Salted Caramel Chocolate Tart

A rich chocolate tart filled with sweet salted caramel, topped with decadent whipped chocolate ganache.

Course Dessert

Cuisine American

Prep Time 1 30

Chil time 1

Total Time 2 30

Servings 4 x 14 rectangular tart

Preheat oven to 350 F (177 C, Gas number 4) and place rack in the middle of the oven.
Roll leftover dough from tart shell between two sheets of parchment to about ⅛ inch thick. Place on baking sheet in freezer to chill for 10-15 minutes, then remove and take off top parchment sheet.
Your dough should be at room temperature for ease of rolling.
Using a sharp paring knife, cut curved leaf shapes from the dough in a variety of sizes approximately 2-4 inches long. Use the back of the knife to score a line down the middle of the leaf from base to tip. Feather the edges of the leaves with ¼ inch cuts to add more texture to the sides.
Place cutouts back onto parchment covered baking sheet in the freezer to chill for 10 minutes.
This will help them retain their shape when baked.
Bake leaves for 10-12 minutes. Cool on pan.

Have fully cooled tart shell nearby (still in tart pan, or on a baking sheet for support.) You'll need it handy when it's time to pour the finished caramel.
In a large 3 quart saucepan, melt butter over medium heat.
6 Tablespoons salted butter
Add the sugar and whisk until completely incorporated into the butter. Cook over medium heat, stirring frequently, until the color of the sugar mixture is a deep golden brown. Remove pan from heat.
¾ cup granulated sugar
Whisking constantly, slowly pour the cream into the hot sugar mixture - be careful as it may sizzle and foam at the beginning. Continue to whisk until the cream is completely incorporated and the sauce is smooth. Be patient - this often takes a few minutes.
1 cup heavy cream
Place pan back onto heat. Using a candy thermometer, cook caramel, whisking frequently, until it reaches 245℉, or firm ball stage. This will ensure that your caramel filling sets.
Add the vanilla and salt and stir well to incorporate them.
½ teaspoon vanilla extract, 1 teaspoon kosher salt
Immediately pour salted caramel into cooled tart shell and place in refrigerator for 30 minutes to set.

In a microwave safe container or small (1 quart) saucepan, heat cream until almost simmering.
1 cup heavy cream
Remove from heat and add finely chopped dark chocolate. Let sit for 2-3 minutes, then whisk until all chocolate has melted and no lumps remain.
1⅓ cups (8 ounces) dark chocolate
Cool the ganache to room temperature. It should be thickened but still soft.
You can quicken this process by placing the ganache in the refrigerator for 5 minute intervals, stirring after each.
Place the cooled ganache into the bowl of a stand mixer. Using the whisk attachment, whisk the ganache for 1 minute on high, scraping down the bowl several times to make sure the chocolate is evenly whipped.
Whipped ganache should be much lighter in color and fluffy. Do not overmix or ganache will become grainy.
Place whipped ganache into a 16 inch pastry bag fitted with a large french star tip (I used the Wilton 4B piping tip). Pipe four long rows of stars on top of the cooled caramel layer.
Arrange baked chocolate leaves in desired border on long edge of the tart, pressing gently into the whipped ganache so they stick.
If desired, place a sugar pearl or chocolate pearl on the tip of each piped star.
chocolate or sugar pearls
Serve immediately, or store in refrigerator until serving.

Salted caramel notes:

Warming the cream slightly will help incorporate it into the hot sugar with less risk of forming lumps and seizing.
I recommend using a simple candy thermometer to make sure your salted caramel reaches 245℉ (firm ball stage.) This will ensure that your caramel filling sets.
The salted caramel recipe is minimally adapted (in process, not ingredients) from David Lebovitz.