Salted Caramel Bittersweet Chocolate Tart

You won't be able to resist this salted caramel bittersweet chocolate tart! It's so incredibly smooth and rich- and of course, topped with homemade salted caramel!
Salted Caramel Bittersweet Chocolate Tart

Sweet pastry dough:

  • 1¼ c. all-purpose flour
  • 1½ tbsp. granulated sugar
  • ¼ tsp. salt
  • 7 tbsp. butter, cold and cut into ¼" pieces
  • 1 egg yolk
  • ½ tsp. vanilla bean paste (or vanilla extract)
  • 2½ tbsp. ice water


  • ¾ c. heavy whipping cream
  • ½ c. whole milk
  • 12 oz. bittersweet chocolate*, chopped
  • 1 egg
  • 1 egg yolk

Salted caramel:

  • 1 c. granulated sugar
  • 6 tbsp. salted butter, room temperature
  • ½ c. heavy whipping cream, room temperature
  • 1 tsp. salt (I prefer non-iodized sea salt)
Salted Caramel Bittersweet Chocolate Tart


  1. To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
  2. After the dough has chilled, roll it out into a circle approximately ⅛" thick. Place into a tart pan with a removable bottom. Trim the dough so that it is flush with the rim, then place a piece of aluminum foil over top and pour in pie weights (see NOTES if you don't have weights). Place in the oven and bake at 325 degrees for 20 minutes or until pale golden brown. Allow to cool while preparing the filling.
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