Chocolate Salted Caramel Tart

This chocolate caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first bite. Love the salt crystals as they don’t melt immediately and let your taste buds experience the sweet, the salty and the bitter in the same time.

This is the second time I make this tart and I find it a fabulous dessert, totally irresistible. A suitable dessert for any special occasion and everybody will be more than delighted.

Don’t be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.

Chocolate Salted Caramel Tart | Food Recipes

Chocolate Salted Caramel Tart | Food Recipes
Chocolate Salted Caramel Tart | Food Recipes

Ingredients

  • Makes about 6-8 servings
  • Almond Chocolate Sweet Pastry
  • 1 1/4 cups (160g) flour
  • 1/4 cup (30g) ground almonds
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 cup (50g) sugar
  • 1/4 tsp salt
  • 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
  • 1 tsp vanilla extract
  • 1 egg
  • 1-2 tbsp ice water
  • Caramel
  • 1 1/2 cups (300 g) sugar
  • 1/2 cup water
  • 1/2 cup (120 g) heavy cream
  • 5 tbsp (70 g) unsalted butter
  • 1 tsp salt
  • Chocolate Ganache
  • 1/2 cup (120 g) heavy cream
  • 4 oz (120g) bittersweet chocolate, chopped
  • Garnish
  • sea salt crystals

Directions

  1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt
  2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
  3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
  4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.

Check https://www.homecookingadventure.com for full information

 

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