Dark Chocolate Tart with Salted Caramel
A stunning and rich chocolate tart topped with warm salted caramel, toasted praline, and whipped mascarpone, perfect for impressing guests at any special occasion.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour (sub gluten-free 1:1)
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 10 tbsp unsalted butter, cold, cut into cubes
- 1 large egg yolk
- 1–2 tbsp cold water only if needed
Dark Chocolate Ganache Filling
- 10 oz dark chocolate (60–70% cocoa), finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter, room temperature
- 1 tbsp light corn syrup or glucose for sheen
- 1 tbsp bourbon or coffee optional
Salted Caramel
- 3/4 cup granulated sugar
- 6 tbsp unsalted butter, room temp, cubed
- 1/2 cup heavy cream, warmed
- 1 tsp flaky sea salt to taste
Topping
- 3/4 cup toasted hazelnuts, roughly chopped (or almonds/pistachios)
- 1/2 cup granulated sugar for praline
- to taste Whipped mascarpone or crème fraîche to serve
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- Make the crust: Pulse almond flour, all-purpose flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until it forms a dough; add 1 tbsp cold water if needed. Press evenly into the tart pan, up the sides. Chill for 15 minutes.
Blind-Baking Crust
- Line crust with parchment and fill with pie weights or dried beans. Bake for 18–22 minutes until edges are lightly golden.
- Remove weights and bake an additional 5 minutes to dry the base. Cool on a rack.
Prepare Ganache
- Place chopped chocolate in a heatproof bowl. Heat cream and corn syrup until just simmering; pour over chocolate and let sit for 1–2 minutes.
- Stir gently until smooth. Add butter and bourbon (if using) and stir until glossy. Taste and adjust salt.
Assemble Tart
- Pour ganache into cooled crust. Tap gently to level and remove air bubbles. Chill for 2–3 hours until set (longer for a firmer slice).
Make Salted Caramel
- In a heavy-bottom saucepan, cook sugar over medium heat, swirling (not stirring) until it melts to amber.
- Remove from heat, whisk in butter carefully (mixture will bubble), then slowly add warm cream while whisking. Return to low heat to smooth and stir in flaky sea salt to taste.
- Let cool slightly so it thickens but is still pourable.
Finish and Decorate
- Drizzle warm caramel over the chilled tart just before serving, or pour a thin layer and chill for a glossy set.
- Sprinkle hazelnut praline across the top and serve with a dollop of whipped mascarpone.
Notes
For a dairy-free version, use coconut cream for ganache and coconut oil instead of butter. Store separately if not using caramel immediately as it can affect the texture.