French Salted Butter Caramel Dark Chocolate Tart
Published by Admin ·
↓ Jump to Recipe
Tarts & Pies
Crisp chocolate pâte sablée crust filled with a ribbon of gooey fleur de sel caramel and capped with mirror-smooth Valrhona dark chocolate ganache.
8 servings
French Salted Butter Caramel Dark Chocolate Tart
Crisp chocolate pâte sablée crust filled with a ribbon of gooey fleur de sel caramel and capped with mirror-smooth Valrhona dark chocolate ganache.
Yield: 8 servings·Oven: 350°F (175°C)
⏱ Prep Time
35 mins
🔥 Cook Time
25 mins
❄ Chill/Rest
180 mins
⌛ Total Time
240 mins
🍽 Yield
8 servings
🌡 Temp
350°F
Ingredients
(Tap items to cross off as you bake)- 180g (1 ½ cups) all-purpose flour
- 30g (¼ cup) Dutch-process cocoa powder
- 100g cold unsalted butter, cubed
- 50g powdered sugar
- 1 egg yolk + 2 tbsp ice water
- 200g granulated sugar for salted caramel
- 90g salted Normandy butter
- 120ml warm heavy whipping cream
- 1 tsp Maldon flaky sea salt
- 200g Valrhona 70% dark chocolate chips
- 180ml heavy cream for silky ganache
Step-by-Step Instructions
- 1Pulse flour, cocoa, powdered sugar, and cold cubed butter in food processor until sandy crumbs form. Add yolk and water; press into 9-inch fluted tart pan. Blind bake with pie weights at 350°F (175°C) for 20 mins.
- 2Melt sugar in heavy saucepan over medium heat until amber caramel forms. Remove from heat, whisk in salted butter, warm cream, and Maldon salt. Pour into cooled crust and chill 40 mins.
- 3Heat cream to gentle simmer; pour over dark chocolate. Let rest 2 minutes, then whisk gently into a glossy ganache. Pour over caramel layer.
- 4Chill for 2 hours until ganache is set. Sprinkle with flaky sea salt before slicing.
Did you bake this recipe? Tag us with #SweetEtoile on Pinterest to be featured!