0 from 105 votes
Salted Chocolate Caramel Tart
A chocolate pastry crust with a soft caramel filling, topped with chocolate ganache and flaky sea salt.
Prep Time
1 hr
Cook Time
mins
Additional Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 8 to 10 servings
Calories: 628 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Crust:
- 10 tablespoons unsalted butter softened
- ⅔ cup powdered sugar
- ⅓ cup Dutch-process cocoa powder
- 1½ cups all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
For the Caramel Filling:
- ¾ cup heavy cream
- 6 tablespoons unsalted butter
- 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.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
628kcal
(31%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
45g
(69%)
Saturated Fat
28g
(140%)
Cholesterol
160mg
(53%)
Sodium
170mg
(7%)
Potassium
239mg
(7%)
Fiber
3g
(12%)
Sugar
51g
(102%)
Vitamin A
1320IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
58mg
(6%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 628
% 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.