An indulgent chocolate tart filled with silky salted caramel and topped with rich ganache. This show-stopping dessert combines sweet, salty, and bitter flavors in perfect harmony.
Recipe Details
Ingredients
- 190g all-purpose flour
- 30g unsweetened cocoa powder
- 60g powdered sugar
- 1/4 tsp salt for crust
- 115g cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tbsp ice water
- 200g granulated sugar for caramel
- 250ml heavy cream for caramel, warmed
- 60g unsalted butter for caramel
- 1 tsp flaky sea salt
- 225g dark chocolate (70% cocoa), chopped
- 250ml heavy cream for ganache
- 1 tsp vanilla extract
Instructions
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For the crust, combine 190g all-purpose flour, 30g unsweetened cocoa powder, 60g powdered sugar, and 1/4 tsp salt for crust in a food processor. Add cold 115g cold unsalted butter and pulse until mixture resembles coarse crumbs.
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Add 1 large egg yolk and pulse. Gradually add 2-3 tbsp ice water, one tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 1 hour.
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Roll out dough to 3mm thickness and press into a 23cm (9-inch) tart pan. Trim edges and prick bottom with a fork. Freeze for 15 minutes.
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Preheat oven to 190°C (375°F). Line tart with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 10 more minutes until set. Cool completely.
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For the caramel, heat 200g granulated sugar for caramel in a heavy saucepan over medium heat, stirring constantly until it melts and turns deep amber, about 8-10 minutes.
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Remove from heat and carefully whisk in warm 250ml heavy cream for caramel (it will bubble vigorously). Add 60g unsalted butter for caramel and 3/4 teaspoon of 1 tsp flaky sea salt, stirring until smooth.
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Pour caramel into cooled tart shell, spreading evenly. Refrigerate for 30 minutes until set.
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For ganache, heat 250ml heavy cream for ganache to just below boiling. Pour over 225g dark chocolate (70% cocoa) in a bowl. Let stand 2 minutes, then stir until smooth. Add 1 tsp vanilla extract.
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Pour ganache over caramel layer, tilting to cover completely. Refrigerate for 2 hours until set.
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Before serving, sprinkle remaining 1 tsp flaky sea salt over the tart. Let stand at room temperature for 10 minutes before slicing.
Tips
Caramel Success: Use a light-colored pan to monitor caramel color accurately. Have all ingredients ready as caramel making requires quick action once sugar melts.
Temperature Matters: Warm cream prevents the caramel from seizing. Room temperature ganache spreads more easily than hot ganache.
Clean Cuts: Dip knife in hot water and wipe clean between cuts for perfect slices. A thin, sharp knife works best.
Make-Ahead: This tart can be made up to 3 days in advance. Store covered in the refrigerator and add final salt garnish just before serving.
Flavor Variations: Add a tablespoon of bourbon to the caramel, or infuse the ganache cream with espresso or orange zest for different flavor profiles.