Chocolate Salted Caramel Tart

  • 1 package pie crust dough, unrolled and pressed into a 10-inch tart pan with a removable base
  • 3 T. butter
  • 1/2 c. packed brown sugar
  • 1 (14 oz.) can sweetened condensed milk
  • 2 - 3 tsp. coarse salt
  • 1/3 c. heavy cream
  • 1 c. dark chocolate chips
  • Sea salt flakes, for topping
  • 1/4 c. sliced almonds, for topping

Preheat the oven to 325°F. Bake the crust in the preheated oven for 15 minutes. Remove from the oven and cool while you prepare the caramel filling.

To make the caramel filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and whisk to combine – the butter may not incorporate fully.

Once it starts bubbling and the sugar is completely melted, pour in the sweetened condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from the heat. Add the salt (adjust to taste), then pour the caramel into the tart crust.

Bake the tart in the 325°F oven for 15 minutes or until the edges of the caramel surface are golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly. Cool the tart on the counter while you make the chocolate glaze.

To make the chocolate glaze, place the cream and chocolate in a heat proof bowl. Microwave in two separate 30 second bursts, stirring in between, until smooth. Pour the chocolate carefully over the base. Smooth the top and sprinkle with sea salt flakes and almonds.

Refrigerate for 1 ½ hours to allow the chocolate to set. Remove and bring to room temperature before slicing to serve. Use caution when removing the tart pan sides from the base of the pan.

  • Yields: 12 servings
  • Preparation Time: 40 minutes
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