Description
This Salted Caramel Bittersweet Chocolate Tart is a decadent dessert featuring a buttery homemade crust filled with luscious salted caramel, topped with a smooth bittersweet chocolate ganache, and finished with a sprinkle of flaky sea salt for the perfect sweet and salty balance. Ideal for special occasions or indulgent treats, this tart combines rich textures and deep flavors in every bite.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water (as needed)
For the Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon flaky sea salt
For the Chocolate Ganache:
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream (for ganache)
- Extra flaky sea salt for garnish
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a food processor or mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and egg yolk, pulsing or mixing until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, just until the dough comes together. Chill the dough for about 30 minutes.
- Roll out and bake crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the pan, trimming any excess. Prick the bottom with a fork to prevent puffing. Bake the crust for 15-20 minutes or until lightly golden. Remove from oven and let cool.
- Prepare caramel filling: In a medium saucepan over medium heat, melt the granulated sugar, swirling the pan gently until the sugar is fully melted and turns an amber color. Carefully add the cubed butter, stirring until melted and combined. Gradually pour in the room temperature heavy cream while stirring. Allow the mixture to boil for about 1 minute, then remove from heat and stir in the flaky sea salt. Pour the caramel evenly into the cooled tart shell. Refrigerate to chill and set, about 30 minutes.
- Make the chocolate ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Gently whisk until the ganache is smooth and glossy.
- Assemble and chill tart: Pour the prepared ganache evenly over the chilled caramel layer in the tart. Smooth the top with a spatula and refrigerate for at least 1 hour, or until the ganache is set.
- Serve: Just before serving, sprinkle additional flaky sea salt on top to enhance the sweet and salty flavors. Slice and enjoy your rich and indulgent Salted Caramel Bittersweet Chocolate Tart.
Notes
- Use high-quality bittersweet chocolate for a richer ganache flavor.
- Be cautious when melting sugar to avoid burning; do not stir until sugar is mostly melted.
- The tart can be stored covered in the refrigerator for up to 3 days.
- Allow the tart to come to room temperature for about 15 minutes before serving for the best texture and flavor.
- For an even crispier crust, blind bake the tart shell with pie weights for 15 minutes before filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
