Salted Caramel Chocolate Tart
A luxurious three-layer tart featuring a dark cocoa shortcrust, a thick and gooey salted caramel center, and a silky smooth dark chocolate ganache topping.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 0.33 cups Unsweetened Cocoa Powder
- 0.75 cups Cold Unsalted Butter
- 1 cup Granulated Sugar
- 1.25 cups Heavy Cream
- 1.25 cups Dark Chocolate Chips
- 1 teaspoon Flaky Sea Salt
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, cocoa, and 0.25 cups of sugar. Cut in 0.5 cups of cold butter until dough forms. Press into a tart pan and bake for 15 minutes. Cool completely.
- In a heavy pot, melt the remaining sugar over medium heat until it turns a deep amber color.
- Whisk in 0.25 cups of butter and 0.5 cups of heavy cream until smooth. Stir in half the salt and vanilla.
- Pour caramel into the cooled crust and refrigerate for 1 hour.
- Heat the remaining 0.75 cups of heavy cream and pour over dark chocolate chips. Stir until a smooth ganache forms.
- Pour the chocolate over the set caramel. Sprinkle with the remaining flaky sea salt. Chill for 2-3 hours before serving.
Notes
- Do not stir the sugar while melting to avoid crystallization; just swirl the pan.
- Wait for the caramel to be fully set before adding the ganache layer.
- Use a hot knife for clean slices.
Find it online: https://dishmio.com/salted-caramel-chocolate-tart/