I can’t get enough of the dark chocolate and sea salt combination. There’s something about salt that adds a new dimension of flavor in chocolate and it’s so amazing. So, I thought I share with you a satisfying, sweet and salty treat that will tickle your taste buds. It’s a very simple recipe to make if you plan to do some baking this weekend and it’s guilt-free!
Chocolate-Salted Caramel Tart
Adapted from Health.com. Makes 8-10 servings, 126 calories per slice.
- 4 sheets of frozen phyllo dough, thawed
- Cooking Spray
- 1/2 cup of heavy cream
- 1/4 cup of sugar
- 2 ounces of fine-quality bittersweet chocolate, coarsely chopped
- 1/4 teaspoon of flake sea salt (plus more for garnish)
1. Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
2. On a clean cutting board, place one piece of phyllo dough and spray generously with cooking spray. Add another layer of the phyllo and repeat; finish all four sheets. Trim the layered phyllo dough into a square approximately 12×12 inches.
3. Roll or fold up the sides of the square to form a 9-inch circle with a 1/4-inch folded lip (If circle is too difficult, try an oval shape like above). Place the shell onto the prepared baking sheet. Prick the bottom with a fork all over the tart shell.
4. Put in oven and bake phyllo until golden brown (about 15 minutes); remove and allow to cool. (Note: You can also make the tart shell a day ahead and store in an airtight container.)
5. Cook sugar in a small, heavy dry saucepan over medium-high heat, undisturbed, until it begins to melt (2-3 minutes). Continue to cook another 1-2 minutes, stirring occasionally, until sugar is melted into a deep golden caramel.
6. Remove from heat and carefully pour in cream (mixture will steam and bubble). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until all the caramel is dissolved (about 5-10 minutes); remove from heat and add chocolate and salt; stir until chocolate is melted. Cool slightly before pouring mixture onto crust; sprinkle with extra sea salt flakes, if desired. Chill until filling sets (up to 30 minutes). Slice into 8-10 wedges and serve.