet-salty combination. Chocolate tarts have long been a classic in European patisserie, often showcasing the purity and intensity of dark chocolate. This recipe blends those beloved traditions into one luscious dessert suited for any gathering.
Frequently Asked Questions
- → How do I achieve a crisp tart crust?
Use cold diced butter and mix it with flour and sugar until crumbly. Chill the crust before blind baking with weights to prevent puffing, then bake until golden.
- → What ensures a smooth salted caramel layer?
Melt brown sugar slowly and whisk in butter and cream carefully. Add sea salt and vanilla for balance, and cool slightly before pouring to avoid scrambling eggs.
- → How is the chocolate ganache prepared for this tart?
Heat heavy cream until just simmering, then pour over chopped dark chocolate. Let it rest for a few minutes, then stir gently until glossy and smooth.
- → Why is chilling important after assembling the tart?
Chilling helps the ganache set firmly and allows all layers to meld, ensuring clean slices and a harmonious texture.
- → Can I store leftovers safely?
Yes, refrigerate the tart and consume within three days to maintain freshness and flavor.