Salted Caramel Ganache Tart

Last night, I organized a small get-together at my house. I wondered what to bake that was going to be a crowd pleaser and that would be more refined than a cupcake (although I do adore my cupcakes). There are many to come since this month is full of babyshowers…

But before I start whipping up some fluffly clouds of frosting, I decided to melt chocolate and sugar and make a delectable tart. This recipe is really an ode to fleur de sel, which is a flaky, delicate salt used in either baking or cooking. I nearly only buy this sort of salt because the flavor it imparts on everything is well-balanced and adds a delicate crunch to desserts.




The only thing I would do differently is chill my dough in a ball and roll it out to make the crust a little thinner. However, pressing it in does make it a heck of a lot faster and easier, and honestly super good as well!

Recipe inspired by Jamie from her blog, My Baking Addiction



makes 6 small tarts or 1 large one


Chocolate Crust

1 1⁄2 cups flour 1⁄4 cup unsweetened cocoa powder 10 tablespoons salted butter, cubed and softened 1⁄2 cup confectioner’s sugar 2 egg yolks 1 teaspoon vanilla extract

  1. In a medium bowl, combine flour, cocoa powder, and salt, and set aside.
  2. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; mix in yolks and vanilla.
  3. Add in dry ingredients.
  4. Divide dough into 6 equal portions or into 1 and press each portion into the bottom and sides of your tart shell. Choose one with a removable bottom. Makes it much easier to pop out once it is done.
  5. Refrigerate for 30 minutes. Preheat oven to 350 degrees F or 180 C.
  6. Prick the tart shells all over with a fork. Bake until cooked through, about 13-15 minutes.




Salted Caramel

1 1⁄2 cups sugar 1 tsp fleur de sel ¼ cup + 2 tbsp water ¼ cup + 2 tbsp unsalted butter ¼ cup + 2 tbsp lightened cream 1 teaspoon pure vanilla extract

  1. In a medium saucepan over medium-high heat, melt sugar, salt, water, and butter.
  2. Bring to a boil and cook until a candy thermometer inserted into the syrup reads 340 F or 170 C. If you don’t have a thermometer, just cook for approximately 5 minutes or until the sugar has melted and the caramel has turned a light blond color.
  3. Remove pan from heat and whisk in the cream and vanilla (the mixture will bubble up).
  4. Pour the caramel into the tart shell and refrigerate until firm, about 1-2 hours.
  5. Be super careful not to burn yourself when you place the tart shell in the fridge.




Bittersweet Ganache

1⁄2 cup lightened cream

115 g bittersweet chocolate, finely chopped

1-2   tsp Fleur de Sel for garnish


  1. Place the chopped-up chocolate in a large bowl.
  2. In another bowl, pour the cream and warm it up 1 minute in the microwave.
  3. Drip the cream over the chocolate and stir with a rubber spatula until smooth.
  4. Spoon the ganache over the chilled caramel filling and refrigerate until set, 1-2 hours.
  5. Sprinkle tart with sea salt and slice. Serve cold.


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