Description
Indulgent chocolate salted caramel tarts melt hearts with rich, velvety layers of silky ganache and golden caramel. Crisp chocolate pastry cradles sweet-salty decadence, inviting you to savor each luxurious, heavenly bite.
Ingredients
Scale
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- ¼ tsp salt
- 1 large egg yolk
- 12 tbsps cold water
- 1 cup (200 g) granulated sugar
- 6 tbsps (85 g) unsalted butter, room temperature, cut into pieces
- ½ cup (120 ml / 4 fl oz) heavy cream, room temperature
- 1 tsp vanilla extract
- ½ tsp sea salt
- 200 g (7 oz) semi-sweet or dark chocolate, chopped
- ½ cup (120 ml / 4 fl oz) heavy cream
- 1 tbsp unsalted butter, room temperature
- flaky sea salt
- chocolate shavings or cocoa powder (optional)
Instructions
- Crust Preparation: Pulse flour, powdered sugar, and cold butter in a food processor until crumbly. Integrate egg yolk and cold water, blending until dough forms. Wrap in plastic and refrigerate for 30 minutes.
- Tart Shell Baking: Preheat oven to 350F (175C). Roll out chilled dough and press into tart pans. Pierce base with fork, cover with parchment, and weight with dried beans. Bake 15 minutes, remove weights, then bake additional 5-10 minutes until golden. Cool completely.
- Caramel Creation: Over medium heat, melt sugar until deep amber. Incorporate butter, whisking carefully. Slowly add heavy cream, causing mixture to bubble. Stir in sea salt and cool slightly before pouring into tart shells. Refrigerate 20-30 minutes until set.
- Ganache Formation: Bring heavy cream to a gentle simmer. Pour over chocolate chips, allowing to rest 2-3 minutes. Stir until smooth and glossy. Pour over caramel layer, smoothing with spatula.
- Final Touches: Chill tarts for one hour to firm ganache. Garnish with flaky sea salt, optional chocolate shavings, or cocoa powder dust. Serve chilled or at room temperature.
Notes
- Wrap the dough tightly in plastic wrap to prevent air exposure and maintain moisture. Refrigerate for at least 30 minutes to allow gluten to relax and butter to firm up, ensuring a flakier, more tender crust.
- Watch the sugar carefully while caramelizing. Remove from heat immediately when it reaches a deep amber color to prevent burning. Use a light-colored pan to easily monitor color changes during caramelization.
- Use room temperature chocolate and slowly incorporate warm cream to create a smooth, glossy ganache. Stir gently in one direction to avoid air bubbles and ensure a silky texture.
- Experiment with different chocolate percentages or add a splash of vanilla extract to the ganache. Sprinkle high-quality sea salt just before serving to boost the caramel and chocolate flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg