Yield: 9-inch Tart
Everything about this Chocolate-Caramel Tart with Sea Salt is amazing! From the tart to the chocolate ganache, it is packed with delicious flavors! A must-try indeed!
For the tart shell:
2 c all-purpose flour
2 large Eggs
1 teaspoon salt
10 tablespoons unsalted butter, room temperature
½ c sugar
For the caramel:
A pinch of sea salt
½ c heavy cream
1 c sugar
For the chocolate ganache:
2 c heavy cream
12 ounces bittersweet chocolate, coarsely chopped
A pinch of sea salt
To Make the Tart Shell:
Add sugar and butter into the bowl of a stand mixer, then beat until well blended.
Gradually add the eggs, then beat every addition until well combined.
Add salt and flour, then whisk until well combined.
Flatten the dough, then cover it with plastic wrap. Place it in the fridge to chill for an hour or more.
Sprinkle flour onto a flat surface, then unroll the dough to a 1/4-inch-thick circle.
Transfer the dough to a 9-inch tart pan and press it to the bottom and sides. Remove any excess dough on the sides.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Lay parchment paper onto the tart shell, then put weights over it.
Remove the cover, then bake for 10 more minutes.
Remove from the oven and let it rest at room temperature.
To Make the Caramel Filling:
Place the cream into a pan and allow it to boil on the stove. Remove from the heat.
Place another pan on the stove, then add 5 tablespoons of water and sugar. Stir until the sugar is dissolved completely. Turn the heat to high and cook the mixture for 4 minutes. Transfer the mixture to the pan with the cream together with salt. Stir everything until well blended.
Add the caramel to the prepared tart shells and allow them to cool.
To Make the Ganache:
Let the chocolate and cream boil in separate bowls.
Transfer the cream into the bowl with the chocolate, then stir until well incorporated. Let the mixture rest for at least 3 minutes.
Add the ganache to the tart shell. Let it rest for a few minutes. Top with a bit of sea salt.
Serve and enjoy!