Salted caramel chocolate tart is a classic three-layered dessert with a rich and sweet taste. One layer is of crust; the second is salted caramel filling; and the third is made of a silky, chocolaty, creamy sauce. This recipe is specifically made with celtic salt, although any type of salt can be used. However, celtic salt is a good option as it contains low sodium content, is high in minerals, and has a unique flavour profile. You can enjoy this recipe with our quality ingredients at Whole Food Earth.

Ingredients 

For crust

All-purpose flour (11/2 cups)

Celtic salt (1/4 teaspoon)

Powdered sugar (1/3 cup)

Cold unsalted butter (1 stick)

Egg (1 large size)

Heavy cream (2 teaspoons)

Vanilla extract (1/2 teaspoon)

For caramel filling

Heavy cream (1 cup)

Unsalted butter (5 tablespoons)

Celtic salt (2 teaspoons)

Vanilla extract (2 teaspoons)

Granulated sugar (11/2 cups)

Corn syrup (1/4 cup)

Water (1/4 cup)

For ganache

Heavy cream (1/2 cup)

Dark chocolate (1 bar)

Golden syrup (1/4 cup)

Vanilla extract (1 teaspoon)

Directions

For crust

1. Take a medium bowl and add all purpose flour, powdered sugar, and Celtic salt. Whisk the mixture well.
2. Now add butter cubes to it and mix it with the dry ingredients with your hands. Press the butter with your fingers into the ingredients  so that all the butter is mixed or melted.
3. Add the egg yolk (not the whole egg), heavy cream, and vanilla extract to the same bowl and knead the dough until it becomes smooth and lump-free. Wrap the dough in a plastic sheet and chill for one hour, or until the dough becomes firm. Meanwhile, preheat the oven to 350℉.
4. After that, place the dough in the tart pan. Press it gently along the bottom and sides of the pan, and trim away the excess outer part of the dough.
5. Bake it in the oven for 20 to 25 minutes, or until the tart becomes golden brown along the edges.
6. The crust is better to be filled with fillings and ganache when it is freshly baked. So make sure to make them before baking the tart crust.

For caramel filling

7. Take a small pot and add cream, butter, and celtic salt to it. Heat it until all the ingredients are well dissolved. 
8. Add powdered sugar, corn syrup, and water to another pot and cook it over medium heat. Stir it well until its colour becomes deep amber.
9. Now reduce the flame and gradually add the cream-butter mixture to it. Continue to stir to avoid any lumps or crystals.
10. Remove the pot from the heat and add vanilla extract to it. Pour this caramel filling into the tart crust.

For ganache

11. Take a small bowl and add cream to it. Break the bar of dark chocolate into smaller pieces and add them to the bowl. Warm the mixture in the oven for a minute. You can also use the double boiler method for this purpose.
12. Now add the vanilla extract and golden syrup and stir the creamy chocolate ganache until it becomes smooth and glossy. Pour this ganache over the tart and allow it to set over the caramel filling. Garnish it with sea salt and serve.

Versatility of taste

This recipe offers a crumbly, toasty caramel and chocolate taste. As it contains three different layers, it gives you three different types of texture and taste in one bite.

Variations

Instead of making a tart crust with flour, you can also make it with crushed biscuits. You can garnish the tat with your favourite toppings instead of flaky sea salt. You can use shredded dark or white chocolate,as well as crushed peanuts or walnuts. 

Add the vanilla off the heat

It is recommended to add vanilla extract off the heat, as its flavoured compounds can become volatile if it gets too hot during cooking. So to retain its flavour, add it after removing the pan from the heat.

Avoid overcooking caramel

You should be careful while making caramel. If you cook it for a long time, it will have a burnt taste and become stiffer.

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