Decadent Salted Caramel and Chocolate Tart
45m PREP
30m COOK
8 SERVINGS
450 CAL/SERV
Overview
A rich and indulgent tart combining silky chocolate ganache with luscious salted caramel, all encased in a buttery crust.
Macronutrients per serving
84
grams
Protein
4.0g 5%
Fat
30.0g 36%
Carbs
50.0g 60%
Rich in nutrients
Calcium
10% DV
Supports bone health
Iron
15% DV
Essential for blood production
Magnesium
8% DV
Important for muscle and nerve function
Vitamin A
5% DV
Supports vision and immune function
Ingredients
Crust
- 1 1/4 cups all-purpose flour sifted
- 1/2 cup unsalted butter chilled and diced
- 1/4 cup granulated sugar
- 1 pinch salt
- 3-4 tablespoons ice water
Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter room temperature
- 1/2 cup heavy cream room temperature
- 1 teaspoon sea salt
Chocolate Ganache
- 8 ounces dark chocolate chopped
- 1 cup heavy cream
Instructions
- 1 Preheat the oven to 350°F (175°C).
- 2 To make the crust, mix flour, sugar, and salt in a bowl. Cut in the butter using a pastry cutter until the mixture resembles coarse crumbs.
- 3 Add ice water, one tablespoon at a time, mixing until the dough comes together. Press into a tart pan and chill for 15 minutes.
- 4 Bake the crust for 15-20 minutes until golden. Let it cool completely.
- 5 For the caramel, melt sugar in a saucepan over medium heat until golden. Add butter, stir until melted, then slowly whisk in cream and salt. Let it cool slightly.
- 6 Pour the caramel into the cooled crust. Refrigerate until set, about 30 minutes.
- 7 Heat cream for the ganache until simmering. Pour over chopped chocolate and let sit for a minute, then stir until smooth.
- 8 Pour the ganache over the set caramel layer. Refrigerate the tart until the ganache is firm, about 1 hour.
- 9 Before serving, sprinkle a pinch of sea salt over the tart for garnish.