Salted Caramel Tart

A salted caramel tart is a luxurious dessert that perfectly balances the rich, buttery sweetness of caramel with the subtle tang of flaky sea salt. Nestled in a crisp, buttery pastry shell, the caramel filling is smooth and creamy, providing a luscious contrast to the tart crust. This dessert is a showstopper, ideal for dinner parties or as a decadent treat to savor at home. Finished with a layer of velvety chocolate ganache and a sprinkle of sea salt, this tart is a sophisticated indulgence that appeals to both sweet and savory palates.

Ingredients

For the Crust:

• 1 ¼ cups (160g) all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Caramel Filling:

• 1 cup (200g) granulated sugar
• 6 tablespoons (90ml) heavy cream, room temperature
• ¼ cup (60g) unsalted butter, room temperature
• ½ teaspoon vanilla extract
• ½ teaspoon flaky sea salt

For the Chocolate Ganache:

• 4 ounces (115g) dark chocolate, chopped
• ½ cup (120ml) heavy cream
• Flaky sea salt, for garnish

Instructions

Make the Crust:

1. In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
3. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
4. Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim excess dough and prick the bottom with a fork.
5. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 10 minutes or until golden brown. Let cool completely.

Make the Caramel Filling:

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heatproof spatula until it melts and turns a deep amber color.
2. Carefully whisk in the cream (it will bubble vigorously) and then stir in the butter until smooth. Remove from heat and stir in the vanilla and sea salt.
3. Pour the caramel into the cooled crust, spreading it evenly. Refrigerate for 1 hour or until set.

Make the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate.
2. Let sit for 2 minutes, then stir until smooth and glossy. Pour the ganache over the set caramel layer, spreading evenly.
3. Sprinkle flaky sea salt over the top and refrigerate the tart for 30 minutes or until the ganache is firm.

Serve: Slice the tart into wedges and serve chilled or at room temperature. Enjoy the harmonious blend of sweet and salty in every bite!