Salted Caramel Chocolate Tart

30 mins Prep Time

50 mins Cook Time

Written By

Tara Omidvar

A chocolate tart is always perfect for a show-stopping dessert. I assume we all know by now that chocolate and salted caramel goes well together. This tart has a crunchy no-bake biscuit base (which makes it comes together much quicker), a layer of sweet-salty caramel and a rich chocolate ganache on top.

You can decorate the chocolate tart in any way that you want, or just leave it plain and simple. It's your choice. I recommend using a mould with a removable bottom as it's not possible to flip this tart and it will be much easier to unmold it this way. You can refrigerate the chocolate tart in an airtight container for up to 4 days.

Please keep in mind that this recipe is for a 6-inch mould. Feel free to multiply it if you want to make it bigger.

Ingredients

Base

160 grams Digestive biscuit
80 grams unsalted butter

Salted Caramel

75 grams sugar
22 grams water
50 grams heavy cream
40 grams unsalted butter
1 teaspoon sea salt

Chocolate Ganache

180 grams dark chocolate bar
90 grams heavy cream

Directions

Base

3 Steps

Step 1

Lay parchment paper in a removable bottom mould.
Step 2

In a food processor, process the Digestive biscuit until grainy but leave some small chunks too. Transfer it to a medium bowl, melt the butter and add it to the bowl as well.
Step 3

Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly into the bottom and sides to create an even layer. Place it in the fridge to set while making the caramel.

Salted Caramel

5 Steps

Step 1

In a small saucepan, add sugar and water, bring to a boil. Once the mixture starts boiling, reduce the heat to medium. Give the pan a gentle swirl occasionally, until it turns golden. (If using a thermometer, it needs to reach 180-120°C.)
Step 2

In the meantime, heat up the heavy cream in another saucepan just to a simmer, take it off the heat and set it aside.
Step 3

Once the caramel is ready, take it off the heat and slowly add the cream into it and stir at the same time (be careful, as it might splash).
Step 4

Add in the butter and keep stirring until melted and combined. Place it back on the heat for a couple of minutes if needed. Add the salt to the caramel.
Step 5

Pour the caramel on top of the base you prepared immediately. Let it come to room temperature, then transfer it to the freezer to set for about 15-20 minutes.

Chocolate Ganache

4 Steps

Step 1

Break the chocolate into small pieces. Place it into a medium bowl. Heat it up in the microwave for 30-40 seconds just until partly melt.
Step 2

Heat up the cream in a saucepan just to come to a simmer. Pour it on top of the chocolate and stir until well combined.
Step 3

Check if the caramel is set. Pour the chocolate ganache on top of the set caramel. With a spatula make the top even. Place it back into the fridge for 20-30 minutes or until set.
Step 4

Decorate the top in anyway that you want and enjoy.