Salted Chocolate Caramel Tart
User Reviews
4.4
Salted Chocolate Caramel Tart
Description
The tart shell incorporates unsalted butter, powdered sugar, Dutch-process cocoa, and flour, enriched by egg yolks and vanilla for a firm, yet tender chocolate crust. After chilling and blind baking, the crust is filled with a caramel made from melted butter, cream, sugar, and water cooked to a deep amber color and finished with fleur de sel to enhance the caramel’s depth.
A chocolate glaze made from chopped dark chocolate melted into warm cream is poured over the set caramel, creating a shiny surface accented by a sprinkle of fleur de sel. The combination results in a multi-layered tart with a crisp crust, creamy salted caramel center, and smooth chocolate topping offering bitter notes offset by delicate salt crystals.
This tart is suitable for serving at gatherings or as a special dessert and requires careful attention when making the caramel to achieve the right consistency and avoid burning.
Ingredients
For the Crust:
- 10 tablespoons butter softened, unsalted
- ⅔ cup powdered sugar
- ⅓ cup Dutch-process cocoa powder
- 1½ cups all-purpose flour
- 2 egg yolk
- 1 teaspoon vanilla extract
For the Caramel Filling:
- ¾ cup heavy cream
- 6 tablespoons butter unsalted
- 1½ cups superfine sugar
- ½ cup water
- ½ teaspoon fleur de sel or other flaky sea salt
For the Chocolate Glaze:
- ½ cup heavy cream
- 5 ounces dark chocolate finely chopped
- fleur de sel to garnish
Special Equipment:
- 9-inch tart pan
Instructions
- Make the Crust: Place the butter and sugar in a food processor and process until pale in color, about 10 seconds. Add the cocoa powder, flour, egg and vanilla and pulse until a soft dough forms (about 10 1-second pulses). Turn out into a round 9-inch tart pan and press into the bottom and up sides. Refrigerate until firm, at least 30 minutes.
- Preheat oven to 350 degrees F. Prick the dough with a fork and bake for 15 minutes, or until the dough is baked through. Set aside.
- Make the Caramel Filling: Place the cream and butter in a small saucepan over low heat and warm until the butter has melted; set aside.
- In a medium saucepan, combine the sugar and water over low heat, stirring until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 340 degrees F on a thermometer. Remove from the heat and slowly whisk in the cream mixture (be cautious, as it will bubble up). Return the saucepan to low heat and cook, stirring constantly, for 5 minutes or until thickened. Stir in the fleur de sel and pour into the pastry shell. Refrigerate until set, at least 30 minutes.
- Make the Chocolate Glaze: Place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Remove from the heat and pour over the chocolate. Let sit for 2 minutes, then stir until the chocolate is completely melted and smooth. Pour the chocolate over the caramel layer. Refrigerate until set, at least 15 minutes. Sprinkle with additional fleur de sel before serving. Leftovers should be stored, covered, in the refrigerator for up to 5 days.
Notes
- Nutritional values are based on one serving of the tart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 160mg | 53% |
| Sodium | 170mg | 7% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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