Chocolate Salted Caramel Tart Recipe
A vegetarian French recipe with all purpose flour (maida), sugar - fine, butter - chilled and cut into cubes (about 3/4 cup). Ready in 1h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
40 steps- 1
To begin making the Chocolate salted Caramel Tart first, make the tart base
tablespoons salted butter(4)dark chocolate - chopped(225 grams)sea salt - pinch of coarse sea salt crystals to garnish (optional) - 2
Whisk the flour and sugar in a mixing bowl or a food processor
all purpose flour (maida)(2 cups)sugar - fine(3/4 cup)-/2 sugar(1 cups) - 3
Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs
butter - chilled and cut into cubes (about 3/4 cup)(150 grams)tablespoons salted butter(4) - 4
Whisk and add the egg
- 5
Stir in the water and mix till it forms coarse doughWorking quickly bring together to form a ball
water - ice cold(1 tablespoon)water(1/2 cup)sea salt - pinch of coarse sea salt crystals to garnish (optional) - 6
Wrap in a cling film and refrigerate for at least 1 hour
- 7
Preheat the oven to 190 deg C
- 8
Grease 2 -7 inch tart pans
- 9
Cut the dough into 2 parts
butter - chilled and cut into cubes (about 3/4 cup)(150 grams) - 10
Roll out one dough ball on a lightly floured working surface
all purpose flour (maida)(2 cups) - 11
You can roll it out between 2 parchment sheets
- 12
Measure the size of the tart pan and roll out the dough accordingly
- 13
Place the rolled out dough into the tart pan and press
butter - chilled and cut into cubes (about 3/4 cup)(150 grams) - 14
Prick with fork all over the base and place it in the refrigerator for 15 minutes
- 15
Repeat with the other dough ball and other pan
- 16
Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans)
- 17
Bake in the oven for about 10 minutes
- 18
Take out the beans and paper and return to the oven to dry out the base
- 19
Bake for 4-5 minutes more or till the edges turn golden
- 20
Cool as it is on a wire rack
- 21
After 15 minutes take out the pastry from the pan
- 22
The next step is to make the caramel syrup
- 23
Add the sugar and water in a heavy saucepan
sugar - fine(3/4 cup)water - ice cold(1 tablespoon)-/2 sugar(1 cups)water(1/2 cup)heavy whipping cream(1 cup)heavy whipping cream(1 cup) - 24
Cook on low flame till the sugar dissolves
sugar - fine(3/4 cup)-/2 sugar(1 cups) - 25
Increase the heat to medium and let the mixture boil
- 26
Do not stir
- 27
Once the mixture turns a dark caramel colour take it off the heat
dark chocolate - chopped(225 grams) - 28
Working quickly add the butter and the cream
butter - chilled and cut into cubes (about 3/4 cup)(150 grams)tablespoons salted butter(4)heavy whipping cream(1 cup)heavy whipping cream(1 cup) - 29
The mixture will bubble vigorously
- 30
Return it to heat and cook for 1-2 minutes more
- 31
Cool and keep aside till neededTo make the Ganache, place the chopped chocolate in a heat rpoog bowl
dark chocolate - chopped(225 grams) - 32
Warm the cream till you can see bubble appear on the edge
heavy whipping cream(1 cup)heavy whipping cream(1 cup) - 33
Pour the cream over the chocolate
heavy whipping cream(1 cup)heavy whipping cream(1 cup)dark chocolate - chopped(225 grams) - 34
Wait for a minute and mix
- 35
Mix till all the chocolate mixes with the cream
heavy whipping cream(1 cup)heavy whipping cream(1 cup)dark chocolate - chopped(225 grams) - 36
Keep aside till required
- 37
To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells
tablespoons salted butter(4)dark chocolate - chopped(225 grams)sea salt - pinch of coarse sea salt crystals to garnish (optional) - 38
Refrigerate for 2-3 hours
- 39
Pour the ganache over the caramel and refrigerate for another hour
- 40
Sprinkle some sea salt over the tart and serve
sea salt - pinch of coarse sea salt crystals to garnish (optional)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chocolate Salted Caramel Tart Recipe
A vegetarian French recipe with all purpose flour (maida), sugar - fine, butter - chilled and cut into cubes (about 3/4 cup). Ready in 1h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
40 steps- 1
To begin making the Chocolate salted Caramel Tart first, make the tart base
tablespoons salted butter(4)dark chocolate - chopped(225 grams)sea salt - pinch of coarse sea salt crystals to garnish (optional) - 2
Whisk the flour and sugar in a mixing bowl or a food processor
all purpose flour (maida)(2 cups)sugar - fine(3/4 cup)-/2 sugar(1 cups) - 3
Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs
butter - chilled and cut into cubes (about 3/4 cup)(150 grams)tablespoons salted butter(4) - 4
Whisk and add the egg
- 5
Stir in the water and mix till it forms coarse doughWorking quickly bring together to form a ball
water - ice cold(1 tablespoon)water(1/2 cup)sea salt - pinch of coarse sea salt crystals to garnish (optional) - 6
Wrap in a cling film and refrigerate for at least 1 hour
- 7
Preheat the oven to 190 deg C
- 8
Grease 2 -7 inch tart pans
- 9
Cut the dough into 2 parts
butter - chilled and cut into cubes (about 3/4 cup)(150 grams) - 10
Roll out one dough ball on a lightly floured working surface
all purpose flour (maida)(2 cups) - 11
You can roll it out between 2 parchment sheets
- 12
Measure the size of the tart pan and roll out the dough accordingly
- 13
Place the rolled out dough into the tart pan and press
butter - chilled and cut into cubes (about 3/4 cup)(150 grams) - 14
Prick with fork all over the base and place it in the refrigerator for 15 minutes
- 15
Repeat with the other dough ball and other pan
- 16
Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans)
- 17
Bake in the oven for about 10 minutes
- 18
Take out the beans and paper and return to the oven to dry out the base
- 19
Bake for 4-5 minutes more or till the edges turn golden
- 20
Cool as it is on a wire rack
- 21
After 15 minutes take out the pastry from the pan
- 22
The next step is to make the caramel syrup
- 23
Add the sugar and water in a heavy saucepan
sugar - fine(3/4 cup)water - ice cold(1 tablespoon)-/2 sugar(1 cups)water(1/2 cup)heavy whipping cream(1 cup)heavy whipping cream(1 cup) - 24
Cook on low flame till the sugar dissolves
sugar - fine(3/4 cup)-/2 sugar(1 cups) - 25
Increase the heat to medium and let the mixture boil
- 26
Do not stir
- 27
Once the mixture turns a dark caramel colour take it off the heat
dark chocolate - chopped(225 grams) - 28
Working quickly add the butter and the cream
butter - chilled and cut into cubes (about 3/4 cup)(150 grams)tablespoons salted butter(4)heavy whipping cream(1 cup)heavy whipping cream(1 cup) - 29
The mixture will bubble vigorously
- 30
Return it to heat and cook for 1-2 minutes more
- 31
Cool and keep aside till neededTo make the Ganache, place the chopped chocolate in a heat rpoog bowl
dark chocolate - chopped(225 grams) - 32
Warm the cream till you can see bubble appear on the edge
heavy whipping cream(1 cup)heavy whipping cream(1 cup) - 33
Pour the cream over the chocolate
heavy whipping cream(1 cup)heavy whipping cream(1 cup)dark chocolate - chopped(225 grams) - 34
Wait for a minute and mix
- 35
Mix till all the chocolate mixes with the cream
heavy whipping cream(1 cup)heavy whipping cream(1 cup)dark chocolate - chopped(225 grams) - 36
Keep aside till required
- 37
To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells
tablespoons salted butter(4)dark chocolate - chopped(225 grams)sea salt - pinch of coarse sea salt crystals to garnish (optional) - 38
Refrigerate for 2-3 hours
- 39
Pour the ganache over the caramel and refrigerate for another hour
- 40
Sprinkle some sea salt over the tart and serve
sea salt - pinch of coarse sea salt crystals to garnish (optional)
Rate this recipe
