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Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Indulge in a buttery tart crust filled with silky salted caramel and topped with smooth dark chocolate ganache, finished with a touch of sea salt and chocolate shavings.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course baking, Dessert
Cuisine American
Servings 8 people
Calories 450 kcal

Equipment

  • 1 9-inch tart pan
  • 1 pastry cutter or use fingertips
  • 1 heatproof bowl
  • 1 saucepan

Ingredients
  

  • 1 cup 2 sticks cold butter, diced
  • 1¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 cup brown sugar
  • 6 tablespoons butter
  • ½ cup heavy cream
  • 1 teaspoon sea salt flakes
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 8 oz dark chocolate 60% cacao or higher, finely chopped
  • ¾ cup heavy cream
  • Flaky sea salt for garnish
  • Chocolate shavings for garnish
  • Light dusting of cocoa powder for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Combine flour and sugar in a bowl.
  • Cut in cold diced butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  • Press mixture evenly into the bottom and sides of a 9-inch tart pan and prick the base with a fork.
  • Bake crust for 18 to 22 minutes until lightly golden. Let cool completely.
  • Melt butter in a saucepan over medium heat. Add brown sugar and cook for 2 to 3 minutes until dissolved and bubbling.
  • Slowly whisk in heavy cream and simmer for 1 to 2 minutes until slightly thickened.
  • Remove from heat. Stir in sea salt flakes and vanilla extract.
  • Whisk egg yolks in a separate bowl. Temper yolks by slowly whisking in a few spoonfuls of warm caramel.
  • Pour yolk mixture back into saucepan and cook gently for 2 to 3 minutes, stirring until thickened but not boiling.
  • Pour caramel filling into cooled tart crust and smooth the surface. Chill for 30 to 45 minutes until set.
  • Place chopped chocolate in a heatproof bowl. Heat heavy cream until just simmering.
  • Pour hot cream over chocolate and let sit for 1 to 2 minutes, then stir until smooth and glossy.
  • Pour ganache over chilled caramel layer and smooth the top.
  • Refrigerate tart for at least 1 to 2 hours until ganache is fully set.
  • Before serving, garnish with flaky sea salt, chocolate shavings, and a light dusting of cocoa powder.

Notes

  • Use high-quality dark chocolate for best flavor.
  • Chill between layers to maintain distinct textures.
  • Let tart sit 10-15 minutes at room temperature before slicing.