Salted Caramel–Chocolate Tart

Name: Salted Caramel–Chocolate Tart
Yield: 8 servings
Ingredients: ⅓ cup unsweetened cocoa powder (we like Guittard’s Cocoa Rouge Cocoa Powder Unsweetened); 2 Tbsp. sugar; ½ tsp. Diamond Crystal kosher salt; 1⅔ cups all-purpose flour, plus more for surface; ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; 1 large egg yolk; 3 Tbsp. chilled milk or water; 1½ cups sugar; ⅛ tsp. cream of tartar; 6 Tbsp. chilled unsalted butter, cut into pieces; ⅓ cup heavy cream; 1 tsp. Diamond Crystal kosher salt; 4 oz. semisweet chocolate (do not go above 70% cacao), finely chopped; ½ cup heavy cream; 2 Tbsp. unsalted butter, cut into small pieces; Flaky sea salt; A 9" or 10" tart pan with removable bottom

By Claire Saffitz

February 13, 2018

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Alex Lau

You can use a 9" or 10" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won’t dissolve completely in the caramel filling, so use Diamond Crystal for the best results for this tart recipe. Then, a generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel. This is part of BA's Best, a collection of our essential recipes.

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