- 1
Ingredients
- 10 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 cup heavy cream
- 1 cup sugar
- pinch of sea salt
- 12 oz bittersweet chocolate, coarsely chopped
- pinch of sea salt
- 2 cups heavy cream
Preparation
Step 1
saltiest. But the just sweet-saltiest enough to make your taste buds happy.
Tuscan Bean and Wheatberry Soup with Cabbage and Winter Squash
For the tart shell, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add in the eggs and mix until just incorporated. Add in the flour and salt, and mix just until the dough comes together, on low speed. Scrape the dough into a flat disc and then wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
On a lightly floured work surface, roll out the dough to an 1/4-inch thick round. Press it into a 9-inch tart pan, trimming the excess dough. Place the shell in the freezer until ready to bake.
Preheat the oven to 350. Line the tart shell with parchment paper and fill with dried beans or pie weights. Bake for 30 minutes. Remove the paper and foil. Bake for another 10 minutes. Allow to cool while you make the filling.
For the caramel, bring the cream to a boil and then turn off the heat.
In a heavy saucepan, combine the sugar with 5 tbsp of water and cook, stirring, over high heat until the sugar dissolves. Bring to a boil and let cook for about 4 minutes, until it reaches 374F, swirling the pan as needed.
Remove the pan from the heat and whisk in the hot cream. Stir until smooth. Add the salt.
Pour the caramel into the tart shell so that the bottom is evenly covered. Let cool. Refrigerate until ready to pour in the ganache.
For the ganache, place the chocolate and salt in a heatproof bowl. Bring the cream to a boil.
Pour the cream over the chocolate and let sit for 3 minutes. Whisk the chocolate into the cream until they are melted together. Pour the ganache into the tart shell. Allow to set at room temperature. Sprinkle with sea salt before serving.
Heather @girlichef
I will make choc chip cookies until the day I die! However, I might have to swap out a few of those days for this chocolate tart! LOVE LOVE THE addition of the caramel and sea salt
Thank you so much for your thoughtful words and helping to make this happen. I’m so lucky to have you as a friend! xoxo
Tortureeeeee. I wish I didn’t just see this or I wish I were in my kitchen right now so I could make this. I hate you. Not actually.
That’s it. I’m moving in with you and The.Boy so you can make me this dessert all day every day. Cool?
WOAH, seriously my mouth is watering! I would love to make this, but I could not be trusted with this in my fridge! LOL!
Wow, the salted caramel just makes me crazy. I could slowly finish up your whole tart if it was sitting in my fridge right now. Ridiculously great looking.
I made a chocolate salted caramel tart for Thanksgiving and it was amazing! I can’t wait to make it again. Your tart is beautiful!
Ooh, yes please! This would definitely make the perfect dessert to impress a dinner party.
Holy chocolate, batman! I need this in my life! Pinned and need an excuse to make it asap.
the mere mention of caramel never fails to make me swoon a little bit. this is an extraordinary tart!
Salty caramel makes me pretty darn happy too! This looks so decadent and fudgy! I bet it just melts in your mouth.
What a perfect dessert to make for a salted-caramel lover…looks amazing!
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