Chocolate Chip Salted Caramel Tart Recipe

The Chocolate Chip Salted Caramel Tart is a decadent dessert that combines a buttery tart shell with a rich chocolate filling and a layer of homemade salted caramel. This tart strikes the perfect balance between sweet and salty, making it a favorite for gatherings, celebrations, or simply as a special treat for yourself. In this recipe, we’ll break down each step in detail to ensure your tart turns out perfectly.

Step-by-Step Instructions

Step 1: Make the Tart Shell

1. Prepare the Dough:
   • In a medium bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt until evenly combined.
   • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. It’s essential to keep the butter cold for a flaky crust.
2. Add the Egg Yolk:
   • Stir in the egg yolk until combined. The yolk adds richness to the dough.
3. Incorporate Cold Water:
   • Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. You want it to be moist but not sticky. If you add too much water, the crust may become tough.
4. Chill the Dough:
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the gluten relax, making it easier to roll out.
5. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
6. Roll Out the Dough:
   • On a lightly floured surface, roll out the dough into a circle about ¼ inch thick. Carefully transfer it to a 9-inch tart pan.
7. Trim and Press:
   • Press the dough into the sides and bottom of the pan, trimming any excess dough. Make sure to press it firmly to avoid shrinkage during baking.
8. Blind Bake:
   • Line the tart shell with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up.
   • Bake for 15 minutes. Then remove the weights and parchment and bake for an additional 5-10 minutes, or until the crust is set and slightly firm. Let it cool completely.

Step 2: Prepare the Salted Caramel

1. Cook the Sugar:
   • In a medium saucepan over medium heat, add 1 cup of granulated sugar. Stir constantly with a wooden spoon or silicone spatula. The sugar will clump before melting; keep stirring until it melts completely and turns a deep amber color.
2. Add Butter:
   • Once the sugar has melted, remove it from heat and quickly add the 6 tablespoons of butter, stirring until melted and combined. The mixture will bubble up, so be cautious.
3. Incorporate Heavy Cream:
   • Gradually pour in ½ cup of heavy cream while stirring. It may bubble violently, but keep stirring until smooth.
4. Add Sea Salt:
   • Stir in ½ teaspoon of sea salt. Taste the caramel, and if you want it saltier, add a bit more. Set the caramel aside to cool slightly.

Step 3: Prepare the Chocolate Filling

1. Melt the Chocolate:
   • In a heatproof bowl, combine 1 cup of semisweet chocolate chips, ½ cup of heavy cream, and 2 tablespoons of butter.
2. Heat:
   • Microwave in 30-second intervals, stirring between each, until smooth. Alternatively, you can melt it over a double boiler on the stove.
3. Add Vanilla:
   • Stir in 1 teaspoon of vanilla extract until well combined.

Step 4: Assemble the Tart

1. Layer the Caramel:
   • Pour a layer of the cooled salted caramel into the cooled tart shell, spreading it evenly. Make sure to reserve some caramel for drizzling on top later.
2. Add Chocolate Filling:
   • Pour the melted chocolate mixture over the caramel, spreading it evenly with a spatula.
3. Top with Mini Chocolate Chips:
   • Sprinkle 1 cup of mini chocolate chips on top of the chocolate filling for added texture.
4. Chill the Tart:
   • Refrigerate the tart for at least 2 hours, or until set. This helps the layers meld together.

Step 5: Serve

1. Finish with Sea Salt:
   • Before serving, sprinkle a little flaky sea salt on top for that perfect sweet and salty balance.
2. Slice and Enjoy:
   • Use a sharp knife to slice the tart into wedges. Serve chilled or at room temperature, and enjoy your decadent dessert!

Tips for Success

• Use Cold Ingredients: Keep your butter cold for the tart shell, and chill your filling ingredients before assembly to ensure the best texture.
• Don’t Rush the Caramel: Caramel can be tricky; keep an eye on it while cooking, as it can quickly turn from perfectly golden to burnt.
• Customize Your Tart: Feel free to add nuts like pecans or walnuts for extra crunch or experiment with different types of chocolate.

Variations

• Nutty Tart: Add chopped pecans or almonds to the chocolate filling for a nutty crunch.
• Flavored Chocolate: Try using dark chocolate or milk chocolate chips for a different flavor profile.
• Fruit Additions: Top your tart with fresh berries for a tart contrast to the sweetness of the caramel and chocolate.

Storage Instructions

• Refrigeration: Store the tart covered in the refrigerator for up to 5 days.
• Freezing: You can freeze the tart for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

Conclusion

This Chocolate Chip Salted Caramel Tart is a show-stopping dessert that combines rich chocolate, buttery crust, and luscious salted caramel. Perfect for any occasion, this recipe not only delights the taste buds but also provides a sense of accomplishment as you create something so indulgent. Enjoy making and sharing this delightful treat with your loved ones!

Yield: 8

Chocolate Chip Salted Caramel Tart Recipe

Print

The Chocolate Chip Salted Caramel Tart is a decadent dessert that combines a buttery tart shell with a rich chocolate filling and a layer of homemade salted caramel. This tart strikes the perfect balance between sweet and salty, making it a favorite for gatherings, celebrations, or simply as a special treat for yourself. In this recipe, we'll break down each step in detail to ensure your tart turns out perfectly.

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Prep Time 20 minutes

Cook Time 30 minutes

Chilling Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

• For the Crust:
• 1 ½ cups (190g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ cup (113g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon cold water
• ¼ teaspoon salt
• For the Salted Caramel:
• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter, cut into pieces
• ½ cup (120ml) heavy cream
• 1 teaspoon sea salt (plus more for garnish)
• For the Chocolate Filling:
• 1 cup (170g) semisweet chocolate chips
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Make the Crust
   Preheat the Oven: Preheat your oven to 350°F (175°C).
   Combine Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
   Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
   Add Egg Yolk and Water: Stir in the egg yolk and cold water until the dough comes together. If it’s too dry, add a bit more water.
   Press the Dough: Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbling.
   Bake: Bake for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool.
   
2. Step 2: Make the Salted Caramel
   Melt Sugar: In a medium saucepan over medium heat, add the sugar. Stir constantly until it melts and turns a golden amber color.
   Add Butter: Once the sugar is melted, add the butter and stir until melted and combined.
   Add Cream and Salt: Carefully pour in the heavy cream (the mixture will bubble) and stir until smooth. Remove from heat and stir in the sea salt.
   Pour Caramel into Crust: Pour the salted caramel into the cooled tart crust and spread it evenly. Refrigerate for at least 30 minutes to set.
   
3. Step 3: Make the Chocolate Filling
   Heat Cream: In a small saucepan, heat the heavy cream over medium heat until just simmering.
   Add Chocolate Chips: Remove from heat and add the chocolate chips. Let it sit for a few minutes, then stir until smooth. Add vanilla extract and mix well.
   Pour Chocolate Filling: Pour the chocolate mixture over the set salted caramel layer in the tart crust. Smooth the top with a spatula.
   
4. Step 4: Chill and Serve
   Chill: Refrigerate the tart for at least 2 hours or until set.
   Garnish: Before serving, sprinkle with additional sea salt on top for garnish.
   Slice and Serve: Carefully remove the tart from the pan and slice into wedges. Enjoy!

Notes

• For a more intense chocolate flavor, you can use dark chocolate chips.
• If you prefer, you can add a layer of chopped nuts or sea salt on top of the chocolate filling for added texture.