Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart

If you talk about holiday dessert, pies are the best to be made because you have to plan it ahead and yield is yum, today we will make chocolate salted caramel tart it’s similar to pie is a bit easy to this, Chocolate Salted Caramel Tart is unbelievable yummy buttery tart, gooey creamy salted car8amel the best combination and garnished with bittersweet silky Chocolate Ganache. It’s a more indulgent recipe; you need to be careful while making it and several hours to let it set well.

Chocolate Salted Caramel Tart
 Chocolate Salted Caramel Tart
 Chocolate salted caramel tart is an elegant recipe that will make any special occasion more 
delightful more than ever because it’s irresistible, you will love to make it for once at least a try. Don’t think it’s difficult but somehow lengthy because you have to wait for hours but the reward is awesome. 

Caramel sets up well in the fridge but still gooey; perfect as needed in this recipe. Do not overheat the caramel as much you heat the more it would harder like candy, which is not required here.

I have baked many chocolaty recipes; flourless chocolate cake, chocolate cake, chocolate fudge cake, chocolate mousse, and the most favorite chocolate chip cookies but this has made an ultimate record my near dear who never tried baking, made efforts for this. It’s really amazing, a wonderful balance of sweet and salt! 

You can store cover loosely and store it at the room temperature for several days but once you cut it to serve the filling of caramel and ganache spread out the sides, so it’s good to store the leftover in the fridge for about 2 weeks. For this recipe use bittersweet chocolate and granulated sugar is the best to give it a perfect touch. You can substitute the heavy cream with condensed milk, in Australian style of the making of  creamy caramel condensed milk, is used others uses golden syrup and caramel flavor but you can simply make with granulated sugar, water, and heavy cream for this luxurious recipe.
Chocolate Salted Caramel Tart
Chocolate Salted Caramel Tart

Prep Time: 15minutes
Cook Time: 30minutes
Rest Time: 5hours 
Total Time: 5hours and 45minutes
Yield: 6-8 Servings
Course: Dessert

For the caramel

½ cup (120g) heavy
½ cups (300g) sugar
5 tbsp (70g) butter, unsalted
1tsp salt
½ cup of water

Chocolate Ganache

 ½ cup (120g) heavy cream
120g bittersweet chocolate
Sea salt crystal for garnishing

For Chocolate Almond sweet pastry

1 ¼ cups  (160g) flour
¼ cup (30g) ground almonds
¼ cup (30g) cocoa powder
¼ cup (50g) sugar
110g cold butter (cut into the cubes)
1 egg
2 tsp iced water
1 tsp vanilla extract


To make sweet almond pastry, add all the dry ingredients; flour, cocoa powder, sugar, ground almond, and salt mix together. Now add butter to the flour mixture using a fork or pastry blender to mix the butter until crumbs are forms, at this point add egg and vanilla extract mix properly. Add iced water to incorporate and form the dough. Knead well to form a disc and wrap in plastic to put in the fridge for about 30 minutes.

Now we will make tart so take out the dough from the fridge; on a floured surface and cover with the plastic wrap, roll out the circle 1and ½ inches larger than your tart pan. Now lift the rolled dough and place it 9” greased pan, cut the edges hanged out of the pan and prick it with a fork, put into the fridge for 30minutes, after this we will bake the tart.

To put the weight over the tart place a parchment paper over the dough, fill it with rice or beans whichever you prefer and Bake the tart for about 15 minutes in the preheated oven at 350 degrees F. After baking for 15 minutes take out the pan and remove the weight along with parchment paper from the pan and return to the oven, bake 15 minutes more.

To prepare the Caramel, take a heavy bottom pan put the water and sugar together in it and cook over the medium heat, stirring occasionally cook till the sugar dissolved, and get the caramel color.
Remove the pan from the heat and add in heavy cream it will create a little bubble for a bit, cook it for about 2minutes stirring continue with a wooden spatula, remove from heat add butter, and sugar. Allow it a cool a little bit and pour over the tart and put it into the fridge for 5-6 hours to set well.

 To prepare the chocolate Ganache in a saucepan heats the cream until it starts boiling remove from the heat and add in chopped chocolate and mix to incorporate well and let it sit for a few minutes till smooth. Pour the chocolate ganache over the layer of the caramel spread evenly and refrigerate again for 2-3 hours. Sprinkle sea salt crystals before serving. Enjoy your holiday treat with family and friends. This the best dessert I have ever made and planed it for your holidays ahead.



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