Salted Caramel Chocolate Tart

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    478

This rich and divine Salted Caramel Chocolate Tart with chocolate base is a chocoholics dream dessert. Serve it in slivers...a little goes a long way!

Inspired by: https://tenina.com/recipes/salted-caramel-chocolate-tart

recipe updated Jan 12, 2022

Ingredients

  • Butter icon
    Butter
    150 g
  • Water icon
    Water
    15 g
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Nuts icon
    Nuts
    as needed
  • Raw cane sugar icon
    Raw cane sugar
    65 g
  • Vanilla bean paste icon
    Vanilla bean paste
    3 teaspoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Cocoa powder icon
    Cocoa powder
    35 g
  • All purpose flour icon
    All purpose flour
    280 g
  • Egg yolk icon
    Egg yolk
    2
  • Brown sugar icon
    Brown sugar
    200 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Single cream icon
    Single cream
    220 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Pie dish - 9"

Step preview

  1. To prepare the pastry: Add raw cane sugar to the TM bowl
  2. Mill with MC on - 10 sec, speed 10
  3. Then add butter, vanilla bean paste, pink Himalayan salt flakes, cocoa powder, all purpose flour, egg yolk and water
  4. Blend with MC on - 6 sec, speed 6
  5. Scrape down sides of TM5 bowl
  6. Blend again with MC on - 6 sec, speed 6
  7. Scrape down sides of TM5 bowl
  8. Tip onto floured Silpat mat and bring together with hands
  9. Form into flat disc
  10. Wrap and refrigerate for 30 minutes
  11. Pre-heat oven - 180°C
  12. Roll pastry slightly larger than the tin you are using (flat tin with removable base is ideal)
  13. Cover a clean pie dish with parchment paper
  14. Fill with pie weights
  15. Bake - 15 min, 180°C
  16. Remove pie weights and parchment paper
  17. Bake until base is crisp - 5 min, 180°C
  18. Cool completely on round wire rack
  19. To make salted caramel: Add brown sugar, unsalted butter and vanilla bean paste to the TM bowl
  20. Cook - 8 min, 60°C, speed 2
  21. Add cream
  22. Cook - 20 min, Varoma, speed 2
  23. Add salt and taste. Adjust salt 1 small pinch at a time until you are happy with saltiness
  24. Pour into baked tart shell
  25. Refrigerate in fridge until set
  26. To make the ganache: Add dark chocolate, single cream and vanilla bean paste to the TM bowl
  27. Cook - 4 min, 60°C, speed 1
  28. Scrape down sides of TM5 bowl
  29. Pour onto Salted Caramel layer
  30. Garnish with nuts
  31. Refrigerate in fridge until set
  32. Bring to room temperature before serving in slivers with unsweetened whipping cream
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