Description
This decadent Chocolate Chip Salted Caramel Tart features a buttery chocolate chip crust, a rich homemade salted caramel filling, and a smooth dark chocolate ganache topping, finished with a sprinkle of sea salt for the perfect balance of sweet and salty indulgence. Perfect for special occasions or an elegant dessert treat.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
For the Salted Caramel Filling
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prepare for the crust.
- Make the Crust: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually incorporate the dry ingredients into the wet mixture and stir in the mini chocolate chips.
- Bake the Crust: Press the dough evenly into the prepared tart pan. Bake in the oven for 15-20 minutes or until the crust is golden brown. Remove from the oven and let it cool completely on a wire rack while still in the pan.
- Make the Salted Caramel Filling: Using a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it reaches a deep amber color. Carefully add the cubed butter and stir until melted. Slowly pour in the heavy cream while continuously stirring until the mixture is smooth. Remove from heat and stir in the sea salt. Allow the caramel to cool slightly, then pour it over the cooled crust. Let the caramel layer set completely.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Place the semi-sweet chocolate chips in a heatproof bowl, then pour the hot cream over them. Let sit for one minute, then stir until the mixture is smooth and glossy.
- Assemble the Tart: Pour the prepared chocolate ganache evenly over the set caramel layer. Sprinkle with a pinch of sea salt to enhance the flavor. Allow the tart to set at room temperature or refrigerate until the ganache is firm.
- Serve: Once set, remove the tart from the pan, slice, and serve. Enjoy this rich and indulgent dessert!
Notes
- Ensure the caramel is not too hot when pouring over the crust to avoid melting it.
- The tart pan with a removable bottom makes it easier to remove the tart without breaking.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Let the tart come to room temperature before slicing for cleaner cuts.
