Salted Caramel Chocolate Ganache Tart (Print version)

A rich cocoa tart shell filled with soft salted caramel and smooth dark chocolate ganache, finished with flaky sea salt.

# Ingredients:

For the cocoa crust

01 - 1 1/4 cups (150 g) all-purpose flour, plus more for rolling
02 - 1/4 cup (25 g) unsweetened cocoa powder
03 - 1/3 cup (40 g) powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1/2 cup (113 g) cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 1 to 2 tablespoons ice water, as needed

For the salted caramel

08 - 1 cup (200 g) granulated sugar
09 - 1/4 cup (60 ml) water
10 - 1/2 cup (120 ml) heavy cream, warmed
11 - 4 tablespoons (56 g) unsalted butter, cubed
12 - 3/4 teaspoon fine sea salt
13 - 1 teaspoon vanilla extract

For the ganache

14 - 8 oz (225 g) bittersweet chocolate, finely chopped
15 - 1 cup (240 ml) heavy cream
16 - 1 tablespoon (14 g) unsalted butter
17 - Flaky sea salt, for finishing

# Instructions:

01 - Whisk flour, cocoa powder, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture looks sandy. Stir in the egg yolk and 1 tablespoon ice water, adding the second tablespoon only if the dough feels dry.
02 - Shape the dough into a disk, wrap it, and chill for at least 45 minutes. Roll it on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Freeze the lined pan for 15 minutes.
03 - Heat the oven to 350°F (175°C). Line the crust with parchment and pie weights. Bake for 15 minutes, remove the weights, then bake 8 to 10 minutes more until dry and set. Cool completely.
04 - Combine sugar and water in a medium saucepan. Cook over medium heat without stirring until deep amber, 8 to 10 minutes. Remove from heat and slowly stir in warm cream, then butter, salt, and vanilla.
05 - Pour the warm caramel into the cooled tart shell. Chill for 45 to 60 minutes, until the caramel is set enough that it does not ripple when moved.
06 - Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and let it sit for 2 minutes. Stir slowly until smooth, then stir in the butter.
07 - Spread ganache over the caramel layer and sprinkle with flaky sea salt. Chill for at least 1 hour before slicing. Let stand 10 to 15 minutes at room temperature before serving.

# Good to know:

01 - Plan on about 3 hours total with chilling time.
02 - Best served slightly cool, not straight from the coldest part of the fridge.
03 - Use a warm dry knife for the cleanest slices.

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