Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

With its rich and creamy filling, buttery crust, and a touch of sea salt, this tart is a true delight for chocolate lovers.

The journey begins with preparing the tart crust, a simple process that involves combining flour, sugar, and butter until it forms a crumbly texture. Next, the salted caramel filling takes center stage, where butter, sugar, and cream are heated together to create a luscious caramel sauce.

Once both components are ready, it’s time to assemble the tart by pouring the caramel filling into the crust and allowing it to set. A final sprinkle of sea salt adds a delightful contrast to the sweetness, making each bite a symphony of flavors.

When it’s time to serve, prepare for a chorus of praises from your guests! This Salted Caramel Chocolate Tart is sure to become a favorite in your dessert repertoire. So gather your ingredients and get ready to indulge in this decadent treat!

Preparing the Tart Crust

Now it’s time to whip up the buttery crust for your decadent salted caramel chocolate tart. Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, combine 1 and 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and a pinch of salt. Cut in 1/2 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 1-2 tablespoons of ice water, one tablespoon at a time, and mix until the dough comes together. Press the dough into a 9-inch tart pan, making sure to evenly cover the bottom and sides. Prick the bottom with a fork to prevent air bubbles from forming. Bake the crust for about 15 minutes or until golden brown. Remove from the oven and let it cool completely before filling it with the luscious salted caramel chocolate filling.

Making the Salted Caramel Filling

Begin by whisking together the melted butter, golden syrup, and brown sugar until they form a luscious, gooey mixture. This combination of ingredients creates a rich and caramel-like flavor that complements the chocolate tart perfectly. Once the mixture is well combined, add in the double cream and a pinch of sea salt. The double cream adds a creamy and smooth texture to the filling, while the sea salt enhances the sweetness and adds a subtle hint of saltiness. Continue whisking until all the ingredients are fully incorporated. Pour the salted caramel filling into the pre-baked tart crust and spread it evenly using a spatula. Allow the tart to cool and set in the refrigerator for at least 2 hours before serving. The result is a decadent and indulgent salted caramel chocolate tart that will satisfy any sweet tooth.

Assembling the Tart

To bring this delectable dessert together, you’ll carefully layer the silky smooth filling onto the buttery crust, creating a harmonious blend of flavors and textures. Begin by pouring the salted caramel filling into the pre-baked tart shell, ensuring it is spread evenly. Use a spoon or offset spatula to smooth the surface, making sure there are no air bubbles. Next, place the tart in the refrigerator to chill for at least 2 hours or until the filling is set. Once chilled, remove the tart from the refrigerator and garnish with a sprinkle of flaky sea salt, adding a touch of savory contrast to the rich sweetness. Serve the salted caramel chocolate tart chilled, allowing the flavors to meld and intensify. Indulge in each decadent bite and savor the perfect balance of sweet and salty goodness.

Sprinkling on the Sea Salt

Once the silky smooth filling is spread evenly onto the buttery crust, it’s time to add the finishing touch – a sprinkle of flaky sea salt. This step enhances the flavors of the tart, balancing the sweetness of the caramel and the richness of the chocolate with a subtle hint of saltiness. To achieve the perfect sprinkle, hold the sea salt between your fingers and gently tap them above the tart, allowing the salt crystals to delicately fall onto the surface. Be careful not to overdo it, as a little goes a long way. The sea salt not only adds a visually appealing touch, but it also elevates the overall taste experience, creating a harmonious blend of sweet and salty flavors.

Serving and Enjoying the Delicious Tart

Now that the finishing touches have been added, it’s time to savor the exquisite flavors of this delectable treat. The salted caramel chocolate tart is ready to be served and enjoyed. Carefully remove the tart from the refrigerator and place it on a serving plate. The crust is buttery and crumbly, providing the perfect base for the rich and silky chocolate filling. As you cut into the tart, you’ll notice the beautiful layers of chocolate and caramel. Each bite is a heavenly combination of sweet and salty, with the sea salt sprinkles adding a delightful crunch. Take your time and savor every mouthful of this indulgent dessert. Pair it with a cup of coffee or a glass of red wine for the ultimate treat.

Frequently Asked Questions

Can I substitute the sea salt with regular table salt in this recipe?

No, you cannot substitute sea salt with regular table salt in this recipe. Sea salt has a different flavor profile and texture compared to table salt.

How long can I store the tart in the refrigerator before it goes bad?

You can store the tart in the refrigerator for up to 5 days before it starts to go bad. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh.

Can I use milk chocolate instead of dark chocolate for the tart base?

Yes, you can use milk chocolate instead of dark chocolate for the tart base. It will give a slightly different flavor profile, but it should still work well with the salted caramel.

Is it possible to make the tart crust gluten-free?

Yes, it is possible to make the tart crust gluten-free. There are alternative flours like almond flour or gluten-free all-purpose flour that can be used instead of regular flour for a gluten-free tart crust.

Can I use a pre-made tart shell instead of making the crust from scratch?

Yes, you can use a pre-made tart shell instead of making the crust from scratch. It’s a convenient option that saves time and still allows you to enjoy the delicious flavors of the tart.

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Prep Time 20 min Cook Time 15 min Rest Time 120 min Total Time 2 hrs 35 mins Difficulty: Advanced Servings: 8 Calories: 370 Best Season: Suitable throughout the year

Ingredients

For the Tart Crust

For the Salted Caramel Filling

For Garnish

Instructions

Preparing the Tart Crust

  1. Preheat your oven to 350°F (175°C).

  2. In a medium-sized bowl, combine all-purpose flour, granulated sugar, and a pinch of salt.

  3. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  4. Gradually add 1-2 tablespoons of ice water, one tablespoon at a time, and mix until the dough comes together.

  5. Press the dough into a 9-inch tart pan, evenly covering the bottom and sides.

  6. Prick the bottom with a fork to prevent air bubbles.

  7. Bake the crust for about 15 minutes or until golden brown.

  8. Remove from the oven and let it cool completely before filling.

Making the Salted Caramel Filling

  1. In a bowl, whisk together the melted butter, golden syrup, and brown sugar until well combined.

  2. Add the double cream and a pinch of sea salt.

  3. Continue whisking until all the ingredients are fully incorporated.

  4. Pour the salted caramel filling into the pre-baked tart crust and spread it evenly using a spatula.

  5. Allow the tart to cool and set in the refrigerator for at least 2 hours before serving.

Sprinkling on the Sea Salt

  1. Once the tart is chilled and set, remove it from the refrigerator.

  2. Sprinkle a small amount of flaky sea salt on top of the tart, adding a savory contrast to the sweetness.

  3. Be careful not to overdo it, as a little goes a long way.

Serving and Enjoying the Delicious Tart

  1. Carefully remove the tart from the tart pan and place it on a serving plate.

  2. Cut into slices and serve chilled.

Keywords: salted caramel, chocolate, tart
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