Salted caramel chocolate tart recipe for indulgent dessert

Ingredients for Salted caramel–chocolate tart

• 40 g unsweetened cocoa powder

• 30 g caster sugar

• 2.5 ml diamond crystal kosher salt

• 200 g plain flour, plus more for dusting

• 170 g chilled unsalted butter, cut into pieces

• 1 large egg yolk

• 45 ml chilled milk or water

• 300 g caster sugar

• 0.5 ml cream of tartar

• 85 g chilled unsalted butter, cut into pieces

• 80 ml double cream

• 5 ml diamond crystal kosher salt

• 115 g semisweet chocolate (do not go above 70% cacao), finely chopped

• 120 ml double cream

• 30 g unsalted butter, cut into small pieces

• flaky sea salt (to taste)

• a 23 cm or 25 cm tart pan with removable bottom

How to make Salted caramel–chocolate tart

1. Whisk together cocoa, sugar, salt, and 220 g of plain flour in a medium bowl.

2. Add the butter and toss to coat the flour mixture.

3. Using your fingers, rub the butter into the dry ingredients until it nearly disappears; there should be no large pieces remaining, and the mixture should hold together when squeezed — you’re working it more than you would with a pie dough.

4. Make a well in the centre and add the egg yolk and milk.

5. Using a fork, gradually incorporate the flour mixture until you have a shaggy dough.

6. Knead a couple of times in the bowl until no dry spots remain and the dough is smooth.

7. Flatten the dough into a 2 cm-thick disk, wrap tightly in cling film, and chill in the fridge until firm, about 2 hours. (You can prepare the caramel filling during this time.)

8. Preheat the oven to 180°C (fan) / 190°C (conventional).

9. Let the dough sit for 5 minutes to soften slightly.

10. Roll out the dough on a lightly floured surface to a 35 cm round, about 0.5 cm thick, dusting with more flour as needed to prevent sticking.

11. Lift one edge of the dough and sprinkle a pinch of flour on the surface.

12. Slide the bottom of a tart pan under the dough, positioning it roughly in the centre.

13. Fold in the edges of the dough so it rests fully on the pan insert; place the insert inside the tart ring and unfold the edges so they gently slump against the sides of the pan, with excess dough hanging over the edges.

14. Press the dough firmly into the bottom of the pan using floured hands, then use a straight-sided measuring cup to press the sides of the dough into the grooves and up the sides of the pan.

15. Roll a rolling pin over the top edge of the pan to trim off excess dough flush with the rim.

16. Reserve any dough scraps for patching potential cracks later.

17. Prick the bottom of the dough all over with a fork and chill in the freezer until very firm, about 10–15 minutes.

18. Place the tart pan on a rimmed baking sheet and line it with parchment paper or foil.

19. Fill with pie weights or dried beans and bake until the edges of the crust are set and starting to look dry, about 12–15 minutes.

20. Carefully lift the parchment with the weights and patch any visible cracks with the reserved dough.

21. Return the crust to the oven and bake until firm and dry all over, about 18–22 minutes.

22. Transfer the crust to a wire rack and let it cool completely.

23. Bring the sugar, cream of tartar, and 80 ml of water to a boil in a large saucepan over medium-low heat, stirring with a heatproof spatula until dissolved.

24. Cook without stirring, swirling the pot often, until the mixture turns deep amber and wisps of smoke rise from the surface, about 8–10 minutes.

25. Remove the caramel from the heat and immediately stir in the butter, a piece at a time, until smooth (be careful; the mixture may sputter).

26. Gradually stir in the cream, then add the salt.

27. Transfer the caramel to a heatproof measuring jug (you should have about 350 ml). Let it cool until warm.

28. Pour the caramel into the cooled tart shell and chill until set, at least 1 hour.

29. Place the chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (ensure the bowl does not touch the water).

30. Stir with a heatproof spatula until the ganache is smooth, about 5 minutes.

31. Let the ganache cool until thickened enough to hold an indentation from a spoon.

32. Remove the tart from the refrigerator and scrape the ganache over the caramel.

33. Using a spoon, gently work the ganache over the surface, creating decorative swooshes and swirls.

34. Sprinkle with sea salt and let sit until the ganache has lost its sheen, about 10–15 minutes.

Make-Ahead Tips:

• The dough can be prepared up to 2 days in advance; keep it chilled.

• The crust can be baked 1 day in advance; store tightly wrapped at room temperature.

• The caramel filling can be made up to 3 days in advance; cover and chill. Reheat in the microwave in 20-second intervals, stirring in between, until just pourable.

• The caramel-filled tart can be made 1 day in advance; once set, cover and keep chilled.

• The tart can be assembled 1 day in advance. Chill until the ganache is set, then cover loosely. Allow to sit at room temperature for 15 minutes before slicing.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.