You guys. This tart is a gooey, sweet and salty piece of heaven. It’s got a shortbread crust, homemade salted caramel and a rich chocolate ganache. My Chocolate Salted Caramel tart is kind of like a Twix’s cousin, actually.
I wanted to put this out just in time for Mother’s Day! Even though we’re quarantined, making this and dropping it off for your mom is sure to win you some points (I promise).
Tart pan – I HIGHLY recommend using one with a removable bottom, like this one. It makes serving (and instagramming it) much, much easier. If you use one of these, don’t forget to put it on a cookie sheet first before going into the oven. I may or may not have forgotten the bottom is removable and completely messed up my crust dough when trying to get it into the oven. Whoops.
Big measuring cup – You can pour the caramel into the bowl, but putting it in one of these while it cools slightly makes pouring it into the tart a lot easier.
Flaky salt – One of my favorite things on the planet. It’s perfect on everything. I personally favor Maldon salt, but experiment and see what you like best! Kosher and table salt will dissolve into the ganache too much, so I really do recommend finding a flaky salt to sprinkle on here.
I experimented with a flaky tart crust the first time I made this. It was good, but it wasn’t good enough. The dish just didn’t flow, ya know? I knew I wanted something a a little denser, a little butterier and a little more cookie-esque. When I realized I wanted the elements to be a cookie, caramel and chocolate, I immediately thought of a Twix. (One of my favorite candy bars, by the way. I guess I have a type).
This crust is super easy and requires no food processor, unlike a lot of other shortbread recipes. If you want the crust to be a little thicker, feel free to up the recipe by half and adjust the baking time.
I won’t lie, caramel can be intimidating, especially depending on what kind of caramel you’re making. For this recipe, you’ll be making for of a caramel sauce. I have spent a LOT of time making (and ruining) caramel sauce, so believe me when I say this recipe is as close to fool-proof as it gets.
You might not see cream of tartar in every caramel recipe you look at. But I find it really is the secret, key ingredient. It changes the molecular structure and prevents crystallization, which helps keep everything smooth and silky. Bon Appetit’s Claire Safftiz made a video with this caramel recipe (the quantity of ingredients varies slightly). She does a great demo of the different color stages, so give it a watch!
This isn’t something you want to walk away from once you get it going, so make sure to get everything ready, or mis en place, before you turn that burner on. For the tart, the caramel only has 1 teaspoon of salt, but feel free to add more if you’re into that! This caramel goes great on ice cream, cupcakes, apples…okay, pretty much anything.
Ugh, I love ganache. So much. It’s best to use a bar of semi-sweet chocolate from the baking aisle, but chocolate chips will work in a pinch! It may take longer to melt them, but they should work just fine. Because there’s already so much sugar going on with the caramel, I wouldn’t recommend using milk chocolate. Feel free to experiment with bittersweet/dark chocolate, or do a mix of both!
Cooling this down can take a little while. Honestly, if you don’t really care about doing any cute swirls with a spoon on your tart, you can just pour it over the caramel for a smooth look like mine. I would recommend letting it cool quite a bit still. If you pour hot ganache directly onto the cooled caramel, the layers probably won’t set up right and everything will slide off when you cut into it. No one wants that!
If you made this, let me know what you think! Share your pictures with me on instagram @fg_bakes or on facebook!
Chocolate Salted Caramel TartCourse: Dessert
This sweet, rich and salty tart is a dream! The crispy cookie crust is the perfect base for this decadent and easy-to-follow dessert!
1 cup (125 g) all-purpose flour
¼ cup (30g) confectioners sugar
½ cup (1 stick, 113 g) unsalted butter
½ tsp vanilla extract
¼ tsp kosher salt
1 ½ cup (297 g) granulated sugar
⅛ tsp cream of tartar
6 tbsp unsalted butter, chilled and cut into pieces
⅓ cup heavy cream
1 tsp kosher
4 oz. semi-sweet chocolate, chopped
½ heavy cream
2 tbsp butter cut into small pieces
- Preheat oven to 350° F. Place tart pan on sheet pan – this makes it easier to remove without disturbing the removable bottom.
- Sift the dry ingredients together in medium-large bowl. Set aside.
- Melt the butter gently in a saucepan. Add vanilla extract and stir. Pour into try ingredients and stir until moistened.
- Press dough into tart pan.
- Bake for about 20 minutes, or until slightly golden brown.
- Set aside and let cool.
- Over medium-low heat, bring sugar, cream of tartar and water to a boil in a large saucepan. Stir constantly to ensure nothing burns on the bottom.
- Once boiling, turn the heat up slightly. Cook until the mixture is a deep amber color and smoke wisps off the top. Don’t stir during this time, but swirl the pot instead.
- Turn off the heat. Stir in butter a piece at a time, until smooth.
- Gradually stir in heavy cream, then salt. Transfer to a large measuring cup or bowl. Let sit until warm and not hot.
- Once it’s slightly cooled, pour in to baked crust. Set for one hour. I recommend setting in the fridge.
- Put chocolate, cream and butter in a bowl over a small pot of boiling water (creating a double boiler).
- Once melted and smooth, let cool for 5 minutes, or until it’s thick enough to handle with a spoon. Be careful not to cool too much, or else it will be too hard to spread over tart.
- Spread on top of set caramel and sprinkle with flaky salt.
- Let sit on counter or in fridge until ganache is set. Slice and serve.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?