Chocolate Salted Caramel Tarts

A decadent dessert featuring a cocoa crust, creamy caramel filling, and smooth chocolate ganache, finished with a sprinkle of sea salt. Perfect for impressing guests or treating yourself!

Ingredients:

For the Crust:

• 1 ¼ cups all-purpose flour
• 2 ½ tbsp Dutch-processed cocoa powder
• ½ cup sugar
• ¼ tsp salt
• 1 stick cold unsalted butter, cubed
• 1 egg
• 1-2 tbsp ice water

For the Caramel:

• 1 cup sugar
• 6 tbsp unsalted butter, room temperature (cut into pieces)
• ½ cup heavy cream
• 1 tsp salt

For the Ganache:

• ½ cup heavy cream
• 4 oz extra-bittersweet chocolate, finely chopped
• Sea salt crystals or kosher salt (for garnish)

Directions:

1. Prepare the Crust:
   • In a large bowl, combine flour, cocoa powder, sugar, and salt.
   • Add cold butter and cut it into the flour mixture using a pastry blender or fork until crumbly.
   • Mix in the egg and gradually add ice water, 1 tbsp at a time, until the dough forms.
   • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight).
2. Shape and Bake the Crust:
   • Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to ¼-inch thickness.
   • Cut dough into rounds using a 3.5-inch cookie cutter. Press each round into a cupcake tin.
   • Chill the dough in the tin for 30 minutes. Prick the dough with a fork, line with parchment paper, and fill with pie weights.
   • Bake for 10 minutes, remove the weights, and bake for another 5-10 minutes until fully cooked. Cool before removing from the pan.
3. Make the Caramel:
   • In a medium saucepan, heat the sugar over medium heat, stirring constantly until melted and amber-colored.
   • Add butter and stir until melted, then slowly pour in the heavy cream while stirring. Let the caramel boil for 1 minute.
   • Remove from heat, stir in salt, and allow to cool slightly before pouring into cooled tart shells (about 3 tbsp per tart). Refrigerate until firm (about 4 hours).
4. Prepare the Ganache:
   • Heat the cream in a small saucepan until it starts to boil at the edges.
   • Pour the hot cream over the chopped chocolate. Let sit for 1 minute, then stir until smooth.
   • Pour the ganache over the caramel layer and refrigerate for another 2-3 hours until set.
5. Serve:
   • Before serving, sprinkle the tarts with sea salt flakes for a perfect balance of sweetness and saltiness.

Time:

• Prep Time: 40 minutes
• Cooking Time: 15 minutes
• Total Time: 55 minutes (plus refrigeration)

Servings: 9 Tarts

These Chocolate Salted Caramel Tarts are a mouthwatering combination of rich chocolate and smooth caramel, making them the perfect sweet treat!