Print

Salted Caramel Chocolate Tart Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This Salted Caramel Chocolate Tart features a rich chocolate pastry crust filled with a luscious salted caramel layer, topped with a smooth dark chocolate ganache. Perfectly balanced with a hint of sea salt, this indulgent dessert combines buttery cocoa pastry, silky caramel, and velvety ganache for an irresistible treat that sets beautifully in the fridge.

Ingredients

Pastry

  • 185g plain flour (all-purpose flour)
  • 30g cocoa powder
  • 40g caster sugar
  • 1/4 tsp salt
  • 120g cold unsalted butter, cut into cubes and frozen for 30 minutes
  • 60g cold milk of choice

Salted Caramel Filling

  • 200g caster sugar
  • 60g unsalted butter
  • 350ml double cream (heavy cream), warmed
  • 1 tsp vanilla bean paste or extract
  • 1 tsp salt

Chocolate Ganache Topping

  • 250g dark chocolate or favorite chocolate bar, roughly chopped
  • 300ml double cream (heavy cream)

Finishing

  • Cocoa powder for dusting
  • Flaky sea salt

Instructions

  1. Mix Dry Ingredients: Add the flour, cocoa powder, salt, and sugar to a food processor or mix in a bowl until well combined.
  2. Add Cold Butter: Incorporate the frozen cubes of cold butter, blitzing or using a pastry blender until the mixture resembles sandy crumbs with small lumps of butter.
  3. Add Cold Milk: Briefly pulse or mix in the cold milk until the dough starts to come together into a cohesive ball, avoiding overworking.
  4. Form Dough Disc and Chill: Turn dough onto a countertop, gently press into a disc, wrap tightly in baking paper or cling film, and refrigerate for at least 3 hours.
  5. Roll Out Dough: After chilling, flour the counter and both sides of the dough. Roll out evenly with frequent turning, aiming for about 3mm thickness and sized 2 inches larger than a 10″ tart tin.
  6. Transfer to Tart Tin: Roll dough onto the rolling pin and carefully unroll over the tart tin. Press gently into the tin’s edges and trim excess dough with a sharp knife for a clean finish.
  7. Dock and Chill Shell: Brush off excess flour, prick all over with a fork, cover with baking paper or cling film, and refrigerate for 30-60 minutes to prevent shrinkage.
  8. Preheat Oven: Heat the oven to 170°C fan / 190°C conventional (340°F / 375°F).
  9. Blind Bake Tart Shell: Place tart tin on a baking tray, cover with scrunched baking paper and baking beans/rice, and bake for 20 minutes.
  10. Remove Weights and Bake Further: Remove paper and beans, then return the pastry to the oven for another 15 minutes (or longer if needed) until fully baked and lightly firm.
  11. Cool Tart Shell: Let the tart cool in the tin for 15 minutes, then transfer to a wire rack until completely cool. Return to the tin afterwards for filling.
  12. Make Salted Caramel: Melt caster sugar over medium-low heat in a saucepan without metal utensils, stirring gently with a silicon spatula until caramelized to a deep amber color.
  13. Add Butter and Cream: Immediately add butter, followed by warmed double cream, vanilla paste, and salt. Whisk constantly to create a silky, smooth caramel sauce.
  14. Finish Caramel: If caramel seizes, cover with a lid and whisk every 2 minutes over low heat until smooth. Optionally, heat caramel to 113°C (235°F) using a thermometer for precision.
  15. Pour Caramel into Tart Shell: Allow caramel to cool slightly until pourable but not hot, pour evenly over the tart shell, and cool to room temperature. Refrigerate for 2-3 hours until set.
  16. Prepare Ganache: Place chopped chocolate in a heat-resistant bowl. Heat cream over medium-low heat until gently steaming but not boiling.
  17. Make Ganache: Pour warm cream over chocolate, let sit for 1 minute, then whisk from center outward until smooth. Use a spatula to incorporate any residual chocolate.
  18. Pour Ganache over Caramel: Pour ganache immediately over chilled caramel layer, tilt the tart to spread evenly, and refrigerate until completely set.
  19. Finish and Serve: Just before serving, dust the tart with cocoa powder and sprinkle flaky sea salt for an elegant finishing touch.

Notes

  • Keep the butter very cold for a flaky pastry crust.
  • Chilling the dough and tart shell prevents shrinkage during baking.
  • Blind baking ensures the crust stays crisp and doesn’t become soggy from the filling.
  • Use a silicone spatula while making caramel to prevent crystallization.
  • Temperature control during caramel making is crucial; use a thermometer if possible.
  • Ganache should be made with cream gently heated to avoid graininess.
  • Reusing baking beans/rice for blind baking is practical and eco-friendly.
  • Store the tart refrigerated and consume within 3 days for best freshness.

Find it online: https://bitezly.com/salted-caramel-chocolate-tart-recipe/