Dark Chocolate and Salted Caramel Tart
A decadent dark chocolate and salted caramel tart made with a cocoa shortbread crust, homemade salted caramel, and dark chocolate ganache.
Yield: 10-12 servings
For the salted caramel
  • ½ cup heavy cream
  • 1¾ cups sugar
  • ⅓ cup water
  • 7 tbsp cold unsalted butter, cut into large pieces
  • ¼ tsp fine sea salt
For the crust
  • 9 tbsp unsalted butter, softened
  • 1//2 cup powdered sugar
  • 2 large egg yolks
  • 1 tbsp heavy cream
  • ¼ tsp fine sea salt
  • 1½ cups all purpose flour
  • ¼ cup Dutch-process cocoa powder
For the ganache
  • 8.5 oz bittersweet (70% cacao) chocolate, finely chopped
  • 1 cup heavy cream
For the garnish
  • flaky sea salt
For the tart dough
  1. Cream together the butter and sugar at low speed just until the sugar is fully incorporated. Increase the speed to medium-high and then beat for 2 minutes, or until creamy. Add in the yolks, cream, and salt. Beat again until blended, about 2 minutes. Scrape down the sides of the bowl. Add in the four and cocoa powder and then beat again at low speed until just incorporated.
  2. Place the dough into the center of a tart pan and press it into and across the bottom of the pan until it covers the entire bottom and sides of the pan in an even layer. Freeze until firm, 30-40 minutes.
  3. Meanwhile, heat the oven to 350F.
  4. Line the chilled dough with parchment paper and fill the crust with pie weights or dried beans. Bake for 25 minutes. Remove from the oven and remove the pie weights and parchment. Return to the oven and continue baking for another 15-17 minutes or until it looks dry and the edges are firm to the touch. Allow to cool completely before filling.
For the salted caramel
  1. Pour the heavy cream into a measuring cup. Set aside.
  2. Place the sugar in the bottom of a heavy-bottomed medium saucepan. Shake the pan so that it settles in an even layer. Pour the water around the inside edges of the pan. Place the pan over medium-high heat. Cook without stirring until the caramel turns dark amber, about 15-20 minutes. Remove from the heat and pour in the cream. Whisk until completely blended together. Stir in the butter and salt, whisking until smooth.
  3. Strain the caramel through a fine-mesh sieve into a medium bowl. Pour immediately into the tart crust. Transfer to a baking sheet and refrigerate, uncovered, for 20 minutes or until the caramel is firm.
For the ganache
  1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave in 1 minute increments until the chocolate is fully melted, stirring after each minute. Pour over the caramel layer. Spread into an even layer. Refrigerate uncovered until the chocolate is firm, about 30 minutes.
  2. Top with fleur de sel. Serve cold or at room temperature.
Recipe from The Artful Baker
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/09/dark-chocolate-and-salted-caramel-tart.html