Step-by-step method

At a glance

You're building layers of texture and flavor here: a crisp cocoa-almond pastry base, silky chocolate ganache, and three different creams that showcase salted caramel and hazelnut. The trickiest part is getting the timing right—the pastry needs chilling and freezing, the ganache needs overnight setting, and there's strategic waiting involved, but once you understand the flow, you're rewarded with a show-stopping tart that tastes even better the next day.

1/12

Make the cocoa crumb

In a bowl, mix the dry ingredients together. Add the cold cubed butter and rub it in with your fingers, or use a stand mixer with the paddle attachment, until you get a crumbly texture. Work quickly so the butter doesn't start to melt.

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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
2/12

Bring the dough together and chill

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

For this step
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40 gram
Chicken Eggs
3/12

Prepare the white ganache base

Pour the warm cream (100g heated to 85°C) over the white chocolate and stir with a spatula until smooth. Pour in the cold cream (150g). Blend with an immersion 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%

4/12

Line the perforated tart ring

Roll out the dough to a thickness of 3mm. Transfer it onto a perforated baking mat and cut out the base. Roll out the trimmings and cut strips, then press them firmly against the sides of the ring and onto the base pastry. Allow a 1 cm overlap where the pieces join.
5/12

Chill in the freezer

Trim off the excess dough with a knife, cutting from the inside outward, to get perfectly sharp, clean edges. Place the lined tart shell in the freezer for 30 minutes – this helps the sides hold their shape during baking. Preheat the oven to 170°C, top and bottom heat.
6/12

Bake the shell

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 middle too.
7/12

Unmould the shell

Let the baked shell rest in the ring for 15 minutes. Then remove the ring – if it's stuck, 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.
8/12

Make the chocolate ganache

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

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450 gram
Milk Chocolate 35%

230 gram
Whipping Cream 33%
9/12

Fill the tart shell

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) to set firmly.

For this step
0/2

50 gram
Unsalted Butter

2 gram
Salt
10/12

Caramel mascarpone cream

Put all the ingredients into 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, plus a lovely pale beige colour.

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125 gram
Mascarpone

75 gram
Whipping Cream 33%

40 gram
Salted Caramel
11/12

Hazelnut chocolate cream

Start by whipping the cold ingredients slowly, to let the hazelnut butter blend in properly. Then increase the speed and whip until the cream thickens.

For this step
0/3

100 gram
Mascarpone

50 gram
Whipping Cream 33%

35 gram
Chocolate Hazelnut Spread
12/12

Final decoration and serving

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

For this step
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1 teaspoon
Roasted Crushed Cacao Beans

1 teaspoon
Crunchy Balls - Salted Caramel

How it went

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Chocolate Tart with Salted Caramel

Name: Decadent Chocolate Tart with Salted Caramel
Prep time: 35 min
Cook time: 38 min
Total time: 1458 min
Yield: 8
Cuisine: French
Ingredients: 150 gram All-purpose wheat flour; 3 gram Salt; 605 gram Whipping Cream 33%; 40 gram Salted Caramel; 1 teaspoon Crunchy Balls - Salted Caramel; 20 gram Cocoa; 450 gram Milk Chocolate 35%; 1 teaspoon Roasted Crushed Cacao Beans; 123 gram Unsalted Butter; 35 gram Chocolate Hazelnut Spread; 20 gram Almond Flour; 60 gram Powdered Sugar; 40 gram Chicken Eggs; 225 gram Mascarpone; 100 gram White chocolate

everydaybyyumsto

Prep 35 min Cook 38 min

Plus overnight of resting (not counted in active time)

15 Ingredients

12 Steps

Very hard Difficulty

Ingredients — what you'll need

You only need 15 ingredients

Adjust servings

150 gram
3 gram
605 gram
40 gram
1 teaspoon
Crunchy Balls - Salted Caramel

FunCakes Our pick
Crunchy Chocolate Pearls – Salted Caramel
20 gram
450 gram
Milk Chocolate 35%

Valrhona Our pick
Valrhona Equatorial Milk Chocolate 35% (1kg)

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1 teaspoon
Roasted Crushed Cacao Beans
123 gram
35 gram
20 gram
60 gram
40 gram
225 gram
100 gram

Callebaut Our pick
Callebaut White Chocolate Callets (W2) 400g

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Equipment

What you'll need besides the ingredients.

Stand mixer optional

Spatula

Immersion blender

Rolling pin

Perforated baking mat

Silikomart Perforated Silicone Baking Mat

Perforated tart ring

Patisdécor Perforated Stainless Steel Ring – Fluted, Ø 8 cm ⌀ 8 cm

Patisdécor Perforated Stainless Steel Tart Ring – Fluted, Ø 24 cm ⌀ 24 cm

Baking paper

Baking beans

Cooling rack

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 17 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 20 × 20 cm · 100 pcs per pack

What's in it?

1052 kcal

Calories

69 g

Carbohydrates

84 g

Fats

12 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A crisp cocoa pastry made with almond flour, silky chocolate ganache, and salted caramel that ties it all together. This chocolate tart shows you how to combine crunch, creaminess and a pinch of salt in one perfect bite. The base is a proper cocoa pastry that, thanks to the almond flour, stays wonderfully crisp even on day two.

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Step-by-step method

At a glance

Make the cocoa crumb

For this step

Bring the dough together and chill

For this step

Prepare the white ganache base

For this step

Line the perforated tart ring

Chill in the freezer

Bake the shell

Unmould the shell

Make the chocolate ganache

For this step

Fill the tart shell

For this step

Caramel mascarpone cream

For this step

Hazelnut chocolate cream

For this step

Final decoration and serving

For this step

How it went

Nobody has tried this recipe yet

Chocolate Tart with Salted Caramel

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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