When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas
Salted Dark Chocolate Tart
Updated on Aug. 05, 2022
Ingredients
- 1-1/2 cups crushed chocolate wafers (about 30 wafers)
- 1/3 cup butter, melted
- caramel:
- 3/4 cup sugar
- 1/4 cup heavy whipping cream
- 2 tablespoons butter, cubed
- Dash salt
- filling:
- 2 cups dark chocolate chips
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon large-crystal sea salt
Directions
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the side of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes.
- For caramel, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, and salt. Pout into crust, refrigerate 20 minutes.
- Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in vanilla.
- Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before serving.
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