Santa Margherita's Salted Caramel Tart

By • December 15, 2016 0 Comments

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Author Notes: This recipe pairs with Santa Margherita's Chianti Classico Riserva and is a perfect dessert for your holiday gathering!Cocktail Gal

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Serves 8

  • 10 tablespoons unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1.5 cups all-purpose flour
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1.5 cups superfine sugar
  • 1/2 cup water
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup heavy cream
  • 5 ounces dark chocolate, finely chopped
  • coarse sea salt, to garnish
  1. Make the crust: Place the butter and sugar in a food processor and process until pale in color, about 10 seconds.
  2. Add the cocoa powder, flour, egg and vanilla and pulse until a soft dough forms.
  3. Turn out into a round 9-inch tart pan and press into the bottom and up sides.
  4. Refrigerate until firm, at least 30 minutes.
  5. Preheat oven to 350° F. Pierce the dough with a fork and bake for 15 minutes, or until the dough is baked through. Set aside.
  6. Make the Caramel Filling: Place the cream and butter in a small saucepan over low heat and warm until the butter has melted; set aside.
  7. In a medium saucepan, combine the sugar and water over low heat, stirring until the sugar has dissolved.

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