Description
This Salted Caramel Chocolate Tart combines a buttery graham cracker crust with a luscious homemade salted caramel layer and a rich bittersweet chocolate ganache topping. The tart is perfectly balanced with sweet and salty flavors, making it an indulgent American dessert that is both elegant and easy to prepare.
Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Caramel Layer
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cut into pieces (for caramel)
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
Chocolate Ganache
- 1 cup heavy cream (for ganache)
- 8 oz bittersweet chocolate, chopped
Garnish
- Flaky sea salt
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8 to 10 minutes until set and golden. Remove from oven and let cool completely.
- Make the caramel: In a medium saucepan over medium heat, add 1 cup granulated sugar. Stir constantly as the sugar melts and transforms into a rich amber color, being careful not to burn it. Once melted, whisk in 6 tablespoons of butter piece by piece until fully incorporated. Slowly add 1/2 cup heavy cream and 1/2 teaspoon sea salt, stirring constantly until the caramel is smooth. Allow the caramel to cool slightly before pouring over the cooled tart crust. Refrigerate for 30 minutes to set.
- Prepare the ganache: Heat 1 cup heavy cream in a small saucepan until just simmering, then remove from heat. Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
- Assemble the tart: Pour the smooth chocolate ganache over the chilled caramel layer, smoothing the top with a spatula. Return the tart to the refrigerator and chill for at least 1 hour until the ganache is firm.
- Garnish and serve: Just before serving, sprinkle flaky sea salt over the top to enhance the salty-sweet flavor balance. Slice and enjoy.
Notes
- This tart can be prepared a day in advance and stored chilled for convenient serving.
- For a deeper chocolate flavor, use dark chocolate with 70% cocoa content or higher.
- Be cautious when melting sugar for the caramel to avoid burning; constant stirring and careful heat control are essential.
