Everyone loves this Chocolate and Salted Caramel Tart. I’m asked to make it again and again.
- 14 tablespoon unsalted butter
- 5 ounce digestive biscuits
- 2 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 2/3 cup brown sugar
- 12 ounce semi-sweet chocolate (coarsely chopped)
- 1 ¼ cup heavy cream (divided)
- ½ teaspoon vanilla extract
- flaky sea salt (such as Maldon, to taste)
Prepare the crust: Preheat oven to 350 degrees.
Melt the 14 tablespoons butter in a small saucepan.
In a food processor, pulse digestive biscuits, granulated sugar, and kosher salt until finely ground. Add 6 tablespoons of the melted butter; pulse until combined.
Firmly press crumb mixture into bottom and up sides of 12x4x1-inch rectangular or an 9‑inch round fluted tart pan with removable bottom. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack.
Make the caramel: Add brown sugar to the saucepan containing remaining 8 tablespoons melted butter; set the pan over medium heat. Whisk the mixture constantly until it begins to boil. Remove from heat and slowly whisk in ¼ cup heavy cream. Set the caramel aside to cool about 15 minutes. Then before it gets too cool, pour the caramel into the prepared tart shell. Place in the freezer for 15 minutes to become firm, but not frozen.
Make the ganache: Meanwhile, place chocolate in a large mixing bowl. In a small saucepan, bring remaining 1‑cup cream to a boil. Pour hot cream, through a clean sieve, over chopped chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
Pour chocolate mixture through a clean sieve into center of cooled tart shell (this will improve the texture). Gently tip the tart pan to evenly cover the caramel with ganache if necessary. Let stand until set, about 2 hours, or chill for 1 hour.
Before serving, sprinkle the top with flaky sea salt to taste.