Salted Caramel Chocolate (Print Version)
# Ingredients:
→ Tart Shell Basics
01 -
1 egg yolk
02 -
¼ cup powdered sugar
03 -
1 tablespoon ice water
04 -
½ cup unsalted butter, cold and cubed
05 -
1¼ cups all-purpose flour
→ Salted Caramel Components
06 -
1 teaspoon vanilla extract
07 -
½ cup heavy cream
08 -
2 tablespoons unsalted butter
09 -
½ teaspoon sea salt
10 -
1 cup granulated sugar
→ Chocolate Ganache Elements
11 -
1 cup semi-sweet or dark chocolate chips
12 -
½ cup heavy cream
13 -
Flaky sea salt, for garnish
# Instructions:
01 -
Stir together the sugar and flour in a mixing bowl. Toss in the cold butter cubes, working them in until the blend feels like coarse crumbs. Combine the egg yolk and cold water, bringing it all together into a dough. Press the dough into tart pans, then chill in the fridge for 30 minutes. Baking comes next—preheat to 350°F (175°C) and let them bake for 15–20 minutes until golden. Cool completely before filling.
02 -
Use a medium-heat saucepan to melt the sugar, stirring off and on until it turns amber. Add the cream carefully—it may bubble up. Stir until smooth before dropping in the butter. Switch off the heat, mix in the vanilla and sea salt, then set it aside to cool a bit.
03 -
Warm the heavy cream in a pot over medium-low heat until it's steaming, but don't boil it. Pour the cream onto the chocolate chips in a heatproof bowl. Wait 2 minutes, then stir to make a shiny, smooth chocolate mix.
04 -
Layer the tart shells with caramel, filling them halfway, then chill for 20–30 minutes to firm up the caramel. Spoon ganache over the caramel layer, smoothing it out. Sprinkle some flaky sea salt on top. Refrigerate for at least 2 hours, so everything sets up well before you enjoy.