Description
Indulgent salted caramel chocolate ganache tart blends rich chocolate with silky caramel in a buttery crust. Chocolate enthusiasts will delight in this elegant dessert that balances sweet and salty notes with sophisticated French technique.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup heavy cream
- 4 ounces semisweet chocolate
- 0.5 cup unsalted butter
Crust Components:
- 0.3 cup powdered sugar
- 0.25 teaspoon kosher salt
- 1 large egg yolk
- 2 teaspoons heavy cream
- 0.5 teaspoon vanilla extract
Caramel and Finishing Ingredients:
- 5 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 0.25 cup light corn syrup
- 0.25 cup water
- 0.25 cup light corn syrup
- 1 teaspoon vanilla extract
- Flaky sea salt for garnish
Instructions
- Prepare the tart crust by mixing ingredients until they form a cohesive dough, then refrigerate for 30 minutes to firm up.
- Roll out the chilled dough and carefully transfer to a tart pan, pressing into edges and trimming excess. Blind bake at 375°F for 15-20 minutes until golden brown.
- Create caramel by heating sugar mixture slowly, watching carefully until it reaches precisely 245°F, creating a rich amber color with deep caramel notes.
- Carefully pour the hot caramel into the completely cooled tart shell, ensuring an even layer that covers the entire bottom surface.
- Prepare chocolate ganache by heating cream until just steaming, then pouring over chopped chocolate, allowing it to sit for 2-3 minutes before whisking into a smooth, glossy mixture.
- Once caramel has set and cooled completely, gently pour the ganache over the caramel layer, tilting the pan to create an even, seamless surface.
- Refrigerate the tart for 1-2 hours until ganache is fully set and firm to the touch.
- Before serving, sprinkle high-quality flaky sea salt across the top to enhance the chocolate and caramel flavors, creating a sophisticated sweet-salty contrast.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, clean crust edge during baking.
- Use a candy thermometer for precise caramel temperature, reaching exactly 245°F prevents burning or undercooking.
- Select high-quality dark chocolate with at least 60% cocoa content for rich, intense ganache flavor.
- Sprinkle flaky sea salt just before serving to maintain crunch and prevent early moisture absorption.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 405
- Sugar: 31 g
- Sodium: 218 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg