Back when I worked at Sur La Table, I was constantly bookmarking recipes from the classes I worked in. One of my (many) favorite desserts was a version of this tart. It was lacking what I think to be the best ingredient: homemade salted caramel sauce. If you’re like me and you love the combo of dark chocolate and caramel- you’ve got to make one of these babies ASAP!
Ever since I shared these salted caramel cookie dough cups I’ve been on a huge caramel kick. Phish food ice cream, milk duds, and caramel straight from the jar… you name it, I’ve been snacking on it! I decided it was finally time to turn my addiction into something a little more classy, that’s when I broke out my recipe collection and got to baking.
This tart isn’t very technical, although it does require extra care and is slightly time consuming. I like to take it step-by-step and make it in the morning so that it’s ready for dessert in the evening. I’m not going to go into details today about how to make it because I think I was long-winded enough in the directions 😉 But just know that if I can do it, so can you! All the work/dishes that go into this tart are so worth it, you will not be disappointed with the results- it’s simply decadent!
The sweet flaky pastry dough is flecked with vanilla bean while the filling is all cream, eggs and chocolate. We’re not messing around. Once baked, the tart’s bittersweet center is incredibly dense and rich… a chocolate lover’s dream! And then there’s the much talked about caramel topping. Words cannot describe how much I love it! I would drizzle it on just about any dessert if I could! If you’re still deciding wether this recipe is for you, it is!!! Go for it! Enjoy & happy baking 🙂
Baking Tools & Ingredients You Will Need For This Recipe:
Salted Caramel Chocolate Tart Recipe
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Ingredients
Sweet Pastry Dough
- 1 1/4 cups all-purpose flour
- 1 1/2 Tbsp granulated sugar
- 1/4 tsp salt
- 7 Tbsp butter - cold and cut into 1/4" pieces
- 1 large egg yolk
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 2 1/2 Tbsp ice water
Filling
- 3/4 cup heavy whipping cream
- 1/2 cup whole milk
- 12 oz bittersweet chocolate* - chopped
- 1 egg
- 1 egg yolk
Salted Caramel
- 1 cup granulated sugar
- 6 Tbsp salted butter - room temperature
- 1/2 cup heavy whipping cream - room temperature
- 1 tsp salt ( I prefer non-iodized sea salt)
Instructions
- To prepare the dough, in a large bowl, whisk together the dry ingredients (flour, sugar, and salt). In a separate bowl, whisk together the egg yolk, vanilla, and ice water. Slowly pour this mixture into the flour mixture, mixing until combined. Cut the butter cubes into the mixture with a pastry blender until pea-sized clumps form. Knead the dough into a ball, then pat it flat and wrap it with plastic wrap. Refrigerate for 1 hour.
- After the dough has chilled, roll it out into a circle approximately ⅛" thick. Place it into a tart pan with a removable bottom. Trim the dough so it is flush with the rim, then place a piece of aluminum foil over the top and pour in pie weights (see NOTES if you don't have weights). Place it in the oven and bake at 325 degrees Fahrenheit (165 degrees Celsius) for 20 minutes or until pale golden brown. Allow it to cool while preparing the filling.
- To make the filling, in a medium-sized saucepan placed over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove it from the heat and stir in the chocolate until the mixture becomes smooth. In a medium-sized mixing bowl, whisk the eggs together. Slowly pour about ¼ of the chocolate mixture into the eggs, whisking vigorously to combine (and to prevent the eggs from scrambling). Slowly pour the mixture back into the pan, whisking to combine. Pour the filling into the tart and place it in the oven at 325 degrees Fahrenheit (165 degrees Celsius) for 25–30 minutes or until set.
- While the tart is baking, prepare the salted caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble; continue stirring for 1–2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute, then remove it from the heat and add the salt. Allow the caramel to cool along with the tart for about 15 minutes. Pour the caramel over the tart, taking care not to let it spill over the crust. You may have a few tablespoons left over. Place the tart into the refrigerator to chill for 2 hours. Before serving, garnish with flecks of sea salt.
NOTES
Nutrition
Recipe source: slightly adapted from Sur La Table
I’m sorry if this sounds stupid but do you use regular or brown sugar?
Regular (granulated) sugar 🙂
Hey, is this something that has to be refrigerated immediately before serving or can it be left out after refrigeration for like 6 or 7 hours?
Yes, it can for sure be left out that long. Enjoy!!
Do you know if this recipe could be adjusted to make baby tarts? How cute would they be!!!
YES! The first time I made these I did them in mini tart pans. Just adjust your baking time accordingly. Let me know how they turn out 🙂
Is there a way to make this dairy free??
Hmmm… that might be a little tough, especially because it’s so butter/cream/chocolate based. But, you might be able to pull it off by using Earth Balance, coconut oil, full-fat coconut milk, and some kind of diary free chocolate. Lots of substitutions but it could be really yummy! Let me know if you do give it a try, I’d love to hear the results!
Thanks!!! If I do it I will for sure let you know! Thanks!
This tart looks absolutely delicious! I’m also a big fan of dark chocolate + caramel. *pinned*
Thanks Marzia!!!
I love salted caramel and this tart looks so so delicious. Wish I could have a little bite
Do you press the crust into the pan or just let the weights push the crust down?
Yes, you’ll want to press the crust in prior to adding the weights.
I’d like to first pint out some obvious flaws –
– utilities needed states a 9″ tart pan, but recipe states yield as one 10″ tart. I’ve done the math, doesn’t add up.
– if your going to state a baking time as vast as 20-30 min, state desired consistency, look, or feel. Baking this time or 50% more, you know, until it’s done, is not helpful.
– room temp butter (as called for) doesn’t take 1-2 minutes of stirring to melt, so “or until butter melts” (appx 30 sec in reality) is super confusing. Should I continue to heat to achieve temp if it did take a minute (or 2?!) An actual temperature would be helpful since we’re seeking a specific consistency here.
I’m an experienced baker, and those were my frustrations, albeit minor for me. But I mentor girls and wasn’t at a place with them where they’re able to achieve success with such vague instructions on their own. Not because I say so, because they say so.
The tarts turned out fine BTW in an 11″ round x 1″ deep tart pan. In future, I’ll beef up the crust a touch though. It was enough, but only if you rolled perfectly or patched one side w excess from another. Filling depth is spot on though w no left-overs
Last thought, I clicked a 3-star rating just because the instruction is so bad, but the tart itself is a huge hit!
I’m sorry you found the instructions to be vague. Glad to hear it was a hit.