Chocolate Salted Caramel Tart
This is a delicious salty and sweet chocolate caramel treat
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 servings
- 1 1/4 cup sugar
- 6 tbsp espresso
- 8 tbsp unsalted butter cubed, at room temperature
- pinch of kosher salt
- 4 oz bittersweet or semisweet chocolate chopped
- 2 oz unsweetened chocolate chopped
- 2 large eggs
- 1/4 cup flour
- 1 tsp vanilla extract
- 6 pre-baked tart shells
- Caramel Sauce
- Chocolate Ganche
Preheat oven to 350°F.
Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Cook the sugar over moderate heat until the edges liquefy and being to caramelize.
Once the sugar is melted, it will caramelize rather quickly. When it turns a deep amber, turn off the heat and stir in the espresso.
If the caramel hardens in places, stir it gently over low heat until smooth again. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth.
To temper the eggs - you don't want scrambled eggs - add some of the hot chocolate caramel and whisk quickly. Mix in the eggs, then the flour to incorporate. Stir in the vanilla extract.
Pour the mixture into the pre-baked tart shells, then bake for 15 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not over bake.
Remove from oven and let cool completely before garnishing with caramel drizzle and chocolate ganche.
Calories: 563kcal | Carbohydrates: 65g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 68mg | Potassium: 206mg | Fiber: 4g | Sugar: 49g | Vitamin A: 562IU | Calcium: 34mg | Iron: 5mg