Indulge in the decadent combination of chocolate and salted caramel with these Chocolate Salted Caramel Tarts. The rich chocolate crust holds a luscious layer of caramel, all topped with a smooth chocolate ganache and a sprinkle of flaky sea salt. Perfect for special occasions or when you're craving a sweet and salty treat!
Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter cold and cubed. 1 large egg yolk. 2-3 tablespoons ice water. 1 cup caramel sauce store-bought or homemade. 1/2 teaspoon sea salt flakes. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/2 teaspoon vanilla extract. Flaky sea salt, for garnish.
Instructions: Blend flour, cocoa powder, and granulated sugar together in a food processor. Toss to combine. Pulse in the cold, cubed butter until the mixture resembles coarse crumbs. Beat the egg yolk with the ice water in a small bowl. Once the dough comes together, pulse the food processor and gradually pour this mixture in. To bring the dough together, turn it out onto a surface dusted with flour and knead a few times. Refrigerate for a minimum of half an hour after shaping it into a disc and covering it with plastic wrap. Set the oven temperature to 375F 190C. Using a floured surface, roll out the chilled dough to fit your tart pans. Trim any excess dough before pressing it into the tart pans. Using a fork, prick the bottom of the crust to keep it from rising while baking. Bake for 12 to 15 minutes, or until the tart shells are set. Allow them to cool fully. After the tart shells have cooled, fill each one with caramel sauce and top with sea salt flakes. Heat the heavy cream in a microwave-safe bowl until it begins to steam, but do not let it boil. After adding the semi-sweet chocolate chips to the heated cream, give it a minute to settle. After that, stir until creamy and smooth. Add the vanilla extract and stir. Evenly cover the caramel in each tart shell with a layer of chocolate ganache. To set the chocolate and caramel, refrigerate the tarts for at least two hours. For an added touch of salty-sweet flavor, top with a small pinch of flaky sea salt before serving.
