salted caramel tart

This Salted caramel chocolate tart is one of my favoruite tarts ever! It just tastes phenomenal as the buttery caramel with a light salty kick meets the silky chocolate ganache! 

Salted caramel Chocolate Tart

Icing sugar

Pastry flour

g Almond flour

g Unsweetened cocoa powder

salt

110 g Unsalted butter (very cold)

50 g Egg (approx. 1 egg)

107 g Granulated sugar

42 g Unsalted butter (room temperature)

62 g Heavy Cream (lukewarm)

100 g Chocolate (good quality, eg. Valrhona)

g Heavy Cream

Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt

Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two

Add egg into the mixture and mix with your hands just until the dough comes together, few seconds

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even  freeze the dough

After the dough rested roll it out into 2mm thickness between two Silicone baking mat.  Do not use extra flour for rolling

Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point

Prepare your oven rack with the Perforated &quot;air&quot; baking mat and Perforated tart rings on top

Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Cut 8 long stripes out of the dough, this will be the side of the tart

Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it

Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours

Pre-heat oven to 160C / 320F

After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife

Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated &quot;air&quot; baking mat

For the Chocolate Pâte Sablée 

First and foremost be careful throughout the process not to burn yourself with sugar. Melt and caramelize sugar in a saucepan over medium-high heat, do not stir until it starts to turn golden brown. Watch the pan carefully as once it starts caramelizing, it can burn quickly

When sugar fully dissolved and turns golden brown in color, add in butter in 3 steps while whisking vigorously. It will bubble and it´s normal, be careful. If butter starts to separate just keep whisking

Once butter fully incorporated slowly pour lukewarm heavy cream into the mixture and boil for a minute. It will bubble and rise slightly but keep whisking. After about a minute your caramel is done. Use it in a few minutes as later it will start to set.  If you need the caramel to be more runny feel free to re-heat it in microwave

For the caramel

Chop chocolate into small pieces and place them into a bowl

Heat cream in a saucepan over medium heat just until simmering

Pour warm cream over chocolate, let it set for a minute until chocolate gently melts then stir together

For the chocolate ganache

Once tart tart shells cooled down to room temperature, prepare caramel sauce and pour warm but not hot caramel into the tart shells to fill 1/2 of them. Pop the tarts into the fridge for the caramel to set

Prepare chocolate ganache and pour warm chocolate ganache on top of the caramel layer

The tart will need to set in the fridge for about an hour before serving. Decorate with golden dust spray

Assemble

A buttery tart shell filled with thin apple slices arranged in a spiral, baked until the edges caramelize, and finished with homemade salted caramel and flaky sea salt.

Caramel Apple Tart Recipe

all-purpose flour

sugar

unsalted butter,

water

Honeycrisp apples

Pink Lady apple

lemon juice

brown sugar

cinnamon

nutmeg

vanilla extract

cornstarch

apple butter, optional

butter

unsalted butter

heavy cream

flaky sea salt

Flaky sea salt

thyme

Whisk , , and  together in a large bowl.

Cut in  until the mixture looks sandy with a few visible pieces of butter scattered through it.

Drizzle in  one tablespoon at a time, mixing gently, just until the dough holds together.

Shape it into a disk, wrap it tightly, and refrigerate at least 1 hour.

Preheat the oven to 375 degrees F.

Dust the work surface and roll the dough into a 12-inch circle.

Transfer it to a 9-inch tart pan with a removable bottom and press it gently into the bottom and sides without stretching.

Trim the excess at the rim. Return the shell to the refrigerator for 20 minutes.

Tart Shell

Slice the apples about 1/16 inch thick on a mandoline or with a very sharp knife.

Drop the slices into a bowl of cold water mixed with  as you work. Drain well and pat completely dry with paper towels.

Whisk , , , , , and  together in a large bowl.

Add the apple slices and toss gently until every slice is coated.

If using apple butter, spread  in an even layer across the bottom of the chilled shell.

Beginning at the outside edge, overlap the apple slices tightly and stand them slightly upright, working inward in concentric circles until you reach the center.

Curl a few of the prettiest slices into a small rose and tuck it into the middle. Brush the tops lightly with .

Bake 45 to 55 minutes, until the crust is deeply golden and the apples are tender with caramelized edges. If the crust browns too fast, tent the edges loosely with foil for the last 10 to 15 minutes. Cool the tart in the pan about 20 minutes, then lift away the ring.

Apple Filling

While the tart cools, warm  in a heavy-bottomed saucepan over medium heat, stirring occasionally, until it melts to a smooth amber.

Whisk in  until fully incorporated.

Pour in  slowly, whisking constantly, until smooth.

Stir in  and . Let the caramel cool until thickened but still pourable.

Drizzle the caramel generously over the tart just before serving and finish with a light sprinkle of flaky sea salt and thyme leaves, if using. Slice and serve slightly warm or at room temperature.

Caramel Sauce

Top 2 salted caramel tart recipes from across the web

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Salted caramel Chocolate Tart

Caramel Apple Tart Recipe

Top 2 salted caramel tart recipes from across the web

The most viewed salted caramel tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted caramel Chocolate Tart

Caramel Apple Tart Recipe

The most viewed salted caramel tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine