Salted Caramel Chocolate

Three irresistible layers come together in these Chocolate Salted Caramel Tarts. A buttery shortbread base holds a generous pool of velvety salted caramel, crowned with smooth chocolate ganache and finished with a touch of sea salt. I whipped these up for friends at a dinner gathering last season, and now they're my go-to showstopper when I want to wow guests without spending all day in the kitchen.

I first brought these tarts to my sister's birthday when she asked for something chocolatey. The complete quiet followed by everyone asking how I made them told me I'd found something worth passing around to all my friends.

Ingredients

For the tart crust:

• All-purpose flour: Makes up the base of our flaky shell
• Powdered sugar: Gives sweetness with a smooth finish
• Cold unsalted butter: Makes those delicious flaky bits
• Egg yolk: Adds richness for a softer dough
• Ice water: Brings everything together without making it tough

For the salted caramel:

• Granulated sugar: Works its magic when heated slowly
• Heavy cream: Gives that smooth, flowing texture
• Unsalted butter: Adds depth and glossiness
• Sea salt: Cuts through the sweetness just right
• Vanilla extract: Rounds out the caramel's flavor

For the chocolate ganache:

• Heavy cream: Creates the foundation for velvety topping
• Semisweet chocolate chips: Turn smooth and glossy when heated
• Flaky sea salt: That final fancy touch on top

Step-by-Step Instructions

Make the tart shells

Step 1:

Stir the flour and powdered sugar together in a big bowl until they're mixed well. Throw in the cold butter cubes and work them into the dry stuff with your fingers or a pastry tool. Keep at it until you see something that looks like rough sand with some small butter chunks still visible. This gives you that nice flaky result.

Step 2:

Mix in the egg yolk and ice water with a light touch just until you get a dough. Don't mix too much or your crust will end up hard.

Step 3:

Split the dough evenly between six tart pans, pushing it firmly on the bottom and up the sides. Make sure it's about 1/4 inch thick all around. Put them in the fridge for 30 minutes to rest and firm up.

Step 4:

Get your oven hot at 350°F and bake the cold crusts until they turn slightly golden, around 15 to 20 minutes. Let them cool completely on a rack before you add any filling.

Prepare the salted caramel

Step 1:

Spread the sugar in an even layer in a heavy pot. Turn the heat to medium and watch it closely. As the edges start melting, stir gently now and then with a heat-safe spatula or wooden spoon.

Step 2:

Keep cooking until all the sugar melts and turns a rich amber color, kind of like maple syrup. Don't rush this part, it'll take about 8 to 10 minutes.

Step 3:

Take it off the heat for a moment and slowly pour in the cream while whisking. Watch out, it'll bubble up a lot.

Step 4:

Put it back on low heat and add the butter, stirring until it's all mixed in and smooth. Then stir in the vanilla and sea salt.

Step 5:

Let the caramel cool for about 15 minutes until it's just warm when you touch it.

Make the chocolate ganache

Step 1:

Heat the cream in a small pot until tiny bubbles show up around the edges. Don't let it boil completely.

Step 2:

Put the chocolate chips in a bowl that can take heat and pour the hot cream over them. Leave them alone for 2 minutes so the chocolate starts melting.

Step 3:

Stir gently from the middle outward until everything looks smooth and shiny. If you see any bits of chocolate that aren't melted, put the bowl over a pot with barely simmering water for a few seconds and stir again.

Assemble the tarts

Step 1:

Scoop the warm caramel into each tart shell, filling them halfway up. Use the back of your spoon to spread it out evenly.

Step 2:

Put the tarts in the fridge for 20 to 30 minutes so the caramel gets firm. This stops your layers from mixing together.

Step 3:

After the caramel sets, carefully pour or spoon the chocolate ganache on top, making it nice and even. Gently tip the tarts to help the chocolate reach all the edges.

Step 4:

Right away sprinkle a little flaky sea salt on each tart before the chocolate starts to set. Put them in the fridge for at least 2 hours until they're totally firm.

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The caramel really makes this dessert special. The first time around, I burned it twice before getting it right. Now I know you need to watch it carefully and be patient as the sugar melts. Getting that perfect amber shade makes all the difference in how it tastes.

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Storage Tips

These tarts stay fresh in the fridge for up to 5 days when kept in a sealed container. They actually taste better after sitting for a day. For the best experience, take them out about 15 minutes before you plan to eat them so they warm up slightly and the caramel gets a bit softer. If you want to work ahead, you can make just the empty tart shells and keep them in a sealed container at room temperature for up to 3 days, or freeze them for a month.

Troubleshooting Your Caramel

Many home cooks find caramel scary, but a few tricks make it easy. Try using a light-colored pot so you can see the sugar changing color. Never step away while it's cooking since it can burn in seconds. If your sugar gets lumpy while melting, turn down the heat and wait it out. For smoother results, make sure your cream isn't cold when you add it to the hot sugar or it might seize up.

Elegant Serving Suggestions

Make these fancy tarts even more special with a few simple touches. Try serving each one with a small scoop of vanilla ice cream or some lightly sweetened whipped cream on the side. For a really pretty look, add a few fresh berries or some edible gold flakes for special occasions. Sometimes I drizzle a bit of warm caramel sauce over them just before bringing them to the table for an extra touch that always gets compliments.

Frequently Asked Questions

→ How do I make a tart base?

In a bowl, stir together powdered sugar and flour, then work in cold butter until crumbly. Add ice water and an egg yolk, mix, and press into tart molds. Chill for 30 minutes before baking.

→ What’s the trick for smooth salted caramel?

Melt sugar on medium heat until amber in color. Slowly whisk in heavy cream, sea salt, and butter. Stir until smooth and let it cool a bit.

→ How do I prevent grainy ganache?

Warm cream until it’s just simmering, pour it over chocolate, and let it sit for a minute or two. Gently stir until it blends smoothly.

→ What’s the best way to layer these?

Fill tart shells with caramel, let it firm up in the fridge, then cover with chilled ganache and sprinkle a pinch of sea salt on top. Keep refrigerated until serving.

→ Can these be made ahead of time?

Definitely, you can make and refrigerate them up to 2 days in advance. They'll stay tasty as long as they’re kept cold.

→ Which chocolate should I use?

High-quality semi-sweet or dark chocolate gives the best results for a silky ganache. It’s worth choosing the good stuff!