Description

These Chocolate Salted Caramel Tarts are the perfect blend of rich chocolate, buttery tart crust, and smooth salted caramel. Individually portioned into small tarts or made as one large 9-inch tart, they offer an indulgent dessert experience with a luscious chocolate ganache topping and a sprinkle of sea salt to enhance the flavors.

Ingredients

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For the Tart Crust

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2 tbsp ice water (more if needed)

For the Salted Caramel Filling

1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt (adjust to taste)

For the Chocolate Ganache

1 cup heavy cream
8 oz semisweet or bittersweet chocolate, chopped
2 tbsp unsalted butter
Sea salt flakes (for sprinkling on top)

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Instructions

Make the Tart Crust: In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse until well mixed to create a uniform base for the crust.
Add Butter: Add the cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs, ensuring a flaky tart dough texture.
Add Egg Yolk and Ice Water: Incorporate the egg yolk, pulsing again. Slowly add ice water, one tablespoon at a time, pulsing until the dough just begins to come together without becoming too wet.
Chill the Dough: Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough, making it easier to roll out.
Preheat Oven: Once chilled, preheat your oven to 350°F (175°C) to prepare for baking the tart shells.
Roll and Line Tart Pan: Roll out the dough to about 1/8-inch thickness on a floured surface. Use small tart pans or a 9-inch tart pan to line with the dough, pressing it into the edges evenly.
Dock and Prepare for Baking: Prick the bottom of tart shells with a fork to prevent puffing. Cover with parchment paper and fill with pie weights or dried beans.
Bake Crust: Bake for 12-15 minutes until edges are firm and set. Remove from oven and let cool completely before filling.
Make Salted Caramel Filling: Melt butter in a medium saucepan over medium heat. Add sugar and stir constantly until melted and golden amber, about 5-7 minutes, ensuring no burning occurs.
Add Cream to Caramel: Carefully add heavy cream (watch for bubbling) and stir until smooth and combined.
Flavor Caramel: Remove from heat, stir in vanilla extract and salt to balance the sweetness with a touch of saltiness. Let cool 10-15 minutes.
Fill Tart Shells: Pour cooled caramel halfway into each tart shell. Refrigerate for at least 30 minutes to allow caramel to set firmly.
Make Chocolate Ganache: Heat heavy cream in a small saucepan until it begins to simmer (do not boil). Remove from heat.
Add Chocolate: Stir in chopped chocolate until completely melted and smooth, forming a glossy ganache.
Incorporate Butter: Stir in butter until fully incorporated for extra richness and shine.
Assemble Tarts: Pour ganache over set caramel filling, spreading evenly across each tart.
Chill to Set Ganache: Refrigerate tarts for at least 2 hours until the ganache is fully set and firm.
Garnish: Before serving, sprinkle sea salt flakes over the tops for a perfect salty-sweet contrast.
Serve: Slice tarts and serve chilled or at room temperature for optimal texture and flavor balance.

Notes

The tart dough can be made up to a day in advance and kept refrigerated.
Use pie weights or dried beans to ensure the tart shell doesn’t puff up during baking.
Be cautious when adding heavy cream to hot caramel as it will bubble vigorously.
Adjust the amount of sea salt flakes on top according to your taste preference.
For a smoother ganache, chop the chocolate finely to aid melting.
The tarts are best enjoyed within 2 days but can be refrigerated for up to 3 days.