This wonderful tart combines the velvety textures of chocolate ganache with rich butter caramel, delivering a melt-in-your-mouth indulgence that’s truly irresistible!
A delicious caramel chocolate tart recipe by Chef Giorgos Tsoulis, perfect for impressing your guests or simply indulging in a sweet treat!
Enjoy!
Salted Caramel Chocolate Tart
Giorgos Tsoulis
This salted caramel chocolate tart is absolutely irresistible, combining a rich, velvety filling with the perfect balance of sweet and salty flavors. Topped with crunchy hazelnuts and juicy pomegranate seeds, it offers a delightful mix of textures and flavors, making it a show-stopping dessert for any occasion.
Heat a saucepan over medium-low heat, add the sugar in batches, and stir slowly with a wooden spoon until it turns into a dark caramel. Gradually pour in the heavy cream while continuously stirring.
Allow the mixture to simmer for 8-10 minutes, then remove the saucepan from the heat. Add the cold butter and salt, stir well, and set aside to cool completely.
For the Crust:
In a large bowl, combine the flour, salt, cold butter, powdered sugar, and baking powder. Wearing disposable gloves, start rubbing the butter into the flour with your hands until the mixture resembles crumbs.
Add the egg yolk and knead until it forms a pliable dough (if it’s too stiff, you can add a little water). Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
Once chilled, take two sheets of parchment paper, flour them, and roll out the dough between them using a rolling pin. If the dough sticks, sprinkle a little more flour.
Take a rectangular cake pan (30×12 cm or 12×5 inches), line the bottom with parchment paper, and press the dough into the bottom and sides of the pan. Make sure it sticks well and prick the surface of the dough with a fork.
Place parchment paper over the dough and fill with beans to weigh it down, preventing the dough from puffing up while baking. Bake in the oven for 20 minutes.
Remove the tart from the oven, remove the beans, brush the surface with the egg yolk diluted with a little water, and bake at 180° C/356° F (fan) until golden brown. Once ready, remove from the oven and let it cool completely.
For the ganache:
In a saucepan, heat the cream until it just begins to boil. Turn off the heat, add the chocolate, and stir until completely melted. Set aside.
For the assembly:
Carefully unmold the tart and place it on a serving plate. Pour the cooled caramel inside, followed by the ganache on top. Finish with a sprinkle of salt, chopped hazelnuts, and pomegranate seeds. Refrigerate for 2 hours before serving.
Cut the tart into pieces and serve.
Notes
Chef’s tip: You can also add pistachios to the caramel for an added crunch.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
