- Prep Time: 1 hour
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours 30 mins
- Prep Time: 1 hour
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours 30 mins
Scale:
- Prep Time: 1 hour
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours 30 mins
Ingredients
For the crust
- 1/2 cup finely ground pretzels (I used a Vitamix)
- 1/2 cup butter, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 3/4 cup flour
For the caramel
- 1 can sweetened condensed milk
- 1 teaspoon kosher salt
For the chocolate top
- 3/4 cup bittersweet chocolate/chips
- 1/2 cup heavy cream
- 1/3 cup pecan halves, lightly crushed
- sea salt flakes, for sprinkling
Instructions
- Make your caramel in the morning. Remove the labeling from the sweetened condensed milk and place the can on its side in a pot of boiling water. Make sure the water covers the top of the can at all times (you will have to pour in more water from time to time). Lower the heat and simmer for 2 1/2 hours. Allow the can to cool until it’s just warm, then open and stir in salt. Set aside.
- Heavily grease a tart pan with a removable bottom. In a standing mixer with a paddle attachment, beat the butter and ground pretzels for 2 minutes on medium high speed. Beat in the egg and vanilla for an additional minute. Lower the speed and add in the powdered sugar, cocoa, and flour, mixing until combined. Remove dough from mixer and form into flattened disk.
- Place dough between two large pieces of plastic wrap and roll out into a large circle. Your circle should be 1 1/2 inches larger than the size of your tart pan. Remove top layer of plastic wrap and flip the dough into the tart pan. Press dough into the pan and patch up any spots with extra dough. Use a sharp knife to trim excess dough, forming a clean edge. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Create air pockets in the dough by stabbing the bottom a few times with a fork. Line the dough with parchment paper and fill with dry beans, rice, or pie weights. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 10 minutes. Place in refrigerator to cool.
- After 15 minutes of cooling the crust, pour in the salted caramel. Place in fridge for 30 minutes.
- Make your chocolate top. Heat the cream in a small saucepan until it’s simmering and starting to steam (not boiling). Remove from heat and stir in chocolate chips. Once fully combined, pour over salted caramel, then top with pecans. Allow to cool completely in fridge for at least 2 hours, then top with sea salt flakes and serve!
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[…] Salted Caramel Chocolate Tart – Broma Bakery […]
Holy heaven, this tart is spectacular! That caramel oozing out of there is sending me over the edge. And I 100% agree with your statement: “Life is really a dinner party every night with you and your belly. Other people are welcome but not necessary.” Um, yes? Why don’t more people feel this way?
I wish I could write it up on my wall. Or frame it. Ha!
[…] of tarts, this is from a while back, but it’s been on my […]
This looks too delicious! Just recently I discovered my love for salted caramel, I could combine it with everything, from curries to cakes etc. I really would love to try out this gorgeous recipe but I don’t have a tart pan with removable bottom. Can you suggest me something else? Wanted to make it today for tomorrow’s dinner party.
Maheen
Hi Maheen! I would suggest using a regular pie pan. The major difference will be that it is more difficult to cut the tart from the pan, but the baking process will remain the same! Happy baking!
that caramel makes me crazy, I want share it with my family, such a great tart