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+ servings

Salted Caramel Chocolate Tart

Marla Hingley
Using real fleur de sel is what is going to make this dessert taste unbelievable - trust me!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 12

Ingredients
  

Filling

  • 1 cup sugar
  • ½ cup water
  • 1 ½ cups whipping cream divided
  • 1 tsp sea salt divided
  • 1 ¼ cups dark chocolate finely chopped (170gr)
  • 2 tsp unsalted butter diced
  • Fleur de sel garnish

Instructions
 

  • Press pastry dough into a greased 9” tart pan. Prick with fork and place in freezer for 15 minutes. Bake at 350°F for 20-30 minutes, until lightly browned. Set aside to cool slightly.
  • For the caramel layer of the filling; combine sugar and water into a saucepan and bring to a boil over high heat. Be sure to brush any sugar crystals that form on the sides of the pan down with a pastry brush dipped in water (otherwise mixture may seize). Allow to boil for about 11 minutes, or until mixture turns a light amber color. Remove from heat and stir in ½ cup cream and ¾ tsp salt, whisking until smooth. Pour caramel over warm pastry, then chill in fridge until firm, about 15 minutes.
  • For chocolate layer; place chocolate in a large bowl and set aside. In a saucepan bring remaining 1 cup of cream to just before a boil.
  • Remove from heat and pour over chocolate, stirring until smooth and completely melted. Stir in butter and remaining salt, and stir vigorously until smooth and glossy. Allow to cool 10 minutes at room temperature, then pour over caramel layer.
  • Chill for 2 hours before serving. Sprinkle with some flakes of fleur de sel to serve (don't overdo it with the salt - the amount that is shown on the picture is just enough).

Notes

If you don't have fleur de sel, then I would omit the salt topping all together. The large crystals from sea salt will be too overpowering and have too much of a crunch, and will spoil the flavor of how this dessert should really be enjoyed.
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