If you're looking for a dessert that's both decadent and sophisticated, this Salted Caramel Chocolate Tart is the answer. With its buttery crust, silky chocolate ganache, and rich salted caramel topping, it's a showstopper perfect for any occasion.
The all-purpose flour forms the base of the crust, providing structure. Granulated sugar adds a touch of sweetness to the crust, while unsalted butter ensures it's tender and flaky. A pinch of salt enhances the flavors. The ice water helps bring the dough together without making it sticky.
The dark chocolate in the ganache gives it a rich, deep flavor that's smooth and satisfying, while heavy cream makes it creamy and luscious. Adding a bit of butter helps the ganache set beautifully and adds a glossy finish.
For the caramel, granulated sugar is melted to create a deep, amber sweetness. The butter adds richness, while heavy cream makes it silky. A touch of sea salt balances the sweetness and intensifies the caramel flavor.
This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve it with a side of fresh berries. A glass of port or a rich red wine like a Merlot can complement the flavors nicely.
To start, preheat your oven to 350°F (175°C). You'll want a nice, hot oven to make sure your crust bakes evenly. In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. This step is crucial for achieving that flaky texture we all love in a tart crust.
Gradually add the ice water, one tablespoon at a time, pulsing until the dough just begins to form. Be cautious not to over-process; you want the dough to hold together but not be sticky. Press the dough into a 9-inch tart pan, making sure you trim the edges neatly. Pop it into the fridge for about 20 minutes to chill. This helps prevent the crust from shrinking while baking.
Once chilled, bake the crust for 20-25 minutes until it's a lovely golden color. Let it cool while you work on the other components. For the ganache, heat the heavy cream over medium heat until it's just about to simmer. Pour it over the chopped chocolate and let it sit for a couple of minutes. Stir gently until smooth and then incorporate the butter until it's fully melted.
Pour the ganache into the cooled tart crust and slide it into the fridge for about an hour to set. While it sets, you can make the salted caramel. In a saucepan, melt the sugar over medium heat, stirring constantly until it turns a rich amber color. Add the butter and mix until melted, then slowly whisk in the cream and sea salt. Let this cool slightly before pouring it over the ganache.
Refrigerate the tart again for another 30 minutes to let the caramel set. You can serve this delightful tart chilled or at room temperature. If you're feeling fancy, sprinkle some sea salt flakes on top right before serving.
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