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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, softened - 1 large egg yolk - 1-2 tablespoons cold water - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - ½ cup heavy cream - 1 teaspoon sea salt - 8 ounces dark chocolate (70% cocoa), chopped - 1 cup heavy cream - 1 teaspoon vanilla extract - Flaky sea salt for sprinkling - Dark chocolate shavings (optional) Let’s dive into what makes this tart so special. For the crust, you need flour, cocoa powder, and powdered sugar to build a rich base. The butter adds creaminess, and the egg yolk helps bind it all together. You might need cold water to shape the dough just right. Next, we have the salted caramel. This part is all about melting sugar to golden perfection. You will mix in the butter and cream to create a smooth texture. Don't forget the sea salt! It balances the sweetness beautifully. For the chocolate ganache, dark chocolate is key. It brings depth and richness. The heavy cream will melt the chocolate into a silky smooth sauce. A splash of vanilla extract adds an extra layer of flavor. Finally, you can garnish with flaky sea salt and dark chocolate shavings. They give a nice touch and enhance the tart's look! Each ingredient plays a role in making this dessert delightful. 1. Mixing dry ingredients and butter: In a large bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, and ½ cup of powdered sugar. Add ½ cup of softened unsalted butter. Mix until you see small crumbs. 2. Forming the dough and adding cold water: Add 1 large egg yolk to the crumb mixture. Mix well. Then, add 1-2 tablespoons of cold water, one tablespoon at a time, until the dough holds together. 3. Prepping the tart pan and baking: Preheat your oven to 350°F (175°C). Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork. Bake for 15-20 minutes until firm. Let it cool completely. 1. Melting sugar and adding butter: In a medium saucepan, heat 1 cup of granulated sugar over medium heat. Stir continuously until the sugar melts and turns golden amber. 2. Incorporating heavy cream and salt: Once melted, add 6 tablespoons of cubed unsalted butter. Stir until melted. Slowly pour in ½ cup of heavy cream while stirring. The mixture will bubble, so be careful! After one minute, remove from heat and stir in 1 teaspoon of sea salt. 1. Heating cream and melting chocolate: Place 8 ounces of chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream until just below boiling. 2. Combining chocolate and cream smoothness: Pour the hot cream over the chocolate. Let it sit for 5 minutes. Then whisk until smooth. Stir in 1 teaspoon of vanilla extract. 1. Pouring caramel into crust: Pour the salted caramel into the cooled crust. Spread it out evenly. Let it sit at room temperature for about 30 minutes to set. 2. Adding ganache and chilling time: Pour the chocolate ganache over the caramel layer. Spread it carefully. Refrigerate the tart for at least 2 hours to let it set properly. To avoid toughness in your crust, don’t overwork the dough. Mix the dry ingredients gently with the butter until crumbly. Then, add the egg yolk and cold water. Only add enough water to make the dough hold together. For even baking, preheat your oven to 350°F (175°C). Press the dough into the tart pan evenly. Prick the bottom with a fork to let steam escape. Bake for 15-20 minutes until firm. Let it cool completely before adding the caramel. Crystallization can ruin your caramel. To avoid this, use a clean pan and stir only until the sugar melts. Once it turns golden, add the cubed butter. Stir until melted, then slowly pour in the hot cream while stirring. This will create a smooth caramel. When adding the cream, be careful. The mixture will bubble up. Let it simmer for one minute before you take it off the heat. Stir in the sea salt at the end for the best flavor. To achieve the right ganache texture, use quality dark chocolate. Chop it finely for even melting. Heat the cream just below boiling and pour it over the chocolate. Let it sit for five minutes before whisking. This helps create a smooth and glossy finish. If you want to adjust sweetness or bitterness, add a bit more cream for a milder taste. If you prefer a richer flavor, use less cream. Remember, the ganache will firm up when chilled, so keep that in mind when making your tart! {{image_2}} You can spice up your tart with a few simple changes. Adding espresso to the ganache gives a rich flavor boost. Just mix one tablespoon of espresso powder into the ganache. You can also sprinkle a little sea salt on top for extra zing. Different types of chocolate can change the taste too. Dark chocolate provides a deep flavor, while milk chocolate adds sweetness. You might even try white chocolate for a creamy twist! If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. This keeps the crust tasty without gluten. You can also experiment with different crust flavors. Using ground nuts, like almonds or hazelnuts, creates a nutty taste. Crushed biscuits, like graham crackers, can also work well. They add a sweet crunch that pairs nicely with the filling. Want a vegan version? Replace the butter with coconut oil and use plant-based cream. You can also find vegan chocolate for the ganache. For sugar substitutes, try using maple syrup or agave nectar in the caramel. Keep in mind, these swaps may change the tart's texture slightly. Adjust as needed to find your perfect balance! To keep your chocolate salted caramel tart fresh, store it in the refrigerator. Place it in an airtight container. This will help maintain its flavor and texture. If you don’t have a container, cover the tart with plastic wrap. This will prevent it from drying out and protect it from strong odors in the fridge. You can freeze both unbaked and baked tarts. If you freeze the unbaked tart, wrap it tightly in plastic wrap. This way, you can bake it later for a fresh treat. For baked tarts, let them cool completely before freezing. Once cool, wrap them well. When you are ready to eat, thaw the tart in the fridge overnight. This keeps it from getting too soggy. Enjoy your delicious tart any time! To make your caramel less thick, try these tips: - Use more heavy cream when making caramel. - Cook the sugar for less time before adding cream. - Stir the mixture continuously while cooking. These steps will help create a smoother, runnier caramel. The extra cream adds moisture, making the caramel more fluid. Yes, you can use milk chocolate for the ganache. - Milk chocolate is sweeter and creamier than dark chocolate. - It gives a softer flavor and texture in the tart. However, if you want a more intense taste, stick with dark chocolate. Dark chocolate balances well with the salted caramel, creating a rich experience. The tart lasts about 3 to 4 days in the refrigerator. - Store it in an airtight container to keep it fresh. - The flavors will deepen over time, making it even more delicious! Just make sure to check for any signs of spoilage before serving. Absolutely! You can make this tart a day or two in advance. - Bake the crust and prepare the caramel, then assemble it. - Store it in the fridge after adding the ganache. This way, you save time on the day of serving. Just remember to let it sit at room temperature for a bit before serving. In this blog post, we covered how to make a delicious tart from scratch. We discussed crust ingredients, salted caramel, and chocolate ganache. You learned step-by-step instructions and helpful tips to perfect your tart. Try flavor variations for fun twists. Store it properly to keep it fresh. Finally, don't hesitate to prep ahead for easy servings later. Enjoy your baking journey and impress your guests with this tasty treat!

Chocolate Salted Caramel Tart

Indulge in the ultimate dessert experience with this Chocolate Salted Caramel Tart! This delightful recipe features a rich cocoa crust, luscious salted caramel, and a silky chocolate ganache that will satisfy any sweet tooth. Perfect for gatherings or a special treat, it's easy to make and impressively delicious. Click through now to explore the full recipe and create this mouthwatering tart in your own kitchen!
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Ingredients
  

For the Crust:

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ cup powdered sugar

1/2 cup unsalted butter, softened

1 large egg yolk

1-2 tablespoons cold water

For the Salted Caramel:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

1 teaspoon sea salt

For the Chocolate Ganache:

8 ounces dark chocolate (70% cocoa), chopped

1 cup heavy cream

1 teaspoon vanilla extract

For Garnish:

Flaky sea salt for sprinkling

Dark chocolate shavings (optional)

Instructions
 

Make the Crust: In a large mixing bowl, whisk together the flour, cocoa powder, and powdered sugar. Add the softened butter and egg yolk. Mix until crumbly, then add cold water one tablespoon at a time until the dough comes together.

    Preheat the oven to 350°F (175°C). Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to allow steam to escape.

      Bake the crust for 15-20 minutes or until firm. Allow it to cool completely.

        Prepare the Salted Caramel: In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring continuously.

          Once melted, add the cubed butter and stir until melted and combined. Slowly pour in the heavy cream while stirring (it’ll bubble up, so be cautious!). Let it simmer for 1 minute then remove from heat and stir in the salt.

            Pour the caramel into the cooled tart shell, spreading it evenly. Let it set at room temperature for about 30 minutes.

              Make the Ganache: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just below boiling. Pour the hot cream over the chocolate and let it sit for 5 minutes.

                Whisk the chocolate and cream until smooth, then stir in the vanilla extract. Pour the ganache over the salted caramel layer, spreading it carefully.

                  Refrigerate the tart for at least 2 hours to allow everything to set properly.

                    Serve: Once set, remove the tart from the pan, sprinkle flaky sea salt on top, and decorate with dark chocolate shavings if desired.

                      - Prep Time: 30 minutes | Total Time: 3 hours | Servings: 8-10