Salted Caramel Chocolate Tart

The salted caramel chocolate tart is a luscious dessert that has its roots in the tradition of filled cakes, and I propose a version with a hint of Italian flair in the pastry. Perfect for its combination of sweet and salty, it’s an experience that captivates from the first taste.

Ingredients

For the shortcrust pastry base:

• 300 g of 00 flour
• 150 g of cold butter, cubed
• 100 g of powdered sugar
• 1 large egg
• A pinch of salt
• Grated zest of 1 lemon (to add the Italian aroma)

For the salted caramel:

• 200 g of granulated sugar
• 90 g of butter
• 120 ml of fresh liquid cream
• 1 teaspoon of fine sea salt

For the chocolate ganache:

• 200 g of high-quality dark chocolate
• 200 ml of fresh liquid cream
• A pinch of salt

Preparation

1. Start by preparing the shortcrust pastry: in a large bowl, mix the flour with the powdered sugar and salt. Add the cold cubed butter and work the mix quickly to achieve a sandy consistency.
2. Add the egg and lemon zest, then knead until it forms a homogeneous dough. Shape into a disk, wrap in plastic wrap, and let rest in the refrigerator for at least 30 minutes.
3. Meanwhile, prepare the salted caramel: in a small saucepan, dissolve the sugar over medium heat without stirring, until it becomes a golden liquid. Add the butter and mix well.
4. Remove the saucepan from the heat, slowly add the cream and mix until smooth. Incorporate the salt, stir and set aside to cool.
5. Preheat the oven to 180 °C. Roll out the shortcrust pastry evenly and line a previously buttered tart tin. Prick the bottom with a fork.
6. Cover the base with parchment paper and dry beans for blind baking. Bake for about 15-20 minutes, then remove the paper and beans and bake again until golden (about another 10-15 minutes). Allow to cool completely.
7. For the ganache, finely chop the chocolate and place it in a bowl. Heat the cream without boiling it and pour it over the chocolate. Let it sit for a minute, then mix until smooth.
8. Pour the salted caramel onto the cooled tart base, then level with a spatula. Put in the fridge for a couple of hours to firm up the caramel.
9. Pour the chocolate ganache over the set caramel and level off again.
10. Let the tart rest in the fridge for another hour before serving.

Curiosity

Salted caramel is a French preparation called “caramel au beurre salé”, very popular in Brittany where salt is a typical ingredient, and it pairs wonderfully with the sweetness of the dark chocolate in a tart that embodies a perfect balance of flavors.