🍫✨ Chocolate Salted Caramel Tarts

Ingredients (Makes 6 mini tarts or 1 large tart)

For the tart crust:

• 1 ¼ cups all-purpose flour

• ¼ cup cocoa powder (unsweetened)

• ½ cup unsalted butter, cold and cubed

• ¼ cup sugar

• 1 large egg yolk

• 2–3 tbsp cold water

For the salted caramel filling:

• 1 cup granulated sugar

• 6 tbsp unsalted butter (room temp, cubed)

• ½ cup heavy cream (warm)

• 1 tsp sea salt (adjust to taste)

For the chocolate ganache topping:

• 200 g (7 oz) dark or semi-sweet chocolate, chopped

• 1 cup heavy cream

• Flaky sea salt, for garnish

Instructions

1. Make the tart crust

1. In a bowl, whisk together flour, cocoa powder, and sugar.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. Add egg yolk and just enough cold water to form a dough.

4. Shape into a disk, wrap, and refrigerate for 30 minutes.

5. Roll out and press into tart pans. Prick bottoms with a fork.

6. Blind bake at 350°F (175°C) for 15 minutes with parchment + pie weights, then 5 more minutes without. Cool completely.

2. Make the salted caramel

1. In a saucepan, heat sugar over medium heat, stirring occasionally, until it melts into an amber liquid.

2. Add butter carefully (it will bubble). Stir until melted.

3. Slowly pour in warm cream, whisking until smooth.

4. Remove from heat, stir in sea salt, and let cool slightly.

5. Pour caramel into cooled tart shells. Chill for 30 minutes to set.

3. Make the ganache topping

1. Heat cream until steaming (not boiling).

2. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.

3. Spread ganache over set caramel layer.

4. Chill for at least 1 hour.

4. Garnish & serve

• Sprinkle with flaky sea salt before serving.

• Serve chilled or at room temperature.