Salted Caramel Chocolate Ganache Tart
Tender, buttery shortbread crust, with rich salted caramel and dark chocolate ganache. This salted caramel ganache tart is like a Twix bar, in tart form!
Servings: 8 servings
Calories: 724kcal
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cold
- 1 large egg yolk
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
For the Salted Caramel Filling
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 2 teaspoons kosher salt or to taste
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
For the Chocolate Glaze
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate broken into small pieces
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
Optional Garnish
- 1 teaspoon flaky sea salt
Instructions
To make the Tart Crust:
- Place the flour, sugar, and salt in the bowl of a food processor.
- Pulse in the butter, until the mixture resembles coarse meal.
- Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Wrap the dough tightly in plastic wrap, and chill for 1 hour.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll the dough to a thickness of about 1/8-inch, and press it gently into a 9-inch diameter tart pan, trimming away any excess.
- Bake the tart shell for 18 to 22 minutes, or until completely set and beginning to turn golden brown around the edges.
- Fill with salted caramel and chocolate glaze, and garnish with flaky sea salt.
To make the Salted Caramel Filling:
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
- In a larger pot, combine the sugar, corn syrup, and water.
- Cook over medium heat, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
- Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- Clip a candy thermometer to the side of the pot, and continue to simmer the caramel (whisking) until it reaches 245 degrees F.
- Remove from heat and add the vanilla.
- Immediately pour the hot caramel into the prepared crust.
To make the Chocolate Glaze:
- Place the chocolate in a small bowl and add the cream.
- Warm the cream in the microwave (in 30 second increments) or over a double boiler, until the cream is hot and steamy.
- Pour the hot cream over the chocolate and let stand for about 5 minutes.
- Stir the vanilla into the ganache until smooth and glossy, and pour over the cooled caramel.
- Allow the ganache to set, then garnish with flaky sea salt.
Video
Notes
For more info on the caramel, click here: Salted Caramel Sauce.
For more info on the tart crust, click here: Perfect Tart Crust.
For more info on the chocolate, click here: Chocolate Glaze.
A few more tart recipes you might enjoy:
Nutrition
Serving: 1slice | Calories: 724kcal | Carbohydrates: 86g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 686mg | Potassium: 161mg | Fiber: 2g | Sugar: 66g | Vitamin A: 1287IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 2mg