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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, cold and cubed - 1 large egg yolk - 1 tablespoon ice water - 1 cup granulated sugar - ½ cup heavy cream - ½ teaspoon sea salt - 8 oz dark chocolate, finely chopped - 4 tablespoons unsalted butter - Flaky sea salt, for garnish You can switch all-purpose flour with a gluten-free blend. Cocoa powder can be replaced with carob powder for a different taste. Use coconut oil instead of unsalted butter for a dairy-free option. Instead of heavy cream, try coconut cream for a vegan version. Any dark chocolate with at least 60% cocoa can work well. Always use fresh ingredients for the best flavor. Choose dark chocolate that you enjoy eating on its own. When selecting butter, pick unsalted for better control of saltiness. Look for pure cocoa powder with no additives. Using high-quality sea salt enhances the flavor of the caramel. {{ingredient_image_2}} To make the crust, you need a few simple steps. First, grab a large bowl. Combine 1 ½ cups of all-purpose flour, ½ cup of cocoa powder, and ½ cup of powdered sugar. Mix until blended. Next, add ½ cup of cold, cubed unsalted butter. Use your fingers or a pastry cutter to blend it into the dry mix. The blend should look like coarse crumbs, with some small butter bits. Now, add 1 large egg yolk and 1 tablespoon of ice water. Stir gently until the dough clumps together. If it feels dry, add more ice water, one teaspoon at a time. Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Use a fork to prick the bottom. This helps stop bubbles during baking. Chill the crust in the fridge for 30 minutes. Preheat your oven to 350°F (175°C). After 30 minutes, line the crust with parchment paper. Fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 10-12 minutes until firm. Let it cool completely. Next, let’s make the salted caramel. In a medium saucepan, heat 1 cup of granulated sugar over medium heat. Stir continuously until it melts and turns deep amber. Keep a close eye on it to avoid burning. Adjust the heat as needed. Once melted, remove it from heat. Carefully whisk in ½ cup of heavy cream. It will bubble, so be careful. Stir in ½ teaspoon of sea salt until smooth. Let the caramel cool slightly at room temperature. Now, it’s time for the chocolate ganache. In a small saucepan, combine 8 oz of finely chopped dark chocolate with 4 tablespoons of unsalted butter. Heat over low, stirring often until fully melted and smooth. Avoid overheating, as this can affect the texture. Now we’re ready to fill the tart. First, pour the salted caramel into the cooled tart crust. Spread it into an even layer. Next, gently pour the chocolate ganache over the caramel. Use a spatula to spread it evenly across the top. Finally, place the tart in the fridge to chill for at least 2 hours. This helps the ganache set and firm up. When ready, sprinkle flaky sea salt on top for a beautiful finish. Enjoy your amazing salted caramel chocolate tart! Making a salted caramel chocolate tart is fun, but some mistakes can ruin it. Here are common pitfalls to watch out for: - Overmixing the Dough: When you mix the crust, stop as soon as it holds together. Overmixing makes the crust tough. - Burnt Caramel: Stir the sugar constantly until it's deep amber. If it turns black, start over. - Not Chilling the Crust: Skipping the chill time can make the crust shrink during baking. Always chill it for best results. A flaky crust is key to this tart. Follow these tips to achieve that perfect texture: - Use Cold Butter: Always use cold, cubed butter. It helps create that flaky texture. - Don't Rush the Chilling: Chill the crust for at least 30 minutes. This step keeps it firm while baking. - Prick the Bottom: Use a fork to poke holes in the crust. This prevents bubbles from forming while baking. Presentation makes your tart even more special. Here are some fun ideas: - Flaky Sea Salt: Sprinkle flaky sea salt on top right before serving. It adds a nice touch. - Chocolate Shavings: Use a vegetable peeler to make chocolate shavings. They look great on top! - Fresh Whipped Cream: A dollop of whipped cream adds creaminess. It complements the tart perfectly. With these tips and tricks, your salted caramel chocolate tart will shine! Enjoy the process and the delightful results. Pro Tips Chill Your Dough: Always chill your tart crust before baking. This helps maintain its shape and prevents shrinkage during the blind baking process. Watch the Caramel: Caramel can go from perfect to burnt very quickly. Keep a close eye on it and stir constantly to ensure even melting. Use Quality Chocolate: The flavor of your ganache relies heavily on the quality of chocolate you use. Opt for high-quality dark chocolate for the best results. Allow to Set: Patience is key! Allow the tart to chill and set completely in the fridge before slicing to achieve clean, beautiful pieces. {{image_4}} You can boost the flavor of your salted caramel chocolate tart. Try adding a splash of vanilla extract to the caramel. This gives it a warm, sweet note. You can also add a little espresso powder to the ganache. This will deepen the chocolate taste. For a twist, add a pinch of cinnamon to the crust. It adds a nice warmth and spice. Your tart can shine with many toppings. Consider fresh berries like raspberries or strawberries for a burst of flavor. They add a lovely contrast to the rich chocolate. You can also use crushed nuts, like pecans or almonds, for crunch. For a touch of elegance, try chocolate shavings or edible flowers. Each topping brings its own fun twist to the dessert. You can make this tart fit special diets. For a gluten-free crust, swap all-purpose flour for almond flour or gluten-free flour. This will keep the taste and texture delicious. If you need a dairy-free option, use coconut cream instead of heavy cream. Use dairy-free dark chocolate for the ganache. These simple swaps let everyone enjoy this treat. To keep your salted caramel chocolate tart fresh, store it in the fridge. Place it in an airtight container or cover it tightly with plastic wrap. This helps to prevent it from drying out or absorbing other smells. If you have extra salted caramel, store that in a separate container. If you want to enjoy your tart warm, gently heat it. Preheat your oven to 300°F (150°C). Place the tart on a baking sheet and warm it for about 10 minutes. This will soften the chocolate ganache and make it extra gooey. For a special treat, add a dollop of whipped cream when serving. - Tart Crust: Store in the fridge for up to 5 days. - Salted Caramel: Keep in the fridge for 1 week. - Chocolate Ganache: Lasts in the fridge for about 1 week as well. By following these storage tips, you can enjoy each bite of your tart for days to come! Yes, you can freeze a salted caramel chocolate tart. Wrap it well in plastic wrap and then in foil. This keeps it fresh. You can freeze it for about three months. When ready, let it thaw in the fridge overnight. You can prepare the tart crust a day ahead. Just chill it in the fridge after baking. You can also make the salted caramel in advance. Store it in an airtight jar in the fridge for up to a week. For the ganache, use dark chocolate with at least 60% cocoa. This gives the tart a rich flavor. Brands like Ghirardelli or Valrhona are great choices. The quality of chocolate really matters for taste. Yes, you can make the caramel ahead of time. Just cool it and store it in the fridge. It will last for about a week. When you want to use it, gently reheat it in a saucepan. This blog post covers all you need for a salted caramel chocolate tart. We reviewed ingredients, substitutions, and tips for quality. I provided step-by-step instructions for each part of the tart. Additionally, we explored common mistakes to avoid and shared great serving ideas. You learned about variations, storage tips, and answered key FAQs. With this knowledge, you can make an amazing tart that impresses everyone. Enjoy baking and sharing your delicious creation!

Salted Caramel Chocolate Tart

A rich and decadent tart featuring a chocolate crust, filled with salted caramel and topped with smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 tablespoon ice water
  • 1 cups granulated sugar
  • 0.5 cups heavy cream
  • 0.5 teaspoon sea salt
  • 8 oz dark chocolate, finely chopped
  • 4 tablespoons unsalted butter
  • to taste flaky sea salt, for garnish

Instructions
 

  • Prepare the Tart Crust: In a large mixing bowl, combine the all-purpose flour, cocoa powder, and powdered sugar, mixing well. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs, with small pea-sized pieces of butter remaining.
  • Form the Dough: Add the egg yolk and 1 tablespoon of ice water to the mixture. Stir gently until the dough begins to clump together. If the dough feels too dry, incorporate additional ice water, one teaspoon at a time, until it holds together.
  • Shape the Crust: Press the dough evenly into a 9-inch tart pan, making sure to cover the bottom and up the sides without any gaps. Use a fork to prick the bottom of the crust, which helps prevent bubbling during baking.
  • Chill the Crust: Place the tart shell in the refrigerator to chill for at least 30 minutes. During this time, preheat your oven to 350°F (175°C).
  • Blind Bake the Crust: Once chilled, line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. After that, carefully remove the weights and parchment, then continue baking for an additional 10-12 minutes until the crust is set and slightly firm. Allow it to cool completely.
  • Prepare the Salted Caramel: In a medium saucepan, heat the granulated sugar over medium heat. Stir continuously until it melts and turns a deep amber color. Watch closely to prevent burning, adjusting the heat if necessary.
  • Incorporate the Cream: Once the sugar is fully melted and golden, remove the saucepan from the heat. Slowly whisk in the heavy cream, being cautious as it will bubble up. Stir in the sea salt until the mixture is smooth and well combined. Allow it to cool slightly at room temperature.
  • Make the Chocolate Ganache: In a separate small saucepan, combine the chopped dark chocolate and 4 tablespoons of butter. Heat over low, stirring frequently, until the chocolate has fully melted and is smooth, being careful not to overheat.
  • Fill the Tart: Pour the salted caramel sauce into the cooled tart crust in an even layer. Next, gently pour the chocolate ganache over the caramel, using a spatula to spread it evenly across the top.
  • Chill the Tart: Place the tart in the refrigerator to chill for at least 2 hours, or until set and the ganache is firm.

Notes

Before serving, sprinkle flaky sea salt over the top and consider adding chocolate shavings or whipped cream for decoration.
Keyword caramel, chocolate, dessert, tart