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Sea Salt Caramel Chocolate Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt flakes
- 4 ounces bittersweet chocolate, chopped
Instructions
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of cocoa powder, and 1/4 teaspoon of salt. Pulse to mix.
- Add 1/2 cup of cold, small pieces of unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs.
- Add 1/4 cup of granulated sugar, 1 large egg yolk, and 1/2 teaspoon of vanilla extract to the food processor. Pulse until the dough comes together.
- Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough evenly into the bottom and up the sides of the pan. Prick the bottom of the crust with a fork. 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 5-7 minutes, or until the crust is set. Allow to cool completely.
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat.
- In another saucepan, heat 1 cup of granulated sugar over medium heat. Stir constantly with a heatproof spatula until the sugar melts and turns a deep amber color.
- Add 6 tablespoons of unsalted butter to the caramelized sugar and stir until melted and combined. Carefully pour in the warm cream and stir until smooth. Stir in 1/2 teaspoon of sea salt flakes. Allow the caramel to cool slightly.
- Place 4 ounces of chopped bittersweet chocolate in a heatproof bowl. Pour the warm caramel over the chocolate and let it sit for 1 minute. Stir until the chocolate is melted and the mixture is smooth.
- Pour the chocolate caramel filling into the cooled tart crust. Smooth the top with a spatula. Chill in the refrigerator for at least 2 hours, or until set.
- Before serving, sprinkle the tart with additional sea salt flakes. Slice and enjoy!
The Sea Salt Caramel Chocolate Tart is a decadent dessert that combines the rich flavors of chocolate and caramel with a hint of sea salt for a perfect balance of sweet and savory. This indulgent treat has its origins in the French pastry tradition, where skilled patissiers crafted exquisite tarts to delight the senses. Today, this dessert has become a favorite in upscale bakeries and fine dining restaurants around the world. Renowned chefs like Pierre Hermé and Dominique Ansel have put their own unique spin on this classic dessert, elevating it to new heights of culinary artistry. For the best version of this dish, seek out establishments known for their expertise in pastry and dessert making. The key to a perfect Sea Salt Caramel Chocolate Tart lies in the quality of the chocolate, the smoothness of the caramel, and the delicate balance of flavors. Whether enjoyed at a Michelin-starred restaurant or created at home with love, this dessert is sure to captivate the taste buds and leave a lasting impression.
60 min
8
380 calories
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