Salted Dark Chocolate Caramel Tart

A Gateau Basque tart crust elevates this classic salted dark chocolate caramel tart to another level. Velvety sweet caramel and chocolate ganache are beautifully offset with crunchy sea salt.

Course Desserts

Keyword caramel, tart, velvety, crunchy sea salt, dessert, chocolate, salted, dark chocolate, crust, ganache, salted dark chocolate caramel tart

Prep Time 1

Cook Time 1

Total Time 1 1

Servings tart

Calories 10626kcal

Author Dani Meyer

Ingredients

For The Crust:
1 1/2 cups all purpose flour
2 cups white wheat flour-pastry setting on WonderMill can sub all-purpose if no w.w
1 cup almond flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 sticks plus 2 tablespoons 9 ounces unsalted butter softened
2 cups sugar
3 large egg yolks
3 large eggs
1 teaspoon lemon juice
For The Caramel:
1 ½ cups sugar
3 tbsp. light corn syrup
6 tbsp. salted butter
6 tbsp. heavy cream
For The Ganache:
½ cup heavy cream
2 oz. bittersweet chocolate finely chopped
2 oz. dark chocolate finely chopped
Fleur de Sel or large grain sea salt for garnish

Instructions

For The Crust:

In a medium bowl, whisk the flour, almond flour, baking powder, and salt.
In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.
Add the egg yolks, whole eggs, and lemon juice. Beat until they are thoroughly incorporated.
Scrape the pastry dough out onto a work surface and form it into 3 disks. Wrap each disk in plastic wrap and refrigerate until very firm. Can be placed in the freezer to speed the process (at least 1 hr in the freezer).
Roll out 1 crust and prick crust with a fork. Line with parchment paper and pie weights or dry beans.
Cook at 350 for 15-20 minutes until the crust is nicely brown and the center of the crust is cooked through. Cool.

For Caramel:

Combine water, sugar and corn syrup in a cold pan. Bring to a boil while stirring until sugar is completely dissolved in water.
Use a light-colored tall pot if available it will help you see the color change of syrup. Caramel will foam up 4-6 inches so use a tall pot to accommodate this.
Over medium to medium-high heat in a gently boil the sugar swirling the pan gently every few minutes. Do not stir. The syrup will begin to change color gradually at first and then rapidly. Be very attentive the first time you make caramel so you can learn the process or it is likely to burn.
Once medium amber color is achieved quickly remove from heat and CAREFULLY whisk in cream. Whisk quickly as you pour cream in and be careful not to burn yourself as the syrup foams up. Pour in the remainder of cream and add butter. Stir until combined and pour caramel into crust.
Chill for 2+ hours before adding chocolate.

For Chocolate Ganache:

Roughly chop chocolate.
Bring cream almost to a boil and pour over chocolate. Allow to set and then stir until smooth and creamy.
Pour over cooled caramel. Chill for 3+ hours preferably longer for hard set.
Top with Fleur de Sel or large grain sea salt. Pairs lovely with coffee or espresso.

Notes

Can be assembled over multiple days. Holds beautifully for days for the perfect make ahead dinner party dessert.

Nutrition