Description
Indulge in the rich and decadent flavors of this Salted Caramel Chocolate Tart. A buttery cocoa crust filled with luscious salted caramel and topped with a silky chocolate ganache, finished with a sprinkle of sea salt for the perfect balance of sweet and salty.
Ingredients
Scale
Cocoa Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
Salted Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Chocolate Ganache:
- 8 ounces semisweet or dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Cocoa Tart Crust: Whisk together flour, cocoa powder, powdered sugar, and salt. Cut in butter, add egg yolk and water, mix to form dough. Press into tart pan, bake.
- Make the Salted Caramel Filling: Melt sugar in saucepan until amber, whisk in butter, then cream and vanilla. Pour into cooled tart shell, sprinkle with sea salt, refrigerate.
- Create the Chocolate Ganache: Heat cream, pour over chocolate, let sit, then whisk in butter. Pour over caramel layer and refrigerate.
- Serve: Chill tart for at least 2 hours before slicing. Sprinkle with more sea salt before serving.
Notes
- For a shortcut, you can use a store-bought chocolate cookie crust.
- The tart is best served chilled but can sit at room temperature for 30 minutes before slicing for softer caramel.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
