Salted Caramel and Dark Chocolate Tart
Salted caramel tarts are a popular dessert for a reason, and adding chocolate to the recipe really dials up the deliciousness.
Decadent dark chocolate, gooey caramel with a sprinkle of savoury salt and a buttery, chocolatey crust…need we say more? This luxurious tart is just the thing for brightening up fall and winter weekends or delighting holiday guests. Plus, since a small slice goes a long way, it can serve a crowd. We promise it’ll be love at first bite.
If you’re planning on serving this tart for dessert, check out our favourite chocolate and tea pairings for a sophisticated post-dinner experience.
Lindt EXCELLENCE 78% Cacao Dark Chocolate Bar, 100 Grams
2 hours 10 minutes
8 - 10 people
Ingredients
- CRUST
- 2 ¼ cups (560 mL) flour
- ½ cup (125 mL) icing sugar
- ¾ cup (190 mL) butter, at room temperature
- ½ bar (50 g) Lindt EXCELLENCE 78% Cacao Dark Chocolate, melted and cooled
- CARAMEL LAYER
- 1 ½ cups (375 mL) granulated sugar
- ½ cup (125 mL) water
- ⅓ cup (80 mL) butter
- ¾ cup (190 mL) 35% whipping cream
- 1 tsp (5 mL) flaky salt (like Maldon)
- CHOCOLATE GANACHE
- 1 ½ bars (150 g) Lindt EXCELLENCE 78% Cacao Dark Chocolate, chopped
- ¾ cup (190 mL) 35% whipping cream
- Flaky salt, like Maldon Salt
Lindt Chocolate In This Recipe
Method
Step 1.
CRUST:
Preheat oven to 350°F (180°C).
Step 2.
Using the paddle attachment in the bowl of a stand mixer, combine flour and icing sugar and mix on low speed to combine.
Step 3.
Add in butter and cooled chocolate and mix on medium speed until mixture comes together to form a smooth dough.
Step 4.
Evenly press dough into the base and up the sides of a 9-inch fluted tart tin with removable bottom. (For a neat finish, use a flat based measuring cup dipped in flour to do this.) Using the tines of a fork, poke holes in the base of the tart.
Step 5.
Bake tart in preheated oven for 10-12 minutes, until set and dry to the touch. Set aside while you make the caramel.
Step 6.
CARAMEL LAYER:
In a large, heavy-bottomed pot, combine sugar and water. Attach a candy thermometer to the side of your pot and heat on medium-high heat. Stir to dissolve sugar.
Step 7.
Once mixture starts to bubble, stop stirring. Let caramel bubble for about 8 minutes, until it turns a dark amber colour and the temperature reaches 340°F (170°C).
Step 8.
Remove from heat and stir in butter, cream and salt. The mixture will bubble and sputter. Place back on medium-high heat and let mixture boil for 1 minute, stirring constantly, until smooth.
Step 9.
Remove from heat and let cool for 20 minutes before pouring into cooled tart shell. Place tart in the fridge to set caramel for 1 hour. While caramel is setting, make the chocolate ganache.
Step 10.
CHOCOLATE GANACHE:
Place chocolate in a large, heatproof bowl.
Step 11.
Place cream in a saucepan over medium-high heat. Bring to a boil, then remove from heat and pour over the chocolate. Let stand for 5 minutes. Whisk mixture together until smooth. Set aside until caramel layer has set.
Step 12.
Pour chocolate ganache over chilled caramel layer and spread evenly with a spatula. Place in the fridge to set chocolate, about 30 minutes.
Step 13.
Tart can be made in advance and left in the fridge overnight.
Step 14.
Let sit at room temperature for 30 minutes before garnishing with a sprinkle of flaky sea salt and serving.
Step 15.
Substitution tip: Lindt EXCELLENCE 78% Cacao can be substituted with Lindt EXCELLENCE 70% Cacao.
Reviews
Write Your Own Review