Salted Caramel Chocolate Tart (Print-Friendly Version)
Buttery chocolate crust, smooth caramel, and ganache finished with sea salt. Ideal for chocolate lovers.
# What You Need:
→ Chocolate Shortcrust Pastry
01 -
185 g plain flour (all-purpose)
02 -
30 g cocoa powder
03 -
40 g caster sugar
04 -
1/4 teaspoon fine salt
05 -
120 g unsalted butter, cold and cubed, frozen for 30 minutes
06 -
60 g cold milk (any type)
→ Salted Caramel Layer
07 -
200 g caster sugar
08 -
60 g unsalted butter
09 -
350 ml double cream, warmed
10 -
1 teaspoon vanilla bean paste or extract
11 -
1 teaspoon fine salt
→ Chocolate Ganache
12 -
250 g dark chocolate, roughly chopped
13 -
300 ml double cream
→ Finishing Touch
14 -
Cocoa powder, for dusting
15 -
Flaky sea salt, for topping
# How to Make It:
01 -
Place flour, cocoa powder, caster sugar, and salt into a food processor or mixing bowl and combine evenly.
02 -
Add cold cubed butter to dry ingredients and blend or rub in until the mixture resembles coarse, sandy crumbs.
03 -
Pour in cold milk and mix just until the dough comes together. Shape into a disc, wrap tightly in cling film, and refrigerate for a minimum of 3 hours.
04 -
On a lightly floured surface, roll the chilled pastry to a 3 mm thickness. Line a 25 cm tart tin, trimming the edges, and dock the base with a fork. Refrigerate for another 30 minutes.
05 -
Preheat oven to 170°C (fan) or 190°C (conventional). Line pastry with baking paper and fill with baking weights. Bake for 20 minutes, then remove weights and bake for an additional 15 minutes until firm. Cool completely.
06 -
Heat caster sugar in a saucepan over medium-low heat, swirling as it melts and turns amber. Add butter, then gradually whisk in warm cream, vanilla, and salt. Continue whisking until smooth.
07 -
Allow caramel to cool slightly, then pour into the cooled tart shell. Refrigerate until set and firm.
08 -
Warm the double cream in a saucepan until steaming but not boiling. Pour over chopped dark chocolate in a heatproof bowl. Allow to stand 1 minute, then whisk gently until completely smooth.
09 -
Pour chocolate ganache evenly over the set caramel layer. Gently tap to smooth the surface, then chill until ganache is fully set.
10 -
Before serving, lightly dust with cocoa powder and sprinkle generously with flaky sea salt to enhance flavour and presentation.
# Important Notes:
01 -
For an extra glossy ganache, briefly blend with an immersion blender after whisking.
02 -
Ensure both the caramel and pastry are thoroughly cooled before adding subsequent layers for crisp structure.