Chocolate Caramel Tart
Indulge in this decadent Chocolate Caramel Tart with a buttery crust, smooth caramel filling, and rich chocolate ganache, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups all-purpose flour Gluten-free blend can be used as an alternative.
- 0.5 cups powdered sugar
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, cold and cubed Cold butter is essential for a flaky texture.
- 1 large egg yolk
- 0.25 cups ice cold water
For the caramel filling
- 1 cup sugar
- 0.5 cups heavy cream Use coconut cream for dairy-free alternative.
- 0.25 cups unsalted butter
- 1 teaspoon vanilla extract
For the chocolate ganache
- 0.5 cups chocolate chips High-quality chocolate is recommended.
- 0.5 cups heavy cream For a firmer ganache, increase chocolate chip quantity.
For garnish
- Flaky sea salt For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and gradually add ice cold water, mixing until the dough comes together.
- Roll out the dough on a floured surface and transfer it to a tart pan. Prick the bottom with a fork.
- Bake for 15-20 minutes until golden.
Caramel Filling
- In a saucepan over medium heat, heat sugar until melted and turns golden brown.
- Remove from heat and carefully whisk in the heavy cream and butter, then stir in the vanilla extract.
- Pour the caramel filling into the baked crust and let it set at room temperature.
Chocolate Ganache
- Heat 0.5 cups of heavy cream until simmering, then pour it over the chocolate chips in a bowl.
- Allow it to sit for a few minutes, then stir until smooth.
- Carefully pour the ganache over the caramel filling and spread it evenly.
- Finish with a sprinkle of flaky sea salt on top. Let the tart cool completely. Once set, slice and serve.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Can also pair with berries for tartness. Store leftovers in the refrigerator for 3-4 days or freeze tightly wrapped.