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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!

By umair

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