Description
These Salted Caramel Chocolate Tarts feature a buttery tart shell filled with gooey homemade caramel and rich dark chocolate ganache. Finished with flaky sea salt, they’re the perfect balance of sweet and salty for any dessert lover!
Ingredients
Units
Scale
For the tart shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1 egg yolk
- 1 tbsp cold water
For the caramel filling:
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp sea salt
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate (chopped)
- 1 tbsp butter
Instructions
- Make the tart shells: Blend flour, butter, and sugar in a food processor. Add yolk and water until a dough forms. Chill for 30 minutes.
- Bake: Roll out and press into tart pans. Bake at 350°F (175°C) for 15 minutes. Cool.
- Make caramel: Heat sugar and water in a pan until amber. Stir in cream, butter, and salt. Pour into cooled tart shells.
- Make ganache: Heat cream, then pour over chopped chocolate. Stir until smooth. Pour over caramel layer.
- Chill & serve: Let set in the fridge for 1 hour, then sprinkle with sea salt.
Notes
- Use store-bought tart shells for a shortcut.
- Let caramel cool before adding ganache.
- Top with nuts or gold flakes for a fancier look!
- Prep Time: 30 minutes
- Cook Time: 15 minutes