Description
This Chocolate Chip Salted Caramel Tart is a delightful dessert combining a buttery chocolate chip crust with a luscious homemade salted caramel filling, topped with a smooth semi-sweet chocolate ganache and a sprinkle of sea salt for the perfect balance of sweet and salty flavors. Perfect for sharing, this tart offers a rich, indulgent experience that’s sure to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Salted Caramel Filling
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom to prevent sticking and ensure easy removal of the tart after baking.
- Make the Crust: In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and salt throughout the flour. In a larger bowl, cream the softened butter with both the granulated and brown sugars until light and fluffy, which creates a tender texture. Add the egg and vanilla extract, mixing until fully combined. Gradually fold in the dry ingredients and stir in the mini chocolate chips to incorporate them throughout the dough.
- Bake the Crust: Press the prepared dough evenly into the greased tart pan. Bake for 15-20 minutes until the crust turns golden brown, ensuring a crisp base that holds the fillings well. Remove from oven and cool completely on a wire rack.
- Prepare Salted Caramel Filling: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly to prevent burning until it reaches a deep amber color indicating caramelization. Carefully add the cubed butter and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously to create a smooth caramel sauce. Remove from heat and stir in the sea salt to enhance the flavor. Allow the caramel to cool slightly before pouring it over the cooled crust. Let the caramel set completely to firm up for the next layer.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Place the semi-sweet chocolate chips in a heatproof bowl, then pour the hot cream over the chips and let it sit for one minute to soften the chocolate. Stir until the mixture becomes smooth and glossy, forming a silky ganache.
- Assemble the Tart: Pour the prepared ganache over the set caramel layer, spreading it evenly with a spatula. Sprinkle sea salt over the top to balance the sweetness and add a finishing touch. Let the tart set at room temperature or refrigerate until the ganache firms up.
- Serve: Remove the tart from the pan carefully, slice into 12 servings, and enjoy this rich, indulgent dessert that combines every delicious element of chocolate and salted caramel.
Notes
- Use a tart pan with a removable bottom for easy tart removal.
- Keep an eye on the caramel while cooking to prevent burning.
- The tart can be refrigerated to set the ganache faster, but allow it to come to room temperature before serving for best texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- For mini chocolate chips in the crust, you can substitute regular sized chips chopped smaller if needed.
