Can A Chocolate Salted Caramel Tart Get You Promoted?!

Get Ready To Blow The Bosses Minds With This Delicious Treat!

So – it’s time to bring treats for the office, huh? Well, this is your opportunity to show that one busy-body who always tries to go all out to impress the bosses with the 1 foot high “über creative” cakes.

How to take this upstart down a notch? By bringing in homemade Chocolate Salted Caramel Tarts!

Sure, bringing in chocolate tarts to work is cheating, because, as we all know, humans have a serious weakness for chocolate. Like catnip for cats…

So what?

You want to be noticed by the big shots, right?  Well then, do what they do: Play Dirty.  Slap people right in their hippocampus.  Then the players will know that, secretly, you are one of them.

Your new theme music will be: “Now We’re Movin’ On Up…. To The East Side”!!

Watch below and comment on Facebook.

For more information about how to bake this treat, check out this recipe excerpted from

serves 8
8 hours, 30 minutes
For the Crust
1 1⁄2 cups flour
1⁄4 cup plus tbsp. Dutch-process unsweetened cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners’ sugar
2 egg yolks, at room temperature
1⁄2 tsp. vanilla extact
For the Filling and Garnish
1 1⁄2 cups sugar
3 tbsp. light corn syrup
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche
Bittersweet Chocolate Ganache
Gray sea salt, for garnish


Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4-5 hours.

Pour warm Bittersweet Chocolate Ganache evenly over tart and refrigerate until set, 4-5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

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