When you really need to scratch that “dessert itch,” reach for this recipe!Rich, melt-in-your mouth dark chocolate is layered on top of aromatic and salty cardamom caramel. It’s all nestled in a chocolaty-crumbly crust. Each slice holds amazing textures and flavors -- all in balance. This beautiful tart is not to be missed!

Salted Chocolate and Cardamom Caramel Tart
Makes one 9.5-inch tart

Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cut into 1/2” cubes
2-3 tablespoons ice water

Salted Cardamom Caramel Ingredients:

1 cup heavy cream
5 tablespoons unsalted
1-1/2 teaspoons Kosher salt
1-1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1/2 teaspoon ground cardamom
1 teaspoon vanilla bean paste, (or, 1 teaspoon vanilla extract)

Chocolate Topping Ingredients:

1/2 cup heavy cream
4 oz semisweet chocolate, broken into pieces
2 tablespoons butter
Flaky sea salt (like Maldon salt)
Cocoa powder for dusting, if desired

Directions:

1. Prepare the Crust: Grease a 9.5" tart pan. In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to rub the butter into the dry mixture creating a very coarse crumb. Gradually add the ice water and knead the dough until it just comes together in a shaggy dough ball. Press the dough onto the bottom and into the edges of the tart pan until an even thickness is achieved. Prick the dough all over with a fork to allow venting during baking. Cover with plastic wrap, and chill in the refrigerator for 30-60 minutes.

2. Preheat the oven to 350 F. Bake the crust for 15-20 minutes, or until the crust is completely baked, and the center is firm. Remove from the oven and set aside.

3. Make the salted caramel filling. In a small pot over medium-low heat, combine the heavy cream, butter, and salt. Heat until the butter is incorporated and the salt has dissolved.

4. In a larger pot over medium heat, combine the sugar, corn syrup, and water. Cook, stirring occasionally, until the contents come to a boil. Continue to boil theingredients until the developing caramel turns a dark amber in color, and the bubbles reduce in size.

5. Turn the heat to low and pour the cream mixture into the caramel. (The caramel might seize at this point, but just continue to whisk over low heat to dissolve any crystallized pieces). Continue to whisk, breaking apart any lumps. Simmer and whisk the caramel until it reaches 245 F. Remove from heat and stir in the cardamom and vanilla bean paste (or vanilla extract). Pour the hot caramel into the par-baked crust. Let the tart sit at room temperature to allow the caramel to cool. Then, place in the refrigerator to let thecaramel set completely -- about 2 hrs.

6. Once the caramel has set, make the chocolate topping. In a double boiler over medium heat, heat the cream, chocolate, and butter, stirring with a flexible spatula until the chocolate is melted and all is incorporated and smooth. Remove from heat.

7. Pour the chocolate layer over the cooled caramel layer. Cool in the refrigerator for at least 2 hours allowing the chocolate to set before slicing and serving. When ready to serve, top with the flake salt and a dusting of cocoa powder, if desired. Store in the refrigerator.