Salted Caramel Chocolate Tart

This salted caramel chocolate tart brings together a buttery chocolate crust, smooth caramel, and rich ganache topped with sea salt making it a dream for chocolate lovers. It delivers a perfect balance of textures and flavors from crisp pastry to luscious layers that melt in your mouth.

I remember making this tart for a family gathering and watching everyone savor every bite made all the effort worthwhile.

Ingredients

• Plain flour all-purpose: provides the base for a tender crust choose unbleached for best results
• Cocoa powder: adds deep chocolate notes opt for natural unsweetened for true flavor
• Caster sugar: dissolves quickly ensuring smooth texture essential for both crust and caramel
• Fine salt: balances sweetness in the pastry and caramel select a fine grain to blend easily
• Unsalted butter cold and cubed: frozen briefly to create flaky layers in the pastry
• Cold milk: binds the dough adjust type according to preference whole or plant-based works
• Double cream: adds richness to both the caramel and ganache pick fresh for smoothest finish
• Vanilla bean paste or extract: enhances the caramel with aromatic depth choose pure extract
• Dark chocolate roughly chopped: for the ganache use good quality 70% or higher for intensity
• Cocoa powder for dusting: adds subtle bitterness and visual appeal
• Flaky sea salt: sprinkled last to elevate the overall flavor with a delicate crunch

Step-by-Step Instructions

Sift Dry Ingredients:

Combine flour cocoa powder caster sugar and salt evenly in a food processor or large bowl ensuring no lumps remain for a consistent crust

Incorporate Butter:

Add the cold cubed butter to the dry mix and pulse or rub with fingertips until the mixture resembles coarse sandy crumbs this step creates the perfect flaky texture

Add Milk and Form Dough:

Pour cold milk gradually mixing just until the dough comes together avoid overworking to keep it tender shape into a disc wrap tightly in cling film and chill for at least three hours to firm up

Roll Out and Line Tin:

On a lightly floured surface roll the chilled dough evenly to three millimeters thickness then carefully line a twenty five centimeter tart tin trim excess edges and dock the base with a fork to prevent bubbling refrigerate for thirty minutes

Blind Bake Pastry:

Preheat oven to one seventy degrees Celsius fan or one ninety conventional line the pastry with baking paper and fill with baking weights bake for twenty minutes remove weights and continue baking for fifteen more minutes until firm then cool completely

Make Salted Caramel:

Heat caster sugar over medium low heat swirling gently as it melts and turns a rich amber color add butter whisk in warmed double cream vanilla and salt gradually continue whisking until smooth and glossy

Set Caramel Layer:

Allow the caramel to cool slightly then pour it into the cooled tart shell place in the refrigerator until fully set and firm

Prepare Ganache:

Warm double cream in a saucepan until steaming but not boiling pour over chopped dark chocolate in a heatproof bowl let it rest for one minute then whisk gently until silky smooth

Assemble Ganache Layer:

Pour ganache evenly over the set caramel layer gently tap the tart to smooth the surface and chill until the ganache is fully set

Finish and Serve:

Before serving lightly dust with cocoa powder and sprinkle generously with flaky sea salt to enhance flavor and presentation

I especially love how the salted caramel adds a complex sweet savory note reminiscent of festive family celebrations

Storage Tips

Store leftover tart covered in the refrigerator for up to three days to keep the layers intact and fresh avoid freezing as caramel texture can be compromised

Bring tart to room temperature before serving to fully enjoy the ganache’s smoothness

Ingredient Substitutions

You can substitute double cream with full fat coconut cream for a dairy-free version though flavor will vary

Use almond milk or oat milk instead of regular milk in the pastry to cater to lactose intolerance

Swap dark chocolate for milk chocolate if a sweeter ganache is preferred but expect a lighter intensity

Serving Suggestions

Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence

Fresh berries or a raspberry coulis complement the rich chocolate and caramel notes beautifully

Cultural Context

This tart blends French patisserie techniques with popular salted caramel trends creating a modern classic beloved worldwide

Salted caramel originated in Brittany France and its inclusion here highlights the art of balancing sweet and savory in desserts

Pro Tips

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Common Recipe Questions

→ What type of flour is best for the tart crust?

Plain flour (all-purpose) provides the ideal texture and structure for the shortcrust pastry.

→ Can I use a different milk for the pastry dough?

Yes, cold milk of any type works well to bind the dough while keeping it tender.

→ How do I ensure the caramel sets properly?

Let the caramel cool slightly before pouring it into the tart shell and refrigerate until fully firm.

→ How to achieve a glossy chocolate ganache?

Briefly blend the ganache with an immersion blender after whisking for an extra smooth and glossy finish.

→ Why is chilling the pastry important?

Chilling helps the dough firm up, preventing shrinkage and ensuring a crisp tart shell.