There’s something magical about chocolate tarts that can transport you back to special moments shared with loved ones. I still remember my grandmother baking chocolate desserts in her cozy kitchen, the air filled with the rich aroma of cocoa and sweet vanilla. This Decadent Dark Chocolate Tart with Sea Salt Caramel pays homage to those cherished memories, while adding a modern twist that will make it a new favorite for your family gatherings.
Ingredients
For the Tart Crust
– 1 ½ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– ½ cup powdered sugar
– ½ teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 1 large egg yolk
– 2-3 tablespoons ice water
For the Chocolate Filling
– 1 cup heavy cream
– 8 ounces dark chocolate (60-70% cocoa), chopped
– ½ cup granulated sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– ½ teaspoon sea salt
For the Sea Salt Caramel
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cut into pieces
– ½ cup heavy cream
– 1 teaspoon sea salt
Instructions
Prepare the tart crust by combining the flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and ice water. Gradually add this to the flour mixture, mixing until just combined. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork to prevent bubbling.
Place the crust in the oven and bake for 15-20 minutes or until set. Allow it to cool completely while you prepare the filling.
For the chocolate filling, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat, and add the chopped dark chocolate, stirring until smooth and melted.
In a separate bowl, whisk together the granulated sugar, eggs, vanilla extract, and sea salt. Gradually add the chocolate mixture to the egg mixture, whisking until well combined.
Pour the filling into the cooled tart crust and bake at 350°F (175°C) for about 20-25 minutes or until the filling is slightly puffed and set around the edges. The center should still have a little jiggle. Let the tart cool completely at room temperature.
While the tart cools, prepare the sea salt caramel. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn it.
Once the sugar is melted, carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be cautious. Stir until smooth and remove from heat. Finally, add the sea salt and mix well.
Drizzle the warm caramel over the cooled chocolate tart, allowing it to cascade down the sides. Let it set for a few minutes before slicing.
Serve this stunning tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Each bite will melt in your mouth, carrying the warmth of family traditions and the joy of creating new memories around the dessert table. Enjoy!