Description
This decadent Chocolate Chip Salted Caramel Tart combines a buttery chocolate chip crust with a luscious homemade salted caramel filling, topped with a silky chocolate ganache and a sprinkle of sea salt. Perfect for chocolate lovers seeking a balance of sweet and salty flavors in an elegant dessert.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Salted Caramel Filling
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prepare for the crust.
- Make the Crust: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Stir in Mini Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough.
- Bake the Crust: Press the dough evenly into the prepared tart pan ensuring it covers the bottom and sides. Bake for 15-20 minutes or until the crust turns a golden brown color.
- Cool the Crust: Remove from the oven and let it cool completely in the pan on a wire rack.
- Make Salted Caramel Filling: In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color, being careful not to burn it.
- Add Butter to Caramel: Carefully add the cubed butter to the melted sugar and stir until it is fully melted and smooth.
- Add Cream to Caramel: Slowly pour in the heavy cream while stirring constantly to create a smooth caramel sauce.
- Season Caramel: Remove from heat and stir in the sea salt evenly. Allow the caramel to cool slightly.
- Pour Caramel over Crust: Pour the slightly cooled caramel over the cooled crust and spread evenly. Let it set completely at room temperature.
- Make Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
- Melt Chocolate: Place the semi-sweet chocolate chips in a heatproof bowl, pour the hot cream over them, and let it sit for one minute.
- Stir Ganache: Stir the mixture until smooth and glossy, creating a silky ganache topping.
- Assemble the Tart: Pour the ganache over the set caramel layer, spreading it evenly with a spatula.
- Sprinkle Sea Salt: Sprinkle a light dusting of sea salt on top of the ganache for a perfect balance of flavors.
- Set the Tart: Allow the tart to set at room temperature or refrigerate until the ganache firms up to your liking.
- Serve and Enjoy: Remove the tart from the pan, slice into 12 servings, and enjoy this rich, indulgent dessert that perfectly marries chocolate, caramel, and salt.
Notes
- Allowing the caramel to cool slightly before pouring prevents it from melting the crust or ganache layer.
- Use a tart pan with a removable bottom for easier serving and clean edges.
- For a richer ganache, use high-quality semi-sweet chocolate chips.
- Store leftover tart covered in the refrigerator for up to 3 days to maintain freshness.
- If you prefer, refrigerate the set tart for firmer slices or serve at room temperature for a softer texture.
