Chocolate Caramel Tart
This Chocolate Caramel Tart features a buttery cookie crust, a rich, silky caramel filling, and a glossy dark chocolate ganache topping. Decadent and elegant, it's a stunning dessert that's perfect for dinner parties, holidays, or when you're craving something truly indulgent.
Ingredients
For the Chocolate Crust:
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cold and cubed
- 1 egg yolk
- 1 –2 tablespoons cold milk or water
For the Salted Caramel Layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into cubes
- ½ cup heavy cream
- ½ teaspoon sea salt plus more for garnish
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark or semi-sweet chocolate chopped
- 1 tablespoon butter optional, for shine
Instructions
- Make the crust: In a food processor, combine flour, cocoa powder, sugar, and salt. Pulse in the butter until the mixture resembles coarse crumbs. Add egg yolk and just enough cold milk to bring the dough together. Shape into a disk, wrap, and chill for 30 minutes.
- Bake the crust: Preheat oven to 350°F (175°C). Roll out dough and press into a 9-inch tart pan. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 12–15 minutes. Remove weights and bake for 5 more minutes. Let cool completely.
- Make the caramel: In a dry saucepan over medium heat, melt the sugar while stirring constantly. Once melted and amber-colored, whisk in the butter until fully combined. Slowly add the cream (it will bubble), whisking until smooth. Stir in salt. Let cool for 10–15 minutes before pouring into the cooled crust. Chill for 30 minutes.
- Make the ganache: Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Stir in butter if using. Pour over the set caramel layer and smooth the top.
- Chill and serve: Refrigerate for at least 2 hours, or until ganache is firm. Garnish with flaky sea salt before serving.
Notes
- Use store-bought dulce de leche as a shortcut for the caramel layer.
- Tart can be made 1 day ahead and stored covered in the refrigerator.
- For a firmer crust, bake it at 350°F (175°C) for 8 minutes, then cool before filling.
- Best served slightly chilled or at room temperature.