Salted Caramel Easter Tart
A sophisticated and indulgent holiday tart featuring a buttery crust, a rich layer of salted caramel, and a smooth dark chocolate ganache topped with festive eggs.
Ingredients
Scale
- 1 pre-baked 9-inch Shortbread Pie Crust
- 1 cup Granulated Sugar
- 6 tablespoons Salted Butter
- 1/2 cup Heavy Cream (for caramel)
- 1/2 teaspoon Sea Salt Flakes
- 1.5 cups Dark Chocolate Chips
- 1/2 cup Heavy Cream (for ganache)
- 1 cup Mini Chocolate Eggs
Instructions
- Prepare the pre-baked shortbread crust and ensure it is completely cool.
- In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, swirling the pan occasionally, until it becomes a deep amber liquid.
- Immediately whisk in the salted butter until melted, then slowly pour in 1/2 cup of heavy cream. Whisk until smooth.
- Stir in the sea salt flakes and pour the caramel into the tart shell. Refrigerate for 2 hours or until set.
- Place dark chocolate chips in a heat-proof bowl.
- Heat the remaining 1/2 cup of heavy cream until just simmering, then pour over the chocolate chips. Let sit for 5 minutes.
- Whisk the chocolate and cream until a glossy ganache forms. Pour this over the set caramel layer.
- Smooth the top and refrigerate for at least 1 hour.
- Decorate with mini chocolate eggs and a pinch of extra sea salt before serving.
Notes
- Do not stir the sugar while it is melting to prevent crystallization.
- Use room temperature butter and warm cream for the caramel to prevent splashing.
- A loose-bottom tart pan makes for the most professional presentation.
Find it online: https://dishmio.com/salted-caramel-easter-tart/