Description
Chocolate Salted Caramel Tarts are indulgent pastries that combine three luxurious layers: a buttery tart crust, smooth salted caramel, and a rich chocolate ganache topping. This dessert offers the perfect balance of sweet and salty in every bite, making it a showstopper for any occasion.
Ingredients
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1 1/4 cups all-purpose flour (for crust)
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1/4 cup granulated sugar (for crust)
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1/2 cup unsalted butter (cold and cubed, for crust)
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1 egg yolk (for crust)
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2–3 tbsp cold water (for crust)
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1 cup granulated sugar (for caramel)
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6 tbsp unsalted butter (for caramel)
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1/2 cup heavy cream (for caramel)
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1/2 tsp sea salt (for caramel)
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4 oz dark chocolate (at least 60% cocoa, for ganache)
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1/2 cup heavy cream (for ganache)
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Sea salt flakes (for garnish)
Instructions
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Make the crust:
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Mix flour and sugar in a bowl.
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Add cold butter and cut into the dry ingredients until crumbly.
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Add egg yolk and mix gently.
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Slowly add cold water until dough comes together.
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Wrap dough in plastic and chill for at least 30 minutes.
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Roll out dough and press into tart pan. Chill again for 15-20 minutes.
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Blind bake at 350°F (175°C) for 15–20 minutes or until golden. Let cool.
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Make the caramel:
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Heat sugar in a saucepan over medium heat until it melts and turns golden brown.
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Add butter and stir until smooth.
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Slowly pour in heavy cream while stirring (be careful, it will bubble).
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Stir until smooth, then remove from heat and add sea salt.
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Let cool for a few minutes, then pour into cooled tart crust.
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Chill for at least 2 hours.
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Make the ganache:
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Heat heavy cream in a saucepan until it just begins to simmer.
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Pour over chopped dark chocolate in a bowl.
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Let sit for a few minutes, then stir until smooth and glossy.
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Pour over the caramel layer, smoothing with a spatula.
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Let cool in the fridge for at least 4 hours (or 30 minutes in the freezer for quicker results).
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Garnish:
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Once set, sprinkle the tart with a pinch of flaky sea salt and optional chocolate shavings or berries.
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Notes
You can use milk chocolate for a sweeter, creamier finish.
Substitute almond flour or a gluten-free flour mix for a gluten-free crust.
For a vegan version, swap dairy butter and cream with plant-based alternatives.
Add a splash of vanilla or orange liqueur to the ganache for an extra flavor kick.
- Prep Time: 30 minutes (for crust and caramel preparation)
- Chilling Time: 4 hours 10 minutes
- Cook Time: 20 minutes (for blind baking crust)
- Category: Dessert, Pastry, Special Occasion
- Method: Baking, Ganache-making, Caramel-making
- Cuisine: French, American