Baking & Pastry > Pies & Tarts > Tarts > Chocolate Tart Recipe (Ganache)

Salted Caramel Chocolate Tart

A delightful combination of sweet and salty, this salted caramel chocolate tart features a buttery shortbread crust, a layer of homemade salted caramel, and a rich chocolate ganache topping. It's an elegant dessert that's sure to impress.

Prep Time
45 minutes
Cook Time
30 minutes
Servings
8-10
Ingredients
  • 1 1/2 cups All-purpose flour
  • 3/4 cup Unsalted butter, cold and cubed
  • 1/2 cup Powdered sugar
  • 1/4 teaspoon Salt
  • 1 Egg yolk
  • 1 teaspoon Vanilla extract
  • 1 cup Granulated sugar
  • 1/2 cup Heavy cream
  • 4 tablespoons Unsalted butter, cold and cubed (for caramel)
  • 1/2 teaspoon Sea salt
  • 8 ounces Semi-sweet chocolate, finely chopped
  • 1/2 cup Heavy cream (for ganache)

Making the Shortbread Crust

In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract and mix until the dough comes together. Flatten the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

Baking the Shortbread Crust

Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust several times with a fork. Bake for 20-25 minutes, or until the crust is lightly golden brown. Let cool completely.

Making the Salted Caramel

In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns into a golden amber color. Remove from heat and carefully pour in the heavy cream. It will bubble vigorously. Stir in the cold butter and sea salt until smooth. Let cool slightly.

Making the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk until the chocolate is melted and smooth.

Assembling the Tart

Pour the salted caramel over the cooled shortbread crust. Spread evenly. Pour the chocolate ganache over the caramel. Smooth the top with a spatula. Refrigerate for at least 2 hours, or until the ganache is set. Before serving, sprinkle with a pinch of sea salt.

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FAQ

  • Can I use store-bought caramel?

    While homemade caramel is recommended for the best flavor, you can use store-bought caramel in a pinch. Just make sure to use a high-quality caramel and add a pinch of sea salt.
  • How do I prevent the caramel from sticking to the pan?

    Use a heavy-bottomed saucepan and stir the sugar constantly to prevent sticking. Do not stir vigorously, just gently move the sugar around the pan.
  • Can I add nuts to the tart?

    Yes, you can add chopped nuts, such as pecans or walnuts, to the caramel layer for added texture and flavor.