Best 3 Salted Caramel Chocolate Ganache Tart Recipes

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Indulge in a symphony of flavors with our Salted Caramel Chocolate Ganache Tart, a masterpiece that combines the richness of chocolate with the sweet and salty notes of caramel, resulting in a heavenly treat. This delectable tart features a flaky pastry crust, a luscious salted caramel filling, and a decadent chocolate ganache topping, each element contributing to an unforgettable taste experience. With step-by-step instructions and helpful tips, our recipe ensures that even novice bakers can create this stunning dessert. Explore our collection of additional recipes, including a classic Chocolate Ganache Tart, a refreshing Lemon Tart, and a tempting Peanut Butter Tart, each offering a unique flavor journey. Embark on a culinary adventure and surprise your loved ones with these delightful tart recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SALTED CARAMEL TART



Salted Caramel Tart image

This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel - better flavour and the caramel is creamier. You don't need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn't run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.

Provided by Nagi

Categories     Sweet Baking

Time 40m

Number Of Ingredients 9

225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed
150 g / 5 oz unsalted butter (, melted (Note 1 for Digestives))
100 g / 7 tbsp unsalted butter
1 cup / 200g (packed) brown sugar
2 cans sweetened condensed milk (395g / 14oz each)
1 3/4 tsp salt ((2 ½ - 3 tsp salt flakes))
1/3 cup heavy/thickened cream
150 g / 5 oz dark chocolate melts / chips
Sea salt flakes, for topping

Steps:

  • Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
  • Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
  • Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides - use something flat like a cup to assist (refer to video).
  • Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

Nutrition Facts : ServingSize 139 g, Calories 562 kcal

SALTED CARAMEL CHOCOLATE GANACHE TART



Salted Caramel Chocolate Ganache Tart image

A salted caramel chocolate tart with a cookie crumb crust. A spin on blogger My Baking Addiction's recipe.

Provided by gailanng

Categories     Dessert

Time 4h45m

Yield 1 tart

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon dutch-process unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter plus 2 tbsp butter, room temperature (1 1/4 sticks)
1/2 cup confectioners' sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 1/4 cups sugar
3/4 cup light corn syrup
1/2 teaspoon salt
6 tablespoons butter, room temperature
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped (milk chocolate maybe subbed)
1/2 cup heavy cream
coarse sea salt, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
  • In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
  • Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
  • For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
  • To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
  • To serve, cut into slices and garnish with sea salt.

Nutrition Facts : Calories 6619.8, Fat 350.7, SaturatedFat 216.7, Cholesterol 1411.3, Sodium 3531.7, Carbohydrate 877.2, Fiber 12.2, Sugar 579, Protein 39.9

CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 10-inch tart (12 to 16 servings)

Number Of Ingredients 16

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
PInch of salt
3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel

Steps:

  • Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
  • Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
  • Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
  • Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
  • Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram

Tips:

  • Use high-quality chocolate for the ganache. This will make a big difference in the flavor of the tart.
  • Make sure the butter is at room temperature before making the ganache. This will help it emulsify smoothly with the chocolate.
  • Heat the cream over medium heat, do not boil it. This will prevent the cream from curdling.
  • Pour the hot cream over the chocolate and whisk until smooth. Be sure to whisk until all of the chocolate has melted.
  • Let the ganache cool for a few minutes before pouring it onto the tart crust. This will help prevent the ganache from cracking.
  • Sprinkle the sea salt on top of the ganache while it is still wet. This will help the salt adhere to the ganache.
  • Refrigerate the tart for at least 4 hours before serving. This will allow the ganache to set and firm up.

Conclusion:

This salted caramel chocolate ganache tart is a delicious and decadent dessert that is perfect for any occasion. The combination of the rich chocolate ganache, the sweet caramel, and the salty sea salt is irresistible. This tart is sure to be a hit with everyone who tries it.

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