Recipe: Delicious Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart.

You can cook Salted Caramel Chocolate Tart using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Salted Caramel Chocolate Tart

1. It's of Dough.
2. It's 1 stick (1/2 cup) of unsalted butter at room temperature.
3. It's of Generous dash of salt.
4. It's 1/2 cup of confectioner’s sugar.
5. It's 1/4 cup of unsweetened cocoa powder.
6. Prepare 1 of egg yolk.
7. It's 3/4 teaspoon of vanilla extract.
8. It's 1 1/4 cups of all-purpose flour.
9. Prepare of Caramel Filling.
10. It's 2 cups of sugar.
11. You need 1/2 cup of water.
12. You need 1/4 cup of light corn syrup.
13. Prepare 1 stick (1/2 cup) of unsalted butter.
14. It's 1/2 cup of heavy cream.
15. It's 2 tablespoons of plain Greek yogurt.
16. Prepare Dash of salt.
17. It's of Ganache.
18. Prepare 3.5 ounces of extra-bittersweet chocolate (85%).
19. You need 1/2 cup of heavy cream.
20. You need of Sea salt flakes.

Salted Caramel Chocolate Tart step by step

1. Preheat oven to 350 degrees F..
2. In a bowl of an electric mixer beat butter. Add confectioner’s sugar and cocoa powder and beat until smooth. Add egg yolk and vanilla and beat until incorporated..
3. Sift flour into dough mixture and mix slowly until combined. Press dough into the bottom and sides of a 10-inch tart pan..
4. Line tart with foil, punch small holes on the foil (don’t reach the dough) and cover with pie weights. Bake for 15 minutes. Remove weights and foil and bake for another 8 minutes. Let cool on a rack. Unmold and place on a serving plate..
5. In a large sauce pan mix sugar, water and corn syrup and bring to a boil. Do not mix. Boil at medium temperature until it mixture reaches 340 degrees F (measured with a candy thermometer) or a medium-to-dark amber color. Remove from heat..
6. Quickly (but carefully for it will bubble up) whisk in butter, cream, yogurt and salt until smooth. While hot pour into tart. Allow to cool and set at least two hours at room temperature and one hour in the refrigerator..
7. Chop chocolate and put in a bowl..
8. In a small saucepan bring cream to a boil. Pour over the chocolate and whisk until smooth trying not to make bubbles..
9. Pour over the tart, tilting for even coverage. Refrigerate for two hours..
10. Sprinkle a few small salt flakes. Keep refrigerated until serving it..