Merken Experience the ultimate indulgence with this Salted Caramel Chocolate Tart. This dessert is a masterpiece of textures and flavors, featuring a crisp cocoa-infused crust, a layer of velvety smooth salted caramel, and a decadent dark chocolate ganache. It is the perfect choice for those who appreciate the sophisticated balance of rich chocolate and sweet-salty caramel, reminiscent of classic French patisserie.
Merken Whether you are hosting a formal dinner or simply want to treat yourself to something special, this tart delivers a gourmet experience. Each bite offers a crunch from the crust, a pull from the caramel, and a melt-in-the-mouth finish from the ganache.
Ingredients
For the Chocolate Tart Crust- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/3 cup (40 g) powdered sugar
- 1 large egg yolk
- 2–3 tbsp cold water
- Pinch of salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 mL) water
- 1/3 cup (80 mL) heavy cream
- 1/4 cup (55 g) unsalted butter, cubed
- 1/2 tsp flaky sea salt, plus extra for topping
- 6 oz (170 g) dark chocolate (60–70% cocoa), finely chopped
- 2/3 cup (160 mL) heavy cream
- 1 tbsp unsalted butter, softened
Instructions
- 1. Prepare the Tart Crust
- In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add cold butter and rub in with fingertips or pulse in a food processor until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water; mix until dough comes together, adding more water if needed. Shape dough into a disk, wrap in plastic, and chill for 30 minutes. Roll out dough on a lightly floured surface and press into a 9-inch (23 cm) tart pan with a removable bottom. Trim excess. Chill tart shell for 15 minutes. Preheat oven to 350°F (175°C). Line shell with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8–10 minutes more. Let cool completely.
- 2. Make the Salted Caramel Layer
- In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring. Increase heat and cook until mixture turns a deep amber color. Remove from heat, carefully whisk in cream (mixture will bubble), then whisk in butter until smooth. Stir in sea salt. Pour caramel over cooled tart crust and spread evenly. Chill for 30 minutes, until set.
- 3. Prepare the Chocolate Ganache
- Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes. Add butter, then stir gently until smooth and glossy. Pour ganache over caramel layer and smooth the top. Refrigerate tart for at least 1 hour, until set.
- 4. Finish and Serve
- Sprinkle with flaky sea salt before serving. Slice with a warm knife for clean edges.
Zusatztipps für die Zubereitung
To ensure a perfectly clean slice, use a knife dipped in hot water and wiped dry before each cut. Pay close attention to the caramel as it cooks; once it reaches a deep amber color, remove it immediately from the heat to prevent burning.
Varianten und Anpassungen
For an extra layer of flavor, add a pinch of espresso powder to the ganache to enhance the chocolate. If you have dietary restrictions, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this tart.
Serviervorschläge
This decadent tart pairs beautifully with a glass of tawny port or a strong dark roast coffee. For an extra touch of luxury, serve it with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream.
Merken 
With its striking appearance and professional-grade flavor profile, this Salted Caramel Chocolate Tart is sure to become a favorite in your dessert repertoire. Enjoy the process of creating this French-inspired masterpiece.
Fragen & Antworten zum Rezept
- → Wie wird der Teig für den Tarteboden zubereitet?
Mehl, Kakaopulver, Puderzucker und Salz werden vermischt. Kalte Butter wird mit den Fingern eingerieben, danach kommt das Eigelb und Wasser hinzu, bis ein geschmeidiger Teig entsteht.
- → Wie gelingt die gesalzene Karamellschicht perfekt?
Zucker und Wasser werden erhitzt bis eine bernsteinfarbene Flüssigkeit entsteht. Dann werden Sahne und Butter unter ständigem Rühren eingearbeitet, bevor Meersalz zugefügt wird.
- → Welche Schokolade ist optimal für die Ganache?
Dunkle Schokolade mit 60–70% Kakaoanteil sorgt für eine ausgewogene Bitterkeit und einen reichen Geschmack.
- → Wie lange sollte die Tarte nach der Zubereitung kühlen?
Die Tarte sollte mindestens drei Stunden, inklusive der Kühlzeiten für Karamell und Ganache, kalt gestellt werden, um perfekte Konsistenz zu erreichen.
- → Wie erzielt man saubere Schnittkanten beim Portionieren?
Ein warmes Messer ermöglicht präzise und glatte Schnitte ohne Kleben oder Bröckeln.