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An absolutely delicious tart with crunchy salted butter caramel and a smooth, melting chocolate ganache. Super easy to make and perfect for a dessert or snack, this chocolate caramel tart is sure to delight!
Table des matières
💙 Why you'll love it
- It's super gourmet, perfect for rounding off a meal with friends or family, or as a gift for Valentine's Day or Mother's Day.
- It requires just 5 ingredients, which are super-easy to find and use.
- She is vegetarian, and can easily become vegan, gluten-free and dairy-free.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Shortcrust pastry.
- Dark chocolate - fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
- Heavy cream: choose one with 30% fat. No light cream in this recipe!
- White sugar: never substitute brown sugar.
- Semi-salted butter: for salted butter caramel.
✨ Customize your tart
If you make your own shortbread dough, don't hesitate to add cocoa powder for even more deliciousness!
You can also make it in a no-bake version, using this recipe as a base.
You can also replace the homemade salted butter caramel with Dulce de Leche (milk jam).
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan, make your own shortcrust pastry using a vegan recipe. Use vegetable half-salt margarine instead of butter and vegetable heavy cream, such as almond cream.
- To make this recipe gluten-free, buy a gluten-free shortcrust pastry. You can find them in organic grocery stores such as Naturalia.
- To make this recipe dairy-free, replace the semi-salted butter with semi-salted vegetable margarine and the heavy cream with vegetable heavy cream (almond, for example).
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
For the tart
- Bake the pastry until crisp. Leave it in the oven until golden brown, as it will not re-bake.
- Allow the chocolate ganache to cool before pouring over the caramel and tart. Otherwise, you risk melting your caramel and you won't have two distinct layers when you cut it.
To make the salted caramel
- Choose a good-quality butter with 82% fat (as in Président butters, for example), since this is one of the main ingredients in caramel.
- It's tempting to turn up the heat to cook faster, but don't do it - you'll burn your sugar and have to start all over again. And stay well in front of the pan, it can burn quickly.
- Before the sugar has caramelized, don't stir: this will create lumps that will be extremely difficult to melt later (I've had to throw away my caramel...).
- Heat the cream before pouring it into the caramel, to avoid creating a temperature shock that could cause the caramel to fail.
- Don't overcook your caramel : it will harden as it cools.
💡 Frequently Asked Questions
In the pan, the caramel is quite liquid, even at the end of its cooking time. As it cools, the caramel will solidify and take on a softer texture. When you put it in the fridge to preserve it, the caramel is hard. Put it in the microwave for a few seconds to make it more liquid.
Of course, all you have to do is replace the salted butter with sweet butter.
It's very simple: fill it with water and boil it. The sugar in the caramel will melt and all you have to do is rub it off with a sponge.
If your sugar has massaged, i.e. hard lumps have formed, don't panic: add a few drops of lemon juice, put over medium heat and stir often. Little by little, the blocks will melt.
Keep the tart covered with aluminum foil in the fridge for around 48 hours.
If you have any caramel left over, pour it into a sterilized jar, place in the fridge and store for 1 month.
😋 Other chocolate chips
- The Brookie: half-cookie, half-brownie
- Best chocolate hazelnut spread (2 ingredients)
- The best chocolate fudge cake
If you make this chocolate caramel tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Chocolate caramel tart
- 1 pie crust
- 8,5 oz dark chocolate (240g)
- 2 cups heavy cream (475g), divided
- ¾ cup granulated sugar (180g)
- 7 tablespoons semi-salted butter (100g)
- 1 pinch sea salt optional
- Lightly flour your tart tin evenly, place the pastry in it, then press lightly with your fingers on the edges and chisel them with a knife. Poke holes in the dough with a fork and bake for 15 minutes at 390°F/200°C on natural convection/static heat top and bottom, until golden brown.
- Meanwhile, melt the sugar in a saucepan over low heat until it caramelizes well, without stirring (see Chef's tips in the article). Briefly heat 1 cup + 1 tablespoon/255 g heavy cream in the microwave.
- Once the sugar has caramelized, add the heavy cream and stir briskly (it's normal for it to boil).
- Then add the semi-salted butter, cut into coarse pieces, and stir for a few minutes, until thickened.
- Remove from the heat, leave to cool for 5 minutes and pour over the cooked shortcrust pastry, before placing in the fridge for 30-40 minutes (the caramel should have hardened).
- Melt the chocolate in a saucepan over low heat, then remove from the heat and add the remaining heavy cream. Mix well, then leave the ganache to cool for 2-3 minutes.
- Place on the tart, then chill in the fridge for 2 hours (if you want it melt-y, or 3 hours if you want it harder). Just before serving, add a pinch of sea salt if you like, to accentuate the delicious flavor of the chocolate.