Description
These Chocolate Salted Caramel Tarts are an indulgent treat with layers of buttery caramel and rich chocolate ganache, all nestled in a crispy tart shell. The hint of sea salt perfectly balances the sweetness, making these tarts an irresistible dessert for special occasions or whenever you need a decadent treat!
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Salted Caramel Filling:
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, room temperature, cut into pieces
- 1/2 cup (120 ml) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Chocolate Ganache:
- 200 g (7 oz) semi-sweet or dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter, room temperature
For Garnish:
- Flaky sea salt
- Chocolate shavings or cocoa powder (optional)
Instructions
🥧 Make the Tart Crust:
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Prepare the Dough:
- In a food processor, combine flour, sugar, and salt.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water, pulsing until the dough just comes together. Add more water if needed.
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Chill the Dough:
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
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Bake the Tart Shells:
- Preheat your oven to 180°C (350°F).
- Roll out the dough and press into 6 small tart pans or 1 large 9-inch tart pan.
- Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove weights and bake for an additional 5-7 minutes until golden.
- Let cool completely.
🍮 Make the Salted Caramel Filling:
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Melt the Sugar:
- In a medium saucepan over medium heat, melt the sugar, stirring occasionally.
- Cook until the sugar turns a deep amber color.
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Add Butter and Cream:
- Carefully whisk in butter until fully melted.
- Slowly add the heavy cream while stirring continuously (the mixture will bubble vigorously).
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Add Vanilla and Salt:
- Stir in vanilla extract and sea salt until smooth.
- Pour the caramel into the cooled tart shells, filling them about halfway.
- Refrigerate for 30 minutes to set.
🍫 Prepare the Chocolate Ganache:
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Heat the Cream:
- In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
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Melt the Chocolate:
- Pour the hot cream over the chopped chocolate in a bowl.
- Let sit for 2-3 minutes, then stir until smooth and glossy.
- Mix in the butter until combined.
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Fill the Tarts:
- Pour the ganache over the set caramel layer in the tart shells.
- Smooth the top with a spatula and refrigerate until set (about 1 hour).
🍽️ Serve:
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Garnish:
- Sprinkle with flaky sea salt and garnish with chocolate shavings or a light dusting of cocoa powder.
-
Serving Suggestions:
- These tarts are best served chilled or at room temperature. Pair with fresh berries or a scoop of vanilla ice cream for an extra treat!
Notes
- Make Ahead: You can make these tarts 1-2 days in advance. Store in the refrigerator until ready to serve.
- Storage: Keep the tarts refrigerated for up to 5 days in an airtight container.
- For Easier Removal: If using a large tart pan, a tart pan with a removable bottom works best.