{"id":3164,"date":"2025-11-03T21:21:03","date_gmt":"2025-11-03T21:21:03","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3164"},"modified":"2025-11-03T21:43:20","modified_gmt":"2025-11-03T21:43:20","slug":"__trashed-7","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3164","title":{"rendered":"Salted Caramel Chocolate Tart"},"content":{"rendered":"\n

Indulge in this decadent Salted Caramel Chocolate Tart \u2014 a rich chocolate ganache layered over a buttery cookie crust and silky caramel, finished with flaky sea salt. Perfect for special occasions or when you crave something truly luxurious.<\/p>\n\n\n\n

<\/div>\n\n\n\n
Prep Time<\/strong><\/td>25 minutes<\/td>Cook Time<\/strong><\/td>15 minutes<\/td><\/tr>
Chill Time<\/strong><\/td>2 hours<\/td>Servings<\/strong><\/td>8 slices<\/td><\/tr>
Difficulty<\/strong><\/td>Intermediate<\/td>Calories<\/strong><\/td>520 per slice<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 1 1\/2 cups crushed chocolate wafer cookies<\/li>\n
  • 6 tbsp unsalted butter, melted<\/li>\n
  • 1 cup granulated sugar<\/li>\n
  • 4 tbsp unsalted butter (for caramel)<\/li>\n
  • 6 tbsp heavy cream (for caramel)<\/li>\n
  • 1 tsp fine sea salt<\/li>\n
  • 8 oz semi-sweet chocolate, finely chopped<\/li>\n
  • 1 cup heavy cream (for ganache)<\/li>\n
  • Flaky sea salt, for garnish<\/li>\n<\/ul>\n\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n\n

    Step 1: Make the Crust<\/h4>\n\n\n\n

    Heat oven to 350\u00b0F. Mix cookie crumbs with melted butter, then press firmly into a 9-inch tart pan. Bake 10 minutes and let cool.<\/p>\n\n\n\n

    Step 2: Cook the Caramel<\/h4>\n\n\n\n

    In a heavy saucepan over medium heat, melt sugar without stirring until amber. Whisk in butter, then slowly whisk in 6 tbsp cream (it will bubble). Stir in sea salt. Cool 10 minutes, then pour over crust; chill 20 minutes.<\/p>\n\n\n\n

    Step 3: Make the Ganache<\/h4>\n\n\n\n

    Heat 1 cup cream to steaming. Pour over chopped chocolate; let stand 2 minutes, then stir until silky.<\/p>\n\n\n\n

    Step 4: Assemble & Chill<\/h4>\n\n\n\n

    Spread ganache over set caramel. Chill 2 hours until firm. Finish with flaky sea salt and slice.<\/p>\n\n\n\n

    \n\n\n\n

    Recipe Notes<\/h3>\n\n\n\n
    \n

    \ud83c\udf6c Caramel Watch:<\/strong> Pull the sugar off heat as soon as it turns golden; it keeps darkening off the burner.<\/p>\n\n

    \u2744\ufe0f Storage:<\/strong> Keeps refrigerated up to 5 days. Serve slightly chilled for clean slices.<\/p>\n<\/div>\n\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Use a tart pan with a removable bottom for pristine edges and easy service.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Indulge in this decadent Salted Caramel Chocolate Tart \u2014 a rich chocolate ganache layered over a buttery cookie crust and silky caramel, finished with flaky sea salt. Perfect for special occasions or when you crave something truly luxurious. Prep Time 25 minutes Cook Time 15 minutes Chill Time 2 hours Servings 8 slices Difficulty Intermediate Calories 520 per slice Ingredients 1 1\/2 cups crushed chocolate wafer cookies 6 tbsp unsalted butter, melted 1 cup granulated sugar 4 tbsp unsalted butter (for caramel) 6 tbsp heavy cream (for caramel) 1 tsp fine sea salt 8 oz semi-sweet chocolate, finely chopped 1 cup heavy cream (for ganache) Flaky sea salt, for garnish Step-by-Step Instructions Step 1: Make the Crust Heat oven to 350\u00b0F. Mix cookie crumbs with melted butter, then press firmly into a 9-inch tart pan. Bake 10 minutes and let cool. Step 2: Cook the Caramel In a heavy saucepan over medium heat, melt sugar without stirring until amber. Whisk in butter, then slowly whisk in 6 tbsp cream (it will bubble). Stir in sea salt. Cool 10 minutes, then pour over crust; chill 20 minutes. Step 3: Make the Ganache Heat 1 cup cream to steaming. Pour over chopped chocolate; let stand 2 minutes, then stir until silky. Step 4: Assemble & Chill Spread ganache over set caramel. Chill 2 hours until firm. Finish with flaky sea salt and slice. Recipe Notes \ud83c\udf6c Caramel Watch: Pull the sugar off heat as soon as it turns golden; it keeps darkening off the burner. \ud83c\udfaf Pro Tip: Use a tart pan with a removable bottom for pristine edges and easy service.<\/p>\n","protected":false},"author":1,"featured_media":3184,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3164"}],"version-history":[{"count":3,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3164\/revisions"}],"predecessor-version":[{"id":3185,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3164\/revisions\/3185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3184"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}