Prepare to embark on a culinary journey that will tantalize your taste buds and redefine your dessert expectations! This Dark Chocolate Salted Caramel Ganache Tart is not just a dessert—it's a symphony of luxurious flavors that will transport you to a world of pure indulgence. Imagine a velvety smooth chocolate ganache nestled in a rich chocolate graham cracker crust, crowned with an elegant Earl Grey mascarpone whipped cream that will make your guests swoon. Whether you're a seasoned baker or a passionate dessert enthusiast, this recipe promises to elevate your cooking game and create a show-stopping treat that looks like it came straight from a professional patisserie.
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1/2 cup salted caramel sauce
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 2 tablespoons Earl Grey tea leaves
- 1/4 cup powdered sugar
Instructions
- Prepare the chocolate graham cracker crust by combining graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix thoroughly until the mixture resembles wet sand.
- Press the crust mixture firmly into a 9-inch tart pan with a removable bottom, ensuring an even layer across the bottom and up the sides. Use the back of a measuring cup to compact the crust.
- Refrigerate the crust for 15 minutes to set while preheating the oven to 350°F (175°C).
- Bake the crust for 10-12 minutes until lightly fragrant and set. Remove from oven and let cool completely on a wire rack.
- For the ganache, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a heat-proof bowl.
- Let the chocolate and cream sit for 2-3 minutes, then whisk until smooth and glossy. Stir in the salted caramel sauce until fully incorporated.
- Pour the ganache into the cooled crust, spreading evenly. Refrigerate for at least 2 hours until set.
- Prepare the Earl Grey mascarpone whipped cream by steeping Earl Grey tea leaves in the heavy whipping cream for 15 minutes. Strain and chill the cream thoroughly.
- Whip the infused cream with mascarpone cheese and powdered sugar until soft peaks form. Be careful not to over-whip.
- Before serving, pipe or spread the Earl Grey mascarpone whipped cream on top of the chilled ganache tart.
- Optionally, garnish with additional sea salt, chocolate shavings, or caramel drizzle before serving chilled.
- Allow the tart to sit at room temperature for 10 minutes before slicing to ensure clean cuts.
Tips
- Temperature is Key: Ensure all ingredients are at the right temperature. Cold cream can cause chocolate to seize, while room temperature ingredients blend more smoothly.
- Crust Consistency: When mixing the graham cracker crust, aim for a texture like wet sand. Press firmly to create a compact base that holds together.
- Ganache Technique: When making the ganache, let the hot cream sit on the chocolate for 2-3 minutes before whisking. This helps create a smoother, glossier finish.
- Tea Infusion Hack: For a more intense Earl Grey flavor, crush the tea leaves slightly before steeping to release more oils and aromatics.
- Whipping Wisdom: When preparing the mascarpone cream, watch carefully to avoid over-whipping. Stop when soft peaks form to maintain a light, airy texture.
- Chilling Strategy: Allow sufficient chilling time for both the crust and the ganache to ensure clean, perfect slices.
- Serving Suggestion: Let the tart sit at room temperature for 10 minutes before serving to soften slightly and enhance flavor release.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 6g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 90mg
