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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 - 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 The crust is the first step. I use all-purpose flour, powdered sugar, and salt for flavor. The cold cubed butter gives it a rich taste. The egg yolk helps bind it all. Ice water controls the dough’s texture. Next, I make the salted caramel. I melt granulated sugar until it's golden brown. The butter adds creaminess and flavor. Heavy cream makes it rich. Sea salt balances the sweetness, and vanilla adds warmth. For the chocolate ganache, I use dark chocolate chips for a deep flavor. Heavy cream turns it smooth and glossy. A little butter enhances the shine and taste. Together, these layers create a perfect dessert. {{ingredient_image_2}} - Mixing the dry ingredients: Start with a bowl. Add 1 1/2 cups of all-purpose flour, 1/3 cup of powdered sugar, and 1/4 teaspoon of salt. Stir them well. - Incorporating butter and egg yolk: Cut 1/2 cup of cold, cubed unsalted butter into the dry mix. Use your fingers or a pastry cutter. Once it looks like crumbs, add 1 large egg yolk. - Pressing dough into the tart pan: Mix in 2-3 tablespoons of ice water. Form a dough that holds together but isn't sticky. Press this dough into the tart pan evenly. Prick the bottom with a fork. - Preheating the oven: Set your oven to 350°F (175°C). - Baking duration and tips for checking doneness: Bake the crust for 15-20 minutes. Look for a light golden color. When done, let it cool completely in the pan. - Melting sugar to amber color: In a medium saucepan, add 1 cup of granulated sugar. Heat it over medium heat. Stir until it melts and turns a deep amber color. This takes about 8-10 minutes. - Incorporating butter and cream: Once melted, whisk in 6 tablespoons of cubed unsalted butter. Mix until smooth. Gradually add 1/2 cup of heavy cream while whisking. - Adding sea salt and vanilla: Remove from heat. Stir in 1 teaspoon of sea salt and 1 teaspoon of vanilla extract. Let it cool slightly. - Pouring caramel into the crust: Once your caramel is ready, pour it into the baked tart crust. Use a spatula to spread it evenly. - Chilling time for setting: Place the tart in the refrigerator for about 30 minutes to allow the caramel to set. - Heating heavy cream: In a clean saucepan, heat 1/2 cup of heavy cream over medium heat. Heat it until it just starts to simmer. - Mixing in chocolate chips: Pour the hot cream over 1 cup of dark chocolate chips in a bowl. Let it sit for 2 minutes. - Adding butter for texture: Stir until the chocolate melts. Mix in 1 tablespoon of unsalted butter for a smooth texture. - Pouring ganache over caramel layer: Pour the chocolate ganache over the chilled caramel layer. Use a spatula to smooth the top. - Setting time in the refrigerator: Return the tart to the refrigerator for another hour. This helps the ganache to set properly. - Avoiding a soggy bottom: To keep your crust crisp, always pre-bake it. This step helps prevent moisture from the filling from soaking into the crust. Prick the bottom with a fork before baking. This allows steam to escape and keeps the crust firm. - Tips for a flaky crust: Use cold butter and handle the dough lightly. The colder the butter, the flakier your crust will be. Mix until you see pea-sized lumps of butter. This keeps the butter solid and creates a nice texture when baked. - Avoiding burnt caramel: Watch the sugar closely as it melts. Stir gently and often, but don't let it boil. If it starts to darken too quickly, lower the heat. Burnt caramel has a bitter taste, which ruins the dessert. - How to tell when the caramel is ready: Look for a deep amber color. This takes about 8 to 10 minutes. Use a candy thermometer if you have one; the ideal temperature is around 350°F (175°C). The caramel should smell sweet but not burnt. - Ensuring a smooth ganache: Heat the cream just until it simmers, not boiling. Pour it over the chocolate chips and let it sit for a couple of minutes. This allows the heat to melt the chocolate gently. Stir until smooth for a perfect texture. - How to fix clumpy ganache: If your ganache is clumpy, warm it gently over low heat while stirring. Add a teaspoon of cream to help smooth it out. Be patient and stir well; it should come together if heated slowly. Pro Tips Chill the Dough: For a flakier crust, chill the dough for at least 30 minutes before rolling it out. This helps the butter remain solid and creates a tender texture. Use Quality Chocolate: Opt for high-quality dark chocolate for the ganache. The better the chocolate, the richer and more indulgent the flavor of your tart will be. Watch the Caramel: When making the salted caramel, keep a close eye on the sugar as it melts. It can go from perfect to burnt very quickly! Garnish with Care: For an elegant presentation, sprinkle just a pinch of sea salt over the top of the ganache before serving. It will enhance the flavors beautifully. {{image_4}} You can easily change the flavor of your salted caramel chocolate tart. Adding spices like cinnamon gives it a warm twist. A pinch of espresso can also enhance the chocolate's rich taste. You can try using different types of chocolate too. Dark chocolate offers a deep flavor, while milk chocolate makes it sweeter. For a fun mix, combine both types! If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. Many blends work well in tarts. For those who want a vegan version, replace butter with coconut oil. Use coconut cream instead of heavy cream for the ganache. These substitutes keep the tart creamy and tasty. How you serve the tart can impress your guests. You can sprinkle sea salt on top for a nice touch. A sprig of mint adds color and freshness. For a fun look, dust cocoa powder around the slice on the plate. You can also serve it with fresh berries or a scoop of ice cream for extra flavor. Explore these options to make your tart even more delightful! To keep your salted caramel chocolate tart fresh, wrap it well. Use plastic wrap or aluminum foil. This keeps moisture in and prevents drying. Place the wrapped tart in the refrigerator. The ideal temperature is between 35°F and 40°F. This helps maintain the tart's rich flavors and creamy texture. The tart lasts up to three days in the refrigerator. It tastes great cold or at room temperature. If left on the countertop, it stays fresh for one day. After that, it may lose its texture and flavor. Always store it in a cool, dry place if you do not refrigerate. If you want to enjoy the tart warm, reheat it carefully. Preheat your oven to 350°F. Place the tart on a baking sheet. Heat for about 10 minutes. This warms it up without melting the ganache. Avoid using the microwave, as it may make the tart soggy. Enjoy your delicious tart! You can tell when the caramel is done by its color. Look for a deep amber shade. This means it has cooked long enough. Another sign is the smell; it should smell rich and sweet. Stir the sugar as it melts but do not stir too much. This helps avoid burning. Use a candy thermometer if you want precision. Aim for about 350°F (175°C). Yes, you can make the tart ahead of time. Prepare the crust and caramel a day before. Store the crust tightly wrapped in plastic. Keep the caramel in an airtight container in the fridge. Assemble the tart a few hours before serving. This way, the tart stays fresh and tastes great. Serve the tart with a scoop of vanilla ice cream. Fresh berries also pair well with it. You can add a dollop of whipped cream for extra creaminess. A sprinkle of sea salt on top enhances the flavors. If you like crunch, try adding crushed nuts or toffee bits. To prevent cracking, let the ganache cool before pouring it. Pour it gently over the caramel layer. Make sure the tart is chilled before adding the ganache. After it sets, slice with a warm knife for clean cuts. This helps maintain its smooth look. This tart combines a flaky crust, rich salted caramel, and smooth chocolate ganache. You learned how to make it step by step, from mixing ingredients to serving it beautifully. I shared tips for a perfect crust and smooth ganache. Remember, variations let you get creative, too. With proper storage, your tart lasts fresh for days. Enjoy this delightful treat with family and friends, and impress them with your baking skills.

Decadent Salted Caramel Chocolate Tart

An indulgent dessert that combines rich chocolate, creamy salted caramel, and a buttery crust.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 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
 

  • In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt, stirring until well blended. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Incorporate the egg yolk and gradually add 2-3 tablespoons of ice water, mixing until the dough holds together but is not sticky. Transfer the dough into a tart pan, pressing it evenly into the bottom and up the sides. Use a fork to prick the bottom to prevent bubbling.
  • Preheat your oven to 350°F (175°C). Place the prepared crust in the oven and bake for 15-20 minutes, or until it turns a light golden color. Once done, remove the crust from the oven and allow it to cool completely in the tart pan.
  • In a medium saucepan over medium heat, add the granulated sugar. Allow the sugar to melt, stirring occasionally, until it achieves a deep amber color (about 8-10 minutes). Be careful not to burn it! Once melted, carefully whisk in the cubed butter until it is fully incorporated and the mixture is smooth. Gradually add the heavy cream while whisking continuously to combine. Remove from heat and stir in the sea salt and vanilla extract. Allow the caramel to cool slightly before using.
  • Pour the cooled salted caramel into the baked tart crust, using a spatula to spread it evenly. Place the tart in the refrigerator for about 30 minutes to allow the caramel to set.
  • In a clean saucepan, heat the heavy cream over medium heat just until it begins to simmer (do not boil). Remove from heat and pour the hot cream over the chocolate chips in a mixing bowl. Allow it to sit for 2 minutes, then stir until the chocolate is melted and the mixture is smooth. Finally, mix in the unsalted butter until the ganache is shiny and velvety.
  • Gently pour the chocolate ganache over the chilled salted caramel layer, smoothing it out with an offset spatula to create a nice surface. Return the tart to the refrigerator for an additional hour, or until the ganache is set.
  • Once the tart is set, remove it from the refrigerator and slice it into wedges. For an extra touch, sprinkle a few flakes of sea salt on top before serving to enhance the flavors.

Notes

Serve with a sprig of mint or a dusting of cocoa powder for garnish.
Keyword caramel, chocolate, dessert, tart