Description
Chocolate lovers rejoice with this salted caramel chocolate tart, a luxurious dessert balancing rich cocoa and delicate salt crystals. Sweet caramel and intense chocolate create a harmonious symphony that promises pure indulgence for anyone seeking a sophisticated treat.
Ingredients
Scale
Chocolate Shortcrust Pastry:
- 185 grams all-purpose flour
- 30 grams cocoa powder
- 120 grams cold unsalted butter
- 40 grams caster sugar
- 1/4 teaspoon salt
- 60 grams cold milk
Primary Filling:
- 200 grams caster sugar
- 350 milliliters heavy cream
- 60 grams unsalted butter
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
Chocolate Topping:
- 250 grams dark chocolate
- 300 milliliters heavy cream
Finishing Ingredients:
- Cocoa powder
- Flaky sea salt
Instructions
- Combine cocoa powder, flour, salt, and sugar in a food processor. Add chilled butter cubes and pulse until mixture resembles coarse sand. Incorporate cold milk and blend until dough forms a cohesive mass.
- Shape dough into a flat disc, wrap tightly in plastic, and refrigerate for 3-4 hours to firm up completely.
- Remove dough from refrigerator and roll out to approximately 3mm thickness. Carefully transfer to a 10″ tart tin, pressing into edges and trimming excess. Prick base with a fork and return to refrigerator for 30 minutes.
- Preheat oven to 170°C (fan) or 190°C (conventional). Line pastry with parchment and ceramic weights, then bake for 20 minutes. Remove weights and continue baking for additional 15 minutes until crust is crisp and dry.
- For caramel, gently melt sugar in a heavy-bottomed saucepan over medium-low heat until it turns deep amber. Carefully whisk in butter, cream, vanilla, and salt until silky smooth.
- Allow caramel to cool slightly, then pour into completely cooled tart shell. Refrigerate until caramel sets firm.
- Create ganache by heating cream until steaming. Pour over finely chopped chocolate and let sit for one minute. Whisk until glossy and uniform.
- Carefully pour ganache over set caramel layer, ensuring even coverage. Chill in refrigerator until ganache is completely set.
- Before serving, dust lightly with cocoa powder and sprinkle flaky sea salt for a sophisticated finish.
Notes
- Chill pastry dough thoroughly to prevent shrinkage and ensure a crisp, flaky texture during baking.
- Use high-quality dark chocolate with at least 70% cocoa solids for a rich, intense ganache layer.
- Watch caramel carefully when melting sugar to avoid burning; use a light-colored pan for better visibility.
- Refrigerate layers between adding each component to create clean, distinct flavor and texture boundaries.
- Prep Time: 3 hours 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg