Salted Chocolate Caramel Tarts

Indulge in the decadent combination of rich chocolate, gooey caramel, and a touch of sea salt in these delightful tarts. Perfect for special occasions or a sweet treat anytime!

Ingredients:

• For the tart crust:
• - 1 1/4 cups all-purpose flour
• - 1/4 cup unsweetened cocoa powder
• - 1/2 cup unsalted butter, cold and cubed
• - 1/4 cup granulated sugar
• - 1/4 teaspoon salt
• - 1 large egg
• - 1 tablespoon cold water
• - For the caramel filling:
• - 1 cup granulated sugar
• - 6 tablespoons unsalted butter
• - 1/2 cup heavy cream
• - 1 teaspoon sea salt flakes
• - For the chocolate ganache:
• - 1/2 cup heavy cream
• - 1 cup semi-sweet chocolate chips
• - 1/2 teaspoon vanilla extract
• - Additional sea salt flakes for garnish

Instructions:

For the tart crust, pulse the flour, granulated sugar, cubed butter, cocoa powder, and salt in a food processor

Pulse until coarse crumbs form from the mixture

To the mixture, add the egg and the cold water

Once the dough comes together, pulse it

Refrigerate the dough for a minimum of half an hour after shaping it into a disc and covering it with plastic wrap

Set the oven temperature to 175C 350F

Using a floured surface, roll out the chilled tart dough and line your tart pans with it

Using a fork, prick the bottom of the crust

Bake the crust for 15 to 20 minutes, or until it sets

Give it time to cool

Melt the sugar in a saucepan over medium-high heat for the caramel filling, stirring constantly, until it turns a deep amber color

Incorporate the butter and mix until it melts and blends well

Stirring constantly, carefully pour in the heavy cream

Take off the heat and mix in the flakes of sea salt

Fill the chilled tart shells with the caramel filling

While you make the chocolate ganache, put the tarts in the fridge to set

In order to make the chocolate ganache, bring the heavy cream to a simmer over medium heat in a saucepan

Take off the heat and blend in the vanilla extract and chocolate chips until they become glossy and smooth

Cover the caramel filling in the tart crusts with the chocolate ganache

Let the tarts sit in the fridge for at least two hours to cool and set

For the ideal harmony of sweet and salty, top the tarts with extra sea salt flakes just before serving

Savor the homemade caramel tarts with salted chocolate!