Caramel Chocolate Ganache Tart
Elegant caramel chocolate ganache tart featuring a buttery shortcrust base layered with silky salted caramel and rich dark chocolate ganache.
Equipment
Ingredients
Crust
all-purpose flour (chilled)
200 g
unsalted butter (cold)
100 g
granulated sugar
30 g
egg yolk
1 piece
salt
2 g
Caramel Layer
granulated sugar
150 g
unsalted butter (room_temperature)
75 g
heavy cream (warmed)
120 ml
sea salt
3 g
Chocolate Ganache
dark chocolate (chopped)
200 g
heavy cream (warmed)
200 ml
unsalted butter (room_temperature)
30 g
Instructions
Prepare the tart crust
Mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and mix until dough comes together.
Chill the dough
Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
Roll out the crust
Roll chilled dough to 3mm thickness and line a 23cm tart pan. Trim edges and prick bottom with fork.
Blind bake the crust
Line with parchment and fill with pie weights. Bake at 180°C for 15 minutes, remove weights, and bake additional 10 minutes until golden.
Make the caramel
Melt sugar in a saucepan over medium heat until amber. Carefully add butter and cream. Cook until smooth, add salt.
Cool and pour caramel
Let caramel cool slightly, then pour into baked crust. Refrigerate for 30 minutes until set.
Prepare chocolate ganache
Heat cream to simmer. Pour over chopped chocolate, let sit 2 minutes. Add butter and whisk until smooth.
Assemble the tart
Pour warm ganache over set caramel layer. Smooth surface and refrigerate for 2 hours until completely set.
Serve
Remove tart from pan, slice with warm knife, and serve chilled.
Storage
Store covered in refrigerator. Let stand 10 minutes at room temperature before serving for best texture.
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