Chocolate Salted Caramel Tart

This indulgent tart features a chocolaty, buttery almond crust, a luscious gooey salted caramel filling, and a rich bittersweet chocolate ganache, all topped with a sprinkle of sea salt crystals. It’s the perfect dessert for any occasion!

Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Time: 9 hours
Total Time: 10 hours 30 minutes
Servings: 8

Ingredients:

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 cubes
• 1 tsp vanilla extract
• 1 egg
• 1-2 tbsp ice water

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

Chocolate Ganache:

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

Garnish:

• Sea salt crystals

Instructions:

1. Prepare the pastry: In a large bowl, combine flour, ground almonds, cocoa powder, sugar, and salt. Add the cold butter and mix until the mixture resembles crumbs. Add the egg and vanilla extract, then mix in the ice water to form a dough. Wrap in plastic wrap and refrigerate for at least 30 minutes (or overnight).
2. Roll out the dough: On a floured surface, roll the dough into a circle about 1 1/2 inches larger than your tart pan. Carefully place the dough into a greased 9-inch tart pan. Trim the edges and refrigerate for 30 minutes.
3. Bake the crust: Preheat the oven to 350°F (180°C). Prick the dough with a fork, line with parchment paper, and fill with dry beans or pie weights. Bake for 15 minutes, then remove the weights and parchment paper. Return to the oven and bake for an additional 10-15 minutes until the crust is fully baked. Let cool completely.
4. Make the caramel: In a medium saucepan, combine sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and turns amber in color. Remove from heat and carefully add the cream, stirring until smooth. Add the butter and salt, stir until fully combined. Allow to cool slightly before pouring the caramel into the cooled tart crust. Refrigerate for 4-5 hours until the caramel is set.
5. Make the ganache: Heat the cream in a small saucepan until it just begins to boil. Remove from heat and pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth. Pour the ganache over the set caramel layer, spreading evenly. Refrigerate for another 2-3 hours until fully set.
6. Garnish and serve: Before serving, sprinkle the tart with sea salt flakes. Slice and enjoy!

Nutrition (per serving):

• Calories: 560
• Carbohydrates: 69.7g
• Protein: 5.4g
• Fat: 31g
• Saturated Fat: 18.7g
• Cholesterol: 94mg
• Sugar: 51.4g