Description
Indulgent chocolate salted caramel tarts bring Paris-inspired elegance to dessert tables with minimal effort. Rich chocolate ganache and silky caramel create a luxurious experience that delights senses and satisfies chocolate cravings.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups (156 grams) flour
- 1/2 cup (113 grams) butter (cold and cubed)
- 1/4 cup (50 grams) sugar
Chocolate Components:
- 1/4 cup (25 grams) cocoa powder
Binding and Finishing Ingredients:
- 1 egg yolk
- 2–3 tablespoons (30–45 milliliters) cold water
- Caramel sauce (store-bought or homemade)
- Flaky sea salt (for garnish)
Instructions
- Create a rich, chocolatey pastry base by blending flour, cocoa powder, sugar, and chilled butter in a food processor until it forms grainy texture.
- Incorporate egg yolk and cold water, pulsing until the dough coheres, adding extra liquid if needed to achieve proper consistency.
- Form the dough into a compact disk, encase in plastic wrap, and chill in refrigerator for 30 minutes to firm up.
- Heat oven to 375F (190C) while preparing work surface with light dusting of flour.
- Roll out chilled dough to approximately 1/8 inch thickness, cutting circular shapes to fit tart molds precisely.
- Gently press dough into tart pans, carefully trimming excess edges for clean presentation.
- Return tart shells to refrigerator for 15 minutes to stabilize their structure before baking.
- Bake tart shells for 12-15 minutes until edges become firm and set, ensuring crisp chocolate crust.
- Allow tart shells to cool completely at room temperature.
- Fill cooled shells generously with smooth caramel sauce, creating an indulgent interior.
- Enhance flavor profile by sprinkling flaky sea salt across caramel surface for delightful sweet-savory contrast.
- Refrigerate assembled tarts for minimum 1 hour, allowing caramel to set and flavors to meld.
Notes
- Swap cold butter with chilled coconut oil for a dairy-free version that maintains the same rich, crumbly texture.
- Try alternative flours like almond or gluten-free blend to accommodate different dietary needs without compromising taste.
- Use parchment paper strips when pressing dough into tart pans for easier removal and cleaner edges.
- Prevent soggy bottoms by lightly blind baking the tart shells with pie weights or dried beans before adding caramel filling.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg