Salted Chocolate Tart (Print Version)
# Ingredients:
01 -
1/4 teaspoon kosher salt.
02 -
1/3 cup powdered sugar.
03 -
1 1/2 cups all-purpose flour.
04 -
1/2 teaspoon vanilla extract.
05 -
2 teaspoons heavy cream.
06 -
1 large egg yolk.
07 -
1/2 cup unsalted butter, straight from the fridge.
08 -
5 tablespoons butter, unsalted.
09 -
2 teaspoons kosher salt.
10 -
1 cup of heavy cream.
11 -
2 teaspoons of vanilla extract.
12 -
1 1/2 cups sugar, granulated.
13 -
1/4 cup of water.
14 -
1/4 cup of light corn syrup.
15 -
1/2 cup of heavy cream again.
16 -
4 ounces of chocolate, semisweet.
17 -
1/4 cup of light corn syrup again.
18 -
1 teaspoon vanilla.
19 -
Sprinkle of flaky sea salt for topping.
# Instructions:
01 -
Blend everything, chill the dough, roll it out, and bake it all together.
02 -
Heat the sugar mix until it hits 245°F—don’t stop watching it.
03 -
Get the hot caramel into the crust carefully.
04 -
Add hot cream to chopped chocolate and stir until smooth.
05 -
Spread the ganache over caramel once it has cooled.
06 -
Sprinkle a bit of flaky salt on top as the final touch.
# Notes:
01 -
Grab a candy thermometer—it helps a lot!
02 -
Cool each layer so they set properly before moving on.
03 -
Tastes best if served at room temperature.
04 -
Keep an eye on caramel—it can burn quickly.