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- Flour and Cocoa Powder - 1 ¼ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - Butter and Sugar Variations - ½ cup unsalted butter, cold and cubed - 6 tablespoons unsalted butter, room temperature - 1 cup granulated sugar - Additional Components for Caramel and Ganache - 1 cup heavy cream - ½ cup light corn syrup - ½ teaspoon sea salt - Flaky sea salt, for garnish You need these key ingredients to make the salted caramel chocolate tart. Start with flour, cocoa powder, and powdered sugar to create the tart crust. Then, you'll use cold butter for a flaky texture. The granulated sugar helps make the sweet caramel. For the rich filling, heavy cream and semi-sweet chocolate chips are a must. Light corn syrup adds smoothness to the caramel. Finally, sea salt brings out the flavors. Don't forget the flaky sea salt for that perfect finish! Gather these items before you start cooking. This will make the process smooth and fun. Happy baking! {{ingredient_image_1}} Mixing Dry Ingredients Start by whisking together 1 ¼ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, and ½ cup of powdered sugar in a large bowl. This mix gives your tart a rich chocolate flavor. Incorporating Butter and Egg Yolk Next, add ½ cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to blend it in. You want the mix to look like coarse crumbs. Then, add 1 large egg yolk. Pour in 1 tablespoon of iced water. Mix until the dough forms. If it feels dry, add more water, one teaspoon at a time. Chilling and Preparing for Baking Shape the dough into a disk. Wrap it in plastic wrap and chill for at least 30 minutes. This step makes the dough easier to roll out. Preheat your oven to 350°F (175°C) while the dough chills. Cooking the Sugar and Water In a medium saucepan, combine 1 cup of granulated sugar with ¼ cup of water. Stir until the sugar dissolves. Stop stirring, and let it boil. Watch closely as it turns a deep amber color, which takes about 5 to 7 minutes. Adding Cream and Butter Once it reaches that color, remove it from heat. Carefully add 1 cup of heavy cream; it will bubble. Whisk in 6 tablespoons of room temperature unsalted butter and ½ cup of light corn syrup until smooth. Mixing in Sea Salt Finally, stir in ½ teaspoon of sea salt. This step adds that delicious salted flavor to your caramel. Pouring Caramel into the Crust Once your tart crust is baked and cooled, pour the warm caramel into the crust. Let it cool in the fridge for at least 30 minutes. This helps it set. Making Chocolate Ganache To make the ganache, heat 1 cup of heavy cream in a saucepan until it simmers. Pour it over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 2 to 3 minutes. Then stir until it’s smooth and shiny. Combining Caramel and Ganache Layers Once the caramel is set, pour the chocolate ganache evenly on top. Let it chill in the fridge for another hour. This will give you that nice layered look and taste. Common Mistakes to Avoid When making the tart crust, avoid overmixing the dough. This makes the crust tough. Also, be careful not to skip chilling the dough. Chilling helps it hold its shape while baking. How to Ensure a Flaky Texture Use cold butter for the crust. Cut it into small pieces before adding it to the dry mix. This helps create a flaky texture. Also, add ice water slowly until the dough comes together. Don’t add too much water at once. Achieving the Right Color and Flavor When making caramel, watch the color closely. It should turn a deep amber. If it’s too light, it won’t have that rich flavor. Stir the sugar and water until it dissolves, then let it bubble without stirring. How to Fix a Grainy Caramel If your caramel turns grainy, don’t panic. Add a little water and heat it gently. Stir until it smooths out. You can also try straining it through a fine mesh to remove any lumps. Recommended Pairings and Garnishes This tart pairs well with whipped cream or vanilla ice cream. Fresh berries add a nice tartness. For garnish, sprinkle flaky sea salt on top. It enhances the sweet and salty contrast. Best Ways to Slice and Serve To slice the tart, use a warm knife. Dip it in hot water, wipe it dry, and cut. This will give you clean slices. Serve each slice on a plate with a dollop of cream or a berry on the side. Pro Tips Chill Your Dough: Make sure to chill your tart dough for at least 30 minutes to prevent it from shrinking during baking. Watch the Caramel: Keep a close eye on the caramel as it cooks. It can go from perfect to burnt very quickly! Use Room Temperature Butter: Ensure your butter for the caramel is at room temperature for a smoother consistency. Let it Set: Be patient and allow each layer to set completely before adding the next for the best texture and flavor. {{image_2}} You can change the taste of your tart by using different chocolate types. Use dark chocolate for a rich flavor. Milk chocolate adds a sweet touch. White chocolate gives a creamy finish. Each choice makes the tart unique! You can also infuse your caramel. Try adding vanilla for warmth. Espresso adds a bold kick. These flavors mix well with the salt and chocolate. Experiment and find your favorite! If you need gluten-free options, use almond flour or gluten-free flour. Both work well in the crust. For dairy-free, choose coconut cream and dairy-free butter. This way, you keep the taste without dairy. Want less sugar? You can use natural sweeteners. Maple syrup or honey can replace granulated sugar. This change makes the tart healthier without losing flavor. You can make mini tarts instead of one big tart. This way, each person gets their own. Use small tart pans for easy serving. Tartlets are great for parties. They are bite-sized and easy to eat. You can customize each one with different toppings. This way, everyone gets what they like! For best taste, keep your salted caramel chocolate tart in the fridge. Place it in an airtight container. This keeps it fresh and prevents it from absorbing odors. It stays good for up to five days. After that, the flavor and texture may change. If you have leftovers, you can freeze the tart. Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps to avoid freezer burn. It can stay frozen for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight. This keeps the texture nice and smooth. Avoid using a microwave, as it may ruin the layers. Check for signs of spoilage before eating. Look for any changes in color or smell. If the tart looks dry or has an off odor, it is best to throw it away. Also, check for any visible mold. Always trust your senses; they guide you well in the kitchen. To reheat the tart, place it in a preheated oven at 300°F for about 10 minutes. This gentle heat warms the tart without melting the chocolate or caramel. You can also use a microwave for about 20 seconds, but be careful. Microwaving can make the tart too soft or hot. Yes, you can make the caramel in advance. Prepare it up to one week ahead. Let the caramel cool, then store it in an airtight container in the fridge. When ready to use, gently reheat the caramel until it is pourable. You can tell the caramel is done when it reaches a deep amber color. This usually takes about 5 to 7 minutes of boiling. Watch it closely to avoid burning. If you have a candy thermometer, aim for around 350°F. Then, remove it from heat and add the cream carefully. Yes, dark chocolate works well in this tart. It adds a richer taste. You can replace semi-sweet chocolate with dark chocolate in equal amounts. Just be mindful that dark chocolate may make the tart taste less sweet, balancing well with the salted caramel. You now know how to make a delicious tart with caramel and chocolate ganache. We covered ingredients, step-by-step instructions, and tips for success. Remember to avoid common mistakes for a perfect crust and a smooth caramel. Feel free to experiment with flavors and variations to fit your taste. Proper storage keeps your tart fresh and tasty. Enjoy your creation, and share it with friends to impress them! Your baking skills will shine through this delightful dessert.

Decadent Salted Caramel Chocolate Tart

A rich and indulgent chocolate tart topped with salted caramel and chocolate ganache.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients
  

  • 1.25 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 to 2 tablespoons iced water
  • 1 cups heavy cream
  • 1 cups semi-sweet chocolate chips
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, room temperature
  • 0.5 cups light corn syrup
  • 0.5 teaspoon sea salt
  • for garnish flaky sea salt

Instructions
 

  • Make the Tart Crust: In a large mixing bowl, whisk together the flour, cocoa powder, and powdered sugar. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Combine with Egg Yolk: Add the egg yolk and 1 tablespoon of iced water, mixing until the dough just comes together (add more water if needed).
  • Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Blind Bake the Crust: Roll out the chilled dough on a floured surface and press it into a tart pan. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until set. Allow to cool.
  • Prepare the Caramel: In a medium saucepan over medium heat, combine the granulated sugar and ¼ cup of water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 5-7 minutes.
  • Add Cream and Butter: Remove from heat and carefully add the heavy cream (it will bubble), then whisk in the room temperature butter and corn syrup until smooth. Stir in ½ teaspoon of sea salt.
  • Assemble the Tart: Pour the caramel into the cooled tart shell and let it set in the fridge for at least 30 minutes.
  • Make the Chocolate Ganache: Heat the remaining heavy cream in a saucepan until just simmering. Pour over the chocolate chips in a bowl and let sit for 2-3 minutes, then stir until smooth.
  • Combine Layers: Once the caramel is set, pour the chocolate ganache over the top evenly and let it set in the fridge for another hour.
  • Garnish and Serve: Before serving, sprinkle flaky sea salt on top for an extra touch and an indulgent flavor.

Notes

Chill the tart for best results and serve with a sprinkle of flaky sea salt.
Keyword caramel, chocolate, dessert, tart