Description
Chocolate Salted Caramel Tarts are the perfect indulgent treat, featuring a rich, velvety chocolate ganache paired with a smooth and gooey salted caramel filling, all housed in a buttery, flaky tart shell. These tarts offer the perfect balance of sweet and salty, making them the ideal dessert for any occasion. Whether you’re hosting a dinner party or treating yourself, these tarts will surely impress!
Ingredients
Scale
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (more if needed)
For the Salted Caramel Filling:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt (adjust to taste)
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted butter
For Garnish:
- Sea salt flakes (for sprinkling on top)
Instructions
- Make the Tart Crust:
- In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse until well mixed.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again. Gradually add the ice water, one tablespoon at a time, and pulse until the dough begins to come together.
- Turn the dough out onto a lightly floured surface, form it into a disk, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/8-inch thickness. Use a tart pan (about 4-6 small tart pans or one 9-inch pan) to line the bottom and sides with the dough, pressing it into the edges.
- Prick the bottom of the tart shell with a fork and place parchment paper on top. Add pie weights or dried beans to prevent the crust from puffing up.
- Bake for 12-15 minutes, or until the edges are firm. Remove from the oven and let it cool completely before filling.
- Make the Salted Caramel Filling:
- In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring constantly, until the sugar has melted and the mixture turns a golden amber color, about 5-7 minutes.
- Carefully add the heavy cream to the saucepan (it will bubble up), and stir until smooth.
- Remove from heat and stir in the vanilla extract and salt. Let the caramel cool for 10-15 minutes.
- Pour the cooled caramel into the prepared tart shells, filling them about halfway. Place the tarts in the refrigerator for at least 30 minutes to allow the caramel to set.
- Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil).
- Remove from heat and add the chopped chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
- Stir in the butter until fully incorporated and the ganache is glossy.
- Assemble the Tarts:
- Once the caramel has set, pour the chocolate ganache over the caramel filling, spreading it into an even layer.
- Refrigerate the tarts for at least 2 hours to allow the ganache to set fully.
- Serve and Garnish:
- Before serving, sprinkle the tarts with a pinch of sea salt flakes for that perfect salty-sweet balance.
- Slice and serve chilled or at room temperature for the best texture.
Notes
- Caramel Tips: Be sure to keep an eye on the caramel while cooking, as sugar can go from golden to burnt very quickly. If your caramel hardens too much after cooling, gently reheat it before using.
- Tart Shell Options: You can also use store-bought tart shells if you prefer a quicker option. However, homemade crusts add a special touch!
- Make-Ahead: These tarts can be made ahead of time and stored in the fridge for up to 3 days. They also freeze well for up to a month.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 160 mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 50mg