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 would like to ask about the crust recipe……most tart or pie crust recipes have you blend the flour, salt, sugar,etc. then cut in the butter before adding the wet ingredients. Your instructions have this reversed, adding the wet to dry then cutting in the butter. Is this correct? I have never seen this before and I have been baking for 35 years. I’d like to make this but am tempted to use my own tart shell recipe.
It is, however, you could easily add the wet ingredients after cutting in the butter. Hope that helps!
I’m normally to lazy to write reviews, but this recipe certainly deserves the effort. I saw it on Pinterest, followed it exactly as the recipe explains and everything worked perfectly. It is clear and easy to follow and the end result is just a winner dessert. Kuddos to the author, thanks for sharing such an amazing recipe.
Thanks Teresa!
I just finished making this tart and it is amazing. I really stepped out of my comfort zone with the caramel but it came out great. I used a different shortbread crust that always works for me. I can’t wait to serve it!
I’m trying to de-stress Thanksgiving for a change ;-D. Have you ever made this in advance and frozen it?
The crust recipe flopped for me! Subbing pilsbury pie crust. I followed the instructions to the letter…it went OK until I put it in the oven, never cooked, just melted mush.