Chocolate Caramel Tart Recipe

I love exploring inventive desserts. My latest creation, a Salted Caramel Tart, combines 1 1/2 cups all-purpose flour with cold unsalted butter and a hint of sea salt. The luxurious dark chocolate and egg yolk blend perfectly with rich heavy cream and caramel, creating an enticing balance of flavors.

I’ve always been one for experimenting in the kitchen so when I came across the idea of a Chocolate Caramel Tart I knew I had to give it a try. It all started with a crisp, buttery dough made from 1 1/2 cups all-purpose flour, a little granulated sugar and just a pinch of salt that sets the stage for something epic.

I worked in cold unsalted butter and an egg yolk for just the right texture. The rich filling is next level with 4 oz dark chocolate and heavy cream turning into a silky ganache and then I tossed in some extra magic making a luscious caramel by simmering 1 cup granulated sugar with heavy cream and unsalted butter; finishing off with a sprinkle of sea salt.

The blend of flavors should remind you of those bold hits like a classic salted caramel tart, or a touch of that Boston cream pie edge that keeps me coming back for more.

Why I Like this Recipe

1. I love how the buttery, crumbly tart shell adds a great texture to every bite. The way the cold butter creates these flaky layers really amazes me.
2. I’m obsessed with the rich chocolate ganache that perfectly mixes with the salted caramel. Its smooth, sweet, and slightly salty flavor makes it feel like a flavor explosion in my mouth.
3. I appreciate that this recipe is pretty straightforward even though it tastes fancy. I can follow the steps without too much hassle and still end up with a dessert that impresses all my friends.
4. The combination of simple, everyday ingredients to create something so decadent makes me feel creative and proud of my cooking skills.

Ingredients

• All-purpose flour supplies carbohydrates and a touch of protein for structure.
• Granulated sugar sweetens the tart while providing simple energy from carbohydrates.
• Unsalted butter adds richness and helps create a tender, flaky crust.
• Dark chocolate gives a bittersweet flavor burst and packs in antioxidants.
• Heavy cream smoothens the ganache and caramel, making them luxuriously silky.
• Sea salt sharpens flavors, balancing the sweetness and elevating every bite.
• The blend of these ingredients creates balanced, delightful textures and tastes.
• Enjoy the playful interplay of bitter and sweet in every slice.

Ingredient Quantities

• 1 1/2 cups all-purpose flour (around 190g)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 9 tablespoons cold unsalted butter, cut into cubes (about 130g)
• 1 egg yolk
• 4 oz dark chocolate (70% cocoa solids), chopped
• 1/2 cup heavy cream (for ganache)
• 1 tablespoon unsalted butter (for the ganache)
• 1 cup granulated sugar (for the caramel)
• 3/4 cup heavy cream (for the caramel)
• 4 tablespoons unsalted butter (for the caramel)
• 1/2 teaspoon sea salt (plus extra for garnish)

How to Make this

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups flour, 1/4 cup sugar and 1/4 teaspoon salt. Then cut in 9 tablespoons cold butter until the mixture looks like coarse crumbs. Add 1 egg yolk and stir until it forms a soft dough.

2. Press the dough evenly into a tart pan with a removable bottom and chill in the fridge for about 15 minutes.

3. Bake the tart shell in the oven for roughly 20 minutes, or until its edges are lightly golden. Remove from the oven and let it cool completely.

4. For the ganache, heat 1/2 cup heavy cream until it just begins to simmer. Pour it over 4 oz chopped dark chocolate in a bowl and let it sit for 2 minutes. Stir until you have a smooth blend and mix in 1 tablespoon butter until melted and mixed in well.

5. Spread the ganache evenly over the cooled tart shell.

6. Now for the salted caramel, heat 1 cup sugar in a heavy pan over medium-high heat. Let it melt into an amber-colored caramel – swirling the pan every so often but not stirring constantly.

7. Once the sugar has melted, carefully remove the pan from the heat and slowly stir in 3/4 cup heavy cream and 4 tablespoons butter until smooth, then mix in 1/2 teaspoon sea salt.

8. Pour the caramel over the ganache filling in the tart. Use a spatula if needed to spread it evenly and sprinkle a little extra sea salt on top. Chill the tart for at least 2 hours before serving. Enjoy your rich, buttery, and sweet treat with a touch of salt!

Equipment Needed

1. Oven (preheated to 350°F)
2. Mixing bowl(s)
3. Measuring cups and spoons
4. Pastry cutter or fork (to cut the butter into the flour)
5. Tart pan with a removable bottom
6. Refrigerator
7. Small saucepan (for heating the cream for ganache)
8. Heavy pan (for melting the sugar for the caramel)
9. Spatula (to spread the caramel evenly)

FAQ

Chocolate Caramel Tart Recipe Substitutions and Variations

• All-purpose flour: Try using pastry flour instead or even a mix of cake and bread flour. It might slightly change the tart’s texture but can be a fun twist.
• Dark chocolate (70% cocoa solids): If you can’t find it, semi-sweet chocolate works fine. You might need to adjust the ganache sweetness a bit though.
• Heavy cream (for ganache): Full-fat coconut milk is a cool substitute. It will add a subtle coconut flavor which can be really nice.
• Granulated sugar (for the caramel): Brown sugar can work too. It gives a bit of molasses flavor that makes the caramel taste richer.

Pro Tips

1. Make sure you chill the dough long enough before baking so the butter stays cold and gives you that perfect, flaky crust
2. When melting the sugar for your caramel, dont over-stir it; just swirl the pan a bit so you avoid those pesky sugar crystals
3. Use really good quality chocolate for your ganache – it makes a huge difference in flavor, so dont skimp on that!
4. Be super careful when you’re mixing in the heavy cream with the hot caramel; add it slowly and stir constantly to avoid burns or a lumpy mess