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Salted Caramel Chocolate Tart


  • Author: Myles
  • Total Time: 1 hour 10 minutes + chilling/cooling time
  • Yield: 8 servings 1x

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

Scale

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:

  1. Place the flour, salt, and sugar in a food processor and pulse until a coarse meal forms.
  2. Add the cream, egg yolk, and vanilla. Process until the dough forms a ball and pulls away from the sides of the bowl.
  3. Wrap in plastic wrap and chill for about an hour.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. 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.
  6. Bake for about 18 to 22 minutes or until it turns golden brown around the edges.

Salted caramel filling:

  1. 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.
  2. 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.
  3. Reduce the heat and pour in the warm cream mixture. Whisk constantly to avoid crystals or lumps.
  4. Using a candy thermometer, monitor the temperature until it reaches 245 degrees Fahrenheit.
  5. Pour the hot caramel into the prepared crust.

Chocolate ganache filling:

  1. Place the chocolate and cream in a microwave-safe bowl.
  2. Microwave in 30 seconds increments until the cream is hot and the chocolate is melting.
  3. Whisk the ganache until smooth and then pour over the cooled caramel.
  4. Allow the ganache to set.
  5. 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