PREP TIME: 30 mins | COOK TIME: 45 mins | CHILLING TIME: 3 hrs 10 mins | TOTAL TIME: 4 hrs 25 mins | SERVINGS: 12 (makes one 11-inch tart)
This dessert is the ultimate treat with cocoa crust, salted caramel layer, and topped with chocolate ganache. For another layer of flavor, sprinkle the tart with sea salt before serving.
Ingredients
COOKIE CRUST:
2 egg yolks
1-ounce cocoa powder, by weight (1/2 c., measured)
7.5 ounces all-purpose flour, by weight (1.5 c., measured)
2.5 ounces confectioner’s sugar, by weight (1/2 c., measured)
1/2 c. + 2 tablespoons butter at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
SALTED CARAMEL:
6 tablespoons butter at room temperature
2.25 c. sugar
3/4 c. light corn syrup
1.5 c. heavy cream
1/2 teaspoon salt
1.5 teaspoon vanilla extract
1/4 c. water
CHOCOLATE GANACHE:
1/2 c. heavy cream
coarse sea salt for garnish
4 ounces bittersweet chocolate, chopped
How to make Salted Caramel Chocolate Ganache Tart
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: To make the crust, combine the flour with cocoa powder, and salt. Set aside. Cream the butter and sugar in a different bowl. Then, add the egg yolks along with the vanilla. Mix well until blended. Next, slowly add the dry ingredients, mixing until combined, and you have a crumbly dough, but should easily pinch between two fingers.
Step 3: Into the tart pan, press the dough and prick with a fork. Place in the freezer for about 10 minutes. After 10 minutes, place in the preheated oven and bake for about 15 minutes. Remove from the oven when done and transfer on a wire rack. Allow the dough to cool completely.
Step 4: To make the caramel, add the sugar to a heavy-bottomed saucepan. To flatten out the sugar pile, shake the pan. Pour in the water and add the corn syrup and salt. DO NOT STIR. Cook for about 20 minutes over medium-high heat or until the sugar is clear and dissolved. The sugar will bubble more vigorously and will begin to take on an amber color after it has dissolved. Stir in the butter once the sugar looks caramel colored. Then, take the pan off the heat and add the heavy cream, along with vanilla. Return to the stove and continue to cook over medium-high heat for another 10 minutes, stirring using a spatula until thickened and smooth.
Step 5: Into the cooled crust, pour the caramel. Place in the fridge for at least 3 hours or until set.
Step 6: For the chocolate ganache, heat the heavy cream until simmering. Then, pour it on top of the chocolate. Allow sitting for about 60 seconds before stirring until smooth. Over the caramel tart, pour the chocolate ganache, then place in the fridge for a couple of hours until set.
Step 7: Before serving, slice the tart and sprinkle with sea salt. Enjoy!
Nutrition Facts:
calories: 591 kcal, carbohydrates: 73g, protein: 3g, fat: 32g, saturated fat: 20g, cholesterol: 123mg, sodium: 295mg, potassium: 105mg, fiber: 1g, sugar: 57g, vitamin a: 1045IU, vitamin c: 0.2mg, calcium: 45mg, iron: 1.5mg
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