Salted Caramel Chocolate Ganache Tarts with Cookie Crust

This is absolute perfection.  I tried to freeze half of it to prevent myself from eating it too quickly, but I found myself repeatedly pulling it out of the freezer to pry out a frozen hunk of the stuff.  Two voices could be heard in my head, one going, “You doofus, it is COMPLETELY frozen to the bowl” as I tried to pry it out of the Pyrex with a fork, and the other going “BAHHHHHH GIVE ME CHOCOLATE CARAMEL TART!!!”  ….

…my goodness.  I think I’m giving you a little too much information about what goes on in my head.  Maybe I’d just better get to the recipe:

Makes one 11 inch tart

Cookie Crust Ingredients:
7.5 oz all purpose flour (1.5 cups)
1 oz cocoa powder (1/2 cup)
1/4 tsp salt
1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature
2.5 oz confectioner’s sugar (1/2 cup)
2 egg yolks
1/2 tsp vanilla extract
Salted Caramel Ingredients:
2.25 cups sugar
1 cup light corn syrup
1/2 tsp salt
6 tbsp butter, at room temperature
1.5 cups heavy cream
1.5 tsp vanilla extract
Chocolate Ganache:
4 oz bittersweet chocolate, chopped
1/2 cup heavy cream
coarse sea salt, for garnish

Preheat the oven to 350 degrees F.

For the crust, whisk to combine the flour, cocoa powder, and salt.  Set aside.  In another bowl, cream together the butter and sugar.  Add in the egg yolks and vanilla and mix until combined.  Little by little, add the dry ingredients until incorporated.  The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
Press the dough out into your tart pan.  Prick all over with a fork, and pop into the freezer for 10 minutes.  Bake for 15 minutes, then cool completely on a wire rack.  On to the caramel.

Place the sugar, corn syrup, and salt in a heavy bottomed saucepan over medium high heat.  Stir with a rubber spatula, then don’t stir for the remainder of the cooking process.  The sugar will first turn clear, then it will really start bubbling and take on color.  Once it looks caramel colored, stir in the butter.  Be careful of potential sputtering.  Remove the pan from the heat, and add the heavy cream and vanilla (and again, stand back).

Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.

To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate.  Let it sit for 60 seconds, then stir until smooth.  Pour the chocolate ganache over the caramel tart, and refrigerate for a few hours until set.

To serve, cut into slices and garnish with sea salt, if desired.  Enjoy!!!

Click here for the printable recipe.

Cookie crust portion of the recipe adapted from My Baking Addiction.

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33 Responses to Salted Caramel Chocolate Ganache Tarts with Cookie Crust

  1. I love caramel. I don’t like salt. I particularly don’t like salt in caramel — I’ll be glad when this trend runs its course: your tart looks gorgeous. The caramel looks to-die-for. I would want to eat it, but the salt would make me so unhappy I would jerk my head away and run for a glass of water. As we used to say in high school, “Je don’t get it.”

    • Joanne says:

      Yeah, I don’t like the “trendiness” of salted caramel but I almost always add some to caramel because I think the salt is important to balance out the sweetness of the caramel. The salt should be very light though, just a hint of it for balance. It certainly shouldn’t taste salty!

      • I haven’t made caramel for awhile (it’s a December thing around here and then again in the spring when raspberries come in), but I’m guessing I never use more than an eighth teaspoon of salt in it — just the barest touch.

  2. Try not to take this personally, but you are EVIL, EVIL, EVIL! I mean just look at this. I think I’ll share this on Facebook too. You should just sync your posts to my page!

  3. I’m thinking the same think would be going on in my head. This looks amazing

  4. This looks so decadent… I am wishing that forkful was headed my way. This is a great combo of ingredients that very few people don’t like, so I hope you barred the door and hid that dessert or it is all eaten because once the word is out about this-you will have a crowd. Sinfully delicious. Great post.

  5. Charlie says:

    Joanne: Your caramel; is it the type that sticks to your teeth?

    That would be a problem for me.

    • Joanne says:

      Hi Charlie! It’s always good to hear from you. Hm, it doesn’t quite stick to the teeth, but it’s definitely runny. I didn’t have any teeth issues though, and I know what you are talking about.

  6. InCucinaDaME says:

    Oh my how am I ever going to lose weight, I am going to try this for sure !

  7. Holy cow woman! Look at all that glorious caramel! I want this now!!

  8. Lol! No need to apologize for not being able to resist this caramelly goodness. Who could? It looks awesome!

  9. Maria says:

    I think I just fainted! It looks… fantastic 🙂

  10. I have a weakness for caramel and you head picture tells me all I need to know about how good this is. 😉

  11. daisy says:


    Great insight into your crazy genius brain!!

  12. Oh wow. Just wow. This looks amazing!!

  13. maggie0405 says:

    This looks absolutely delicious. Weekend dessert in our house for sure! Thanks!!

  14. Ann says:

    oh….my! That is amazing! I would have been prying it out of the frozen plate, too! I think it’s time to recognize that this must NOT be frozen, but enjoyed with a someone. I am available to help in this matter! *making the “call me” hand signal with thumb and pinky extended*

  15. You have such great drool inducing photographs! The caramel looks sooooo good

  16. Joy says:

    That looks so good. I love the approach of the caramel ganach.

  17. Pingback: An abundance of caramel | Rufus' Food and Spirits Guide

  18. Mary says:

    I just came here from Rufus’ blog, all I can say is OH MY! I’m going to attempt to halve this recipe and use a mini spring form pan, any thoughts? If it works out, these may end up being gifts for some lucky few. Thank you for sharing!

    • Joanne says:

      Hi Mary, Hm, that would probably work. I don’t know how big your pan is but if you’re fine with having a little extra I’m sure it wouldn’t be a problem (and as Greg said, extra caramel is not a problem LOL).

  19. How have I not found your blog before tonight? I love your style of writing and your food styling photography… delicousness!

  20. Stef says:

    I was sent here by Rufus, and oh. my. word. What an AMAZING looking tart. Holy buckets; I’m going t have to whip up one of these bad boys…

    • Joanne says:

      It’s honestly one of the best things I’ve ever eaten, and in case you couldn’t tell, I eat a lot of pretty awesome food LOL! Let me know how it goes if you make it!

  21. Judy says:

    It looks wonderful but before I start, I have a question about the butter measurement: 1/4 cup + 2 tbsps butter does not equal 1.25 sticks- in my world, anyway. 1 stick of butter is usually half a cup. So is it 2oz + 2 tbsps or is it 5oz. ? Or did I read it wrong?

    • Joanne says:

      Hi Judy! I don’t know why I put next to it that it’s 1.25 sticks…it’s 3/4 of a stick. I changed it. Thank you!

    • Joanne says:

      Okay no, I was confused. I looked at it more carefully and it IS 1.25 sticks, so it’s 1/2 cup + 2tbsp, so it should be 10 tbsp in all. Goodness me! The crust portion I adapted from my baking addiction (linked to at the bottom).

  22. Rachel Jean says:

    I just made this for my holiday book club, AKA The Drunk Club that Reads. The tart was ridiculous to cut, and the first few pieces served were smooshy heaps. Still, the tart was beyond decadent and went fabulously with the port we had, and everyone went ape over it.
    I think the next time I make this, I’ll line the crust with pecans or even do a nut-based crust. As amazing as the recipe is, it might benefit from a salty element within the tart.

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