Description
Indulgent chocolate salted caramel tarts bring Mediterranean charm to dessert tables with rich, silky layers of intense flavor. Dark chocolate ganache and buttery caramel create a luxurious harmony that promises sweet satisfaction for discerning palates.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 200 g (7 ounces) semi-sweet or dark chocolate, chopped
- 1 cup (240 ml) heavy cream
Crust Components:
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 12 tablespoons cold water
Caramel and Finishing Ingredients:
- 6 tablespoons (85 g) unsalted butter, room temperature, cut into pieces
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Flaky sea salt
- Chocolate shavings or cocoa powder (optional)
Instructions
- Craft the pastry base by blending flour, sugar, and salt in a food processor. Incorporate cold butter until the mixture resembles coarse sand. Introduce egg yolk and minimal cold water, pulsing until the dough coheres. Form a compact disc, encase in plastic wrap, and chill for half an hour in the refrigerator.
- Roll out the chilled dough and carefully press into tart molds. Pierce the base with a fork to prevent bubbling. Line with parchment and weight with ceramic beads or dried legumes. Roast in a preheated oven at 180C for 15 minutes. Remove weights and continue baking until the shell achieves a golden hue. Allow to cool completely.
- Create caramel by gradually melting sugar in a heavy-bottomed pan, stirring periodically. Watch for a rich amber transformation. Cautiously introduce butter, whisking until fully integrated. Stream in heavy cream while continuously stirring, which will cause vigorous bubbling.
- Incorporate vanilla extract and sea salt into the caramel, ensuring a smooth consistency. Gently pour the amber liquid into cooled tart shells, filling approximately halfway. Refrigerate to solidify the caramel layer.
- Prepare ganache by heating cream until it approaches a simmer. Pour the hot cream over finely chopped chocolate. Allow to rest briefly, then stir until achieving a glossy, uniform texture. Blend in butter for additional richness.
- Cascade the ganache over the set caramel, creating an even surface. Return to the refrigerator to set completely.
- Before serving, embellish with delicate flaky sea salt and optional chocolate shavings. Serve chilled or at ambient temperature, potentially accompanied by fresh berries or a scoop of vanilla ice cream.
Notes
- Precision matters when making caramel, so use a light-colored pan to monitor the sugar’s color change accurately.
- Watch the sugar closely to prevent burning, as it can quickly turn from amber to bitter and burnt.
- Keep ingredients like butter and cream at room temperature to ensure smooth incorporation and prevent temperature shock.
- Chill tart shells completely before adding caramel to maintain clean, crisp layers and prevent soggy bottoms.
- Use high-quality dark chocolate with at least 70% cocoa content for a rich, intense ganache flavor.
- For a gluten-free version, substitute regular flour with almond or coconut flour in the crust.
- Create mini tarts by using smaller tart pans for elegant individual servings perfect for parties.
- Make components ahead of time: crust can be prepared 2 days in advance, caramel 1 day prior, and ganache can be made several hours before assembly.
- Store tarts in an airtight container in the refrigerator for up to 3 days to maintain optimal texture and flavor.
- Experiment with alternative salts like smoked or lavender sea salt for unique flavor variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 415
- Sugar: 36 g
- Sodium: 120 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg