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Salted Caramel Chocolate Tart

This indulgent Salted Caramel Chocolate Tart features a buttery crust, creamy chocolate ganache, and a layer of gooey salted caramel, creating a perfect balance of sweet and salty flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Tart Crust
  • 1.5 cups all-purpose flour For best results, always use unbleached all-purpose flour.
  • 0.5 cups powdered sugar Sifted is best to avoid lumps.
  • 0.25 teaspoon salt Enhances flavors without being overpowering.
  • 0.75 cups unsalted butter Cold and cut into small pieces; brands like Kerrygold are recommended.
  • 1 large egg yolk Enriches the dough.
  • 1-2 tablespoons ice-cold water Adjust as needed to bring the dough together.
Salted Caramel Layer
  • 1 cup granulated sugar Keep an eye on it as it melts for the best caramel.
  • 6 tablespoons unsalted butter Use room temperature for smooth mixing.
  • 0.5 cups heavy cream Make sure it’s fresh for maximum creaminess.
  • 1 teaspoon sea salt flakes Don’t skimp; it’s the magic ingredient!
Chocolate Ganache
  • 7 ounces bittersweet chocolate, chopped Go for high-quality chocolate, such as Ghirardelli or Callebaut.
  • 0.75 cups heavy cream, hot Just below boiling; this makes the ganache silky.
  • 2 tablespoons unsalted butter Adds shine and richness to the ganache.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan with a removable bottom for easy release.
  2. In a food processor, blend the flour, powdered sugar, and salt until combined.
  3. Add the cold butter and pulse until the mixture resembles coarse crumbs, about 15 seconds.
  4. Add the egg yolk and 1 tablespoon of ice water. Pulse until the dough comes together, adding more ice water if needed.
  5. Press the dough into the tart pan evenly, ensuring the sides are nice and tall. Prick the bottom with a fork to prevent bubbling.
  6. Chill in the fridge for 30 minutes to firm up.
Baking the Crust
  1. Bake the crust for 20-25 minutes or until golden brown. Let it cool.
Preparing Salted Caramel
  1. In a saucepan, heat the granulated sugar over medium heat. Stir occasionally until it melts and turns amber in color.
  2. Add the butter and stir until completely melted and combined.
  3. Slowly pour in the heavy cream while stirring constantly. Boil for 1 minute, then remove from heat and stir in the sea salt flakes. Set aside to cool slightly.
  4. Pour the caramel into the cooled crust, spreading it evenly. Let it set for about 10 minutes.
Preparing Chocolate Ganache
  1. Place the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream until steaming but not boiling. Pour it over the chocolate and let it sit for 2 minutes.
  3. Stir the chocolate mixture until smooth and shiny, then add the butter and continue to stir until melted and incorporated.
Assembling the Tart
  1. Pour the chocolate ganache over the caramel layer, spreading it out evenly.
  2. Chill the tart in the fridge for at least 2 hours to set.
Serving
  1. Before serving, sprinkle additional sea salt flakes on top for a finishing touch. Slice generously and enjoy with ice cream or a glass of milk!

Notes

Make-Ahead Instructions: The salted caramel can be made a day in advance and stored in the fridge. Timing is Everything: Make sure each layer is completely cooled before adding the next.