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Individual-Sized Salted Caramel Chocolate Tarts

Rich salted caramel meets silky chocolate ganache in a crisp chocolate shortcrust for a simple yet stunning dessert that hits the perfect balance of salty-sweet.
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Prep Time:30 minutes
Cook Time:45 minutes
Total Time:2 hours 15 minutes
Servings: 3 4" Tarts

Ingredients

Chocolate Shortcrust Pastry

  • 113 grams unsalted butter, room temperature (1 stick)
  • 75 grams powdered sugar
  • 15 grams egg yolk (approx. 1 large egg yolk)
  • 1 tsp vanilla extract
  • 150 grams all-purpose flour
  • 30 grams Dutch-processed cocoa powder (sifted)
  • 1/4 tsp salt

Salted Caramel

  • 200 grams granulated sugar
  • 60 grams water
  • 70 grams unsalted butter
  • 320 ml heavy cream (hot, but not boiling)
  • 1 tsp vanilla extract
  • 2 tsp salt

Chocolate Ganache

  • 200 grams dark chocolate, melted (55%-75% dark chocolate works best here)
  • 240 grams heavy cream, warmed (approx. 240ml)

To Finish

  • Cocoa powder for dusting
  • Flaky sea salt

Instructions

Chocolate Shortcrust Pastry

  1. Add the unsalted butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, and mix together on medium-high speed until well combined, approximately 2 minutes.
  2. Add egg yolk and vanilla extract, and continue mixing until combined. Then, add all-purpose flour and Dutch-processed cocoa powder, and mix until just combined. Be sure to scrape the sides of the bowl to avoid any unmixed lumps of butter.
  3. Turn dough out onto a sheet of parchment paper, and place a second sheet of parchment paper on top. Use your hands to press the dough into a disc, and then use a rolling pin to roll out the dough between the parchment sheets until it is approximately 1/8in thick. Place the dough (still between the parchment sheets) onto a half sheet pan, and chill in the fridge for at least 30 minutes until firm.
  4. Once chilled, remove the top sheet of parchment, and cut out 3 discs approximately 6" in diameter (use your 4" tart pans to help you measure). Lift discs off of the bottom sheet of parchment, and gently press into tart pans. Use a sharp knife to trim excess dough along the top of the pans, and then use a fork to dock the dough all over. Place lined tart pans back on a sheet pan and in the fridge for at least 20 minutes until firm.
  5. While the lined tart pans are chilling, heat the oven to 350ºF. Bake the tart shells (can leave on the sheet pan, and no need to weigh down with pie weights!) until slightly darkened around the outsides and fully matte in appearance throughout, approximately 15 minutes. Remove from oven and place on a cooling rack. Once cool, remove from tart pan.

Salted Caramel

  1. To a medium pot with a light-colored interior, add water and then granulated sugar. Place over medium-high heat, swirling the pot occasionally, until a dark amber color, approximately 10 minutes.
  2. Remove from heat and carefully whisk in butter. Then, whisk in the hot heavy cream in 3 additions, followed by the vanilla extract and salt, until the caramel is smooth. It will steam and bubble aggressively - so be careful. (Note: If butter or heavy cream is cold, the caramel may seize... keep whisking over heat until the crystals dissolve to fix.)
  3. Place back on medium-high heat until the caramel reaches 235ºF-240ºF, whisking continuously. It's important to get an accurate temperature here - use an instant-read thermometer to confirm. (Note: If the caramel temperature is under 235ºF, it may more resemble a sauce, and if it's above 240ºF, it may more resemble a sticky caramel candy.) Once temperature is reached, pour the still-warm caramel into the cooled tart shells. Let cool at room temperature until the caramel firms up, approximately 1 hour. Transfer to the fridge to chill for an additional 30 minutes.

Chocolate Ganache

  1. Place melted chocolate in a medium heat-proof bowl. Pour warmed cream over the chocolate, and then use a small silicon spatula to mix. Stir in tight circles initially until ganache starts to appear smooth and glossy, then work outwards until fully smooth and glossy in appearance.
  2. Pour still-warm ganache over the chilled set caramel in the tart shell. If needed, gently pick up the tart and tilt to ensure even spreading of the ganache. Return to the fridge to set completely.

To Finish

  1. Dust with cocoa powder or chocolate shavings and sprinkle with flaky sea salt.