Name: Salted Chocolate Caramel Tart
Yield: Serves 8 to 10
Ingredients: 150 g unsalted butter, softened; 2/3 cup confectioner's sugar; 1/3 cup Dutch cocoa powder; 1 1/2 cups all-purpose flour; 2 egg yolks; 1 teaspoon vanilla extract; Sea salt, to serve; 3/4 cup half and half; 90 g unsalted butter; 1 1/2 cups superfine sugar; 1/2 cup water; 1/2 teaspoon sea salt flakes; 1/2 cup half and half; 125 g dark chocolate, chopped

Sweet and savory meet with delicious results in this elegant tart.

Ingredients

Serves 8 to 10

For the crust:

150 g unsalted butter, softened

2/3 cup confectioner's sugar

1/3 cup Dutch cocoa powder

1 1/2 cups all-purpose flour

2 egg yolks

1 teaspoon vanilla extract

Sea salt, to serve

For the caramel filling:

3/4 cup half and half

90 g unsalted butter

1 1/2 cups superfine sugar

1/2 cup water

1/2 teaspoon sea salt flakes

For the chocolate glaze:

1/2 cup half and half

125 g dark chocolate, chopped

For the crust:
Step 1
Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and process to a smooth dough. Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick. Trim the edges and refrigerate until firm. Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked. Set aside.
For the caramel filling:
Step 2
To make the filling, place the cream and butter in a saucepan over medium heat until melted. Set aside. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer. Remove from the heat and carefully whisk in the cream mixture. Return the pan to low heat and stir for 5 minutes or until thickened. Pour into the pastry shell and refrigerate until firm.
For the chocolate glaze:
Step 3
To make the glaze, place the cream in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Pour the chocolate over the caramel and refrigerate until firm. Sprinkle with salt and cut into wedges to serve.

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Reviews (6)

To all those considering making this recipe: As per the instructions, the caramel is to be cooked to 340°F, NOT 170°. The 170°C temperature is *celsius*.
- twirlygirly
- Warwick, RI
- 1/26/2020
I followed the recipe and the tart turned out as advertised. The caramel filling had to cook longer, to reach the dark golden brown color. The only reason I will not make this again is because it is so rich. I cut the pieces small, I though, but no one at the table finished his/her portion.
- kawe
- Minnesota
- 5/14/2017
Terrible instructions. I used to work on recipes for a publication and they were so much more clear than this. Salt is mentioned twice and used only once, but the real problem is the caramel. At 170 it is not dark golden. I kept cooking past that point but if I didn't stir it, it boiled over, so I took it off. It said after adding the cream mixture to stir over low heat until thick. But since the caramel wasn't really caramelized, it didn't ever thicken. The crust took about 10-12 minutes longer (in a brand-new, very accurate oven) than it should and directions say "until cooked," with no visual or textural indicator. Had to throw it all away. I used to be able to rely on recipes here. Last two have been bombs. Total waste of time and money. Thanks Epicurious.
- jbinsb
- Santa Barbara, CA
- 12/11/2016
I took this on and whileI don't think it turned out exactly like it should have, even a close is great! My caramel didn't set up as stiff or as browned as I think the recipe intended. While boiling the sugar mixture, I used my candy thermometer and while it read 170, the sugar wasn't browned. Next time I will keep it going until it browns. Still, pretty decadent and will try again!
- rubyaz2oz
- Lapstone NSW Australia
- 10/21/2016
I absolute LOVE and this dessert! I made it twice and it gets rave reviews each time. The hardest part is making the caramel, it takes some watching and time but it is so worth it. The only time salt is used is sprinkling on the top, despite the ingredients list.
- kirchhoff
- Columbus, Ohio
- 10/16/2016
Salt is listed as an ingredient for the crust (sea salt, to serve) and for the caramel filling (1/2 teaspoon sea salt flakes), but only mentioned once in the instructions (sprinkle with salt and cut into wedges to serve). Is salt supposed to be added to the caramel filling? If it's only to be sprinkled over the finished product, it seems odd to be listed as an ingredient for the crust and for the filling. I have not made this, but Epi requires a rating in order to submit, so I gave it 3 forks.
- Rickw230
- Hong Kong
- 10/16/2016