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Chocolate Salted Caramel Tarts

Chocolate Salted Caramel Tarts

Immerse yourself in a medley of flavors, with our Chocolate Salted Caramel Tarts. Picture a velvety crust infused with cocoa cradling a salted caramel that's like liquid gold. These tarts exemplify extravagance striking the balance between the extreme richness of extra bittersweet chocolate ganache and the sweet and salty embrace of caramel. Each morsel presents a fusion of textures and flavors enchanting your senses. Whether it's a gathering or a cozy evening, at home these tarts represent dessert perfection delivering a truly exceptional culinary experience.
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Course: Dessert
Cuisine: American
Keyword: Chocolate Salted Caramel Tarts

Ingredients

FOR THE CRUST:

  • 1 1/4 c all-purpose flour
  • 2 1/2 tablespoons Dutch-processed cocoa powder
  • 1/2 c sugar
  • 1/4 teaspoon salt
  • 1 stick 1/2 cup cold unsalted butter, cut into small (1/2-inch) cubes
  • 1 egg
  • 1-2 tablespoons ice water

FOR THE CARAMEL:

  • 1 c sugar
  • 6 tablespoons unsalted butter room temperature, cut up into 6 pieces
  • 1/2 c heavy cream
  • 1 teaspoon salt

FOR THE GANACHE:

  • 1/2 c heavy cream
  • 4 ounces extra-bittersweet chocolate finely chopped

Instructions

Here's how you can prepare the crust:

  • In a bowl combine flour, cocoa, sugar and salt.
  • Add butter and mix until the mixture resembles crumbs.
  • Incorporate the egg into the mixture and add ice water until the dough comes together.
  • Flatten the dough wrap it in plastic wrap and refrigerate for 2 hours.
  • Roll out the dough. Cut circles that fit your pans; chill them for 30 minutes.
  • Preheat your oven to 350°F (180°C).
  • Bake the shells, with weights for 10 minutes then remove the weights and bake for 5 to 10 minutes.

Now let's move on to making caramel:

  • Heat sugar over medium heat until it turns amber in color.
  • Add butter to the pan and stir until melted; gradually pour in cream while stirring continuously.
  • Allow it to boil for a minute before removing from heat; stir in salt.
  • Pour 3 tablespoons of caramel into each shell and refrigerate.

Next up is preparing ganache:

  • Heat cream until it begins to boil; remove from heat.
  • Pour cream over chopped chocolate. Let it sit for a minute; then stir until smooth.
  • Spread ganache evenly over the caramel layer.

Finally, chill and serve:

  • Refrigerate tarts, for about 2 to 3 hours until they are set.
  • Before serving, sprinkle sea salt crystals or kosher salt on top.
  • Enjoy your tarts! Indulge, in the delight of our Chocolate Salted Caramel Tarts!

Notes

For a delightful gluten-free twist on our Chocolate Salted Caramel Tarts, you can easily swap out the all-purpose flour in the crust with a high-quality gluten-free flour blend. Ensure it's a 1:1 substitute to maintain that perfect balance of flavors and textures. When crafting the crust, pay special attention to the dough's consistency, adding ice water gradually as gluten-free flours can behave differently.