Description
Indulge in these decadent Chocolate Salted Caramel Tarts featuring a rich cocoa tart crust, luscious homemade salted caramel filling, and a smooth chocolate ganache topping. Perfect for special occasions or a luxurious treat, these tarts balance sweet and salty flavors with a silky texture that melts in your mouth.
Ingredients
Scale
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)
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)
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted butter
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 to create the dry base for the crust.
- Add Butter: Add the cold cubed butter to the mixture and pulse until it resembles coarse crumbs, ensuring a flaky texture in the crust.
- Incorporate Egg Yolk and Water: Add the egg yolk and pulse again. Gradually add ice water one tablespoon at a time, pulsing until the dough begins to come together without becoming sticky.
- Chill the Dough: Turn the dough out onto a lightly floured surface, form into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat Oven: Once chilled, preheat your oven to 350°F (175°C) to prepare for baking the tart shells.
- Roll and Shape Dough: Roll the dough on a floured surface to about 1/8-inch thickness. Press the dough into tart pans (4-6 small or one 9-inch pan) lining the bottom and sides evenly.
- Prick and Prepare for Baking: Prick the tart bottom with a fork to prevent puffing. Lay parchment paper on top and fill with pie weights or dried beans for blind baking.
- Bake Tart Shells: Bake the tart shells for 12-15 minutes or until the edges are firm. Remove from oven and allow to cool completely before filling.
- Prepare Salted Caramel: In a medium saucepan over medium heat, melt butter. Add sugar and stir constantly until melted and golden amber, about 5-7 minutes, taking care not to burn.
- Add Cream: Carefully pour in heavy cream (the mixture will bubble vigorously) and stir until smooth and combined.
- Flavor and Cool Caramel: Remove from heat, stir in vanilla extract and salt, and let caramel cool for 10-15 minutes to thicken slightly.
- Fill Tart Shells: Pour the cooled caramel into the tart shells, filling about halfway. Refrigerate the tarts for at least 30 minutes to set the caramel.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer, avoiding boiling.
- Melt Chocolate: Remove cream from heat, add chopped chocolate, and stir until fully melted and smooth.
- Incorporate Butter: Stir in the butter until the ganache is glossy and cohesive.
- Assemble Tarts: Pour the ganache over the set caramel layer, spreading evenly to cover the caramel completely.
- Chill to Set: Refrigerate the assembled tarts for at least 2 hours to allow the ganache to fully set.
- Garnish and Serve: Before serving, sprinkle sea salt flakes over the tops for a perfect salty-sweet balance. Slice and serve chilled or at room temperature for best texture.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Adjust the salt in the caramel to your preferred level of saltiness.
- Pie weights or dried beans help to keep the crust from puffing during blind baking.
- Chocolate ganache should not be overheated; avoid boiling the cream to prevent separation.
- Refrigerate the tarts long enough to ensure both caramel and ganache are fully set for clean slicing.
- These tarts can be stored in the refrigerator in an airtight container for up to 3 days.
