Description
This Salted Caramel Chocolate Tart is made up of a buttery shortbread crust, rich salted caramel, and dark chocolate ganache. It is like a Twix bar taken to the next level.
Ingredients
Tart crust:
1 1/2 c. all-purpose flour
1/3 c. powdered sugar
1/4 tsp. kosher salt
1/2 c. unsalted butter (cold)
1 large egg yolk
1/2 tsp. vanilla extract
2 tsp. heavy cream
Salted caramel filling:
1 c. heavy cream
5 tbsp. unsalted butter
1 1/2 to 2 tsp. kosher salt, to taste
2 tsp. vanilla extract
1/2 c. light corn syrup
1 1/2 c. granulated sugar
1/4 c. water
Chocolate ganache filling:
8 oz bittersweet or semisweet chocolate (broken into small pieces)
1/2 c. heavy cream
Optional:
2 tsp. flaky sea salt (for garnish)
Instructions
Tart crust:
- Place the flour, salt, and sugar in a food processor and pulse until a coarse meal forms.
- Add the cream, egg yolk, and vanilla. Process until the dough forms a ball and pulls away from the sides of the bowl.
- Wrap in plastic wrap and chill for about an hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll the dough on a lightly floured surface to a thickness of about 1/8-inch. Press it gently into a tart pan, about 9 inches in diameter. Trim the edges.
- Bake for about 18 to 22 minutes or until it turns golden brown around the edges.
Salted caramel filling:
- Slowly heat the cream, butter, and salt in a small pot until the salt has dissolved and the butter has melted. Remove from heat and add the vanilla.
- Combine the sugar, water, and corn syrup in a medium pot over medium-high heat. Make sure that the heat is evenly distributed. Bring to a boil and wait until the bubbles get smaller and the color turns amber.
- Reduce the heat and pour in the warm cream mixture. Whisk constantly to avoid crystals or lumps.
- Using a candy thermometer, monitor the temperature until it reaches 245 degrees Fahrenheit.
- Pour the hot caramel into the prepared crust.
Chocolate ganache filling:
- Place the chocolate and cream in a microwave-safe bowl.
- Microwave in 30 seconds increments until the cream is hot and the chocolate is melting.
- Whisk the ganache until smooth and then pour over the cooled caramel.
- Allow the ganache to set.
- Garnish with flaky sea salt.
Notes
- Another option to garnish your salted caramel chocolate tart with is either cocoa nibs or cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 50 minutes