Description
A rich and indulgent dessert combining chocolate and salted caramel in a buttery crust.
Ingredients
Scale
- 113g / 1⁄2 Cup Butter
- 60g / 1⁄2 Cup Icing Sugar
- 2 Egg Yolks
- 185g / 11⁄2 Cups Flour
- 60g / 1⁄2 Cup Cocoa Powder
- 450g / 21⁄4 Cups Sugar
- 190ml / 3⁄4 Cup Glucose Syrup (Corn Syrup)
- 60ml / 1⁄4 Cup Water
- 85g / 1⁄3 Cup Butter
- 375ml / 11⁄2 Cups Cream
- 5ml / 1 Teaspoon Vanilla Extract
- 100g / 3.5oz Dark Chocolate
- 80ml / 1⁄3 Cup Cream
- Flaky Sea Salt
Instructions
- Prepare the Tart Base: In a mixing bowl, combine the butter and icing sugar. Mix until well combined. Add the egg yolks and mix again. Sift in the flour and cocoa powder, mixing until the mixture is crumbly but holds together when pressed. Press the mixture evenly into a tart pan, covering the base and sides. Prick the base with a fork. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Let it cool on a wire rack.
- Make the Salted Caramel: In a medium pot, combine the sugar, glucose syrup, and water. Heat over medium-high heat for 10-20 minutes until the sugar turns a light amber color. Avoid stirring to prevent sugar crystals. Carefully add the butter, cream, and vanilla extract. The mixture will bubble up, so let it settle and stir gently. Continue cooking for another 10-15 minutes until the caramel darkens and thickens. Allow the caramel to cool slightly, then pour it into the cooled tart base. Refrigerate for at least 2 hours to set.
- Prepare the Ganache: Heat the cream in a saucepan over medium heat until it simmers, but do not boil. Pour the hot cream over the chopped dark chocolate and let it sit for a few minutes to melt. Stir until smooth. Pour the ganache over the set caramel layer.
- Finish and Serve: Allow the tart to set for 1 hour at room temperature. Before serving, sprinkle flaky sea salt over the top. Cut into slices and enjoy this decadent dessert!
Notes
Serve chilled or at room temperature. Pairs well with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
Keywords: chocolate, caramel, tart, dessert, indulgent