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Chocolate Salted Caramel Tarts: A Decadent Dessert Recipe

  • Total Time: 165 minutes
  • Yield: 6 individual tarts (4-inch) 1x

Description

Decadent chocolate tarts with a rich salted caramel filling and a smooth chocolate ganache topping. A perfect balance of sweet and salty!

Ingredients

Scale
  • 1 1/2 cups (192g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 3–5 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 4 tablespoons (1/2 stick, 57g) unsalted butter, cut into cubes
  • 1 teaspoon vanilla extract
  • 1/2 – 1 teaspoon sea salt, or to taste (I prefer Maldon sea salt flakes)
  • 8 ounces (227g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, softened
  • Sea salt flakes
  • Cocoa powder
  • Chocolate shavings

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the Egg Yolk: In a small bowl, whisk the egg yolk with 3 tablespoons of ice water. Pour this mixture into the flour mixture.
  4. Mix the Dough: Gently mix the ingredients together until the dough just comes together. If the dough seems too dry, add the remaining ice water, one tablespoon at a time, until it forms a cohesive ball.
  5. Form into a Disc and Chill: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
  6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
  7. Transfer to Tart Pans: Gently transfer the rolled-out dough to your tart pans (I use individual 4-inch tart pans with removable bottoms). Press the dough firmly into the bottom and up the sides of the pans. Trim any excess dough from the edges.
  8. Dock the Crust: Use a fork to prick the bottom of the tart crusts all over.
  9. Chill Again: Place the tart pans in the freezer for 15 minutes.
  10. Bake the Crust: Preheat your oven to 375°F (190°C). Line the tart crusts with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  11. Remove Weights and Bake Further: Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crusts are golden brown.
  12. Cool Completely: Let the tart crusts cool completely in the pans before filling.
  13. Combine Sugar and Water: In a medium saucepan, combine the sugar and water. Stir to moisten the sugar.
  14. Cook the Caramel: Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber color.
  15. Add the Cream: Once the caramel is a deep amber color, carefully pour in the warm heavy cream. Be careful, as the mixture will bubble vigorously. Whisk constantly to combine the cream and caramel.
  16. Add the Butter: Remove the saucepan from the heat and whisk in the butter until it is melted and smooth.
  17. Add Vanilla and Salt: Stir in the vanilla extract and sea salt. Adjust the amount of salt to your liking.
  18. Cool Slightly: Let the caramel cool slightly before pouring it into the prepared tart crusts.
  19. Pour into Crusts: Pour the salted caramel filling into the cooled tart crusts, filling them almost to the top.
  20. Chill: Refrigerate the tarts for at least 1 hour, or until the caramel is set.
  21. Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  22. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil the cream.
  23. Pour Over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
  24. Whisk Until Smooth: Whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy.
  25. Add Butter: Stir in the softened butter until it is fully incorporated.
  26. Cool Slightly: Let the ganache cool slightly before pouring it over the caramel-filled tarts.
  27. Pour Over Tarts: Pour the chocolate ganache over the chilled caramel-filled tarts, spreading it evenly to cover the caramel.
  28. Chill Again: Refrigerate the tarts for another 30 minutes, or until the ganache is set.
  29. Remove from Pans: Carefully remove the tarts from the tart pans.
  30. Garnish (Optional): Garnish the tarts with sea salt flakes, cocoa powder, or chocolate shavings, if desired.
  31. Serve: Serve the chocolate salted caramel tarts chilled or at room temperature. They are best enjoyed within a few days of making them.

Notes

  • Cold butter is essential for a flaky tart crust. Work quickly to keep the butter cold.
  • Do not overmix the tart dough, as this will result in a tough crust.
  • Chilling the dough before rolling and baking helps prevent shrinking.
  • When making the caramel, do not stir the sugar and water mixture, as this can cause crystallization. You can gently swirl the pan if needed.
  • Warm the heavy cream before adding it to the caramel to prevent it from seizing up.
  • Adjust the amount of sea salt in the caramel to your liking.
  • Finely chop the chocolate for the ganache to ensure a smooth texture.
  • Let the ganache cool slightly before pouring it over the tarts to prevent the caramel from melting.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes

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Find it online: https://www.beerecipe.com/chocolate-salted-caramel-tarts/