Salted Caramel Chocolate

My Chocolate Salted Caramel Tarts bring together three amazing layers in one show-stopping sweet treat. A crisp, buttery crust holds a pool of gooey salted caramel, all crowned with smooth chocolate ganache and finished with a sprinkle of sea salt. I whipped these up for friends last year, and they've now become my go-to when I want to wow guests without spending all day in the kitchen.

I first brought these tarts to my sister's birthday when she wanted something chocolatey. The complete quiet followed by everyone asking how I made them told me I'd stumbled onto something worth sharing with everybody I know.

Ingredients

For the tart crust:

• All-purpose flour: Makes up the base of our flaky crust
• Powdered sugar: Gives sweetness with a smooth finish
• Cold unsalted butter: Makes those important buttery layers
• Egg yolk: Makes the dough richer and softer
• Ice water: Brings everything together without making the dough tough

For the salted caramel:

• Granulated sugar: Works its magic when heated
• Heavy cream: Gives that smooth, dreamy texture
• Unsalted butter: Adds a silky mouthfeel
• Sea salt: Cuts through the sweetness just right
• Vanilla extract: Rounds out the caramel taste

For the chocolate ganache:

• Heavy cream: Creates the perfect base for velvety ganache
• Semisweet chocolate chips: Turn silky when heated
• Flaky sea salt: For that final fancy touch

Step-by-Step Instructions

Make the tart shells

Step 1:

Mix the flour and powdered sugar together in a big bowl. Add the cold butter cubes and work them in with your fingers or a pastry tool. Keep going until you get something that looks like rough sand with some small butter bits still visible. This setup will give you a crust that flakes nicely.

Step 2:

Mix in the egg yolk and ice water, stirring just enough for the dough to come together. Don't mix too much or your crust will end up hard.

Step 3:

Split the dough between six little tart pans, pushing it firmly against the bottom and sides. Make sure it's about 1/4 inch thick all around. Put them in the fridge for 30 minutes to chill the butter and rest the dough.

Step 4:

Heat your oven to 350°F and bake the cold crusts until they turn light gold, about 15 to 20 minutes. Let them cool completely on a rack before you fill them.

Prepare the salted caramel

Step 1:

Spread the sugar evenly in a heavy pot. Turn the heat to medium and watch it carefully. As the sugar starts melting at the edges, stir it gently with a heat-safe spatula or wooden spoon.

Step 2:

Keep cooking until all the sugar melts and turns a rich amber color, kind of like maple syrup. This needs some patience and takes about 8 to 10 minutes.

Step 3:

Take it off the heat for a moment and slowly pour in the cream while whisking non-stop. Watch out as it will bubble up a lot.

Step 4:

Put it back on low heat and add the butter, stirring until everything mixes smoothly. Add the vanilla and sea salt and mix well.

Step 5:

Let the caramel cool until it's just warm when you touch it, around 15 minutes or so.

Make the chocolate ganache

Step 1:

Heat the cream in a small pot until tiny bubbles form around the edge. Don't let it boil fully.

Step 2:

Put the chocolate chips in a bowl that can handle heat and pour the hot cream over them. Leave them alone for 2 minutes so the chocolate starts to melt.

Step 3:

Stir from the middle outward until everything looks smooth and shiny. If you see any unmelted bits, put the bowl over some barely simmering water for a few seconds, then stir again.

Assemble the tarts

Step 1:

Pour the warm caramel into each tart shell, filling them halfway up. Use the back of your spoon to spread it out evenly.

Step 2:

Chill the tarts for 20 to 30 minutes so the caramel gets firm. This stops the layers from mixing together.

Step 3:

After they're chilled, carefully pour or spoon the chocolate ganache over the caramel, making a nice smooth top. Tip the tarts slightly to help the chocolate reach all the edges.

Step 4:

Right away sprinkle a tiny bit of flaky sea salt on each tart before the chocolate sets up. Put them back in the fridge for at least 2 hours until they're completely firm.

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The caramel really makes this dessert special. The first time I tried making these tarts, I burned the caramel twice before getting it right. Now I know you need to be patient and keep a close eye on the sugar as it melts. Getting that perfect amber shade makes all the difference in how your tarts taste.

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Storage Tips

These tarts stay fresh in the fridge for up to 5 days when kept in a sealed container. They actually taste better after sitting for a day. For the best experience, take them out about 15 minutes before you plan to eat them so they warm up a bit and the caramel gets slightly softer. If you want to work ahead, you can make the empty tart shells and keep them at room temperature in a sealed container for up to 3 days, or freeze them for a month.

Troubleshooting Your Caramel

Making caramel scares many home cooks, but a few tricks can help you get it right every time. Try using a light-colored pot so you can see the sugar changing color. Never step away while your caramel is cooking because it can burn in seconds. If your sugar clumps up while melting, turn down the heat and wait it out. For smoother caramel, let your cream come to room temperature before adding it to the hot sugar so it won't seize up.

Fancy Serving Ideas

Make these already impressive tarts even more special with a few simple touches. Serve each one with a small scoop of vanilla ice cream or some lightly sweetened whipped cream on the side. For a really pretty look, add some fresh berries or a tiny bit of edible gold leaf for special occasions. Sometimes I add a drizzle of warm caramel sauce right before serving for an extra touch of fancy that always makes my guests smile.

Frequently Asked Questions

→ How do I prepare the tart shell?

Blend flour and powdered sugar, then mix in cold butter until crumbly. Add egg yolks and a splash of ice water. Press the dough into tart pans, then refrigerate for 30 minutes and bake.

→ What’s the trick for smooth salted caramel?

Melt sugar over medium heat until it turns golden, slowly add cream, stir in butter and a pinch of salt. Mix well, then let it cool slightly.

→ How do I make my ganache silky?

Heat cream until warm (but not boiling), pour it over chocolate, let it sit for 2 minutes, then stir gently until glossy and smooth.

→ What’s the best way to build the tarts?

Pour salted caramel into the crusts, chill until firm, then add the chocolate ganache on top. Sprinkle with sea salt and refrigerate before serving.

→ Can I make these tarts early?

Sure, you can put them together a day ahead. Store them chilled, and they'll stay fresh for two days.

→ Which chocolate should I pick for ganache?

Semi-sweet or dark chocolate works great. Go for a good-quality option for the best texture and taste.