Chocolate Salted Caramel Tart is an indulgent and luxurious dessert that combines the rich, bittersweet flavor of dark chocolate with the creamy sweetness of caramel, topped with a delicate layer of glaze. This recipe is perfect for special occasions, family gatherings, or simply when you want to treat yourself to something exquisite. The beautiful layers of chocolate mousse and salted caramel come together to create a dish that is not only visually appealing but also delightfully satisfying. This easy-to-follow step-by-step recipe will guide you through making this delightful tart, encouraging even novice bakers to dive in.
Ingredients
For this delectable Chocolate Salted Caramel Tart, you will need the following ingredients:
- 100 g Unsalted Butter, Cold & Cubed – This butter adds a rich creaminess to the crust.
- 70 g Icing Sugar / Powdered Sugar – For a touch of sweetness that enhances the pastry.
- 50 g Egg Yolks – To bring richness and color to the dough.
- 200 g Plain Flour / All-Purpose Flour – For a crispy, tender tart shell.
- 175 g Double Cream / Heavy Cream – Provides a luscious texture for the chocolate mousse.
- 45 g Whole Milk – Balances the richness of the cream.
- 45 g Glucose (A) – Helps create a smooth caramel.
- 90 g Glucose (B) – Assists in the caramelisation process.
- 80 g Caster Sugar – Sweetens and creates the perfect caramel.
- 60 g Unsalted Butter – Adds richness to the caramel mixture.
- Sea Salt Flakes – Just a pinch to enhance the flavors.
- 110 g Whole Milk – A base for the chocolate mousse.
- 20 g Double Cream / Heavy Cream (A) – For the silky mousse.
- 155 g Chocolate, Finely Chopped (55-70% Cocoa Solids) – The star of the tart, giving a deep chocolate flavor.
- 195 g Double Cream / Heavy Cream (B) – To fold into the mousse base.
- Pinch Sea Salt Flakes – To elevate the chocolate flavor.
- 4 g Powdered Gelatin (200 Bloom) + 26 g Cold Water – To help set the glaze.
- 30 g Nappage or Apricot Jam – For a shiny finish on the tart.
- 40 g Double Cream / Heavy Cream – A finishing touch for the glaze.
- 50 g Water – For dissolving the gelatin.
- 20 g Cocoa Powder – To deepen the flavor of the glaze.
- 55 g Caster Sugar – Sweetens the glaze.
You will also need a hand blender, a stand mixer, and a 9-inch fluted tart tin to create this masterpiece.
Step-by-Step Directions
- Start by cubing the cold butter and leaving it at room temperature for 5-10 minutes to slightly soften.
- In a stand mixer fitted with a paddle attachment, beat the softened butter and icing sugar for 2-3 minutes until it forms a smooth paste. Scrape down the sides to ensure even mixing.
- Add in the egg yolks and continue mixing for an additional 30 seconds, scraping down the bowl as needed.
- Incorporate a pinch of salt along with the flour. Mix at a low speed until the dough just comes together, approximately 30 seconds.
- Scoop the dough onto a lightly floured surface and shape it into a rough disc. Wrap the dough in cling film and refrigerate for 1 hour; allowing it to rest overnight will yield better results.
- After chilling, take the dough out and let it rest at room temperature for a few minutes to soften slightly. Roll the dough out to about 2-4 mm thick.
- Carefully lift the rolled dough into a 9” fluted tart ring. Press the dough into the edges and trim any excess. Freeze the pastry for 30 minutes while preheating the oven to 175°C/345°F (Non-Fan Assisted).
- Remove the pastry from the freezer and line it with parchment paper. Fill it with baking beans and blind bake for 20-25 minutes until lightly golden. Take out the parchment and beans afterward.
- Reduce the oven temperature to 140°C/285°F (Non-Fan Assisted), whisk together 20 g of egg yolk and 5 g of double cream, and brush this mixture over the tart shell. Bake for an additional 10 minutes until golden, then cool completely.
- In a small saucepan, combine the whole milk, double cream, and 45 g of glucose (A) over medium-low heat until the glucose dissolves. This mixture should be hot when added to the caramel.
- In another medium saucepan, add remaining glucose (B) and sugar. Cook over medium heat without stirring until it bubbles. Whisk until it turns golden brown, giving off a sweet aroma.
- Carefully pour in the hot cream mixture—be cautious as it may bubble. Add in the butter and a generous pinch of sea salt, whisking until it boils for about a minute.
- Strain the caramel through a sieve and blend briefly before covering with cling film. Cool at room temperature for 30 minutes.
- Pour the cooled caramel into the tart shell, spreading it evenly. Refrigerate for 30 minutes to allow it to set slightly.
- For the chocolate mousse, warm the milk and cream (A) in a saucepan and place the finely chopped chocolate in a tall jug. Pour the hot cream mixture over the chocolate and let sit for 2 minutes, then blend until smooth.
- In a separate bowl, whip the remaining cream (B) until soft peaks form—take care not to over-whip.
- Fold the whipped cream into the chocolate mixture in thirds, adding a small pinch of sea salt flakes at the end. The mixture should be smooth and slightly loose.
- Remove the tart from the fridge and pour the chocolate mousse on top, filling just below the edge to leave room for the glaze. Any excess mousse is perfect for ramekins as a treat!
- Chill for at least 4 hours, or overnight if possible.
- For the glaze, whisk the powdered gelatin into cold water and set it aside to bloom for 10 minutes.
- Combine the nappage or apricot jam with the gelatin. Heat the cream and water in a saucepan until just warm, then add cocoa powder and sugar. Cook until it simmers and remove from heat.
- Pour this mixture over the gelatin and blend until smooth. Allow it to cool to room temperature for around 30 minutes to avoid melting the mousse.
- Carefully pour the cooled glaze over the tart, tilting it to spread the glaze to the edges evenly. Refrigerate for another 30 minutes to an hour until set.
- Serve the tart chilled, possibly with mascarpone cream to balance the richness of chocolate.
Tips & Tricks
- Make sure your chocolate has a cocoa content of at least 55% for a rich flavor.
- Allow the tart to chill overnight for the best results; this enhances the flavors and improves texture.
- When pouring the glaze, do it gently to prevent bubbles.
- A blow torch can be helpful to eliminate air bubbles if they appear.
- You can add a sprinkle of sea salt on top before serving for an extra touch of flavor.
Serving Suggestions & Pairings
Chocolate Salted Caramel Tart is best served chilled. It pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an elegant touch, garnish with chocolate shavings or sea salt flakes. This dessert makes for an excellent centerpiece at dinner parties or holiday gatherings, creating a delightful ending to any meal.
Nutritional Information
Each serving of Chocolate Salted Caramel Tart contains approximately:
- Calories: 450
- Total Fat: 30 g
- Saturated Fat: 18 g
- Cholesterol: 120 mg
- Total Carbohydrates: 40 g
- Sugars: 25 g
- Protein: 5 g
Remember to enjoy sweets like this tart in moderation, balancing your diet with plenty of fruits, vegetables, and whole grains.
Storing Tips & Variations
The Chocolate Salted Caramel Tart can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the unglazed tart for up to a month. Allow it to thaw in the refrigerator for several hours before glazing and serving. You can create variations of this tart by using different types of chocolate, such as white or milk chocolate, or even adding flavors like orange zest to the mousse for a refreshing twist.
Conclusion
Give this indulgent Chocolate Salted Caramel Tart a try and experience the delight it brings with every bite. Whether you’re celebrating a special occasion or simply indulging yourself, this dessert is sure to impress. Share your experiences and variations in the comments—baking is about creativity and heart!
FAQs
-
Can I make this tart ahead of time?
Yes! The tart can be made a day in advance and stored in the refrigerator. The flavors will meld beautifully overnight. -
What type of chocolate is best for this recipe?
A chocolate with 55% to 70% cocoa solids is ideal for creating a rich and balanced mousse. -
Can I replace double cream with single cream?
While you can use single cream, double cream provides a richer texture that complements the tart better. -
How do I know if the caramel is ready?
The caramel should reach a deep golden color and smell deeply fragrant. Be cautious to avoid burning it. -
What can I substitute for the glucose?
If you don’t have glucose, corn syrup is a possible alternative, but it may slightly alter the final texture of the caramel.
Chocolate Salted Caramel Tart
Ingredients
Method
- Cube the cold butter and leave it at room temperature for 5-10 minutes.
- In a stand mixer, beat the softened butter and icing sugar for 2-3 minutes until smooth.
- Add the egg yolks and mix for another 30 seconds.
- Incorporate a pinch of salt and flour, mixing at low speed until the dough comes together.
- Shape the dough into a disc, wrap in cling film, and refrigerate for 1 hour.
- Roll out the chilled dough to 2-4 mm thick.
- Lift the rolled dough into a 9-inch fluted tart ring, press into edges, and trim excess.
- Freeze the pastry for 30 minutes while preheating the oven to 175°C/345°F.
- Line the pastry with parchment, fill with baking beans, and blind bake for 20-25 minutes.
- Brush the tart shell with egg yolk and cream mixture and bake for an additional 10 minutes.
- In a saucepan, combine whole milk, double cream, and glucose (A) over heat until dissolved.
- In another saucepan, combine glucose (B) and sugar over medium heat until bubbling.
- Once golden brown, carefully pour in the hot cream mixture and whisk until boiling.
- Strain the caramel through a sieve and blend briefly before cooling.
- Warm milk and cream (A) and pour over finely chopped chocolate, let sit for 2 minutes.
- Blend until smooth and fold in whipped cream (B) in thirds, adding a pinch of sea salt.
- Pour the cooled caramel into the tart shell and set in the fridge for 30 minutes.
- Pour chocolate mousse on top, chill for at least 4 hours.
- Prepare the glaze by whisking gelatin into water, then combining with nappage.
- Pour cooled glaze over the tart and set in refrigerator.
- Serve chilled with whipped cream or ice cream.
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