Salted Caramel And Chocolate Tart Recipe

Make dough

In a large bowl, whisk together flour, cocoa powder, sugar, and salt until evenly combined.

Add cold cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add cold egg yolk and 1 tablespoon cold water. Gently mix with a fork until dough begins to come together. If dry, add up to 1 additional teaspoon cold water — add sparingly so dough doesn't become sticky.

Turn dough onto a lightly floured surface and press into a disk. Flatten slightly, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes (or up to 2 days).

Blind-bake crust

Preheat oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a circle about 1/8–1/4 inch thick and large enough to line a 9-inch tart pan with removable bottom. Gently press dough into pan, trim excess, and use a fork to dock the base lightly.

Line crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake 8–10 minutes more until set and edges are slightly firm. The base may still be a little soft — it will finish setting with fillings. Remove from oven and allow to cool slightly. Reduce oven to 325°F (160°C) if you like to finish caramel in oven (optional step not required here).

Make caramel: In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Without stirring, swirl the pan gently occasionally to ensure even melting. Watch carefully — sugar will first clump, then melt and turn amber.

When sugar reaches a deep amber color (about 8–10 minutes), immediately remove from heat and carefully stir in the 6 tablespoons cubed unsalted butter — mixture will bubble vigorously. Return briefly to very low heat if needed to incorporate the butter.

Slowly pour in the warmed 1/2 cup heavy cream while stirring constantly; mixture will foam. Stir until smooth. Off heat, stir in 1 teaspoon vanilla extract and 1 teaspoon finely ground sea salt. Taste and adjust salt if you prefer a more pronounced salted flavor (add up to 1/4 tsp more). Allow caramel to cool slightly (5–10 minutes) so it thickens but remains pourable.

Pour caramel into the prepared chocolate crust. Smooth the top with a spatula. Let the tart sit at room temperature for 20–30 minutes to set slightly, then chill in refrigerator for at least 1 hour (2–3 hours for firmer set).

Make ganache: Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit for 1–2 minutes to soften, then stir gently until smooth and glossy. Stir in 1 tablespoon unsalted butter if using, until incorporated.

Allow ganache to cool and thicken slightly (5–10 minutes) so it spreads without running into the caramel layer. If caramel is fully firm, you can gently warm the tart’s top edge with a blowtorch or briefly (10–15 seconds) under a low broiler to ensure a seam-free layer, but be cautious.

Pour or spoon ganache over the set caramel, spreading it to the edges so it forms an even layer. Chill the tart in the refrigerator 30–45 minutes until ganache is set.

Before serving, sprinkle the top with flaky sea salt (about 1/2 teaspoon evenly across the tart). Add optional chopped toasted nuts and chocolate shavings if desired.

Release tart from the pan and place on a serving plate. For clean slices, warm a sharp knife under hot water, dry it, then slice the tart—wipe the knife between cuts for neat pieces.

Serve chilled or at cool room temperature. Store leftovers refrigerated in an airtight container for up to 4 days; bring to room temperature for 15–20 minutes before serving for best texture.