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Salted Caramel Chocolate Tart
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 large egg yolk
- 2 tablespoons of ice water
- For the chocolate filling:
- 1 1/2 cups of heavy cream
- 8 ounces of semisweet chocolate, chopped
- 1 teaspoon of vanilla extract
- For the salted caramel:
- 1 cup of granulated sugar
- 6 tablespoons of unsalted butter, room temperature
- 1/2 cup of heavy cream
- 1 teaspoon of sea salt
Instructions
- To make the crust, in a food processor, pulse 1 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add 1/2 cup of cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add 1 egg yolk and 2 tablespoons of ice water, and pulse until the dough comes together. Press the dough into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10-12 minutes, or until the crust is golden brown. Allow to cool completely.
- For the chocolate filling, place 8 ounces of chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 1 1/2 cups of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir the mixture until smooth, then stir in 1 teaspoon of vanilla extract. Pour the chocolate filling into the cooled tart crust and refrigerate for 1 hour, or until set.
- To make the salted caramel, heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once the sugar is completely melted, immediately add 6 tablespoons of butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of sea salt. Allow to cool slightly before pouring over the set chocolate filling.
- Refrigerate the tart for at least 2 hours before slicing and serving. Enjoy the rich and indulgent flavors of the salted caramel chocolate tart!
The Salted Caramel Chocolate Tart has a rich history dating back to the 1970s when French pastry chefs first combined the indulgent flavors of salted caramel and chocolate in a decadent tart. This delectable dessert quickly gained popularity in high-end patisseries and fine dining restaurants across France, captivating the palates of dessert enthusiasts worldwide. Today, this exquisite tart can be found in renowned pastry shops in Paris, such as Pierre Hermé and Ladurée, where skilled pastry chefs meticulously craft each tart with precision and artistry. The key to a perfect Salted Caramel Chocolate Tart lies in achieving the ideal balance of buttery, salted caramel and velvety, bittersweet chocolate, creating a harmonious symphony of flavors that lingers on the palate. For those seeking an alternative method, incorporating a touch of fleur de sel or sea salt flakes into the caramel filling adds a delightful contrast, elevating the tart to new heights of indulgence. Whether enjoyed in a Parisian café or homemade with love, the Salted Caramel Chocolate Tart continues to enchant dessert connoisseurs with its irresistible allure.
60 min
8
380 calories
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