Name: Decadent Chocolate Tart with Salted Caramel
Yield: 8
Cuisine: French
Ingredients: 20 gram Almond Flour; 225 gram Mascarpone; 35 gram Chocolate Hazelnut Spread; 3 gram Salt; 40 gram Chicken Eggs; 450 gram 35% Milk Chocolate; 605 gram Whipping Cream 33%; 150 gram All-purpose wheat flour; 1 teaspoon Roasted Crushed Cacao Beans; 100 gram White Chocolate; 60 gram Powdered Sugar; 40 gram Salted Caramel; 1 teaspoon Crunchy Balls - Salted Caramel; 123 gram Unsalted Butter; 20 gram Cocoa

Step-by-step method

Let’s cook

At a glance

This stunning chocolate tart layers crispy cocoa pastry, silky ganache, and salted caramel into one impressive dessert—but it requires patience and planning ahead. You'll need to prepare the cocoa dough and white ganache overnight, then spend about an hour baking and decorating after that. The reward is a perfect balance of crunch, creaminess, and salty sweetness that'll have everyone asking for the recipe.

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Making the cocoa crumble

In a bowl, mix the dry ingredients. Add the cold cubed butter and work it in with your fingers, or use a stand mixer fitted with the paddle attachment, until it resembles coarse crumbs. Work quickly so the butter doesn't start to soften.

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150 gram
All-purpose wheat flour

60 gram
Powdered Sugar

20 gram
Almond Flour

20 gram
Cocoa

1 gram
Salt

73 gram
Unsalted Butter
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Bringing the dough together and chilling

Add the egg to the crumb mixture and mix just briefly, until the dough comes together into a ball. Don't overwork it! Wrap in plastic wrap and let it rest in the fridge for at least 2 hours, or overnight.

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40 gram
Chicken Eggs
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Preparing the white ganache base

Pour the warm cream (100g, heated to 85°C) over the white chocolate and stir with a spatula until smooth. Add the cold cream (150g). Blend with a stick blender, then leave in the fridge overnight to cool completely.

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100 gram
White Chocolate

100 gram
Whipping Cream 33%

150 gram
Whipping Cream 33%

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Lining the perforated tart ring

Roll out the dough to a thickness of 3 mm. Transfer it onto a perforated baking mat and cut out the base. Roll out the dough offcuts and cut strips; press these firmly against the sides of the ring and onto the base dough. Leave a 1 cm overlap where the pieces join.
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Chilling in the freezer

Trim off the excess dough with a knife, cutting from the inside outward. This will give you perfectly sharp, clean edges. Place the lined tart shell in the freezer for 30 minutes so the sides hold their shape during baking. Preheat the oven to 170°C, top and bottom heat.
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Baking

Line the frozen tart shell with baking paper and fill with dried beans as a weight. Bake at 170°C for 15 minutes. Then carefully remove the paper and beans and bake for another 10–15 minutes, so the pastry is fully baked through in the centre too.
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Removing from the tin

Let the baked shell sit in the ring for 15 minutes. Then remove the ring. If it's sticking, tap it gently with a knife and carefully push up from underneath on the base. Let it cool completely on a wire rack so the shell stays nice and crisp.
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Making the chocolate ganache

Heat the cream to just below boiling and pour it over the chocolate. After a minute, stir with a spatula in small circular motions from the centre outward until you get a glossy emulsion. For a perfectly smooth, bubble-free texture, blend briefly with a stick blender, keeping it at the bottom of the bowl.

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450 gram
35% Milk Chocolate

230 gram
Whipping Cream 33%
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Filling the tart

Once the ganache has cooled to 35–40°C, stir in the butter and salt. Pour the filling into the cooled tart shell. Leave at room temperature for an hour so the surface settles, then refrigerate for 4–6 hours (ideally overnight) until fully set.

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50 gram
Unsalted Butter

2 gram
Salt
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Salted caramel mascarpone cream

Put all the ingredients in a bowl (they must be cold!). Whip on medium speed until the cream is firm and holds soft peaks. The salted caramel gives the cream stability for piping, along with a subtle beige colour.

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125 gram
Mascarpone

75 gram
Whipping Cream 33%

40 gram
Salted Caramel
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Hazelnut chocolate cream

Whip the cold ingredients on low speed first, so the hazelnut butter incorporates evenly. Then increase the speed and whip until the cream thickens.

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100 gram
Mascarpone

50 gram
Whipping Cream 33%

35 gram
Chocolate Hazelnut Spread
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Final decoration and serving

Whip the chilled white ganache until stiff. Pipe all three creams onto the set tart using piping bags. Decorate with chocolate pearls and cocoa crumbs. Let the tart sit for 20 minutes before serving so the chocolate flavour can fully develop.

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1 teaspoon
Roasted Crushed Cacao Beans

1 teaspoon
Crunchy Balls - Salted Caramel

Step-by-step method

At a glance

Making the cocoa crumble

For this step

Bringing the dough together and chilling

For this step

Preparing the white ganache base

For this step

Lining the perforated tart ring

Chilling in the freezer

Baking

Removing from the tin

Making the chocolate ganache

For this step

Filling the tart

For this step

Salted caramel mascarpone cream

For this step

Hazelnut chocolate cream

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Final decoration and serving

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Chocolate Tart with Salted Caramel

Ingredients — what you'll need

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