Chocolate Salted Caramel Tart Recipes

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SALTED CARAMEL TART



Salted Caramel Tart image

This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel - better flavour and the caramel is creamier. You don't need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn't run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.

Provided by Nagi

Categories     Sweet Baking

Time 40m

Number Of Ingredients 9

225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed
150 g / 5 oz unsalted butter (, melted (Note 1 for Digestives))
100 g / 7 tbsp unsalted butter
1 cup / 200g (packed) brown sugar
2 cans sweetened condensed milk (395g / 14oz each)
1 3/4 tsp salt ((2 ½ - 3 tsp salt flakes))
1/3 cup heavy/thickened cream
150 g / 5 oz dark chocolate melts / chips
Sea salt flakes, for topping

Steps:

  • Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
  • Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
  • Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides - use something flat like a cup to assist (refer to video).
  • Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

Nutrition Facts : ServingSize 139 g, Calories 562 kcal

SALTED CARAMEL-CHOCOLATE TART



Salted Caramel-Chocolate Tart image

You can use a 9" or 10" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won't dissolve completely in the caramel filling, so use Diamond Crystal for the best results.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Tart     Chocolate     Butterscotch/Caramel     Christmas     New Year's Eve     Dark Chocolate     Bake

Yield 8 servings

Number Of Ingredients 21

Crust:
1/3 cup unsweetened cocoa powder
2 Tbsp. sugar
1/2 tsp. Diamond Crystal kosher salt
1 2/3 cups all-purpose flour, plus more for surface
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg yolk
3 Tbsp. chilled milk or water
Filling:
1 1/2 cups sugar
1/8 tsp. cream of tartar
6 Tbsp. chilled unsalted butter, cut into pieces
1/3 cup heavy cream
1 tsp. Diamond Crystal kosher salt
Ganache:
4 oz. semisweet chocolate (do not go above 70% cacao), finely chopped
1/2 cup heavy cream
2 Tbsp. unsalted butter, cut into small pieces
Flaky sea salt
Special Equipment
A 9" or 10" tart pan with removable bottom

Steps:

  • Crust:
  • Whisk cocoa, sugar, salt, and 1 2/3 cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn't see any large bits) and mixture holds together when squeezed-you're working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you've got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a 3/4"-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)
  • Preheat oven to 350°F. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14" round about 1/8" thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Slide bottom of tart pan under dough, positioning it roughly in the center. Fold in edges of dough so it's resting fully on insert; place inside tart ring and unfold edges so they gently slump against sides of pan and excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Roll pin over top edge of pan to shear off excess dough flush with pan. Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10-15 minutes.
  • Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12-15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18-22 minutes. Transfer to a wire rack and let cool.
  • Filling:
  • Bring sugar, cream of tartar, and 1/3 cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8-10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1 1/2 cups). Let cool until warm.
  • Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.
  • Ganache:
  • Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon.
  • Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt; let sit until ganache has lost its sheen, 10-15 minutes.
  • Do Ahead
  • Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Caramel filling can be made 3 days ahead; cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable. Caramel-filled tart can be made 1 day ahead; once it's set, cover and keep chilled. Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. Let sit at room temperature 15 minutes before slicing.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART



Chocolate, hazelnut & salted caramel tart image

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 17

50g blanched hazelnut
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnut , toasted and roughly chopped
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

Steps:

  • To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  • Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  • For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

SALTED CARAMEL CHOCOLATE GANACHE TART



Salted Caramel Chocolate Ganache Tart image

A salted caramel chocolate tart with a cookie crumb crust. A spin on blogger My Baking Addiction's recipe.

Provided by gailanng

Categories     Dessert

Time 4h45m

Yield 1 tart

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon dutch-process unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter plus 2 tbsp butter, room temperature (1 1/4 sticks)
1/2 cup confectioners' sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 1/4 cups sugar
3/4 cup light corn syrup
1/2 teaspoon salt
6 tablespoons butter, room temperature
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped (milk chocolate maybe subbed)
1/2 cup heavy cream
coarse sea salt, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
  • In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
  • Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
  • For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
  • To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
  • To serve, cut into slices and garnish with sea salt.

Nutrition Facts : Calories 6619.8, Fat 350.7, SaturatedFat 216.7, Cholesterol 1411.3, Sodium 3531.7, Carbohydrate 877.2, Fiber 12.2, Sugar 579, Protein 39.9

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