Salted Caramel Chocolate Tart (Printer-Friendly)
Crisp crust with salted caramel and dark chocolate ganache topped with sea salt and chocolate shavings.
# The Ingredients You'll Need:
→ Tart Crust
01 -
1 cup cold unsalted butter, diced
02 -
1 1/4 cups all-purpose flour
03 -
2 tbsp granulated sugar
→ Salted Caramel
04 -
1 cup brown sugar
05 -
6 tbsp unsalted butter
06 -
1/2 cup heavy cream
07 -
1 tsp sea salt flakes
08 -
1 tsp vanilla extract
09 -
2 large egg yolks
→ Chocolate Ganache
10 -
8 oz dark chocolate (60% cacao or higher), chopped
11 -
3/4 cup heavy cream
→ Garnish
12 -
Flaky sea salt
13 -
Chocolate shavings
14 -
Cocoa powder
# Step-by-Step Instructions:
01 -
Combine cold, diced butter with flour and granulated sugar until mixture resembles coarse crumbs. Press evenly into a tart pan and chill until firm.
02 -
Line crust with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15-20 minutes until golden and set. Cool completely.
03 -
Melt brown sugar over medium heat until amber and bubbly. Whisk in butter and heavy cream until silky. Stir in sea salt flakes, vanilla, and egg yolks until smooth. Cool slightly.
04 -
Heat heavy cream to simmer and pour over chopped dark chocolate. Let sit briefly, then stir until smooth and glossy.
05 -
Pour cooled salted caramel over baked crust, then layer ganache on top. Refrigerate at least 4 hours until firm.
06 -
Sprinkle flaky sea salt, dust with cocoa powder, and add chocolate shavings before serving.
# Extra Tips:
01 -
Use a tart pan with removable bottom for easy slicing. Blind bake the crust to prevent sogginess. Careful melting sugar prevents burning. Cool caramel before pouring to avoid scrambling yolks. Chill until ganache sets for best texture.