Salted Caramel Chocolate Tart Recipe
Perfectly sweet and salty, this Salted Caramel Chocolate Tart combines homemade caramel sauce, a crisp crust, and a luscious, creamy filling for an irresistible treat.
Servings: 8 slices
Calories: 744kcal
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
Recipe Source: Slightly adapted from Sur La Table.
*I used three 4 oz. Ghirardelli bittersweet baking bars for the chocolate filling. If you don’t have pie weights, substitute with dry beans or rice. Alternatively, you can use a slightly smaller cake pan and place it on top of the foil.
-This recipe makes one 10" tart.
STORE the tart in the refrigerator in an airtight container for up to 4 days.
If FREEZING, wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge. Serve chilled or at room temperature.
Nutrition
Calories: 744kcal | Carbohydrates: 67g | Protein: 8g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 541mg | Potassium: 339mg | Fiber: 4g | Sugar: 45g | Vitamin A: 1254IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 4mg
