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Sweet Saturdays – Chocolate Salted Caramel Tart

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It's a new day here on the Sikora ranch and I have this new idea that my sweet daughter came up with. She loves baking desserts and is SO good at it, that she came up with “Sweet Saturdays”. Every Saturday, I am going to share one of her creations — and today I am sharing a recipe that she found on Pinterest and tweaked — Chocolate Salted Caramel Tart.

salted caramel 1

This pie is super duper rich, but it is oh so good! Each bite is full of caramel goodness and that taste of bittersweet chocolate sends it completely over the edge of bliss 🙂

So to start, you need the following ingredients —

chocolate salted caramel ingredients

This has an almondy tasting crust — so to make the crust you mix flour with ground almonds, cocoa powder, sugar and salt.

Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in.

IMG_6997

Add water and incorporate into the dough.

Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.

salted caramel 3

On a floured surface, roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan.

salted caramel

Remove the edges and refrigerate for 30 minutes before baking. Prick the dough with a fork, and then place on a baking sheet and bake for 15 minutes in preheated 350 F oven.

Check it and then return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.

salted caramel 5

Now to prepare the delicious caramel sauce!

Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

salted caramel 6

Remove the pan from the heat and add the cream. It will bubble a little bit. Don't put it back on the stove, but stir it  for about 1 or 2 minutes with a wooden spoon until smooth. Now add butter and salt. Stir well until smooth.

salted caramel 7

Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.

salted caramel 8

Now that you have the caramel done, it is time to prepare the chocolate ganache.

Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

salted caramel 9

Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving.

salted caramel 10

Sprinkle with sea salt flakes and serve.

salted caramel finished

This was a time consuming dessert to make, but it was OH so worth it! Next Saturday, I'll be sharing Kayla's delicious Red Velvet Ice Cream that she created.

Sweet Saturdays - Chocolate Salted Caramel Tart

Sweet Saturdays - Chocolate Salted Caramel Tart

Ingredients

Almond Chocolate Sweet Pastry

  • 1 1/4 cups flour
  • 1/4 cup ground almonds
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 stick cold unsalted butter, cut into small (1/2-inch) cubes
  • 1 tsp vanilla extract
  • 1 egg
  • 1-2 tbsp ice water

Caramel

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 5 tbsp unsalted butter
  • 1 tsp salt

Chocolate Ganache

  • 1/2 cup heavy cream
  • 4 oz bittersweet chocolate, chopped

Garnish

  • sea salt crystals

Instructions

Prepare the sweet pastry

  1. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.
  2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
  3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
  4. Prick the dough with a fork and bake in the oven for 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.

Prepare the caramel

  1. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
  2. Don't cook it anymore but just let it sit and bubble stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
  3. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.

Prepare the chocolate ganache

  1. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
  2. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

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Tammy Litke (@threedifferent)

Saturday 5th of September 2015

I see you have almond flour in the photo...1/4 cup of that in place of the ground almonds? - It looks delicious!

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