Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 teaspoon fleur de sel or sea salt
- 1 teaspoon vanilla extract
Instructions
- In a food processor, pulse together the flour, powdered sugar, and salt until combined.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add the egg yolk and cold water, pulsing until the dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and knead gently. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
- Press the dough into the pan, trimming any excess around the edges.
- Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until golden brown.
- In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a golden amber color.
- Carefully add the butter while stirring; the mixture will bubble up. Stir until smooth.
- Slowly pour in the heavy cream while continuing to stir. Boil for 1 minute, then remove from heat.
- Stir in the fleur de sel and vanilla extract, then let the caramel cool slightly.
- Pour the melted chocolate chips into the cooled tart shell and spread evenly.
- Pour the warm salted caramel over the chocolate layer, smoothing the top.
- Chill the tart in the refrigerator for at least 2 hours to set the layers properly.
- Just before serving, sprinkle a pinch of fleur de sel or sea salt on top for that perfect salty contrast.
- Slice and serve your salted caramel tart with optional whipped cream, vanilla ice cream, or fresh berries for added indulgence.
Notes
- Chill the tart for at least 2 hours to allow the layers to set properly for clean slicing.
- Use high-quality semi-sweet chocolate for the best flavor.
- For a richer caramel, add a splash of bourbon or sea salt flakes on top just before serving.
- Ensure the caramel does not crystallize by stirring gently and adding a tiny bit of lemon juice if needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, No-Bake/Assemble
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 470 Kcal
- Sugar: 40g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg