Recipe: Salted Caramel Chocolate Tart
Salted caramel is one of my favourite things to eat – and it’s so easy to make. The issue is I usually eat too much and then get a sugar headache. I need to stop that. The first time I made this gluten free salted caramel chocolate tart was last March when we made dinner for Bryce’s parents. We watch Top Chef and hold a friendly competition, the losers cook. Well, that was us last March. This delicious tart finished off our Mexican feast. It’s adapted from a few different recipes on Pinterest (like this one from Life Made Simple) – the first few were far too sweet and not enough caramel. Plus, it’s rare to find a good gluten free pasty crust. Let’s get baking!
Ingredients
Curst
- 2 cups plus 2-4 tablespoons of gluten free flour (with xanthan gum)
- 9 tablespoons of salted butter – frozen
- 1 egg
- 8-12 tablespoons of ice water
Filling
- 1/4 cup of cream (30% or higher)
- 1/3 and 2 tablespoons cup of whole milk (3% or higher)
- 5 oz each of semi-sweet and unsweetened chocolate
- 1 egg plus an egg yolk
- 2 teaspoons of vanilla
Salted Caramel
- 1 cup of sugar
- 6 tablespoons of salted butter
- 1/2 cup of whipping cream (heavy – 35% or higher)
- 1 1/2 teaspoon of kosher salt
Directions
Crust
First, make your crust. In a bowl sift in the flour. Then, grate in the frozen butter and mix with a pasty cutter or your hands. Add in the egg and the ice water 1 tablespoon at a time. Mix until it’s a little crumbly. Get some plastic wrap and place the dough between two sheets. Roll out the size of an 8 inch tart pan. Place in the pan and bake at 415 for 18 minutes. Then let it cool completely.
Filling
Next, time for the filling. Get a skillet out and over medium heat warm up the cream and the milk. Bring it to a slight boil – you’ll need to keep an eye on it. Then, turn off the heat and add in the chocolate (I shaved mine first, just so it melted faster – you’ll spend time either cutting the chocolate up or waiting for it to melt fully in the cream). In a separate bowl whisk the eggs together. Then, slowly add about 1/3 of the melted chocolate into the eggs – you need to go slowly since you don’t want to cook the eggs. Whisk quickly to combine. Then, fully combine the eggs and all the melted chocolate. Pour into the cooled tart crust (be sure you leave room for the caramel) and place in the oven at 320 for 22-26 minutes.
Caramel
Up next, make the caramel. In a skillet heat the sugar and keep whisking it around to keep it from burning. It’ll take some patience, yet stick with it. Licking the whisk will be worth it! Once the sugar is fully melted add in the butter. It’ll bubble, keep the heat on low and wait for the butter to fully melt. Next, slowly add the cream and boil for about 1 minute. Add in the salt and stir.
Once the tart is done, let it cool for about 15 minutes (the caramel can cool during this time, too). Then, pour the caramel over the tart and eat the leftover!
Top with a few rocks of sea salt and chill for about 3-4 hours. Then, cut and eat!
So good! It’s easy even though there are a lot of steps. Enjoy and happy baking.
Recipe
Salted Caramel Chocolate Tart
Ingredients
- 2 cups plus 2-4 tablespoons of gluten free flour with xanthan gum
- 9 tablespoons of salted butter - frozen
- 1 egg
- 8-12 tablespoons of ice water
- 1/4 cup of cream 30% or higher
- 1/3 and 2 tablespoons cup of whole milk 3% or higher
- 5 oz each of semi-sweet and unsweetened chocolate
- 1 egg plus an egg yoke
- 2 teaspoons of vanilla
- 1 cup of sugar
- 6 tablespoons of salted butter
- 1/2 cup of whipping cream heavy - 35% or higher
- 1 1/2 teaspoon of kosher salt
Instructions
- The crust - sift the flour.
- Grate in the frozen butter and mix.
- Add egg and water 1 tablespoon at a time. Mix until crumbly.
- Place the dough between two sheets of plastic wrap. Roll to fit tart pan.
- Bake at 415 for 18 minutes. Cool completely.
- For the filling, warm up the cream and the milk in a skillet.
- Slightly boil.
- Add in the chocolate.
- Whisk eggs together in a separate bowl.
- Slowly add 1/3 of the melted mix to the eggs - don't cook the eggs. Whisk quickly, then fully combine.
- Pour into tart crust and bake at 320 for 22-26 minutes.
- Make the caramel a skillet by heating the sugar, whisking to keep from burning.
- Once fully melted add in butter. It'll bubble, keep the heat on low and wait for the butter to fully melt.
- Slowly add the cream and boil for 1 minute. Add in salt and stir.
- Once the tart is done, let it cool for about 15 minutes.
- Then, pour the caramel over the tart and chill for 3-4 hours. Cut and eat.
