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Chocolate Salted Caramel Tart

An indulgent dessert combining dark chocolate and creamy caramel, perfect for special occasions or a luxurious treat.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Tart Shell
  • 100 g Unsalted Butter, Cold & Cubed Adds richness to the crust.
  • 70 g Icing Sugar / Powdered Sugar For sweetness in the pastry.
  • 50 g Egg Yolks For richness and color.
  • 200 g Plain Flour / All-Purpose Flour Creates a tender shell.
For the Chocolate Mousse
  • 175 g Double Cream / Heavy Cream Provides texture.
  • 110 g Whole Milk Base for the mousse.
  • 155 g Chocolate, Finely Chopped (55-70% Cocoa Solids) The star ingredient.
  • 195 g Double Cream / Heavy Cream (B) To fold into mousse.
For the Caramel
  • 45 g Glucose (A) For smooth caramel.
  • 90 g Glucose (B) Aids in caramelisation.
  • 80 g Caster Sugar Sweetens caramel.
  • 60 g Unsalted Butter Adds richness.
  • Pinch Sea Salt Flakes Enhances flavors.
For the Glaze
  • 4 g Powdered Gelatin (200 Bloom) Helps set the glaze.
  • 26 g Cold Water For blooming gelatin.
  • 30 g Nappage or Apricot Jam For a shiny finish.
  • 40 g Double Cream / Heavy Cream For the glaze.
  • 20 g Cocoa Powder Deepens glaze flavor.
  • 55 g Caster Sugar (for glaze) Sweetens the glaze.

Method
 

Preparation of Tart Shell
  1. Cube the cold butter and leave it at room temperature for 5-10 minutes.
  2. In a stand mixer, beat the softened butter and icing sugar for 2-3 minutes until smooth.
  3. Add the egg yolks and mix for another 30 seconds.
  4. Incorporate a pinch of salt and flour, mixing at low speed until the dough comes together.
  5. Shape the dough into a disc, wrap in cling film, and refrigerate for 1 hour.
  6. Roll out the chilled dough to 2-4 mm thick.
  7. Lift the rolled dough into a 9-inch fluted tart ring, press into edges, and trim excess.
  8. Freeze the pastry for 30 minutes while preheating the oven to 175°C/345°F.
  9. Line the pastry with parchment, fill with baking beans, and blind bake for 20-25 minutes.
  10. Brush the tart shell with egg yolk and cream mixture and bake for an additional 10 minutes.
Caramel Preparation
  1. In a saucepan, combine whole milk, double cream, and glucose (A) over heat until dissolved.
  2. In another saucepan, combine glucose (B) and sugar over medium heat until bubbling.
  3. Once golden brown, carefully pour in the hot cream mixture and whisk until boiling.
  4. Strain the caramel through a sieve and blend briefly before cooling.
Chocolate Mousse Preparation
  1. Warm milk and cream (A) and pour over finely chopped chocolate, let sit for 2 minutes.
  2. Blend until smooth and fold in whipped cream (B) in thirds, adding a pinch of sea salt.
Assembly
  1. Pour the cooled caramel into the tart shell and set in the fridge for 30 minutes.
  2. Pour chocolate mousse on top, chill for at least 4 hours.
  3. Prepare the glaze by whisking gelatin into water, then combining with nappage.
  4. Pour cooled glaze over the tart and set in refrigerator.
  5. Serve chilled with whipped cream or ice cream.

Notes

Chill overnight for best results. Use a blow torch if air bubbles appear in the glaze.