Description
This Salted Caramel Chocolate Tart features a buttery, tender crust filled with a rich layer of homemade salted caramel and topped with a smooth, luscious chocolate ganache. Finished with a sprinkle of flaky sea salt, this indulgent dessert balances sweet and salty flavors beautifully, making it perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tbsp cold water
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt (adjust to taste)
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, chopped
- Flaky sea salt, for garnish
Instructions
- Make the Tart Crust: In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water, mixing until the dough just comes together. Press the dough evenly into a 9-inch tart pan and refrigerate for 30 minutes. Preheat the oven to 350°F (175°C). Bake the crust for 15–20 minutes until golden brown. Allow it to cool completely.
- Make the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it turns an amber color. Add the butter and stir until fully melted and combined. Slowly pour in the heavy cream while stirring continuously—the mixture will bubble up. Simmer for 2–3 minutes until smooth and slightly thickened. Stir in the sea salt and let the caramel cool slightly. Pour the caramel over the cooled tart crust and refrigerate for 30 minutes to set.
- Make the Chocolate Ganache: Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Pour the ganache over the chilled caramel layer and smooth the top evenly.
- Chill and Garnish: Refrigerate the tart for at least 1 hour until fully set and firm. Just before serving, sprinkle the top generously with flaky sea salt to enhance the salty-sweet flavor combination.
Notes
- Ensure the butter and water are cold when making the crust to achieve a flaky texture.
- Be careful when melting sugar to avoid burning; use medium heat and stir gently.
- You can adjust the amount of sea salt according to your taste preference.
- For a deeper chocolate flavor, use dark chocolate with at least 70% cocoa content.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
