A luscious salted chocolate tart with caramel sauce. Topped with crunchy honey-roasted peanuts. The decadent taste will satisfy any sweet craving!
It’s dangerous keeping any chocolate at my house. If it’s a chip, kiss or truffle, I will seek and destroy (eat quickly and hope no one is watching). Sometimes you just have to have it, so I wanted to treat my friends at work (and me too) for decadent chocolate indulgence.
When I opened the box to reveal my sinful creation, I got a resounding “ooohhhhh ahhhhh.” I knew I had hit the wow factor jackpot, and I knew they would love the taste of this luscious dark chocolate salted caramel tart even more.
This to me is chocolate at it’s finest, naked, sexy and irresistible, how you doing? (wink, wink). You certainly can’t go wrong with some bittersweet chocolate chips slowly melted with simmering hot cream. The result is the silkiest bowl of chocolate ganache… someone, please hand me the biggest spoon you got, pronto!
Once you fill the golden crumbly tart shell with this smooth as butter ganache, you must lick the spoon, like a mandatory indulgent moment is going down. I couldn’t just stop there, although you could just top the pie with homemade whipped cream.
I absolutely had to drizzle freshly made salted caramel over the chocolate because those two ingredients need each other. Just keep pouring until there’s no more space on the top, then keep going, ha.
I felt like the tart was missing something, I looked in my pantry and found just the right ingredient to take this pie from amazing to stellar, crunchy honey roasted peanuts.
This “cherry on top” adds the perfect finishing touch by adding a little texture, crunch and salty-sweet goodness to each bite. Trust me, unless you have a peanut allergy this is a must.
Remember when I told you to add more salted caramel sauce? Yes, that’s happening even after adding some of the chopped peanuts. You just can’t really have too much of a good thing, right?
This pie is one that you take your time with and enjoy. The cookie-like tart crumbles with each bite and the ganache slowly dissolves on your tongue. I swear as I’m eating this dessert all of my cares melt away just like the chocolate.
Okay, this recipe post may sound like a crazy chocolate romance soap opera, but I really can’t explain how amazing this pie is. You’ll just have to make one for yourself to taste, and you won’t regret it. If I could fall in love with food, this pie would be it!
How do I make Chocolate Ganache for various dessert uses?
Chocolate ganache is a versatile mixture of small pieces of chocolate (chips or chopped pieces) that is gently melted with warm cream. This process creates a silky and pourable chocolate mixture that can be used as a filling, truffles or frostings. The ratio of chocolate to cream determines the consistency of the mixture and how it can be used. Typically a 1:1 ratio (chocolate to cream by weight) is used for cake and tart fillings and thick glazes. Chocolate truffles use a 2:1 ratio so that they solidify a bit more for scooping and shaping. Soft icings and pourable glazes us a 1:2 ratio of chocolate to cream. This chocolate salted caramel tart has almost a 1:1 ratio, gives a super silky filling when devoured, yum! (Source: thekitchn.com)
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Salted Caramel Chocolate Tart
- 1 ¼ cups all-purpose flour
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 7 tablespoons butter, cold and cut into ¼-inch pieces
- 1 egg yolk
- ½ tablespoon vanilla bean paste, or vanilla extract
- 2 ½ tablespoons water, (ice cold)
Salted Caramel Sauce
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 12 ounces chocolate chips, bittersweet, 60% cacao recommended
- 1 ¼ cups heavy cream
- ½ cup peanuts, honey-roasted, chopped for garnish
- In a large bowl whisk together the flour, sugar, and salt. In a separate bowl whisk together the egg yolk, vanilla, and ice water. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Slowly pour into the flour mixture, mixing until combined.
- Knead the dough into a ball, and then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
- After the dough has chilled, roll it out into a circle approximately ⅛-inch thick. Place into a 9-inch tart pan with a removable bottom. Trim the dough so that it is flush with the rim. Freeze shell for about 15 minutes so the dough can firm up.
- Place a piece of aluminum foil on top and pour in pie weights or place a smaller baking dish on top of the foil. Place tart in the oven and bake at 350°F for 15 minutes.
- Remove the weights and foil then bake uncovered for another 12-15 minutes until light golden brown. If the bottom of the crust puffs up, poke a few holes in it and carefully press down on the crust to remove the steam. Allow tart crust to cool in the pan while preparing the filling.
Salted Caramel Sauce
- Heat sugar and water in a saucepan over medium-low heat, until the sugar is dissolved. If needed, use a wet pastry brush to wash down any sugar crystals on the side of the pan.
- Increase the heat and bring to a boil without stirring, about 5 to 6 minutes, until the syrup is a dark amber color.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Set the caramel sauce aside, allowing it to cool at room temperature.
- Add chocolate chips to a large bowl. In a small saucepan, bring the cream to a simmer over medium-high. Immediately pour cream over the chocolate and let it stand 1 minute. Stir gently until chocolate melts and the mixture is completely smooth.
- Pour the chocolate into the cooled tart shell and refrigerate until set, 30 minutes.
- Drizzle the surface of the tart with caramel sauce, top with chopped peanuts and drizzle with more sauce.
- The sauce can be made up to a week ahead of time, stored in an airtight container in the refrigerator and re-warmed before adding to the tart. You will have a lot of extra caramel to enjoy after devouring the tart.
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