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Salted Caramel Chocolate Tart

2h 30 min

medium

12

For the chocolate ganache click here. For the tart make the ganache with 200 g chocolate and 200 mL whipping cream.

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Ingredients

Adjust Servings
180 g flour
50 g chopped hazelnuts
50 g cocoa
50 mL honey sugar, agave, maple syrup
1/2 tsp salt
120 g butter cold, cut into small pieces
1 egg
1 tsp vanilla
Salted Caramel
300 g sugar
300 mL whipping cream heavy cream
1/2 tsp salt

Directions

1.

Tart

In a bowl mix the flour, cocoa, ground hazelnuts and salt. Add butter, the egg, honey and vanilla extract.
Mix nicely until you get an evenly distributed mass. Shape the dough into a ball, wrap it into a thin foil and let it rest for 30 min in the fridge.
Mark as complete
2.

Roll the dough to a circle about 2 cm larger than your pan. We used a 26 cm pie pan.
Place the rolled dough in the pan. Create edges on the sides as high as the pie pan. Let is rest for 30 min in the fridge.
Mark as complete
3.

Preheat the oven to 180 degrees Celsius.
Take out the dough. Pick it with a fork before baking. line it with parchment paper and fill it with beans/rice/cooking weights.
Mark as complete
4.

Bake the tart for 15 min with the beans/rice/cooking weights.
Remove the beans/rice/cooking weights, and bake for 15 more min. Let it cool to room temperature.
Mark as complete
5.

Salted Caramel

Place the sugar into a medium sized pan and heat on medium heat until the sugar dissolves and becomes golden-brown. Add the salt.
Remove from heat and add the whipping cream. the mixture will become bubbly. Mix constantly until the sugar dissolves again.
Mark as complete
6.

Assembly

Once the salted caramel is completely cooled to room temperature, pour it over the tart.
Wait for a few minutes and then spread the chocolate ganache on top of the salted caramel. Distribute evenly.
Mark as complete
7.

Sprinkle some salt to decorate.
Mark as complete

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