Caramel and Chocolate Tarts with Sea Salt

These Caramel and Chocolate Tarts with Sea Salt are the perfect combination of sweet, salty, and indulgent. The rich chocolate ganache and gooey caramel filling sit inside a buttery tart crust, with a sprinkle of sea salt to balance the sweetness. These tarts are elegant enough for special occasions but easy enough to make for a decadent treat anytime.

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Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tablespoons ice water

For the Caramel Filling:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, warmed
• 4 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• A pinch of sea salt

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1/2 cup dark chocolate (about 4 oz), chopped
• 1 tablespoon unsalted butter

For Garnish:

• Flaky sea salt (like Maldon)

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Instructions

Prepare the Tart Crust:

1. Make the Dough:
   • In a food processor or large bowl, combine the flour, powdered sugar, and salt.
   • Add the cold cubed butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
   • Add the egg yolk and ice water, mixing until the dough just comes together.
2. Chill the Dough:
   • Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3. Bake the Tart Shells:
   • Preheat your oven to 350°F (175°C).
   • Roll out the chilled dough on a lightly floured surface and press it into small tart pans or a single large tart pan. Trim any excess dough.
   • Prick the bottom of the tart crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
   • Bake for 15-20 minutes, then remove the weights and bake for an additional 5-10 minutes until the crust is golden brown. Let it cool completely.

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Make the Caramel Filling:

1. Cook the Caramel:
   • In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.
   • Carefully whisk in the warm heavy cream (the mixture will bubble up) and stir until smooth.
   • Remove from heat and stir in the butter, vanilla extract, and a pinch of sea salt.
2. Fill the Tart Shells:
   • Pour the caramel into the cooled tart shells, filling each about halfway.
   • Let the caramel set for about 30 minutes before adding the chocolate ganache.

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Make the Chocolate Ganache:

1. Heat the Cream:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Melt the Chocolate:
   • Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth.
   • Stir in the butter until fully melted and incorporated.
3. Top the Caramel:
   • Pour the chocolate ganache over the set caramel layer, filling the tarts to the top.
   • Let the ganache set at room temperature or in the refrigerator for 1-2 hours.

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Garnish and Serve:

1. Add the Finishing Touch:
   • Once the tarts have set, sprinkle flaky sea salt over the top for a perfect balance of flavors.
2. Serve:
   • Serve the tarts at room temperature and enjoy the decadent combination of caramel, chocolate, and sea salt.

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Tips:

• Make-Ahead: You can prepare the tart shells and caramel in advance. Store them separately and add the ganache just before serving.
• Customization: For added texture, consider sprinkling crushed nuts like toasted almonds or hazelnuts on top alongside the sea salt.

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These Caramel and Chocolate Tarts with Sea Salt are the ultimate dessert for chocolate and caramel lovers. The perfect balance of sweet, salty, and rich flavors will leave everyone craving more. Enjoy!