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This chocolate caramel tart is absolutely amazing. A buttery almond crust,

gooey salted caramel and bittersweet chocolate ganache, all garnished with

salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first

bite. Love the salt crystals as they don't melt immediately and let your taste

buds exerience the sweet, the salty and the bitter in the same time.

 

This is the second time I ma!e this tart and I find it a fabulous dessert,

totally irresistible. A suitable dessert for any secial occasion and everybody

will be more than delighted.

 

"on't be afraid to give it a try, it is not a difficult recie. The most difficult

art is to wait for it to set so you can finally en#oy it.

The combination between sweet and salty has become one of my favorites.

I've been used this chocolate and salted caramel combination in many of my

recies li!e these Chocolate $acarons with %alted Caramel and &lourless

Chocolate Ca!e with %alted Caramel $ousse. All these recies are simly

divine. ish you will try each of these recies as they all worth all the effort

involved.

Related Posts:

Caramel Ale Cheeseca!e (ars

alnut Caramel $ini Tarts

Cr)me Caramel

 

Prep time

* hr + about hrs chilling time

Cook time

- minsTotal time

* hr - mins + about hrs chilling time

Ingredients

• Makes about 6-8 servings

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'& Incororate butter to the flour mixture, using a astry blender, a for!or a astry rocessor, until crumbs are formed. Add the egg and vanilla

extract and mix them in. Add water and incororate into the dough. ra

it with lastic, !nead slowly to form a disc and refrigerate for at least -

minutes or overnight.

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(& 9n o floured surface or over the lastic wra roll the dough to a circle

with about * */5 inches larger than your tart an. Lift u the rolled

dough and lace it on a greased inch tart an. :emove the edges and

refrigerate for - minutes before ba!ing.

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)& 8ric! the dough with a for!, line a archment aer over the dough.

&ill with dry beans, rice or ie weights.

*& (a!e for *4 minutes in reheated -4 & 1*;C3 oven. :emove the

weights and the archment aer. :eturn to oven for another * to *4

minutes. Allow to cool before removing from the tart an.

6& 8reare the caramel. 8lace the sugar and water in a medium heavy

bottomed saucean over medium6high heat, and coo! without stirring

until sugar dissolves and gets a caramel color.

+& :emove the an from the heat and add the cream. It will bubble a

little bit.

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8& Coo! for about * or 5 minutes stirring constantly with a wooden soon

until smooth. :emove from heat and add butter and salt. %tir well until

smooth.

,& Let the caramel cool slightly and our over the chocolate crust.

:efrigerate for about 064 hours.

%& 8reare the chocolate ganache. <eat the cream in a small saucean.

hen the cream #ust begins to boil at the edges, remove from heat and

our over the choed chocolate. Let sit one minute, then stir until

smooth.

%%& 8our the chocolate ganache over the caramel. %read it evenly and

refrigerate for another 56- hours before serving. %rin!le with sea salt

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fla!es and serve.

 

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.utrition /acts% erving 6 Calories=42, &at=-*.g, %aturated &at=*;.7g,

>nsaturated &at=.g, Carbohydrates=2.7g, %ugar=4*.0g, &iber=5.5g,

8rotein=4.0g, Cholesterol=0mg, Calories from &at 57, %odium 07mg,

8otassium *;;mg, ?itamin A *7@, ?itamin C @, Calcium 2@, Iron *@,

utrition Brade &, daily ercent values are based on a 5 calorie diet