Master The Art Of Baking With This Salted Caramel Tart Recipe

To make salted caramel tart, bake a buttery tart crust and fill it with homemade salted caramel sauce. Optionally, top with a layer of chocolate ganache and chill until set. Garnish with flaked sea salt and serve for a rich, indulgent dessert.

To make salted caramel tart, prepare a buttery tart crust and bake it until golden. For the filling, make a smooth caramel by melting sugar and adding butter, cream, and sea salt. Pour the caramel into the cooled crust and, optionally, top with a chocolate ganache made from heated cream and dark chocolate. Chill the tart until set, then garnish with sea salt and crushed nuts if desired. Serve chilled or at room temperature for a rich, indulgent dessert.

Ingredients:

For the Tart Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter (cold and cubed)
1 large egg yolk
1-2 tablespoons cold water (as needed)

For the Salted Caramel Filling:

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon sea salt (adjust to taste)
1/2 teaspoon vanilla extract

For the Chocolate Ganache (Optional)

1/2 cup heavy cream
4 ounces dark chocolate (chopped)

For Garnish:

Flaked sea salt
Crushed nuts or additional caramel sauce

Instructions:

1. Prepare the Tart Crust:

In a food processor, combine flour and granulated sugar.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until the dough starts to come together.
If the dough is too dry, add cold water a tablespoon at a time until it forms a cohesive dough.
Turn the dough out onto a floured surface and gently knead it into a ball.
Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out and Bake the Crust:

Preheat the oven to 350 F (175 C).
On a floured surface, roll out the chilled dough to fit a tart pan.
Transfer the dough to the pan and press it into the bottom and up the sides. Trim any excess dough.
Line the dough with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove the parchment paper and weights and bake for an additional 5-7 minutes, or until the crust is golden brown. Let it cool completely.

3. Make the Salted Caramel Filling:

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon.
The sugar will clump and eventually melt into a golden-brown caramel.
Once the caramel is smooth and amber in color, carefully add the butter and stir until melted and combined.
Slowly pour in the heavy cream while stirring. Be cautious as the mixture will bubble vigorously.
Remove from heat and stir in the sea salt and vanilla extract. Let the caramel cool slightly before pouring it into the cooled tart crust.

4. Prepare the Chocolate Ganache:

Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a few minutes, then stir until smooth.
Pour the ganache over the cooled caramel filling, smoothing it out with a spatula if necessary.

5. Chill and Garnish:

Refrigerate the tart for at least 2 hours or until the caramel and ganache are fully set.
Before serving, garnish with flaked sea salt and crushed nuts if desired. Drizzle with additional caramel sauce for extra indulgence.

6. Serve: