Bookmark
Get ready for pure decadence with this Salted Caramel Chocolate Tart. Every slice starts with a crispy chocolate crust, then a sticky caramel center, and a smooth chocolate layer on top. A sprinkle of sea salt pulls it all together. I whip this up whenever I want an attention-grabbing dessert that hits every sweet spot.
The first time I made this for friends, I watched everyone melt into smiles and giggles after a single bite. Now it’s the go-to treat I’m known for at celebrations.
Lush Ingredients
- Flaky sea salt: Finish off and add that pop of flavor. Go with big pretty flakes if you can.
- Cocoa powder: Dusted over the finished dessert for double the chocolate effect. Spend a bit more on the good stuff.
- Dark chocolate: This is what gives the ganache real depth. Pick chocolate with at least 60–70% cocoa for top flavor.
- Vanilla bean paste or extract: Makes the caramel aromatic and interesting. Always stick to the real deal, skip fake flavors.
- Double cream or heavy cream: Makes everything extra rich and smooth. Use the thickest cream you can buy.
- Cold milk (whatever you like): Binds things together. Make sure it’s straight from the fridge.
- Unsalted butter: Gives flakiness and richness whether in the crust or caramel. Frozen butter means a crunchier shell.
- Fine salt: Enhances every bite and cranks up the caramel taste. Try using pure sea salt.
- Caster sugar: Smoothly melts into pastry and caramel. Superfine is easiest to mix in and gives the best texture.
- Cocoa powder: Brings out bold chocolate flavor in your crust. Dutch-processed is great for intensity.
- Plain flour: This is what gives your pastry its shape. Unbleached flour works best here.
Simple Steps
- Polish It Off:
- Pour the finished ganache over your firm caramel layer, smoothing it out to the edges. Just before you serve it up, shake over a little cocoa and scatter those big sea salt flakes. That's all you need for the finishing touch.
- Get Ganache Ready:
- Warm up your cream on the stove until it’s hot (don’t boil it). Pour it over chopped dark chocolate and leave for about a minute. Stir until smooth and shiny—the heat does all the melting work.
- Layer It Up:
- Let caramel cool for a few minutes until it thickens up. Pour gently into your tart case and spread evenly. Chill this until it firms up, then it’s ready for ganache.
- Whip Up Some Caramel:
- In a sturdy pot, gently heat your caster sugar. Move the pot around but don’t stir until it turns dark amber. Add butter, then warm cream, vanilla, and salt. Mix till silky and glossy.
- Bake That Crust:
- Line your dough with parchment and fill with baking beans. Bake with the weights, then take them out to brown the crust. Let it cool all the way before filling.
- Roll & Shape:
- On a flour-dusted surface, roll out chilled dough about three millimeters thick. Gently fit into a 10-inch tin. Fix the edges, prick the bottom, and chill the shell again for half an hour. This keeps everything crisp.
- Dough Time:
- Add icy milk slowly until the dough comes together. Don’t knead much so it stays tender. Flatten into a disc, wrap up, and pop in the fridge for a few hours or overnight.
- Start Your Crust:
- Toss together flour, cocoa, sugar, and salt until it’s like rough sand. Add cubes of freezing cold butter so you’ve got tiny chunks left. Cold butter helps make your crust extra crumbly.
Bookmark
I’m obsessed with the ganache. It glistens and tastes so chocolatey, and when it hits that caramel, my kitchen suddenly feels cozy. My family crowds around the counter, just waiting for the first wedge—the buttery shell and that melting center always win them over.
Storage Know-How
Stash any leftovers in the fridge, sealed up tight, and they’ll last up to four days. Actually, the flavors get even better as it sits. When you’re ready to slice, let it stand out on the counter for five minutes so that caramel goes nice and gooey.
Switch Ups
No double cream on hand? Heavy cream (look for 36% fat or more) works well. If you don’t do dairy, try vegan butter and coconut cream for a different but lovely twist. Like your chocolate sweeter? Use semisweet and dial back on sugar if needed.
Ways to Serve
This tart is awesome cold or just left out till it’s not fridge-cold. Pile on some plain whipped cream. Want to go extra? Espresso or vanilla ice cream and a bit of chocolate shaving or crunchy pecans take it over the top.
Bookmark
Fun Backstory
Classic French pastries always have room for another tart. This one steps it up by mixing top-tier pastry basics with trendy flavors. Salted caramel only shot to star status over the last twenty years because sweet and salty together is just too good to pass on.
Frequently Asked Questions About Recipes
- → What’s the trick to keeping the tart shell from getting soggy?
Pop your dough in the fridge so it’s cold before going in the oven. Throw in some weights and bake it empty (that’s called blind baking), then let it cool down all the way. This helps stop that soggy bottom when you add caramel and chocolate.
- → Do I need to make caramel from scratch?
You can grab a good salted caramel from the store if you want. Homemade just brings out deeper flavors and it’s extra smooth. For busy days, just pick the best you can find.
- → What kind of chocolate works best for making ganache?
Go for dark chocolate—aim for at least 60% cocoa. It keeps that deep chocolate flavor without being too sugary.
- → How do I keep leftovers fresh?
Wrap up the tart and stash it in the fridge. You can eat it cold, or let it stand out a bit to soften up before sharing.
- → Will it keep if I prep it the day before?
No problem! Making it ahead lets the layers set just right and the flavors get even better by tomorrow.
- → What do you suggest for toppings?
Fresh whipped cream, coffee ice cream, or even a simple dusting of cocoa powder look and taste awesome with this sweet treat.