Recipe: Salted Caramel Chocolate Tart



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1 pie crust, room temperature

1 cup fresh strawberries

Pie weights or kidney beans/chickpeas

Sea Salt; I used the original sea salt by Old Salt Merchants


Caramel Sauce:

1 cup light brown sugar

1 cup heavy cream

1/2 cup unsalted butter

Chocolate Ganache:

1 cup heavy cream

1 cup semi-sweet or bittersweet baking chocolate, chopped finely

1/2 cup cocoa powder, sifted through a fine sieve

1 teaspoon almond extract


Preheat oven to 350F. Roll out pie crust and press into 4-inch tart pans with removable bottoms. Add baking weights or beans and bake for 20-25 minutes or until crust is golden brown. Let cool in tart pans.

Caramel sauce: On high-medium heat, melt butter in a small saucepan. Reduce heat to medium-low. Add sugar and stir until sugar is fully dissolved, about 4-5 minutes. Add sea salt. Turn off heat and slowly whisk in heavy cream until well combined and you get a thick syrup. Pour into mason jar and refrigerate until ready to use.

Chocolate Ganache: Bring cream to a boil in a medium non-stick saucepan. Reduce heat to low. Whisk in cocoa powder in small quantities. When well combined, add chocolate and stir constantly to avoid lumps. Stir in almond extract. Remove from heat and let stand for 5-10 minutes until cool enough to handle.

Pour a thin layer of ganache evenly on tart crusts. Let cool in refrigerator until ganache is set. Then spoon a layer of caramel over ganache and let stand in refrigerator until firm, about 10-15 minutes. Finally pour a thicker layer of ganache over the caramel sauce and allow to set for 20 minutes or until ready to serve.

To serve, remove tarts from pans and place on individual plates. Garnish each tart with fresh strawberries and sea salt. Serve immediately.