These Chocolate Salted Caramel Tarts are a symphony of sweet and savory, combining a buttery, crisp tart crust, a luscious salted caramel filling, and a rich, decadent chocolate ganache. Each bite offers a delightful textural contrast and a burst of complex flavors that will leave you craving more. Perfect for special occasions or as an indulgent treat, these tarts are surprisingly easy to make and sure to impress!
Ingredients:
For the Tart Crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Salted Caramel Filling:
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, room temperature, cut into pieces
- 1/2 cup (120 ml) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Chocolate Ganache:
- 200 g (7 oz) semi-sweet or dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter, room temperature
For Garnish:
- Flaky sea salt
- Chocolate shavings or cocoa powder (optional)
Preparation: Tart Crust:
Step 1: In a food processor, combine flour, sugar, and salt. Pulse until well combined. Step 2: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. This step is crucial for creating a flaky crust. Ensure the butter stays cold to prevent it from melting into the flour.
Step 3: Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough just comes together. If the dough is too dry, add up to 1 additional tablespoon of cold water, one teaspoon at a time. Be careful not to overwork the dough.
Step 4: Shape the dough into a disc. Wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, resulting in a tender crust.
Step 5: Preheat your oven to 180°C (350°F).
Step 6: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Gently press it into 6 small tart pans or 1 large 9-inch tart pan. Trim any excess dough from the edges.
Step 7: Prick the base of the tart shells with a fork. This prevents the crust from puffing up during baking.
Step 8: Line the tart shells with parchment paper and fill with pie weights or dried beans. This helps the crust maintain its shape while baking.
Step 9: Bake for 15 minutes. Then, remove the weights and parchment paper. Bake for an additional 5-7 minutes, or until the crust is golden brown. Watch carefully to prevent burning.
Step 10: Let the tart shells cool completely before filling.
Salted Caramel Filling:
Step 1: In a medium saucepan over medium heat, melt the sugar, stirring occasionally with a heat-resistant spatula.
Step 2: Continue cooking until the sugar turns a deep amber color. Do not stir constantly; occasional swirling is fine. The color is your key indicator here – a deep amber signifies the sugar is properly caramelized.
Step 3: Remove from heat and carefully whisk in the room-temperature butter until fully melted and smooth. The mixture will bubble, so be cautious. Room temperature butter emulsifies better and prevents the caramel from seizing.
Step 4: Slowly pour in the room-temperature heavy cream while stirring continuously. The mixture will bubble vigorously again, so be very careful. Stirring constantly prevents the caramel from separating or burning.
Step 5: Return the saucepan to low heat. Stir in the vanilla extract and sea salt until well combined and the caramel is smooth.
Step 6: Pour the salted caramel into the cooled tart shells, filling them about halfway. Step 7: Refrigerate for at least 30 minutes, or until the caramel is set but still slightly soft.
Chocolate Ganache:
Step 1: Finely chop the semi-sweet or dark chocolate and place it in a heat-proof bowl.
Step 2: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
Step 3: Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to allow the heat to melt the chocolate.
Step 4: Stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
Step 5: Add the room-temperature butter and stir until fully incorporated. The butter adds extra richness and shine to the ganache.
Step 6: Pour the ganache over the set caramel layer in the tart shells. Smooth the top with a spatula.
Step 7: Refrigerate the tarts for at least 1 hour, or until the ganache is set and firm.
Serving
Step 1: Sprinkle the tarts with flaky sea salt for an extra burst of flavor.
Step 2: Garnish with chocolate shavings or a light dusting of cocoa powder for an elegant presentation.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of sweet caramel, salty notes, and rich chocolate is irresistible.
- Impressive Yet Approachable: These tarts look and taste like they came from a fancy bakery, but they are surprisingly easy to make at home.
- Make-Ahead Friendly: You can prepare the individual components (crust, caramel, ganache) ahead of time and assemble the tarts when you’re ready to serve.
- Customizable: You can adjust the level of sweetness and saltiness to your preference. Use dark, semi-sweet, or milk chocolate for the ganache.
Serving Suggestions: - Serve chilled or at room temperature.
- Pair with fresh berries (raspberries or strawberries work particularly well).
- Add a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
- Serve alongside a cup of coffee or a dessert wine.
Tips: - Keep Ingredients Cold: For the tart crust, use cold butter and cold water to ensure a flaky texture.
- Don’t Overwork the Dough: Overworking the dough will result in a tough crust. Mix only until the ingredients are just combined.
- Watch the Caramel Carefully: Caramel can burn easily. Keep a close eye on the sugar as it melts and remove it from the heat immediately when it reaches a deep amber color.
- Use High-Quality Chocolate: The quality of the chocolate will significantly impact the flavor of the ganache. Use a good-quality semi-sweet or dark chocolate.
- Adjust Salt to Taste: The amount of sea salt in the caramel can be adjusted to your preference. Start with 1/2 teaspoon and add more if desired.
COOKING RATING: Difficulty: Intermediate Prep time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes (plus chilling time)
Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per tart
- Protein: 5-7g
- Saturated Fat: 25-30g
- Sodium: 200-300mg
- Sugar: 40-50g
Conclusion
These Chocolate Salted Caramel Tarts are a delightful treat that combines the best of sweet and salty flavors. With a buttery crust, luscious caramel filling, and rich chocolate ganache, they’re perfect for impressing your guests or simply indulging in a delicious dessert. The recipe might seem a little involved, but the steps are straightforward, and the results are well worth the effort. Enjoy!
Q & A
- Q: Can I make the tart crust ahead of time?
- A: Absolutely! The tart crust can be made up to 2 days in advance. Once baked and cooled, store it in an airtight container at room temperature. You can also freeze the unbaked dough for up to a month. Just thaw it in the refrigerator overnight before rolling it out.
- Q: What can I use if I don’t have pie weights?
- A: If you don’t have pie weights, you can use dried beans or uncooked rice. Simply line the tart shells with parchment paper and fill them with the beans or rice. They’ll provide the weight needed to prevent the crust from puffing up during baking.
- Q: Can I use milk chocolate for the ganache?
- A: Yes, you can use milk chocolate for the ganache if you prefer a sweeter flavor. However, keep in mind that milk chocolate has a lower cocoa content and may result in a softer ganache. You might need to adjust the amount of cream to achieve the desired consistency.
- Q: How do I prevent the caramel from burning?
- A: The key to preventing caramel from burning is to watch it carefully and stir it occasionally. Use a medium heat and keep an eye on the sugar as it melts. Remove the saucepan from the heat as soon as the sugar reaches a deep amber color.
- Q: How long can I store the finished tarts?
- A: The finished tarts can be stored in the refrigerator for up to 5 days in an airtight container. They are best served chilled or at room temperature.
