Chocolate Salted Caramel Tarts


Chocolate Salted Caramel Tarts are an exquisite dessert that combines the rich flavors of dark chocolate and salted caramel in a buttery, crisp tart shell. These tarts are perfect for special occasions or whenever you want to indulge in a decadent treat. Each bite offers a harmonious blend of sweet, salty, and bitter notes, making them a truly irresistible delight.


7. **Chilling and Serving:**
– **Chilling:** Refrigerate the tarts for at least 1 hour, or until the ganache is firm.
– **Serving:** Serve the tarts chilled or at room temperature, garnished with extra sea salt if desired.


### Tips and Variations:
– **Nutty Crust:** Add finely chopped nuts to the tart shell dough for added texture and flavor.
– **Flavor Variations:** Incorp

orate a bit of vanilla extract or espresso powder into the ganache for an extra depth of flavor.
– **Decorative Touch:** Garnish with gold flakes or a drizzle of additional caramel for a more luxurious presentation.


### The Experience:
Chocolate Salted Caramel Tarts are a symphony of flavors and textures, offering a perfect balance of rich chocolate, buttery caramel, and a touch of sea salt. The crisp, chocolatey tart shell encases a smooth, luscious salted caramel filling, topped with a velvety dark chocolate ganache.


Each bite is a decadent experience, with the slight bitterness of the dark chocolate complementing the sweet, buttery caramel and the hint of salt enhancing all the flavors. These tarts are not only delicious but also visually stunning, making them a perfect dessert for any special occasion or simply as a treat for yourself.



 the Chocolate Pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 1-2 tbsp ice water, if needed

 the Salted Caramel Filling:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1/2 tsp salt, or to taste

 the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • Flaky sea salt, for garnish


Make the Chocolate Pastry:

In a food processor, pulse together the flour, cocoa powder, powdered sugar, and salt until combined.
Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again until the dough starts to come together. If needed, add 1-2 tbsp of ice water, a little at a time, until the dough forms into a ball.
Flatten the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Prepare the Tart Shells:

Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Cut out circles using a cookie cutter or glass that is slightly larger than your tart molds.
Press the dough circles into greased tart molds, trimming any excess dough. Prick the bottoms with a fork.
Place tart shells on a baking sheet and freeze for 15 minutes.
Bake the Tart Shells:

Bake the chilled tart shells in the preheated oven for 12-15 minutes, or until set.
Remove from the oven and let them cool completely in the tart molds on a wire rack.
Make the Salted Caramel Filling:

In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon until the sugar melts and turns a deep amber color.
Carefully add the butter, piece by piece, stirring until melted and combined.
Slowly pour in the heavy cream while stirring constantly.

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