Salted Caramel Chocolate Tart (Printer-Friendly)
Layers of chocolate, caramel, and a crisp cocoa crust make this an irresistible, elegant sweet treat.
# What You'll Need:
→ Chocolate Shortcrust
01 -
200 g plain flour, unbleached
02 -
35 g Dutch-process cocoa powder
03 -
70 g caster sugar, superfine
04 -
1/2 tsp fine sea salt
05 -
120 g unsalted butter, very cold and cubed
06 -
3 tbsp cold milk
→ Salted Caramel Filling
07 -
120 g caster sugar
08 -
60 g unsalted butter
09 -
90 ml double cream, gently warmed
10 -
1/2 tsp vanilla bean paste or pure vanilla extract
11 -
1/2 tsp fine sea salt
→ Chocolate Ganache
12 -
180 g dark chocolate, 60–70% cocoa, chopped
13 -
150 ml double cream
→ Finishing Touches
14 -
Cocoa powder, for dusting
15 -
Flaky sea salt, for garnish
# Steps to Follow:
01 -
In a large mixing bowl, combine flour, cocoa powder, sugar, and fine sea salt. Blend until evenly mixed.
02 -
Add the very cold cubed butter and work into the dry mixture using a pastry blender or fingertips until the result resembles coarse sand with small butter pieces visible.
03 -
Drizzle in cold milk, incorporating only enough to bring the dough together. Form into a disc, wrap tightly, and refrigerate for at least 3 hours or overnight to ensure flakiness.
04 -
On a lightly floured surface, roll the chilled dough to 3 mm thickness. Carefully line a 25 cm tart tin, trim excess, and dock the base. Chill again for 30 minutes.
05 -
Preheat oven to 180°C. Line the shell with parchment and fill with baking weights. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until crisp. Cool completely.
06 -
In a heavy saucepan over medium-low heat, melt the caster sugar in an even layer, swirling to caramelize to a deep amber. Whisk in butter, then warmed cream, vanilla, and salt until glossy.
07 -
Allow caramel to cool and thicken slightly before pouring into the cooled crust. Smooth evenly and refrigerate for 30–40 minutes, until set.
08 -
Heat double cream in a small saucepan until steaming but not boiling. Pour over chopped dark chocolate. Let stand 60 seconds, then whisk to a smooth, glossy ganache.
09 -
Pour ganache over the set caramel layer, smoothing to edges. Chill at least 1 hour until fully set.
10 -
Dust the surface with cocoa powder and sprinkle with flaky sea salt just before serving. Slice with a sharp knife wiped clean between cuts for neat presentation.
# Extra Suggestions:
01 -
Chill each layer thoroughly before adding the next to achieve clean, defined layers.
02 -
Always use high-quality chocolate with minimum 60% cocoa for the most intense ganache.
03 -
If making ahead, store in an airtight container and allow slices to rest 5 minutes at room temperature before serving for best texture.