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Choc‑Salted Caramel Tart

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Choc-Salted Caramel Tart is a decadent three-layer dessert with a crisp chocolate crust, silky salted caramel filling, and glossy ganache topping, finished with sea salt flakes for the ultimate sweet-salty indulgence.

Ingredients

  1. Chocolate crust: all-purpose flour, cocoa powder, sugar, salt, unsalted butter (cold, cubed), egg yolk or cold water
  2. Salted caramel filling: granulated sugar, unsalted butter, heavy cream, sea salt or flaky salt
  3. Chocolate ganache: dark or bittersweet chocolate, heavy cream, optional butter
  4. To finish: sea salt flakes

Instructions

Prepare crust: Mix flour, cocoa, sugar, and salt. Cut in butter until crumbly. Add egg yolk or cold water until dough comes together. Chill, then roll out and press into a 9-inch tart pan.

  1. Bake crust: Prick base with a fork, line with parchment and weights, and blind-bake until crisp. Let cool completely.
  2. Make caramel: Melt sugar over medium heat until golden. Add butter, then cream slowly while stirring. Boil briefly, stir in salt, and let cool slightly. Pour into cooled crust. Chill 1–2 hours until set.
  3. Make ganache: Heat cream until steaming. Pour over chopped chocolate, let sit, then stir until smooth. Pour over caramel layer and spread evenly.
  4. Finish: Sprinkle with sea salt flakes. Chill 1–2 hours until ganache is firm. Slice with a hot, dry knife and serve.

Notes

  1. For a quicker version, use a biscuit base instead of pastry.
  2. Chill thoroughly between layers to ensure clean layers when slicing.
  3. If caramel crystallizes, avoid stirring the sugar while melting and ensure utensils are clean.
  4. Dark chocolate (60–70% cocoa) balances best with sweet caramel.
  5. Making the tart a day ahead enhances flavor and texture.

Nutrition

Find it online: https://thefamilycooking.com/choc%e2%80%91salted-caramel-tart/