Recipe: Caramel and Sea Salt Chocolate Tart

For a special occasion it would be hard to top the beauty and simplicity of a chocolate tart and this one takes deliciousness to a whole ‘nother level. While it can be difficult to make caramel it’s also delicious. I overbaked my crust by about 3 minutes so it was more cookie consistency but somehow it all got eaten up anyway 🙂

Caramel and Sea Salt Chocolate Tart

AuthorMab

Yields10 Servings

Ingredients
Tart Dough
 8 tbsp butter
 ½ cup powdered sugar
 1 egg
 ¾ tsp vanilla extract
 1.25 cups flour
 ¼ cup cocoa powder
Caramel Filling
 ½ cup water
 2 cups sugar
 ¼ cup light corn syrup
 8 tbsp butter
 ½ cup heavy cream
 2 tbsp creme fraiche
 1 tsp salt
Chocolate Ganache
 ½ cup heavy cream
 4 oz bittersweet chocolate, finely chopped

Directions
1

In an electric mixer cream butter and confectioners' sugar until combined

2

Add egg, vanilla, flour, and cocoa powder, and beat on low speed until just combined then chill until firm, at least 1 hour and up to 3 days.

3

While waiting make the caramel and ganache. Place 1/2 cup water in a large saucepan with sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes.

4

Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.)

5

Make the ganache in a small saucepan by bringing the cream to a boil and pour the hot cream over the chocolate, then stir with a rubber spatula until smooth.

6

Roll out the dough and place it in a greased tart pan placing a parchment over the inside and using dry beans or rice to weight down the tart shell. Bake at 325 degrees for 15-20 minutes.

7

Assemble the tart by pouring in the caramel, letting set for 10-20 minutes and then pour some of the chocolate glaze over the top until a thick layer has formed. Let the glaze set at room temperature for at least 2 hours before serving.

Adapted from Martha Stewart

Ingredients

Ingredients
Tart Dough
 8 tbsp butter
 ½ cup powdered sugar
 1 egg
 ¾ tsp vanilla extract
 1.25 cups flour
 ¼ cup cocoa powder
Caramel Filling
 ½ cup water
 2 cups sugar
 ¼ cup light corn syrup
 8 tbsp butter
 ½ cup heavy cream
 2 tbsp creme fraiche
 1 tsp salt
Chocolate Ganache
 ½ cup heavy cream
 4 oz bittersweet chocolate, finely chopped

Directions

Directions
1

In an electric mixer cream butter and confectioners' sugar until combined

2

Add egg, vanilla, flour, and cocoa powder, and beat on low speed until just combined then chill until firm, at least 1 hour and up to 3 days.

3

While waiting make the caramel and ganache. Place 1/2 cup water in a large saucepan with sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes.

4

Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.)

5

Make the ganache in a small saucepan by bringing the cream to a boil and pour the hot cream over the chocolate, then stir with a rubber spatula until smooth.

6

Roll out the dough and place it in a greased tart pan placing a parchment over the inside and using dry beans or rice to weight down the tart shell. Bake at 325 degrees for 15-20 minutes.

7

Assemble the tart by pouring in the caramel, letting set for 10-20 minutes and then pour some of the chocolate glaze over the top until a thick layer has formed. Let the glaze set at room temperature for at least 2 hours before serving.

Caramel and Sea Salt Chocolate Tart

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