Chocolate Tart with Salted Caramel Recipe
This French tart combines an intense chocolate filling with a thin layer of salted caramel on a shortcrust base. In France, this mix of sweet and lightly salty has become very fashionable in patisseries and cafés. It’s a dessert that can easily replace a birthday cake, as it looks impressive and has a very bold flavor.
A luxurious French-style tart that combines a crisp shortcrust base, silky salted caramel and rich chocolate ganache. The contrast of sweet and salty makes it memorable and sophisticated enough to replace a classic birthday cake.
Chef's tips
Use good-quality dark chocolate with at least 60% cocoa for a deep flavor and smooth texture. When making caramel, watch it closely so it doesn’t burn – the color should be amber, not dark brown. Make sure the cream added to the caramel is hot to prevent the sugar from seizing.
How to serve
Serve the tart on its own or with a small spoonful of lightly whipped, unsweetened cream to balance the sweetness. Fresh berries, such as raspberries, also work beautifully with the chocolate and caramel.
Ingredients
- wheat flour for the shortcrust base - 220 g
- butter cold for the base + 40 g soft for the caramel (from this amount) - 140 g
- powdered sugar - 60 g
- egg for the base - 1 piece
- cream 30% or 36%, for the caramel and ganache - 350 ml
- sugar for the caramel - 120 g
- sea salt fine for the caramel + a few crystals of coarse on top - 0.5 teaspoon
- dark chocolate min. 60% cocoa, chopped - 250 g
- vanilla extract or vanilla sugar for the ganache - 0.5 teaspoon
Preparation
- Start with the base: put the flour, powdered sugar and a pinch of salt into a bowl. Add 100 g cold butter cut into cubes and rub with your fingers until you get fine crumbs.
- Add the egg and quickly knead the dough into a ball, flatten into a disk, wrap in plastic wrap and place in the fridge for 20–30 minutes.
- Preheat the oven to 190°C. Lightly grease a tart tin about 24 cm in diameter with butter. Roll out the chilled dough, line the tin with it, press it into the sides, trim the excess and prick the base with a fork.
- Cover the base with baking paper, add baking weights (dried beans, rice) and bake for 12 minutes. Remove the paper with the weights and bake for another 8–10 minutes, until the base is lightly golden. Let cool.
- Prepare the salted caramel: put the sugar into a heavy-bottomed saucepan and heat over medium heat without stirring until it starts to melt. When most of the sugar has dissolved and turned an amber color, gently swirl the pan to even out the color.
- Remove the pan from the heat, add 80 ml hot cream (careful, it will bubble vigorously) and whisk until smooth. Add 40 g soft butter and 0.5 teaspoon fine sea salt, stirring until combined.
- Pour the caramel onto the cooled tart base, spread into an even layer and place in the fridge while you prepare the chocolate filling.
- For the ganache, heat 270 ml cream almost to boiling (it should be hot but not boiling). Pour it over the chopped dark chocolate in a bowl, wait 1–2 minutes, then stir until you get a smooth, glossy mixture. Add the vanilla and mix.
- Remove the tart from the fridge and pour the chocolate mixture over the caramel layer, smoothing the top. Sprinkle with a few crystals of coarse sea salt.
- Place the tart in the fridge for at least 2 hours, until the filling is well set before slicing.
Storage
Przechowuj w lodówce, najlepiej w formie, przykrytą folią. Kawałki możesz zamrozić, owijając je folią i wkładając do pudełka; przed podaniem rozmrażaj w lodówce przez kilka godzin.
This tart is a show-stopper with relatively simple ingredients. It’s worth preparing it a day ahead – the flavors meld and the texture becomes even better after resting in the fridge overnight.
