Salted Caramel Chocolate Ganache Tart
[Updated from the archives with new photos and a video. Originally published November 2011]
This Salted Caramel Chocolate Ganache Tart is one of the biggest tests of willpower that I know. It’s dangerous, dangerous stuff. But! I do have a philosophy that when eating desserts, you should only bother eating it if it rocks your socks off, so this little guy can stay.
What I do to get around eating this whole thing myself is I make it for parties. It’s a great recipe to make either for a dinner party at home or for taking it to a party, because it can be made ahead and it sits out well. When I take it to parties with lots of people, I cut the tart into mini bite-sized diamonds so it can be enjoyed by many people. And the entire platter always disappears early into the party.
Let me show you how to make it! It has three parts to it, the crust, caramel, and chocolate ganache, but they’re all very easy.
Make the chocolate cookie crust by creaming butter, sugar, egg yolks, and vanilla, then mix in flour, cocoa powder, and salt:
It will look crumbly, but this is a good thing. Spread the crumbles evenly into a tart pan:
Then press evenly with your fingers:
Bake that and let it cool.
Make the caramel by cooking sugar, water, corn syrup, and salt:
Once it’s amber in color, add butter:
Then add heavy cream and vanilla:
If the caramel separates, don’t worry! Cook for another five minutes and it will smooth out. Pour the caramel into the tart crust:
Then let it chill until firm.
Combine heavy cream and chopped chocolate to make a ganache, then spread it all over the top of the caramel. Sprinkle with sea salt:
Refrigerate the tart to let the ganache firm up, then it’s ready to be sliced:
Enjoy! Find the full recipe below, and here’s a full tutorial video on how to make it:
Salted Caramel Chocolate Ganache Tarts with Cookie Crust
Yield: one 11" tart
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 5 hours
For the Cookie Crust:
7.5 oz all purpose flour (1.5 cups)
1 oz cocoa powder (1/2 cup)
1/4 tsp salt
1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature
2.5 oz confectioner's sugar (1/2 cup)
2 egg yolks
1/2 tsp vanilla extract
For the Salted Caramel:
2.25 cups sugar
1/4 cup water
3/4 cup light corn syrup
1/2 tsp salt
6 tbsp butter, at room temperature
1.5 cups heavy cream
1.5 tsp vanilla extract
For the Chocolate Ganache:
4 oz bittersweet chocolate, chopped
1/2 cup heavy cream
coarse sea salt, for garnish
Preheat the oven to 350 degrees F.
For the crust, whisk to combine the flour, cocoa powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla, and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
Press the dough out into your tart pan. Prick all over with a fork, and pop into the freezer for 10 minutes. Bake for 15 minutes, then cool completely on a wire rack.
For the caramel, place the sugar in a heavy bottomed saucepan, then give it a shake to flatten out the sugar pile. Add the water, corn syrup, and salt, but DO NOT STIR. Cook over medium to medium high heat until the sugar turns clear and dissolves (be patient, this may take 20 minutes, but you don't want to rush caramel or it may burn in a flash). After the sugar has dissolved, it will bubble more vigorously and the sugar mixture will start to take on an amber color. Once it looks caramel colored, stir in the butter. Be careful of potential sputtering. Remove the pan from the heat, and add the heavy cream and vanilla (and again, stand back). Don't worry if the caramel separates. Cook for 10 minutes over medium high heat, stirring with a spatula, until it's smooth and thickened. Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.
To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart, and refrigerate for a few hours until set.
To serve, cut into slices and garnish with sea salt, if desired. Enjoy!!!
Cookie crust portion of the recipe adapted from My Baking Addiction.