Wedensday’s Specials: Caramel and Salted Chocolate Tart

@pfairytale caramel and salted dark chocolate tart

This is a recipe that kept popping on my screen from various source, I guess my love for caramel and dark chocolate is no longer a secret for the Gods of Internet. So I had to try it. I also made a large tart, but that just turned into a fiasco, so we will not discuss that any further. But these mini-tarts were perfect, as they were made after I experimented a little more and understood how I need to do things.

So, if you’re looking for a fairly easy and not very time consuming dessert idea and loooove caramel and dark chocolate, this could be your Christmas sweet surprise (hence the Christmas-y setting I chose for the photo featuring the Madalina Andronic ceramic illustrated glass I just adore). It takes longer to wait between the various steps that to actually do things, so you could prepare something else in the meantime.


For the crust:

  • 1-3 tablespoons of ice water
  • 250g flour
  • 170g unsalted butter, cold and cut into cubes
  • a pinch of salt

For the filling:

  • 300g sugar
  • 70g butter
  • 200ml of cream
  • 1 bar of dark chocolate
  • 150ml of cream
  • fleur de sel
  1. I mixed the flour and salt and then added the butter in and mixed everything with my fingertips until I obtained small spheres of butter and flour.
  2. Added the ice water gradually until everything started to come together and look like a normal dough. Modelled it into a ball, put in some cling film and left it for one hour in the fridge.
  3. I preheated the oven to 200°C, and started to model the dough into the tart pans. I used a large one and two smaller ones but the dough should be enough for 6 mini tart pans.
  4. I punched holes in the dough with a fork and popped it in the oven for approximately 20 minutes (until the crust became golden).
  5. Once ready I set them aside to cool and started working on the filling. I put the sugar in a pan and left to melt until it became a fantastic smelling golden liquid. I added the butter and set it aside and gradually added the cream until it reached the desired consistency: not too runny but still creamy and velvety.
  6. Left it aside to cool as well and then poured it over the crusts. Popped them in the freezer to set so that I can prepare the dark chocolate topping: I melted one bar of dark chocolate (I did it in the microwaves but I strongly suggest to use a bain-marie as I manage to burn the first round, I was talking with a friend and just forgot about it) and, again, gradually added the cream to reach the desired consistency: here you should not let it get too creamy, as the contrast between the runny caramel and the crunchy chocolate is just perfect.
  7. Top it with flaky salt and leave it in the freezer for a while. Serve it at room temperature.


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