Description
This decadent Chocolate Caramel Tart combines a buttery, crisp pie crust with a luscious homemade caramel layer topped by a rich dark chocolate ganache. Perfectly balanced with a hint of sea salt flakes, this dessert offers creamy, crunchy, sweet, and salty flavors in every bite, ideal for special occasions or indulgent moments.
Ingredients
Pie Crust
- 1 refrigerated pie crust (9-inch, at room temperature)
Caramel Layer
- ⅔ Cup salted butter
- ¼ Teaspoon salt
- ½ Cup light corn syrup
- ⅓ Cup dark brown sugar (packed)
- 1 Cup granulated white sugar
- 1 Cup heavy cream
Ganache
- ⅔ Cup heavy cream
- 10 Ounces dark chocolate chips
Optional Garnish
- Sea salt flakes
Instructions
- Preheat Oven: Preheat the oven to 450°F to prepare for baking the crust.
- Prepare the Crust: Roll out the refrigerated pie crust and place it into a 9-inch tart pan. Press the dough firmly into the pan edges and trim any excess dough to fit the pan perfectly.
- Blind Bake the Crust: Cover the crust with parchment paper and fill with baking beads, rice, or beans to keep its shape while baking. Bake for 9 to 12 minutes until the crust is crisp and golden brown.
- Cool the Crust: Remove from oven and let the crust cool completely. Once cooled, remove the parchment paper and baking beads carefully.
- Make Caramel Layer: In a medium saucepan over medium-low heat, melt and combine white sugar, salted butter, light corn syrup, dark brown sugar, and salt, stirring until the mixture begins to simmer (5-10 minutes). Meanwhile, warm the heavy cream until steaming but not boiling.
- Incorporate Cream into Caramel: Slowly add the hot cream into the simmering caramel in a steady stream while stirring continuously. Maintain a low heat and keep the caramel bubbling and frothy for up to 10 minutes until it thickens and reaches 240°F (soft ball stage) on a candy thermometer.
- Cool Caramel: Pour the caramel into the cooled pie crust and let it sit at room temperature for 1 to 2 hours to set.
- Prepare Ganache: Place dark chocolate chips in a bowl. Heat the heavy cream in the microwave in short bursts until steaming, then pour it over the chocolate. Let it stand for 5 minutes before whisking until smooth and creamy.
- Assemble Tart: Pour the ganache over the set caramel layer and spread evenly.
- Set Tart: Allow the tart to firm up completely either by waiting several hours at room temperature or refrigerating for about 30 minutes.
- Serve: Slice and garnish with sea salt flakes if desired before serving.
Notes
- Using a candy thermometer is crucial for perfectly cooked caramel; aim for the soft ball stage at 240°F to avoid overcooking.
- Blind baking the crust prevents sogginess and ensures a crisp base for the tart.
- Be careful when adding cream to hot caramel to avoid splattering.
- Allow the tart to fully set before slicing for clean cuts and best texture.
- The sea salt flakes enhance the sweet and rich flavors by adding a subtle salty contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
