A gorgeous salted caramel chocolate tart that will remind you of a candy bar! With a crunchy chocolate crust, a generous layer of sticky caramel and a smooth ganache layer on top, this dessert is sure to impress!
Author: Eva Bakes
1/3cupunsweetened cocoa powder
1 and 2/3cupsall-purpose flourplus more for dusting
3/4cup (1 and 1/2 sticks)unsalted butter, chilled and cut into pieces
1large egg yolk
3Tablespoonscold milk or water
1 and 1/2cupsgranulated sugar
1/8teaspooncream of tartar
6Tablespoonsunsalted butterchilled and cut into pieces
4ouncessemisweet chocolatedo not go over 70% cacao, chopped finely
Flaky sea salt
Make the crust
In a large bowl, whisk together the cocoa powder, sugar, salt and flour. Cut in the butter with a pastry cutter, fork, or your fingers. The mixture will resemble wet sand. If you pinch it, it should stay together. Add the egg yolk and milk and mix until a loose dough comes together. Knead with your hands for a few minutes until you get a smooth dough. Flatten it into a disc, wrap in plastic, and chill in the refrigerator for about 2 hours. While it is chilling, make the caramel.
Make the caramel
In a medium sized saucepan, mix together the sugar, cream of tartar and water. Heat over medium heat until the sugar gets bubbly and the mixture turns a deep amber color, about 10 minutes. Take the saucepan off the stove and add in the butter, one piece at a time and stir vigorously (the mixture will bubble and fizz). Slowly add in the cream and stir vigorously again (it will continue to bubble and splatter). Stir in the salt and set aside. Caramel can be made a day in advance - just heat it up in short spurts to get it soft again.
Bake the crust
Once the dough is chilled, allow it to thaw for about 5 minutes. Preheat your oven to 350 degrees F. On a lightly floured surface, roll the dough out into a circle. Generously grease a removable tart pan that is either 9" or 10" in diameter. If you don't own a tart pan, you can make this in a round cake pan or even a springform pan. Remove the bottom from the tart pan and place the rolled out dough on top - the dough should hang over the edges. Place the removable bottom back into the tart pan and gently push the overhung dough up onto the sides of the pan. It's OK if the dough hangs over the edges here. Use a rolling pin to roll over the top of the pan - the excess dough will fall off. Press down on the bottom of the crust with a measuring cup or any other flat-bottomed item. Prick the crust all over with a fork and freeze the crust for about 15 minutes.
Place the tart pan on a baking sheet and line the top of the crust with foil. Add pie weights, beans or anything else to weigh down the crust. Bake in your preheated oven for about 12-15 minutes or until the crust appears dry. Carefully remove the pie weights and patch any holes with leftover dough. Bake for an additional 18-22 minutes or until the crust is firm and dry. Transfer to a wire rack and allow it to cool.
Make the ganache
In a large measuring cup, microwave the cream until just bubbling. Add the chopped chocolate and allow to sit for about 1 minute. Then stir vigorously until everything is smooth and glossy.
Assemble the tart
Once the crust is cooled, pour the caramel on top. Let it sit and firm up for about an hour. Then pour the ganache on top, and using the back of a spoon, you can make decorative patterns or swirls. Sprinkle the top with the flaky sea salt. Allow the tart to set for at least 15 minutes before serving.
The tart can also be made a day or two ahead and stored in the refrigerator. Allow it to thaw for 15 minutes before cutting and serving. Leftovers should be stored in the refrigerator and will keep for several days.
Source: Barely adapted from Bon Appetit, March 2018 issue