Salted Caramel Chocolate Tart
This decadent dessert features three irresistible layers: a crisp chocolate crust, gooey salted caramel, and silky chocolate ganache. The perfect balance of sweet and salty flavors creates a sophisticated taste that's surprisingly achievable for home bakers of all skill levels.
Ingredients
- For the Chocolate Crust:
- 1 ½ cups all-purpose flour or gluten-free 1:1 flour blend
- ¼ cup unsweetened cocoa powder Dutch-processed preferred
- ½ cup powdered sugar
- ¼ tsp salt
- ½ cup cold unsalted butter cubed
- 1 large egg yolk
- 2 tbsp ice water as needed
- For the Salted Caramel:
- 1 cup granulated sugar
- ¼ cup water
- 6 tbsp unsalted butter room temperature
- ½ cup heavy cream warm
- 1 ½ tsp flaky sea salt plus more for garnish
- For the Chocolate Ganache:
- 8 oz high-quality dark chocolate 70% cocoa, chopped
- 1 cup heavy cream
- 1 tbsp unsalted butter optional, for shine
Instructions
- For the Chocolate Crust:
- In a food processor, pulse together flour, cocoa powder, powdered sugar, and salt until combined.
- Add cold cubed butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and pulse. If needed, add ice water one tablespoon at a time until dough just comes together.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Roll chilled dough to 3mm thickness and press into a 9-inch tart pan with removable bottom.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until fully cooked.
- Allow crust to cool completely before filling.
- For the Salted Caramel:
- In a heavy saucepan, combine sugar and water. Heat over medium heat without stirring.
- Once sugar begins to color, swirl the pan gently until it reaches an amber color (about 350°F on a candy thermometer).
- Remove from heat and carefully whisk in butter until melted and combined.
- Slowly add warm heavy cream, whisking constantly (mixture will bubble vigorously).
- Return to low heat and cook for 1 minute, stirring constantly.
- Remove from heat and stir in sea salt. Allow to cool slightly to 200°F.
- Pour caramel into cooled tart shell, creating an even layer. Refrigerate for 2-3 hours until set.
- For the Chocolate Ganache:
- Place chopped chocolate in a heatproof bowl.
- Heat heavy cream in a saucepan until it just begins to simmer (do not boil).
- Pour hot cream over chocolate and let stand for 2 minutes.
- Gently stir from the center outward until smooth and glossy.
- If using, add butter and stir until melted and incorporated.
- Allow ganache to cool slightly until just pourable but not hot.
- Pour ganache over the set caramel layer, spreading to the edges.
- Refrigerate for at least 1 hour until ganache is set.
- Before serving, sprinkle with additional flaky sea salt.
Notes
For best results, use a candy thermometer when making the caramel. If the caramel crystallizes, cover the pan with a lid for 1 minute to allow steam to dissolve the crystals. The tart can be made up to 3 days ahead and stored in the refrigerator. For clean slices, dip your knife in hot water and wipe dry between cuts. For a flavor variation, add 1 tsp instant espresso powder to the ganache or sprinkle toasted nuts over the caramel layer before adding the ganache.
