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Salted Caramel Chocolate Tart Recipe

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★★★★★

4.4 from 93 reviews

This Salted Caramel Chocolate Tart is a decadent dessert featuring a rich cocoa shortcrust pastry filled with smooth salted caramel and topped with a silky dark chocolate ganache. The tart is finished with a dusting of cocoa powder and flaky sea salt for a perfect balance of sweet and salty flavors, ideal for special occasions or indulgent treats.

Ingredients

Scale

Chocolate Shortcrust 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

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

Chocolate Ganache

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

Finishing

  • Cocoa powder for dusting
  • Flaky sea salt

Instructions

  1. Prepare the Chocolate Shortcrust Pastry: Combine the plain flour, cocoa powder, salt, and caster sugar in a food processor or by hand in a bowl. Add the frozen cold cubes of unsalted butter and blitz or mix until the mixture resembles coarse sand with small butter lumps. Add the cold milk briefly and mix until a cohesive dough forms. Gather the dough into a disc, wrap it in cling film, and refrigerate for at least 3 hours to firm up.
  2. Roll and Blind Bake the Pastry: Dust your work surface and dough with flour. Roll out the dough to about 3mm thickness, ensuring it is roughly 2 inches larger than a 10-inch tart tin. Transfer the dough to the tart tin, press firmly into the edges, trim any excess dough, and dock the base with a fork to prevent puffing. Refrigerate the tart shell for 30-60 minutes. Preheat the oven to 170°C fan (190°C conventional/340°F fan/375°F conventional). Line the tart shell with baking paper, fill it with baking beans or dried rice to weigh it down and blind bake for 20 minutes. Remove the weights and paper, bake for an additional 15 minutes until fully cooked and slightly firm. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Place back into the tin once cooled.
  3. Make the Salted Caramel: In a saucepan over medium-low heat, melt the caster sugar without stirring, swirling to ensure even melting until it reaches a deep amber color. Quickly add the unsalted butter and warmed double cream, being careful of splattering. Stir in the vanilla bean paste and salt, whisking continuously until the caramel is smooth and velvety. If the caramel crystallizes, gently whisk it over low heat or cover and whisk periodically until smooth. For precise results, a candy thermometer can be used to reach 113°C (235°F). Let the caramel cool slightly before pouring it evenly over the chilled pastry shell. Allow it to cool to room temperature, then refrigerate for 2-3 hours to fully set.
  4. Prepare the Chocolate Ganache: Place the roughly chopped dark chocolate in a heat-resistant bowl. Warm the double cream over low to medium-low heat until steaming with small bubbles forming, but do not boil. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk gently starting from the center and moving outward until the mixture is smooth and glossy. Finish stirring with a spatula to ensure all the chocolate is melted and fully combined. Pour the ganache over the set caramel layer and gently tilt the tart to spread it evenly. Refrigerate until the ganache is completely set.
  5. Finish the Tart: Just before serving, dust the top of the tart lightly with cocoa powder and sprinkle with flaky sea salt to add an elegant finish and to balance the sweetness with a touch of saltiness.

Notes

  • Freezing the butter before mixing helps achieve a crumbly texture in the pastry.
  • Blind baking the crust prevents it from becoming soggy once filled.
  • If caramel crystallizes, patience and gentle whisking will help restore smoothness.
  • Use high-quality dark chocolate for a richer ganache flavor.
  • The tart is best served chilled but can be allowed to rest at room temperature for 10-15 minutes before serving for softer texture.

Keywords: Salted caramel tart, chocolate tart, dessert tart, chocolate caramel dessert, homemade tart, chocolate ganache, caramel recipe

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