Salted caramel chocolate tart

Recipe of the salted caramel chocolate tart, a dessert composed of a chocolate shortbread dough, a layer of salted butter caramel and a chocolate ganache all topped with a hyper foody decoration!

Best chocolate tart

The chocolate tart is a classic recipe is quite simple to make, it is composed of a base of shortbread dough and a filling of dark chocolate ganache.

Chocolate and caramel tart

Indeed this tart is a gourmet version of the chocolate tart, as it is made with a chocolate shortbread dough, contains a layer of salted butterscotch caramel just below the layer of dark chocolate ganache.

And for the foodie decoration it is optional:

• Caramel au beurre salé
• Macarons au chocolat au lait
• Une crème au beurre à la meringue Italienne
• Amandes caramélisées concassées
• Cooking thermometer

My materials for this recipe

• A perforated tart circle
• A cake board
• A baking tray
• A silicone baking mat
• A pastry rolling pin

How to make the caramel chocolate tart

Make the chocolate shortbread dough

1. Start by beating the egg yolks and icing sugar in a bowl with a whisk.
2. Then in a large bowl, sift together the flour, cocoa powder and salt.
3. Then incorporate the butter cut into pieces by rubbing it with the dry ingredients between your hands to form a sandy preparation.
4. Then add the egg mixture and icing sugar and mix gently to blend all the ingredients until you form a smooth, homogeneous ball of dough.
5. Then cover the dough with cling film and place in the fridge for 30 minutes.
6. Finally, after resting time in the fridge, roll out the chocolate shortbread dough with a rolling pin between 2 sheets of baking paper to a thickness of 3-4 mm and make a tart circle 10 inch / 25 cm in diameter.
7. Then prick the bottom of the dough with a fork and place in a baking tray covered with baking paper and plate in the freezer for 15-20 minutes to preheat the oven.
8. Finish by placing the tart base in the oven for the time indicated in the recipe sheet.

Make the salted butter caramel

1. Pour the sugar into a thick-bottomed saucepan over medium heat and cook until the sugar melts and begins to take on an amber, caramelized color. (be careful not to burn the sugar).
2. Then gently add the liquid cream and check the temperature with a kitchen thermometer which should reach 226°F / 108°C. (without thermometer cook for about 2 minutes)
3. Then once this temperature is reached, stop the cooking and out of the fire incorporate the salted butter cut in pieces.
4. Also at this moment add the pinches of fleur de sel.
5. Finally to make sure that the caramel is smooth, pass a blow of mixer plunging in the preparation.
6. Finish by pouring the caramel into a jar with a lid.

Make the dark chocolate ganache

1. Start by breaking the dark chocolate into pieces and place it in a container.
2. Then bring the liquid cream to the boil in a saucepan.
3. Then pour the hot cream over the chocolate three times and stir between each addition with a wooden spoon or a soft spatula.
4. Reserve the chocolate ganache until the chocolate caramel tart is assembled.

Assembly of the chocolate caramel tart

1. Start by pouring the salted butter caramel on the tart base and place in the fridge for about 20 minutes to freeze the caramel.
2. Then pour the dark chocolate ganache over the caramel until it completely fills the tart base.
3. And place again in the chill to completely cool the chocolate.
4. Finally decorate your chocolate caramel tart with fillets of salted butterscotch or caramelized hazelnut and almond chips.

How to store the caramel chocolate tart

The chocolate and caramel tart can be kept in the fridge for up to 5 days.