Salted Caramel Chocolate Tart (Print-Friendly Version)

Chocolate tart with caramel layer and silky ganache, topped with sea salt for a perfect balance of flavors.

# What You'll Need:

→ Chocolate Shortcrust Pastry

01 - 185 g plain flour (all-purpose)
02 - 30 g cocoa powder
03 - 40 g caster sugar
04 - 1/4 teaspoon fine salt
05 - 120 g unsalted butter, cold and cubed, frozen for 30 minutes
06 - 60 g cold milk (any type)

→ Salted Caramel Layer

07 - 200 g caster sugar
08 - 60 g unsalted butter
09 - 350 ml double cream, warmed
10 - 1 teaspoon vanilla bean paste or extract
11 - 1 teaspoon fine salt

→ Chocolate Ganache

12 - 250 g dark chocolate, roughly chopped
13 - 300 ml double cream

→ Finishing Touch

14 - Cocoa powder, for dusting
15 - Flaky sea salt, for topping

# How to Make It:

01 - Combine flour, cocoa powder, caster sugar, and salt evenly in a food processor or mixing bowl.
02 - Add cold cubed butter and blend or rub in until mixture resembles coarse, sandy crumbs.
03 - Pour in cold milk and mix just until dough forms. Shape into disc, wrap tightly, and refrigerate at least 3 hours.
04 - Roll chilled dough to 3 mm thickness on floured surface, line 25 cm tart tin, trim edges, and dock base with fork. Refrigerate 30 minutes.
05 - Preheat oven to 170°C fan or 190°C conventional. Line pastry with baking paper and weights. Bake 20 minutes, remove weights, bake 15 more until firm. Cool completely.
06 - Heat caster sugar over medium-low heat, swirling until amber. Add butter, then whisk in warmed cream, vanilla, and salt until smooth.
07 - Cool caramel slightly, pour into cooled tart shell, and refrigerate until firm.
08 - Warm double cream until steaming. Pour over chopped chocolate, let stand 1 minute, then whisk gently until smooth.
09 - Pour ganache evenly over set caramel. Tap gently to smooth surface. Chill until set.
10 - Dust lightly with cocoa powder and sprinkle flaky sea salt before serving.

# Additional Tips:

01 - For extra glossy ganache, briefly blend with immersion blender after whisking.
02 - Ensure caramel and pastry are fully cooled before layering to maintain crispness.

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