March 4, 2018–Thank you Claudia Fleming. When I saw this recipe for Salted Caramel Chocolate Tart in the March issue of bon appétit I knew I had to make it. A chocolate crust filled with salted caramel (of course I put bourbon in mine) topped with a chocolate ganache then sprinkled with Maldon sea salt–I could not start fast enough. To make matters even easier I had all of the ingredients in my pantry.
The dough is pretty straight forward and rolls out very easy.
After firming up in the refrigerator it fits very nicely in a 10-inch tart pan.
A 15 minute blind bake followed by 20 more minutes in the oven resulted in my house smelling amazing and a crust that you could eat by itself.
While the crust was baking I whipped up the salted bourbon caramel filling. I should have cooked it a little longer because when I cut into it it oozed all over the plate.
Top this with the chocolate, wish I would have remembered that I had chocolate sauce that I picked up in San Francisco :-(.
Sprinkle with some sea salt and you have a dessert that people are fighting over.
I had some dough left over but not enough for another pie so I made some mini-ones. These are perfect two-bite desserts!
Mini Salted Caramel Chocolate Tart vs Full-sized Salted Caramel Chocolate Tart. You decide…
Have a slice!
