Salted Caramel Chocolate Tart has become a cherished dessert in my household, especially during special occasions. I remember the first time I made it for a family gathering; the rich aroma of chocolate mixed with the sweet, buttery scent of caramel filled the kitchen. My relatives couldn’t resist asking for seconds, and it quickly became a favorite. This salted caramel chocolate pie features a luscious chocolate pastry crust filled with a delightful salted caramel layer, topped with a creamy ganache. It’s a treat that satisfies all cravings and creates unforgettable memories. Let’s get cooking!
Why You’ll Love This Salted Caramel Chocolate Tart
Here are just a few reasons this dessert will steal your heart:
- Decadent layers of rich chocolate and sweet caramel
- Perfect for any special occasion or celebration
- Quick to prepare, with a total time of just 1 hour and 35 minutes
- Family-friendly dessert that everyone will enjoy
- Can be made gluten-free or vegan with simple ingredient swaps
- A delicious salted caramel dessert that impresses guests
Ingredients for Salted Caramel Chocolate Tart
Here’s everything you need for this rich and indulgent tart:
- 185g plain flour (all-purpose flour) – forms the tart crust
- 30g cocoa powder – adds chocolate flavor to the crust
- 40g caster sugar – sweetens the crust
- 1/4 tsp salt – enhances flavor
- 120g cold unsalted butter – provides richness, cut into cubes and frozen for 30 minutes
- 60g cold milk of choice – helps bind the crust
- 200g caster sugar – for making caramel
- 60g unsalted butter – adds creaminess to caramel
- 350ml double cream (heavy cream) – for ganache, warmed
- 1 tsp vanilla bean paste or extract – for flavor
- 1 tsp salt – balances sweetness in caramel
- 250g dark chocolate – chopped for ganache
- 300ml double cream (heavy cream) – for ganache, heated
- Cocoa powder – for dusting before serving
- Flaky sea salt – for garnish
How to Make Salted Caramel Chocolate Tart
- Step 1: Preheat your oven to 170°C fan / 190°C conventional (340°F / 375°F).
- Step 2: In a food processor, combine flour, cocoa powder, salt, and caster sugar until well mixed.
- Step 3: Add the frozen butter and pulse until the mixture resembles sandy crumbs with small lumps.
- Step 4: Mix in the milk until the dough just comes together, then wrap in cling film and chill for 3 hours.
- Step 5: Roll out the chilled dough to about 3mm thickness and fit it into a 10” tart tin. Trim excess.
- Step 6: Prick the base with a fork, cover with baking paper, and chill for 30-60 minutes.
- Step 7: Bake for 20 minutes, remove the paper and beans, and bake for another 15 minutes until firm.
- Step 8: Cool the tart in the tin for 15 minutes, then on a wire rack until completely cool.
- Step 9: For the caramel, melt caster sugar in a saucepan without metal utensils until a deep amber color.
- Step 10: Add unsalted butter, then warm double cream, vanilla, and salt, whisking constantly.
- Step 11: Allow it to cool slightly, then pour over the tart shell and refrigerate for 2-3 hours to set.
- Step 12: For the ganache, place chopped chocolate in a bowl, heat cream until steaming, and pour over chocolate.
- Step 13: Whisk until smooth, then pour over the chilled caramel layer and refrigerate until set.
- Step 14: Dust with cocoa powder and sprinkle flaky sea salt just before serving for an elegant touch.
Pro Tips for the Best Salted Caramel Chocolate Tart
These tricks guarantee a stunning tart every time:
- Use high-quality dark chocolate for the ganache for a richer flavor.
- Don’t skip the chilling time; it helps achieve a perfect texture.
- Make the caramel at a low heat to avoid burning.
What’s the secret to perfect Salted Caramel Chocolate Tart?
The secret lies in the quality of your ingredients. Using premium chocolate and unsalted butter will elevate the flavor of this easy salted caramel chocolate tart significantly.
Can I make Salted Caramel Chocolate Tart ahead of time?
Absolutely! You can prepare the tart up to two days in advance. Just keep it refrigerated, covered with foil to maintain freshness.
How do I avoid common mistakes with Salted Caramel Chocolate Tart?
Common pitfalls include overcooking the caramel or not allowing the crust to chill adequately. Patience is key!
Best Ways to Serve Salted Caramel Chocolate Tart
This tart is delightful on its own but can be enhanced with a scoop of vanilla ice cream or fresh berries. You can also drizzle extra caramel sauce for a decadent salted caramel chocolate tart experience. Pairing it with a strong coffee or dessert wine complements the flavors beautifully.
Nutrition Facts for Salted Caramel Chocolate Tart
Per serving (recipe makes 8 servings):
- Calories: 450
- Fat: 30g
- Saturated Fat: 15g
- Protein: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 30g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Salted Caramel Chocolate Tart
Allow the tart to cool completely before storing. It can be kept in the fridge for 3-4 days in an airtight container. You can also freeze it for up to 3 months. To reheat, let it thaw in the fridge overnight and serve chilled for the best flavor. This salted caramel chocolate tart preparation ensures it remains delicious!
Frequently Asked Questions About Salted Caramel Chocolate Tart
Can I freeze salted caramel chocolate tart?
Yes! Wrap it in plastic wrap and foil before freezing. It can last for up to 3 months.
What can I use instead of heavy cream for the ganache?
You can substitute with coconut cream for a dairy-free option, which works wonderfully in a vegan salted caramel chocolate tart.
Can I make a mini version of the salted caramel chocolate tart?
Absolutely! Use a muffin tin to create mini tarts. Adjust the baking time accordingly, as they will cook faster.
Variations of Salted Caramel Chocolate Tart You Can Try
Feel free to experiment! For a fruitier twist, add a layer of homemade salted caramel chocolate tart with fresh raspberries or strawberries. You can also try a gluten-free salted caramel chocolate tart by substituting regular flour with almond flour. Each variation will bring its unique flair to this already delicious dessert.
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Salted Caramel Chocolate Tart: 5 Indulgent Layers of Bliss
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
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.
Ingredients
- 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
- 200g caster sugar
- 60g unsalted butter
- 350ml double cream (heavy cream), warmed
- 1 tsp vanilla bean paste or extract
- 1 tsp salt
- 250g dark chocolate or favorite chocolate bar, roughly chopped
- 300ml double cream (heavy cream)
- Cocoa powder for dusting
- Flaky sea salt
Instructions
- Add the flour, cocoa powder, salt, and sugar to a food processor or mix in a bowl until well combined.
- Incorporate the frozen cubes of cold butter, blitzing or using a pastry blender until the mixture resembles sandy crumbs with small lumps of butter.
- Briefly pulse or mix in the cold milk until the dough starts to come together into a cohesive ball, avoiding overworking.
- 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.
- 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.
- 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.
- 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.
- Heat the oven to 170°C fan / 190°C conventional (340°F / 375°F).
- Place tart tin on a baking tray, cover with scrunched baking paper and baking beans/rice, and bake for 20 minutes.
- 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.
- 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.
- 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.
- Immediately add butter, followed by warmed double cream, vanilla paste, and salt. Whisk constantly to create a silky, smooth caramel sauce.
- 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.
- 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.
- Place chopped chocolate in a heat-resistant bowl. Heat cream over medium-low heat until gently steaming but not boiling.
- 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.
- Pour ganache immediately over chilled caramel layer, tilt the tart to spread evenly, and refrigerate until completely set.
- Just before serving, dust the tart with cocoa powder and sprinkle flaky sea salt for an elegant finishing touch.
Notes
- Allow sufficient chilling time for best results.
- Use high-quality chocolate for the ganache.
- Keep the tart refrigerated until serving.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
