Chocolate Salted Caramel Tart

This Chocolate Salted Caramel Tart is the ultimate indulgence! Featuring a buttery almond chocolate crust, luscious salted caramel filling, and rich bittersweet chocolate ganache, it’s topped with a sprinkle of sea salt crystals for the perfect balance of flavors.

Servings:

8 servings

Prep Time:

1 hour

Cook Time:

30 minutes

Chilling Time:

9 hours

Total Time:

1 hour 30 minutes

---

Ingredients

Almond Chocolate Sweet Pastry

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

Caramel

• 1 1/2 cups (300g) granulated 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 Sweet Pastry

1. In a large bowl, combine flour, ground almonds, cocoa powder, sugar, and salt.
2. Add cold butter and use a pastry blender or fork to create a crumbly mixture.
3. Mix in the egg and vanilla extract, followed by ice water, until the dough comes together.
4. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes or overnight.

2. Roll and Bake the Pastry

1. Roll out the dough on a floured surface (or between two sheets of parchment) into a circle 1 1/2 inches larger than your 9-inch tart pan.
2. Gently place the dough into the greased tart pan and trim the edges. Refrigerate for 30 minutes.
3. Preheat the oven to 350°F (180°C).
4. Prick the dough with a fork, line it with parchment, and fill with pie weights or beans. Bake for 15 minutes.
5. Remove weights and parchment, then bake for another 10-15 minutes. Cool completely.

3. Prepare the Caramel

1. In a medium saucepan, heat sugar and water over medium-high heat, stirring until sugar dissolves. Allow the mixture to turn amber in color without stirring.
2. Remove from heat and carefully add heavy cream (it will bubble).
3. Stir constantly for 1-2 minutes until smooth, then mix in butter and salt.
4. Let the caramel cool slightly before pouring it over the baked crust. Refrigerate for 4-5 hours.

4. Make the Chocolate Ganache

1. Heat heavy cream in a saucepan until it just begins to simmer.
2. Pour the hot cream over chopped chocolate and let it sit for 1 minute. Stir until smooth.
3. Pour the ganache over the chilled caramel layer, spreading it evenly. Refrigerate for 2-3 hours.

5. Garnish and Serve

1. Sprinkle sea salt crystals on top. Slice and serve chilled.

---

Notes

• The tart requires patience as it needs to chill between layers, but the result is worth it!
• Perfect for special occasions or as a decadent treat for chocolate lovers.

Save this recipe and treat yourself to an unforgettable dessert!