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Chocolate Salted Caramel Tart Recipe

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Rating: 4.0; Vote: 1

This chocolate salted caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, a perfect treat for any occasion. Ingredients: Makes about 6-8 servings Almond Chocolate Sweet Pastry 1 1/4 cups (160g) flour 1/4 cup (30g) ground almonds 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (50g) sugar 1/4 tsp salt 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes 1 tsp vanilla extract 1 egg 1-2 tbsp ice water Caramel 1 1/2 cups (300 g) sugar 1/2 cup (100g) water 1/2 cup (120 g) heavy cream 5 tbsp (70 g) unsalted butter 1 tsp salt Chocolate Ganache 1/2 cup (120 g) heavy cream 4 oz (120g) bittersweet chocolate, chopped Garnish sea salt crystals Directions 1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight. 3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking. 4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights. 5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan. 6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. 7. Remove the pan from the heat and add the cream. It will bubble a little bit. 8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. 9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours. 10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. 11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
Date: 2019-07-03

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Comments and reviews: 10

Huong Nguyen
I tried this recipe and treated everyone after dinner. My friends were so impressed It was much easier to make than i though. However, we couldnt finish the whole thing as it was so so rich While we were talking, the caramel kinda melted down and made a huge mess Is it suppose to be like that? Should it be kept in the fridge at all time? We live in a hot country but the aircon inside the house is very strong and it was on 20C degrees How can those tart in the shop stay put for so long? Maybe i have done something wrong. Also, my chocolate ganache cracked when i put it in the fridge Thank you again for your videos. They really motivate me to bake I made you banana bread recipe a couple days a go and it was a huge success The kids just went crazy over them Thank you again
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Ichrak B G
I don't know but when I ve tried it everything turned out to be perfect only one prob the caramel was disaster really I don't know what I did wrong for it to be that way I just did the same thing u did but really the caramel I don't know ah and it (caramel ) stayed liquid even after putting it in the fridge (excuse my language ) so what I ve got to do. anyway thank you
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ArrogantBaSStard
Hi, thank you for this luscious dessert unfortunately, my caramel is rock hard after chilling in the tart shell, and there are small light specks which seems like some of the sugars crystallized. Is this normal and can the tart be left out to soften the caramel, or is my tart doomed?
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ingrrrrrrid
I made it but i did something wrong so the caramel was super tough and i almost broke my teeth but it was super delicious 10/10 would break my teeth for it (later i put it in the oven so the caramel would be softer and now i can eat it and still have teeth)
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LuvCupkaye
While waiting for the caramel to harden a bit before the bittersweet chocolate, I ate the left over caramel on the pot and now I cant wait for mine to be completed tomorrow morning Our thanksgiving dessert. Thanks for the great recipe again
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Panos7Thyra
caramel seemed a bit tough when you tried to cut a piece with the fork is there a way to overcome this? Like taking the tarte out the refrigerator 30-60 minutes before serving it? Would that help? Honest question
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Dina Putri Tunjungsari
What can I use instead of almond? From where I live I have to order it first from outside of my town. So I hope it can be replaced with another peanut or just skip it maybe? Thanks before
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Aurore Aurore
I strongly recommend topping off with sugar instead of pure salt. Served a tart with salt topping once and my guest looked at me in horror after a bite. He scraped it off and then liked it though
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Anshika Singhal
Ma'am pls tell me a recipe of some no bake chocolate birthday cake or the cake which you can bake in pressure cooker asap as it's my friends bday day after tomorrow
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koula Averof
Hello I have tried your tart and it was very tastefulll Do you think i could use the chocolate base you made instead of degestive base, for making cheesecake?
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