Description
These Chocolate Salted Caramel Tarts combine a rich cocoa tart crust with luscious salted caramel and a silky chocolate ganache topping. Perfectly balanced with a sprinkle of sea salt flakes, these tarts offer a decadent dessert experience that’s both elegant and indulgent. Ideal for special occasions or a sophisticated treat, this recipe yields either six small individual tarts or one large 9-inch tart.
Ingredients
Scale
Tart Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (more if needed)
Salted Caramel Filling
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt (adjust to taste)
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted butter
- Sea salt flakes (for sprinkling on top)
Instructions
- Make the Tart Crust: In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse until well mixed.
- Add the Butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs, ensuring a rich, flaky crust texture.
- Form the Dough: Add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together without becoming sticky.
- Chill the Dough: Transfer the dough onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready when the dough is rolled out.
- Roll and Line: Roll the chilled dough to about 1/8-inch thickness. Use tart pans (4-6 small or one 9-inch) to line the dough along the bottom and sides, pressing gently to fit.
- Prepare for Blind Baking: Prick the bottom of the crust with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans to keep the shape intact during baking.
- Bake the Crust: Bake for 12-15 minutes or until the crust edges are firm. Remove from oven and allow to cool completely before filling.
- Make the Salted Caramel: In a saucepan over medium heat, melt butter. Stir in sugar and cook constantly until it melts and turns golden amber, about 5-7 minutes.
- Add Cream: Carefully pour in heavy cream (mixture will bubble up). Stir continually until smooth.
- Finish Caramel: Remove from heat, stir in vanilla extract and salt, then let cool for 10-15 minutes to thicken slightly.
- Fill the Tart Shells: Pour the cooled caramel into the tart shells to about half full. Refrigerate for at least 30 minutes to set firmly.
- Prepare Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer—do not boil.
- Melt Chocolate: Remove cream from heat, add chopped chocolate, and stir until fully melted and smooth.
- Incorporate Butter: Stir in butter until ganache is glossy and well combined.
- Assemble Tarts: Pour the ganache over the set caramel, spreading into an even layer for a smooth finish.
- Chill the Tarts: Refrigerate tarts for at least 2 hours to fully set the ganache layer.
- Garnish: Before serving, sprinkle with sea salt flakes for a perfect salty-sweet contrast.
- Serve: Slice and serve chilled or at room temperature to enjoy the best texture and flavor.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Be cautious when adding cream to caramel as it bubbles vigorously.
- If dough is too crumbly, add extra ice water a teaspoon at a time.
- Use pie weights or dried beans during blind baking to prevent the crust from puffing.
- Let the caramel cool properly before adding ganache to avoid mixing layers.
- Keep tarts refrigerated until serving for best set and texture.
