Chocolate Caramel Tart
Indulge in the ultimate dessert decadence with this Chocolate Caramel Tart, a show-stopping blend of rich, buttery caramel and silky dark chocolate ganache nestled in a crisp cocoa-infused tart shell. Perfect for dinner parties or special occasions, this tart combines the irresistible sweetness of homemade caramel with a hint of sea salt, balanced beautifully by the bittersweet notes of dark chocolate. Prepared with simple pantry staples like all-purpose flour, cocoa powder, and heavy cream, this luxurious treat is as elegant as it is satisfying. With just 45 minutes of prep time, this recipe is straightforward enough for beginners yet impressive enough to wow seasoned bakers. Garnished with a pinch of sea salt for a sophisticated finish, this dessert is best served chilled to savor every rich, velvety bite.
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Recipe Information
Ingredients
- 130 grams All-purpose flour
- 25 grams Unsweetened cocoa powder
- 40 grams Powdered sugar
- 100 grams Unsalted butter (cold, cubed)
- 1 Egg yolk
- 1 tablespoon Cold water
- 200 grams Granulated sugar
- 120 milliliters Heavy cream
- 60 grams Unsalted butter
- 0.5 teaspoons Sea salt
- 150 grams Dark chocolate (chopped)
- 150 milliliters Heavy cream
- 1 pinch Sea salt (for garnish)
Instructions
Prepare the crust: In a large bowl, whisk together the flour, cocoa powder, and powdered sugar. Add the cold cubed butter and rub it into the flour mixture with your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water. Mix until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 175°C (350°F). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork and bake for 15-18 minutes. Let it cool completely.
Make the caramel: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns a deep amber color. Carefully stir in the heavy cream (it will bubble vigorously). Add the butter and sea salt, stirring until smooth. Pour the caramel into the cooled tart shell and allow it to set for 30 minutes.
Prepare the chocolate ganache: In a heatproof bowl, add the chopped dark chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth and glossy.
Pour the ganache over the set caramel layer. Spread evenly with a spatula. Refrigerate the tart for at least 1 hour to allow the ganache to set.
Once the ganache is firm, garnish the tart with a pinch of sea salt. Slice and serve. Enjoy!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 34.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
