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Chocolate Salted Caramel Tarts: A Decadent Dessert Recipe

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Decadent chocolate tart with a flaky cocoa crust, gooey salted caramel filling, and rich chocolate ganache topping. A perfect balance of sweet and salty!

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 2–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1 teaspoon vanilla extract
  • 1/2 – 1 teaspoon sea salt, or to taste (I prefer Maldon sea salt flakes)
  • 8 ounces (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, softened
  • Sea salt flakes
  • Cocoa powder

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add Egg Yolk and Water: In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Pour this mixture over the flour mixture.
  4. Combine the Dough: Use a fork to gently combine the wet and dry ingredients. Add more ice water, 1 tablespoon at a time, until the dough just comes together.
  5. Form a Disc and Chill: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
  7. Transfer to Tart Pans: Gently transfer the rolled-out dough to your tart pans (I use individual 4-inch tart pans, but you can use one large tart pan if you prefer). Press the dough into the bottom and up the sides of the pans. Trim any excess dough from the edges.
  8. Dock the Crust: Use a fork to prick the bottom of the crust several times.
  9. Chill Again: Place the tart pans in the freezer for 15 minutes.
  10. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the tart crusts with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  11. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 5-10 minutes, or until the crust is golden brown.
  12. Cool Completely: Let the tart crusts cool completely in the pans before filling.
  13. Combine Sugar and Water: In a medium saucepan, combine the sugar and water. Stir to moisten the sugar.
  14. Cook the Caramel: Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber color.
  15. Add Warm Cream: Once the caramel is a deep amber color, carefully pour in the warm heavy cream. Be careful, as the mixture will bubble vigorously.
  16. Stir and Cook: Stir constantly with a whisk until the caramel is smooth and the cream is fully incorporated.
  17. Add Butter: Remove the saucepan from the heat and stir in the butter until it is melted and smooth.
  18. Add Vanilla and Salt: Stir in the vanilla extract and sea salt. Adjust the amount of salt to your taste.
  19. Cool Slightly: Let the caramel cool slightly before pouring it into the prepared tart crusts.
  20. Pour into Crusts: Pour the salted caramel filling into the cooled tart crusts, filling them almost to the top.
  21. Chill: Refrigerate the tarts for at least 1 hour, or until the caramel is set.
  22. Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  23. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  24. Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
  25. Whisk Until Smooth: Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  26. Add Butter: Stir in the softened butter until it is fully incorporated and the ganache is even more smooth and shiny.
  27. Cool Slightly: Let the ganache cool slightly before pouring it over the caramel-filled tarts.
  28. Pour over Tarts: Pour the chocolate ganache over the chilled caramel-filled tarts, spreading it evenly to cover the caramel.
  29. Chill Again: Refrigerate the tarts for at least 30 minutes, or until the ganache is set.
  30. Garnish (Optional): Before serving, garnish the tarts with a sprinkle of sea salt flakes or a dusting of cocoa powder.
  31. Serving: Carefully remove the tarts from the tart pans. You can use a small offset spatula to help release them.
  32. Enjoy: Serve the chocolate salted caramel tarts chilled or at room temperature. They are best enjoyed within a few days of making them.

Notes

  • For the flakiest crust, keep all ingredients cold, especially the butter.
  • Don’t overmix the tart dough, or it will become tough.
  • Watch the caramel carefully as it cooks, as it can burn easily.
  • Warming the heavy cream for the caramel prevents the sugar from seizing up.
  • Adjust the amount of sea salt in the caramel to your preference.
  • Finely chopping the chocolate ensures a smooth ganache.
  • Letting the ganache cool slightly before pouring it over the caramel prevents the caramel from melting.
  • The chilling times are important for setting the caramel and ganache, making the tarts easier to handle and slice.

Find it online: https://anasrecipes.com/chocolate-salted-caramel-tarts/