Salted Caramel Tart
Calories: 31
Adjust Servings Here: 9 servings
Description
Experience the irresistible charm of our Salted Caramel Tart, where velvety salted caramel meets rich chocolate ganache atop a flaky, buttery shortcrust. Each bite delivers a perfect harmony of sweet and salty, with decadent layers that melt together delightfully on your palate. This elegant tart is not only a feast for the taste buds but also a stunning centerpiece for any dessert table.
Ingredients
Shortcrust pastry
- 1 ½ cups (190 g) All-purpose flour
- ¼ cup (30 g) Powdered sugar
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter cold and diced
- 1 large Egg yolk
- 2 tbsp Ice water
Salted caramel
- 1 cup (200 g) Granulated sugar
- 6 tbsp (85 g) Unsalted butter at room temperature and cut into pieces
- ½ cup (120 ml) Heavy cream at room temperature
- 1 tsp Sea salt
Chocolate ganache
- 1 cup (240 ml) Heavy cream
- 8 ounces (226 g) Bittersweet chocolate finely chopped
- 2 tbsp Butter optional
- Sea salt flakes for garnish
Instructions
- Dough: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour, mixing just until the dough comes together. Avoid overworking the dough. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1 ½ cups All-purpose flour, ¼ cup Powdered sugar, ½ tsp Salt, ½ cup Unsalted butter, 1 large Egg yolk, 2 tbsp Ice water
- Prepare the Tart Shell: Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 20 minutes. Remove the weights and parchment, and bake for 10 minutes until golden. Let cool.
- Make the Salted Caramel: In a medium saucepan, heat the sugar over medium heat, stirring constantly with a rubber spatula until it melts into a thick, amber-colored liquid. Once the sugar is completely melted, add the butter and stir until melted. Slowly drizzle in the heavy cream while stirring (the mixture will bubble vigorously). Boil for a minute. Remove from heat and stir in the sea salt. Pour the caramel into the cooled tart shell and chill until set about 2 hours.1 cup Granulated sugar, 6 tbsp Unsalted butter, ½ cup Heavy cream, 1 tsp Sea salt
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just boils. Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and let stand for 2-3 minutes. Add the butter and whisk until smooth and glossy. Pour the ganache over the set caramel. Refrigerate until the ganache is set, about 2 hours.1 cup Heavy cream, 8 ounces Bittersweet chocolate, 2 tbsp Butter
- Finishing Touches: Sprinkle with sea salt flakes before serving.Sea salt flakes
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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