Chocolate Salted Caramel Tarts have a chocolate crust made with butter, a soft caramel filling, ganache chocolate, and flaky sea salt on top. Something that anyone who likes chocolate or caramel should try.
Want a scrumptious treat?
Welcome to the Sugar Apron, where chocolate and caramel dreams are made and come true.
This is the recipe for you if you want to make a very impressive dessert with a great balance of sweet and salty flavors and different textures. Also, each part is easy to make and doesn't take too long, which makes this a great recipe to put together ahead of time. The hardest part is having to wait for it to set before you can enjoy it.
One of the hardest things I know to resist is this Chocolate Salted Caramel Tart. It's very, very dangerous.
I'll show you how to do it.
It has three parts to it, the chocolate crust, caramel, and chocolate ganache, but they’re all very easy.
INGREDIENTS
FOR THE CRUST
1 1/4 cups all-purpose flour
2 1/2 tbsp Dutch-processed cocoa powder
1/2 cup sugar
1/4 tsp salt
1 stick cold unsalted butter cut into small (1/2-inch) cubes
1 egg
1-2 tbsp ice water
FOR THE CARAMEL
1 cup sugar
6 tbsp unsalted butter, room temperature cut up into 6 pieces
1/2 cup heavy cream
1 tsp salt
FOR THE GANACHE
1/2 cup heavy cream
4 oz extra-bittersweet chocolate finely chopped
Sea salt crystals or kosher salt for garnish
How to Make Chocolate Salted Caramel Tarts
Mix the flour, cocoa powder, sugar, and salt together to make the chocolate crust.
With a pastry blender, cut the butter into the flour mixture. Then, add the egg and ice water.
Flatten the dough into a disk and put it in the fridge.
Roll out the dough and using a 3 1/2 inch round cookie cutter cut rounds out. Press each circle into a standard cupcake tin well. Refrigerate for 30 minutes before baking.
Prick the dough with a fork, line a parchment paper over the each cupcake well, and fill with dry beans, rice or pie weights.
Bake for 15-20 minutes. Let the cupcakes cool down before taking them out of the pan.
Make the caramel by cooking sugar(be careful not to burn), once it’s amber in color, add butter. Then, pour in heavy cream. Take it off the heat and add 1 teaspoon of salt.
Let the caramel cool a bit, then pour it into the tart crust. Then let it chill until firm.
Get the chocolate ganache ready. Heavy cream and chopped chocolate are mixed together, and then the mixture is spread over the caramel. Then let it chill until firm.
Sprinkle with crystals of sea salt.
It's a great recipe to make for a dinner party at home or to bring to a party because it can be made ahead of time and sits well. It's also a bite-sized dessert, so many people can enjoy it. And the whole platter is always gone by the time the party starts.
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