# Salty Caramel Chocolate Tart

A sweet and savory tart with salted caramel and rich chocolate filling.

- Total time: 150 min
- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 250 grams plain flour
- 125 grams unsalted butter
- pinch salt
- 1.5 tablespoons water
- 200 grams granulated sugar
- 85 grams unsalted butter
- 125 milliliters double cream
- 1 teaspoon salt
- 155 milliliters double cream
- 1 tablespoon sugar
- pinch salt
- 225 grams dark chocolate
- 55 grams unsalted butter
- 15 milliliters milk
- cocoa powder

## Instructions

1. Mix flour, butter, and salt in a bowl until it looks like breadcrumbs.
2. Add water and bring the dough together.
3. Wrap the dough in clean film and chill in the fridge for 30 minutes.
4. Roll the dough thinly.
5. Line a greased and floured tart tin with the dough.
6. Prick the base of the tart case and line it with greaseproof paper.
7. Add chickpeas on top to weigh it down.
8. Blind bake the tart case in a preheated oven at 180 degrees Celsius for 10 minutes.
9. Remove the greaseproof paper and chickpeas, then bake for another 3-5 minutes until the base is brown.
10. Let the tart case cool on a cooling rack.
11. For the salty caramel sauce, put sugar in a pan and stir until melted.
12. Add butter.
13. Add double cream.
14. Let this boil for about a minute, take it off the heat and add salt.
15. Pour half the sauce onto the base of tart case.
16. For the chocolate filling, put double cream, sugar and salt into a pan and bring it to a boil.
17. Take it off the heat and add dark chocolate and unsalted butter.
18. Mix everything together until the chocolate is melted.
19. Whisk in milk to the filling.
20. Pour it over the caramel sauce.
21. Let the tart cool until the filling has set completely for about 2 hours.
22. Dust the top of the tart with cocoa powder.

## Equipment

- bowl
- rolling pin
- tart tin
- greaseproof paper
- oven
- saucepan
- cooling rack
- whisk
- spoon

## Tips

- Chill the dough before rolling.
- Blind bake the tart case to prevent a soggy bottom.
- Use chickpeas to weigh down the base during blind baking.
- Let the tart cool completely before dusting with cocoa powder.

## Source

- Original video: https://vm.tiktok.com/ZNdSfTUQ7/
- Recipe page: https://www.cliprecipe.com/recipe/365c67e2-f8e9-497f-b232-9ddf6a5cc0a8
- Extracted: 2025-06-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt