Description

These easy chocolate salted caramel tarts combine a rich chocolate crust with a gooey salted caramel filling, topped with a smooth chocolate ganache for a decadent dessert.

Ingredients

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2 tablespoons cold water
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt
1/2 cup heavy cream (for ganache)
4 oz dark chocolate, chopped
Sea salt flakes, for garnish

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Instructions

Preheat oven to 350°F (175°C). In a food processor, mix flour, cocoa powder, and powdered sugar.
Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and cold water; pulse until dough comes together.
Press dough into mini tart pans. Chill for 15 minutes.
Bake crusts for 15 minutes. Cool completely.
In a saucepan, melt granulated sugar over medium heat until amber in color.
Add butter and stir until melted. Slowly add cream and mix until smooth.
Stir in sea salt, remove from heat, and let cool slightly.
Pour caramel into tart shells. Chill for 30 minutes.
Heat cream for ganache in a small saucepan. Pour over chopped chocolate and stir until smooth.
Spoon ganache over caramel layer and smooth the tops.
Sprinkle with sea salt flakes and chill until set, about 1 hour.

Notes

Use high-quality chocolate for best results.
Ensure caramel is not too hot before pouring into tart shells to avoid melting the crust.
Tarts can be made a day ahead and stored in the fridge.