Chocolate Salted Caramel Tart

Thank you Valerie for letting me know.. So many instructions and forgot to add the oven temperature. It is 350 F (180 C). Fixed on the site too. 

Thank you Angie.. this was one incredible dessert.. one of my favorites.. this is my third time making it and I always find it incredible good.

Hi Brandi.. I hadn't had any issues with filling the tart.. and this is not the first time I am making it.. The important thing is to let the crust cool completely in the pan. or silicon mold... whatever you use.. and only after it is cooled completely remove it from the pan.  It shouldn't break. When cooled the crust  it's quite hard, like a hard biscuit, it doesn't break so easily.  Let me know if you try it out, I am curious how it turns for you. 

So glad you like it:) The truth is that it is gorgeous.. I simply love salted caramel with chocolate.. It is delicious indeed, everybody loved it. 

yes... ground almonds is actually almond flour.. but you can ground your almonds as well .. using a food processor and this way you can make them as ground as you want.. I like them with a bit of texture.. not too grounded.

Yes.. a delicious recipe perfect for any event -  it can be stored very well in the fridge for  even 3-4 days, but make sure you don't cut it until the serving time. As the caramel is gooey  and soft, once a slice is cut a bit of the caramel starts to drip.. so it's better to cut it only when you want to serve it.  It worth all the effort so hope you will give it a try. I found it pretty easy. 

Didn't try to freeze.. but I suppose that once thawed the caramel would be ok.. We rarely have the chance to freeze cakes:) We always devour them in no more than a day or share with friends/family:)

You can simply use some coarsely-ground salt - some salt which is not finely ground, some salt ground in larger pieces. It will be as good. 

Mimi.. I really want to help you out here.. but I don't understand very well.. You tried melting the sugar..and it didn't get the caramel color? Well. you probably need to let it more over heat.. After the sugar melts it begins to color.. you have to let it over heat until all the melted sugar gets  a deep brown color before adding the cream.   Let me know if any other questions..maybe this is not  the answer you expected .. 

well.. this depends on the heat you use.. high.. medium.. or low.. I use medium heat  usually... it may take even 15 minutes or more.. once melted.. the sugar and water, gradually  will start getting caramel color.. keep it on heat until all the sugar is deep brown color.. I like to use a heavy bottomed sauce pan.. so I avoid burning.. 

Back with an answer :)  Today I've made this recipe again, as I wanted to make a video recipe which will be posted next week.This video will help you even more, you'll be able to see all the steps. As for the caramel.. on medium high heat, it took me exactly 9-10 minutes to get the caramel color.

Just posted the video for Chocolate Salted Caramel Tart - check it out, it might be helpful for whenever you want to try the recipe again. Let me know if any questions:)

Just posted the video for Chocolate Salted Caramel Tart - check it out, it might be helpful for whenever you want to try the recipe again. Let me know if any questions:)

You can definitely try in mini tarts .. the recipe may be enough for about 6  tartlet pans, 3.5-inch each. The baking time will be shorter, I would say with  10 minutes less. So you could try like 10 minutes with weights, and another 5 to 10 minutes without, until dry and cooked.

Yes.. it will definitely hold up well for more than a day. We actually served it in about 3 days and was holding good, refrigerated. If some caramel seeps out just cut it out. I was just saying that if you want to impress the guest it looks awesome as a whole cake.

I am glad you like this recipe, it will be a hit at your holiday table. I am sure it will be as good especially if you enjoy dark chocolate. I actually used for this recipe a chocolate with 65 percent cocoa, which is  quite dark.

Thank you Sheila, so glad you like it. The first thing that I would do if wanted it gluten free is to change flour to rice flour. Never tried, but don't see why it wouldn't work.  Let me know if any other questions. All the best..

Sandra, I am so glad for your review and for the fact you tried it out for Thanksgiving. Chopped pecans sounds really good on top as well, you can adjust this recipe any way you like it. I found it quite easy myself, thought some people said it seems complicated. I love that only the crust needs to be baked, the rest is made on stovetop and goes pretty fast. It looks awesome with all those layers. Hope you will try out some other of my recipes as well. Keep in touch. 

That might go awesome as well.. let me know when you give it a try.. I didn't measured the quantity of caramel.. but it should be slightly a bit more than a cup.. can't figure it out in ounces.. Next time I make it I will place the cake on a kitchen scale and see:)

If everybody enjoyed it means it did turned out :) I think that one of the reasons the caramel didn't turn as gooey ..might be you cooked too much the caramel after you added the cream.

As I told to Brenda.. one of the reasons your caramel turned too hard might be you cooked it too much after adding the cream.. Next time just keep it over heat a minute or so after you add the cream and then remove from heat .. Add the butter and pour it over the crust. I am sure yours tasted really good even if it get harder...

In the regular baking mode.. mine says.. conventional mode.. . the one you use for the rest of the baking, cakes,cookies, breads.. 

Well.. in that case :) you can use premade crust, if you can find a good quality one, but you could also try making the chocolate graham cracker crust, or with Oreos. Just turn them into crumbs and mix with melted butter, and then press really well on the bottom and edges of your tart pan. For a 10 inch pan 1 package of Oreos should be fine with 1 stick of melted butter.. for a smaller pan just reduce a bit the amounts.  Freeze it a bit before pouring the caramel and I think it should be fine. Let me know how this turns for you   :)

Yes.. I am sure about the amounts.. for bittersweet chocolate ganache.. I used equal amounts of chocolate and cream.. 1/2 cup of cream is about 118-120 g, the same amount as the chocolate. For the caramel, I think you let it cook on stovetop too much after adding the cream.. you don't need to cook it more than a minute.. if you want it gooey. The recipe is quite simple after you get used to it.. so hope you will try it again. :) Let me know if any questions. 

Yes.. I think it is possible.. didn't try it, but I think it has a good consistency.. and it might work well. Let me know if you try it out.

So glad to hear you tried this tart for New Year's Eve. Never tried making caramel using lemon juice.. I don't understand its role here.. but I am glad it turned right for you :) Wish you a Happy New Year and hope you will try some other of my recipes as well :)

I think you can use rice flour instead of wheat flour to make it gluten free- it should work well.. let me know if you try it out :)

Tess I am so happy that you tried my recipe. Did you guys enjoyed it? Hope you had a wonderful day.

This was totally amazing. It's not the kind of dessert you can have every week, but once in a while..it's perfection :)

Yes, it will work good without the almonds. Add as you said another 1/4 cup of flour and it will work well. Let me know how it turns for you:)

So happy to hear that Sandi, really glad you like it :)

Thank you Kate for your suggestion, let me know if you liked it :) I will add the whole chilling time on top as well. It is a cake that can easily be made between other tasks you have to do. So for instance, if your tart with caramel is already in the fridge and you are not at home exactly after 4 hours to add the chocolate, it's fine, you just do it after you come home. That's why I didn't want to be so specific about the chilling time, on the top of the recipe.

You can definitely make this recipe in mini cupcake pan or in mini tartlet pans. It will work really good. I made a bigger one so I can save time :)

I am so glad you liked it Shari, and thank you for writing me back with your review :)  I actually ate it for breakfast too :). If the caramel wasn't too dark it means you could have let it more on stovetop before adding the cream. But I am sure the taste was awesome. After adding the cream cook it for no more than 1 minute if you don't want you caramel too hard.  Hope you will try some other of my recipes:)

Hmm  that's weird. Did you stir the sugar while cooking?  It is important to not stir. After the sugar dissolve completely it will turn caramel color.  It may takes up to 15-20 minutes to turn caramel color. Just be patience, don't stir, and let it get darker by itself. 

Now that is great to hear:) Glad you tried the recipe and thank you for writing me back.

Thank you:) Glad to  hear that!!

Hi Mada, I've managed today to add the grams too. Sorry for the late answer. Check the recipe and let me know if any other questions.

Sure.. it will be fine. Let me know how it turns :)

So happy to hear that Joann. Really glad it turned right for you.

The key to cut a cake to look beautiful is to use a hot knife. I do like this: I have a glass with hot water inside.. Put my knife inside for few seconds, dry it with a paper towel.. and make a first cut. Clean the knife again... put it into the hot water... and repeat....

I just ate it as it is.. :) but you can add some fresh berries.. it might work well:)

Didn't check with my candy thermometer as I wanted to keep it simple.. I simply waited for the sugar to turn caramel color without stirring.. (it may take 10-20 minutes depending the heat) and when that happened simply add the cream and cook for 1 minute more. It's quite simple. Hope you will try it again.

I am not sure, I haven't tried with brown sugar...I have different recipes for this kind of toffee desserts

http://www.homecookingadventure.com/recipes/chocolate-caramel-bars

http://www.homecookingadventure.com/recipes/walnut-caramel-mini-tarts

just use flour instead..it will be as good

Wow.. so happy to hear that Sumer. Such a great satisfaction when people are trying my recipes and succeed:) Thank you for your review on this.

So.. for the pan.. I would try the round cake pan you have. It needs to be no larger than 9 inches in diameter for this recipe.  A 9x13 would be too large. You can add parchment paper on the bottom so the crust can be easily removed from the pan. Do you have a springform pan? Would have been even easier.

Iit is important not to stir the caramel while waiting to get brown because stirring might create solid sugar again and takes more time to caramelize. It will be fine if you just leave it alone. You can not use milk,  but I am sure you can find whipping cream (30%-35% fat). I've use 35% fat cream.

Hope you will try this out:) We really enjoyed this.

Sure.. hazelnuts will be as good.

I would just use the tart shell I've made here : http://www.homecookingadventure.com/recipes/strawberry-and-ricotta-tart

It is important to not scrape the sides.. just leave it untouched over heat until it turns byitself into a caramel color.. depending on the heat it may take even 15 20 minutes..

I would freeze it baked.. and simply thaw it at room temperature.. it should thaw pretty fast.

Serving size can be as big as you like.. 16 servings sounds good to me as it is a rich cake. The calories are calculated after 8 servings.

I am glad you loved the recipe, but why it was a challenge to calculate it in grams as I've posted metric measurements too in the blog post?

You may try.. it might  work good...

Yes.. because we are baking the crust without the filling we need it to hold it's shape so we can fill it later. That is why we are using tart weights, beans... 

Sorry for the late answer.. I am really curious how this turned for you...Send me a photo on facebook if you have some time :)

Sure.. you can easily do that with a bit of math:)

Yes.. you could simply use an oreo crust like in this recipe: http://www.homecookingadventure.com/recipes/no-bake-strawberry-chocolate-tart

Let me know if you try this out:)

So happy to hear that :) Caramel it's not that difficult, I see many are kind of scared trying it out, glad you had the courage to play with it:)

You were supposed to add 1 tsp of salt.. not 1 tbsp.. if you add only 1 tsp it will be just righ.. not too sweet, not too salty either. Hope you will try it once again.

I've used a 9 inch tart pan. mentioned in the directions as well. Hope you will try it out.. let me know and even can send me photos via Facebook:)

Happy to hear that the images helped you.. as mentioned I've used a 9 inch tart pan.. was yours bigger?

I think you kept the caramel over heat for too long.. make sure you don't overcook the caramel.. and after adding the cream don't keep ot for more than 1 minute.

yes.. it is ok to add the ganache in the morning.. as you said.. cover it with a plastic wrap and will be just fine.. I let the caramel cool for about 4 hrs before adding the ganache..

Yes.. you probably overcooked it, but I am sure it was still delicious. I found it easy too and solved a lot of other things while chilling.  I am glad you enjoyed making it.  Hope you will try some other recipes too.

Some tried this recipe in a pie pan or springform pan.. will be as good. I've used 9 inch tart pan. Hope you will try it out.

I've used a 9 inch silicone tart pan.. it is mentioned on step 3.. sorry for not making it more clear:) hope you will try it out as I am sure you will love it

I am not sure that only almond flour would work.. i think I would use rice flour instead of flour, to see

1 cuillère à café de sel = 5 g

you can use salted butter of course.. but then you will need to add less salt or at all.. depends on how salted the butter is.. I usually like to work with unsalted butter so I  can have control over the salt

sorry for the late answer... it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas 

sorry for the late answer... it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas 

Yes.. I think you cooked it too long .. this is what happens 

so happy to hear that Heather:) hope it turned right for you

Hello Patty, if you are concern about the caramel try to add a little bit more cream or maybe some liquor -couple tablespoon- that should help stay a bit more fluid. try and let me know how it turns out. Good luck

Hello Dee.

You can make the entire cake before the birthday party, just keep it at room temperature for at least 15 minutes before serving.

Hello Janni.

You can replace almonds with the same quantity of flour.