Salted Chocolate Caramel Tart

serves 8-10

For the Tart Dough

1 1/4 cup unbleached all-purpose flour

1/4 cup Dutch-process cocoa

1/2 cup confectioners' sugar

1/2 teaspoon espresso powder

1/4 teaspoon kosher salt

9 Tablespoons (4 1/2-ounces) unsalted butter, cold and cut into small cubes

1 extra large egg

For the Caramel

1 1/2 cups granulated sugar

3 Tablespoons light corn syrup

1/4 teaspoon kosher salt

6 Tablespoons water

6 Tablespoons unsalted butter

6 Tablespoons heavy cream

1 Tablespoon crème fraîche

For the Ganache

1/2 cup heavy cream

4 ounces semisweet chocolate, finely chopped


Sea salt flakes

For the Tart Dough

In the bowl of a food processor add the flour, sugar, espresso powder and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps).  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 20 minutes.  Remove the weights and foil and bake for another 10-15 minutes until cooked through.  Place on a rack to cool completely.  Once cool, return the tart shell to the baking sheet.

For the Caramel

In a medium saucepan, whisk together the sugar, corn syrup, salt, and water.  Cook, without stirring, until it reaches 350º F on a candy thermometer or until amber in color.  Remove from the heat and whisk in the butter, cream, and crème fraîche (the mixture will bubble vigorously) until smooth.  Return the caramel to a low heat and stir until any hard crystals melt.  Pour the caramel into the cooled tart shell and cool slightly; refrigerate until firm, about 4-5 hours.

For the Ganache

In a medium saucepan, bring the cream to a boil.  Put chopped chocolate in a medium bowl and pour hot cream over; let sit 1 minute, then stir slowly with a rubber spatula until smooth.  Pour ganache evenly over caramel and refrigerate until set, about 4-5 hours.  Allow tart to set at room temperature for 15-20 minutes (depending on how warm your kitchen is) before serving.  Sprinkle the tart with sea salt, slice, and serve chilled.  Enjoy!

Printed from