The Dark and Salty Tart

This tart isn’t just dessert—it’s a masterpiece of chocolate, caramel, and just the right amount of salt to make your taste buds sing. Brace yourself: you're about to become everyone’s favorite baker.

Software (a.k.a. Ingredients)

Almond Chocolate Sweet Pastry:

1 ¼ cups flour
¼ cup ground almonds
¼ cup unsweetened cocoa powder
¼ cup sugar
¼ tsp salt
1 stick 110 g cold unsalted butter, cut into small cubes (think “dice-sized”)
1 tsp vanilla extract
1 egg
1 –2 tbsp ice water

Filling:

¾ cup heavy whipping cream
½ cup whole milk
12 oz bittersweet chocolate chopped
1 egg
1 egg yolk

Salted Caramel:

1 cup granulated sugar
6 tbsp salted butter room temperature
½ cup heavy whipping cream room temperature
1 tsp sea salt non-iodized preferred for that perfect salt crunch

Procedure (a.k.a. The Magic)

Pastry Game Strong

In a mixing bowl, combine flour, ground almonds, cocoa powder, sugar, and salt. Think of it as the chocolatey sandbox of your dreams.
Add the butter cubes and work them into the dry ingredients with a pastry blender (or your fingers, but don’t melt that butter with warm hands). The goal? A crumbly mixture that looks like chocolate sand.
Stir in the egg and vanilla, followed by just enough ice water to make the dough come together. (Don’t drown it—it just needs to hold its shape!)
Wrap the dough in plastic wrap and let it chill overnight. It’s like a little spa day for your pastry.
When ready, roll out the dough and press it into your tart pan. Poke holes with a fork like you’re venting frustrations.
Cover with parchment, add pie weights, and bake in a preheated 350°F oven for 15 minutes. Let it cool completely before adding the filling.

Chocolate Filling Magic

Heat the heavy cream and milk in a saucepan until it just starts to boil. Don’t walk away—this stuff can bubble over faster than you can say “chocolate disaster.”
Remove from heat and stir in the chopped chocolate until smooth. It should look like glossy liquid gold (or brown, in this case).
Whisk the egg and egg yolk together in a separate bowl. Slowly drizzle about ¼ of the chocolate mixture into the eggs, whisking like your life depends on it (this prevents scrambled egg tart).
Pour the tempered egg mixture back into the chocolate, whisking to combine.
Fill the cooled tart shell with this chocolaty goodness and bake at 325°F for 25–30 minutes, or until the filling is just set. Let it cool.

Caramel Awesomeness

In a clean saucepan, heat the granulated sugar over medium heat, stirring constantly. First, it’ll clump, then it’ll melt into a smooth, amber liquid—don’t panic, it’s supposed to do that.
Once fully melted, add the butter and stir until it’s completely combined. It’ll bubble like a mad scientist’s potion—stay calm.
Slowly add the heavy cream and boil for 1 minute. Remove from heat and stir in the salt. Give it 15 minutes to cool.
Pour the caramel over the tart filling (keep it away from the crust edges).

Chill and Thrill

Pop the tart into the refrigerator for at least 2 hours to set. Before serving, garnish with a sprinkle of sea salt flakes for that “chef’s kiss” moment.

Notes

This tart is a showstopper—don’t be surprised if someone asks you to cater their next event. Save any leftovers for up to 3 days in the fridge, but honestly, they’re not going to last that long.