I don’t think there could be a better use for the extra salted caramel sauce sitting in my fridge then to be smothered in between a rich dark chocolate ganache and a crisp chocolate crust. The salted caramel alone was to die for, there was no way I could let it go to waste. This dessert was quite easy to put together. I had made the tart dough the night before and had baked and filled it the next day. I would have liked to get a some better pictures of this tart, but I made the mistake of leaving it in the fridge overnight. I came home the next morning to a slice missing… But I can’t point fingers, I don’t think this tart would have lasted the night untouched if I had been home.
Salted Caramel Sauce (recipe here)
Chocolate Tart Dough (I used Martha Stewart’s recipe)
Dark Chocolate Ganache
– 4 oz dark chocolate
– 1/2 cup heavy cream
I prepared the tart dough the night before and kept it in the fridge overnight. If time permits, let the dough chill in the fridge for at least a half hour before use. Roll out half the dough on a lightly floured surface and press into a 9 inch tart shell. Poke holes into the shell with a fork and bake in a 350 degree oven for about 20-25 minutes or until the tart shell is cooked through.
Roughly chop the dark chocolate and place in a double boiler with the heavy cream. Whisk until melted and set aside.
Once the tart shell is baked and cooled completely (I left mine to cook for an hour or so), fill the shell with the salted caramel sauce. Top with the chocolate ganache. Place in the fridge until hardened. Or until you can’t resist getting your hands on a slice… Enjoy!