Description
Rich chocolate salted caramel tarts blend indulgent French pastry techniques with irresistible sweet-salty notes. Silky ganache and golden caramel create a luxurious dessert experience that will delight your senses and elevate any gathering.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 200 g (7 oz) semi-sweet or dark chocolate, chopped
Butter and Dairy:
- ½ cup (115 g) unsalted butter, cold and cubed
- 6 tablespoons (85 g) unsalted butter, room temperature, cut into pieces
- ½ cup (120 ml) heavy cream, room temperature
- 1 tablespoon unsalted butter, room temperature
- ½ cup (120 ml) heavy cream
Seasoning and Other:
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 12 tablespoons cold water
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Flaky sea salt
- Chocolate shavings or cocoa powder (optional)
Instructions
- Craft a buttery foundation by pulsing flour and powdered sugar with chilled butter in a food processor until it resembles sandy texture.
- Incorporate egg yolk and minimal cold water, continuing to pulse until the dough coheres into a uniform mass.
- Shape the mixture into a compact disc, encase in plastic wrap, and refrigerate for 30 minutes to stabilize the fat and relax the gluten.
- Preheat the oven to 350F (175C) and gently roll out the chilled dough, carefully pressing it into tart molds with delicate, even pressure.
- Perforate the base with fork marks to prevent rising, then line with parchment paper and weight with ceramic beads or dried legumes.
- Bake the crust for 15 minutes, remove the weights, and continue baking until achieving a golden, crisp appearance.
- Create caramel by melting sugar in a heavy-bottomed saucepan, stirring continuously until it transforms into a rich amber hue.
- Introduce butter and whisk vigorously, then stream in heavy cream with caution, as the mixture will dramatically bubble and expand.
- Incorporate sea salt into the caramel, allowing it to cool momentarily before generously filling the pre-baked tart shells.
- Chill the caramel-filled shells to set the layer firmly.
- Prepare ganache by gently heating cream until it reaches a soft simmer, then pouring over high-quality chocolate chips.
- Allow the hot cream to melt the chocolate, then stir until achieving a silky, uniform consistency.
- Cascade the glossy ganache over the set caramel, using a spatula to create a smooth surface.
- Refrigerate the tarts to solidify the ganache completely.
- Elevate the presentation by sprinkling flaky sea salt and optional chocolate shavings just before serving.
- Serve at a cool temperature to maintain the structural integrity of the layers.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust during baking.
- Use a candy thermometer when making caramel to achieve the perfect amber color without burning the sugar.
- Create a gluten-free version by substituting almond flour or gluten-free flour blend for traditional wheat flour.
- Control the salt level by using less sea salt for a milder flavor or adding extra for a more pronounced salted caramel taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg