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Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart

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Ingredients
 

  • Crust
  • 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • Salted Caramel Layer
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt or to taste
  • Chocolate Ganache Layer
  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate chopped
  • 1 tablespoon unsalted butter
  • Sea salt flakes for garnish

Instructions

  • Prepare the Crust
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Make the Crust: In a medium bowl, combine the graham cracker crumbs (or chocolate cookie crumbs) and sugar. Stir in the melted butter until the mixture resembles wet sand.
  • Form the Crust: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or a measuring cup to compact the crust firmly.
  • Bake the Crust: Bake in the preheated oven for 10-12 minutes, until the crust is set and slightly golden. Remove from the oven and let it cool completely.
  • Prepare the Salted Caramel Layer
  • Make the Caramel: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn the sugar.
  • Add the Butter: Once the sugar is fully melted, carefully stir in the butter pieces until melted and combined.
  • Add the Cream: Slowly pour in the heavy cream while stirring. The mixture will bubble up vigorously. Continue stirring until the caramel is smooth.
  • Add Salt: Stir in the sea salt and remove the caramel from the heat. Let it cool slightly before pouring.
  • Add Caramel to the Crust: Pour the salted caramel into the cooled tart crust, spreading it evenly. Place the tart in the refrigerator to set while you prepare the chocolate ganache.
  • Prepare the Chocolate Ganache Layer
  • Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
  • Melt the Chocolate: Place the chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
  • Assemble the Tart: Pour the chocolate ganache over the set caramel layer, spreading it evenly to cover the caramel.
  • Garnish: Sprinkle sea salt flakes over the top of the ganache for a finishing touch.
  • Chill and Serve
  • Chill: Refrigerate the tart for at least 1-2 hours, or until the ganache is set.
  • Serve: Remove the tart from the refrigerator and let it sit at room temperature for a few minutes before slicing. Serve and enjoy!