Save It My tiny apartment kitchen became an unexpected laboratory the weekend I decided to tackle salted caramel for the first time. The sugar seized into a crystalline mess twice before I learned that patience and temperature matter more than technique. That failed attempt taught me everything about what not to do, and now I can guide you past those mistakes entirely. This tart combines everything I love about dessert science and pure indulgence.
I brought this tart to a dinner party last winter, and my friend Sarah actually went quiet for a full minute after her first bite. She later texted me at midnight asking if I had leftovers, which I consider the highest possible compliment. Theres something about the combination of textures and flavors that makes people remember exactly where they were when they first tasted it.
Ingredients
- All-purpose flour and cocoa powder: The cocoa gives the crust its deep color and subtle chocolate flavor that complements rather than competes with the filling
- Cold butter: Keeping everything cold prevents the dough from becoming tough and ensures flaky layers in your baked crust
- Powdered sugar: Dissolves more easily than granulated sugar and creates a tender crumb in the dough
- Egg yolk: Adds richness and helps bind the dough together without making it tough like whole eggs might
- Granulated sugar and water: The foundation of your caramel layer, water helps sugar dissolve evenly before it starts to color
- Heavy cream: Room temperature cream prevents the caramel from seizing when you add it
- Dark chocolate: Use 60 to 70% cocoa for the perfect balance between sweetness and intense chocolate flavor
Instructions
- Build the chocolate crust foundation:
- Whisk together the flour, cocoa powder, powdered sugar, and salt in a large bowl until fully combined. Add the cold cubed butter and work it into the dry ingredients with your fingertips until the mixture looks like coarse sand with some pea sized pieces remaining. This creates the flaky texture you want in the finished crust.
- Bring the dough together:
- Make a well in the center and add the egg yolk along with 2 tablespoons of cold water. Mix gently with your hands just until the dough starts to come together in a shaggy mass. Add another tablespoon of water only if the dough is too dry to hold together when squeezed. Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
- Shape and bake the tart shell:
- Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick. Carefully transfer the dough to a 9 inch tart pan with a removable bottom, pressing it gently into the corners and up the sides. Trim any excess dough from the edges, then freeze the shell for 15 minutes while you preheat your oven to 350°F. Line the shell with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and parchment and continue baking for another 8 to 10 minutes until the crust looks dry and set. Let it cool completely before filling.
- Craft the salted caramel:
- Combine the granulated sugar and water in a medium saucepan over medium heat. Stir gently just until the sugar dissolves completely, then stop stirring entirely and let the mixture cook undisturbed. Watch as the sugar turns from clear to light golden and finally to a deep amber color, which should take about 8 to 10 minutes. Immediately remove from the heat and carefully whisk in the room temperature cream, which will bubble vigorously. Once the bubbling subsides, whisk in the cubed butter and the sea salt until smooth and glossy.
- Layer the caramel and let it set:
- Pour the warm caramel evenly over the completely cooled tart crust. Use an offset spatula to spread it into an even layer. Refrigerate the tart for at least 30 minutes or until the caramel is firm to the touch and no longer jiggles when you gently shake the pan.
- Create the chocolate ganache topping:
- Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges, then pour it over the chocolate. Let it sit undisturbed for 2 minutes to soften the chocolate. Add the softened butter and stir gently with a spatula until the mixture is completely smooth and glossy.
- Finish the tart and let it set completely:
- Pour the ganache over the set caramel layer and use an offset spatula to smooth the top. Refrigerate the tart for at least 1 hour or until the ganache is firm and set. Sprinkle generously with flaky sea salt just before serving. For the cleanest slices, run your knife under hot water and wipe it dry between each cut.
Save It This tart has become my go to for celebrations because it looks stunning and tastes even better than it looks. Last Christmas, my grandmother who claims not to like overly sweet desserts went back for a second slice and asked for the recipe before she even left the table.
Temperature Matters
Cold ingredients are crucial for the crust but room temperature ingredients work best for the caramel layer. This contrast might seem confusing, but each temperature serves a specific purpose. Cold butter creates flaky layers while room temperature cream prevents the caramel from seizing into a hard, grainy mess.
Making It Ahead
This tart actually improves with a little time. You can make the entire recipe up to 2 days ahead and store it in the refrigerator. The flavors meld together and the texture becomes even more luxurious. Just let it come to room temperature for about 15 minutes before serving for the best experience.
Serving Suggestions
A small slice goes a long way because this tart is incredibly rich. I like to serve it with something slightly tart to cut through all that sweetness and intensity. A dollop of crème fraîche or a scoop of tart sorbet works beautifully alongside each slice.
- Use a warm knife for picture perfect slices
- Let the tart sit at room temperature for 15 minutes before serving
- Finish with the flaky salt at the last minute so it stays crunchy
Save It This tart might seem like a project, but each step teaches you something valuable about pastry making. The first time you serve it, watch peoples faces when they hit that caramel layer.
Recipe FAQs
- → How far in advance can I make this tart?
You can make the tart crust up to 2 days ahead and store it wrapped in the refrigerator. The assembled tart keeps well for up to 3 days when refrigerated, making it ideal for preparing the day before serving.
- → Can I use milk chocolate instead of dark chocolate?
Yes, though the flavor profile will be sweeter. If using milk chocolate, reduce the sugar slightly in the caramel layer to maintain balance. The ganache setting time may also be slightly longer.
- → Why did my caramel seize up?
Caramel typically seizes when moisture is introduced too quickly. Always ensure your cream is warm before adding it to the hot sugar, and pour it gradually while whisking constantly. If seizing occurs, gently reheat while stirring.
- → Do I need pie weights for the crust?
Pie weights prevent the crust from puffing up or shrinking during baking. If you don't have weights, dried beans work perfectly as a substitute. Just don't skip this step for the best results.
- → How do I get clean slices?
Run your knife under hot water and wipe it dry between each slice. The warmth helps cut smoothly through the ganache and caramel layers without dragging. For extra precision, chill the tart for an additional 30 minutes before slicing.
- → Can I freeze this tart?
The unfilled crust freezes beautifully for up to 3 months. Once filled, freezing is possible but may affect the caramel texture slightly. Thaw overnight in the refrigerator before serving.