Chocolate Salted Caramel Tart

A decadent treat with a rich chocolate almond crust, gooey salted caramel, and smooth bittersweet chocolate ganache, all topped with a sprinkle of sea salt crystals.

Servings: 8
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Time: 9 hours
Total Time: 1 hour 30 minutes

Ingredients:

For the Almond Chocolate Sweet Pastry:

• 1 1/4 cups (160g) flour
• 1/4 cup (30g) ground almonds
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 cup (50g) sugar
• 1/4 tsp salt
• 1 stick (110g) cold unsalted butter, cut into small (1/2-inch) cubes
• 1 tsp vanilla extract
• 1 egg
• 1-2 tbsp ice water

For the Caramel:

• 1 1/2 cups (300g) sugar
• 1/2 cup water
• 1/2 cup (120g) heavy cream
• 5 tbsp (70g) unsalted butter
• 1 tsp salt

For the Chocolate Ganache:

• 1/2 cup (120g) heavy cream
• 4 oz (120g) bittersweet chocolate, chopped

For Garnish:

• Sea salt crystals

Instructions:

1. Prepare the Pastry:
   In a large bowl, combine the flour, ground almonds, cocoa powder, sugar, and salt. Mix well.
2. Incorporate the Butter:
   Add the cold butter to the flour mixture. Using a pastry blender, fork, or food processor, work the butter into the mixture until it resembles coarse crumbs.
3. Add Wet Ingredients:
   Beat the egg and vanilla extract together, then add to the dough. Mix until incorporated. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Chill the Dough:
   Wrap the dough in plastic wrap, knead it into a disc shape, and refrigerate for at least 30 minutes (or overnight).
5. Roll and Bake the Pastry:
   Preheat the oven to 350°F (175°C). Roll the chilled dough out on a lightly floured surface and fit it into a tart pan. Prick the bottom with a fork and bake for 15-20 minutes, or until fully baked. Set aside to cool.
6. Make the Caramel:
   In a saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and turns a golden amber color. Remove from heat and carefully add the heavy cream, butter, and salt. Stir until smooth and let it cool slightly. Pour the caramel into the cooled tart shell and spread it evenly.
7. Prepare the Ganache:
   In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped bittersweet chocolate. Let it sit for 3-5 minutes, then stir until smooth and glossy.
8. Assemble the Tart:
   Pour the chocolate ganache over the caramel layer, spreading it evenly. Chill the tart in the refrigerator for at least 9 hours or overnight to set.
9. Garnish and Serve:
   Before serving, sprinkle the tart with sea salt crystals for that perfect sweet and salty finish.