Description
Buttery cocoa tart shells filled with a silky layer of salted caramel, topped with rich dark‑chocolate ganache and a sprinkling of flaky sea salt—a truly decadent treat.
Ingredients
For the cocoa tart crust:
1¼ cups (150 g) all‑purpose flour
2½ Tbsp Dutch‑processed cocoa powder
½ cup (100 g) granulated sugar
¼ tsp salt
½ cup (113 g) cold unsalted butter, cut into cubes
1 large egg
1–2 Tbsp ice water
For the salted caramel:
1 cup (200 g) granulated sugar
6 Tbsp (85 g) unsalted butter, cubed
¾ cup (180 ml) heavy cream, warmed
1 tsp vanilla extract
1 tsp flaky sea salt
For the chocolate ganache topping:
1½ cups (240 ml) heavy cream
8 oz (225 g) dark chocolate, finely chopped
Flaky sea salt, for serving
Instructions
Preheat the oven to 350 °F (175 °C).
Combine flour, cocoa, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and just enough ice water to bring the dough together.
Press dough into a 9‑inch tart pan (or divide among mini‑tart pans). Chill for 30 minutes.
Prick the crust with a fork, line with parchment and weights, and blind‑bake for 15 minutes. Remove parchment and weights, bake 5–10 more minutes until just set. Let cool completely.
For the caramel, melt sugar over medium heat until a deep amber color. Remove from heat and whisk in butter, then carefully pour in warm cream, vanilla, and salt until smooth. Cool slightly.
Pour the caramel into the cooled crust and refrigerate for at least 2 hours (or until set).
To make ganache, bring the cream to a simmer, pour over chopped chocolate, let sit for 1 minute, then stir until smooth.
Pour ganache over the set caramel layer and smooth the top. Chill for 1–2 hours until firm.
Sprinkle with flaky sea salt before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
