Description

A decadent dessert featuring layers of smooth caramel and rich chocolate ganache, all set in a buttery or cocoa-infused crust and topped with flaky sea salt.

Ingredients

For the Crust:

Option 1: Buttery Golden Crust

1 ½ cups (190g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed

¼ cup (50g) granulated sugar

1 large egg yolk

1–2 tbsp ice water

Option 2: Chocolate Cocoa Crust

1 ¼ cups (160g) all-purpose flour

¼ cup (25g) cocoa powder

½ cup (115g) unsalted butter, cold and cubed

¼ cup (50g) granulated sugar

1 large egg yolk

1–2 tbsp ice water

For the Caramel Layer:

1 cup (200g) granulated sugar

6 tbsp (85g) unsalted butter, room temperature

½ cup (120ml) heavy cream, room temperature

½ tsp salt

For the Chocolate Ganache:

1 cup (170g) semi-sweet or dark chocolate, finely chopped

½ cup (120ml) heavy cream

1 tbsp unsalted butter (optional, for extra gloss)

Topping:

Flaky sea salt (optional)

Optional: Drizzle of melted chocolate for decoration

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Instructions

Preheat the oven to 350°F (175°C). In a food processor, pulse the flour (and cocoa powder if using the chocolate crust) and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, pulsing again until the dough starts coming together. If it’s too dry, add another tablespoon of water.
Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Chill for 30 minutes. Once chilled, roll out the dough and press it into a 9-inch tart pan with a removable bottom. Trim any excess dough and prick the bottom with a fork to prevent puffing.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes. Let the crust cool completely.
In a medium saucepan, melt the sugar over medium heat, stirring constantly with a heat-resistant spatula. Once it turns into an amber liquid, add the butter and stir until fully incorporated. Slowly pour in the heavy cream, whisking continuously until smooth. Stir in the salt and let the caramel cool slightly. Pour the caramel into the cooled crust and refrigerate the tart for 30 minutes to set the caramel.
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, then stir in the butter for extra gloss. Pour the ganache over the caramel layer, smoothing the top with an offset spatula.
Refrigerate the tart for at least 1 hour, or until the ganache is set. Before serving, sprinkle flaky sea salt on top for an extra burst of flavor. Optionally, drizzle melted chocolate on top for decoration.

Notes

Store the tart in an airtight container in the refrigerator for up to 4 days.

If using milk chocolate for the ganache, it will result in a sweeter flavor compared to dark or semi-sweet chocolate.

If you prefer a different crust, you can substitute a graham cracker crust, almond flour crust, or shortbread crust.

If you prefer a simpler tart, skip the ganache and serve the caramel with a dusting of powdered sugar.

This tart is best served cold, but can be softened slightly by leaving it at room temperature for 10-15 minutes before serving.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 100mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg