Decadent Chocolate Salted Caramel Tarts
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Salted Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C). Grease a tart pan with removable bottom.
- In a large bowl, whisk together the flour, powdered sugar, cocoa powder, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, one tablespoon at a time, mixing until the dough comes together. Press the dough into the prepared tart pan, ensuring an even layer along the bottom and sides.
- Prick the crust all over with a fork and bake for 15-20 minutes, or until the edges are firm and the center is set. Let cool completely.
- To make the salted caramel, combine the granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and allow the mixture to come to a boil. Cook until it turns a deep amber color, then remove from heat.
- Carefully add the butter, stirring until melted. Slowly add the heavy cream, stirring constantly until smooth. Stir in the sea salt and let the caramel cool slightly before pouring it into the cooled tart crust.
- For the chocolate ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes, then stir until smooth.
- Pour the chocolate ganache over the salted caramel layer in the tart crust, spreading it evenly. Refrigerate the tart for at least 1 hour to set the ganache.
- Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes
- Kcal: 450 kcal | Servings: 8 servings
FAQs:
- What ingredients are needed for Chocolate Salted Caramel Tarts?
- For the tart crust, you will need all-purpose flour, cocoa powder, powdered sugar, salt, butter, and an egg yolk. For the salted caramel filling, you will need granulated sugar, water, heavy cream, butter, and sea salt. For the chocolate ganache topping, you will need dark chocolate, heavy cream, and a pinch of sea salt.
- How do I prevent the tart crust from becoming soggy?
- To prevent a soggy crust, ensure the tart shells are baked until fully set and slightly firm to the touch. Blind bake the crusts by placing parchment paper and pie weights or dried beans in the crust before baking. This helps maintain their shape and prevents puffing. Additionally, let the caramel cool slightly before adding it to the crust.
- Can I make the tarts ahead of time?
- Yes, you can make the tart shells and caramel filling ahead of time. Store the baked tart shells in an airtight container at room temperature for up to 2 days. The caramel filling can be made and stored in the refrigerator for up to a week. Assemble the tarts with the caramel and chocolate ganache a few hours before serving for the best texture.
- How do I achieve a smooth chocolate ganache topping?
- To achieve a smooth ganache, finely chop the chocolate and place it in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute to melt the chocolate, then stir gently until smooth and glossy. Avoid over-stirring, which can introduce air bubbles and affect the texture.
- How do I store Chocolate Salted Caramel Tarts?
- Store the assembled tarts in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enhance the flavors and textures. For longer storage, you can freeze the tarts for up to 1 month. Wrap each tart individually in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before serving