Description
A rich chocolate tart base filled with luscious salted caramel and topped with smooth chocolate ganache, perfectly balancing sweet and salty flavors.
Ingredients
Scale
- 113g / 1/2 Cup Butter
- 60g / 1/2 Cup Icing Sugar
- 2 Egg Yolks
- 185g / 1 1/2 Cups Flour
- 60g / 1/2 Cup Cocoa Powder
- 450g / 2 1/4 Cups Sugar
- 190ml / 3/4 Cup Glucose Syrup (Corn Syrup)
- 60ml / 1/4 Cup Water
- 85g / 1/3 Cup Butter
- 375ml / 1 1/2 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 crumbly. Press the mixture into a tart pan and prickle the base with a fork. Bake at 180°C (350°F) for 15 minutes, then cool on a wire rack.
- Make the Salted Caramel: In a medium pot, combine sugar, glucose syrup, and water. Heat for 10-20 minutes until light amber. Add butter, cream, and vanilla. Cook until caramel darkens. Pour into the cooled tart base and refrigerate for 2 hours to set.
- Prepare the Ganache: Heat cream until simmering. Pour over chopped dark chocolate and stir until smooth. Pour ganache over the caramel layer.
- Finish and Serve: Let tart set for 1 hour. Sprinkle with flaky sea salt, slice, and enjoy!
Notes
Serve with vanilla ice cream or whipped cream for extra indulgence. Store in the fridge for up to 5 days or freeze individual slices for one month.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: chocolate, dessert, tart, salted caramel, ganache