Dark Chocolate and Salted Caramel Truffle Tart

Dark Chocolate and Salted Caramel Truffle TartDark Chocolate and Salted Caramel Truffle Tart

“Every Morn and every Night, Some are Born to sweet delight, Some are Born to sweet delight, Some are Born to endless night.” – William Blake

I couldn’t resist sharing that Blake poem to go along with today’s post. Auguries of Innocence. It’s one of the first poems that I read, and one of the first that I truly could connect with. I remember adorning my blank pages with Blake’s words, painting the skies with his prose and becoming swept up in waves of a shared infatuation, desire and lunacy.

Dark Chocolate and Salted Caramel Truffle Tart

But onto more slightly sweet things. This week, I’m collaborating with Guylian to bring you all this Dark Chocolate and Salted Caramel Truffle Tart, made with those classic Belgian sea shells. I do think we all have fond memories of them. I consider the praliné sea shells to be one of my favourite adult-and-child-hood treats. The new caramel filled sea shells come a close second too. Perfect for a nostalgic baker.

It’s a simple dessert, easy to make, easier to assemble. A chocolate tart shell is baked until crisp, then filled with a sweet and salty caramel. The caramel is then covered in a luxurious bittersweet dark chocolate ganache, and studded in a multitude of moorish praliné and caramel Guylian sea shells. A flourish of flaky smoked salt then completes this decadent tart. 

Dark Chocolate and Salted Caramel Truffle TartDark Chocolate and Salted Caramel Truffle Tart

This Dark Chocolate and Salted Caramel Truffle Tart gave me such immense satisfaction. A mouthful yields one of those rare moments, where you can close your eyes, taste, and experience a feeling like no other. Relish in what you have created.

For me, it tastes like my past, my present and my future. It’s a reminder of what the flavour of my life was, it’s a taste of where my life currently is, and this baking thing, creating thing, it feels like my future.  

Dark Chocolate and Salted Caramel Truffle Tart

Of the countless desserts I have created, this Dark Chocolate and Salted Caramel Truffle Tart is a standout. It’s ultra creamy, decadent and rich. The flavours are all so simple and when paired, so complex. Chocolate, salted caramel, a classic. Much like Guylian chocolates. 

I should probably mention too, that this might be the last post in a few weeks. I’m travelling soon. And my flights are looming closer by the day. Some exciting news in the works, and future collaborations. But for now, I’ll leave you on an extra sweet note with this Dark Chocolate and Salted Caramel Truffle Tart.

Dark Chocolate and Salted Caramel Truffle TartDark Chocolate and Salted Caramel Truffle Tart

Dark Chocolate and Salted Caramel Truffle Tart
For the chocolate tart shell:
  • 50 grams (1.7 ounces) confectioners’ sugar
  • 40 grams (1.4 ounces) dutch processed cocoa powder
  • 130 grams (4.6 ounces) plain flour
  • ½ teaspoon sea salt
  • 65 grams (2.3 ounces) unsalted butter, cut into 1.2 cm (1/2 inch) cubes
  • 1 large egg plus 1 large egg yolk
  • 1 egg white, lightly beaten for the egg wash
For the salted caramel:
  • 275 millilitres (9.3 fluid ounces) heavy cream
  • 60 grams (2.1 ounces) unsalted butter
  • 340 grams (12 ounces) caster sugar
  • 125 millilitres (4.4 fluid ounces) water
  • 1 teaspoon vanilla bean extract
  • 2 teaspoon smoked flaked sea salt
For the ganache:
  • 200 grams (7 ounces) dark chocolate, finely chopped
  • 170 millilitres (6 fluid ounces) heavy cream
For the decoration:
  • 24 x praline and salted caramel Guylian sea shells
  • Smoked flaked sea salt, for finishing
For the chocolate tart shell:
  1. In a large mixing bowl, sift together the confectioners’ sugar, cocoa, flour and salt. Pour the mixture into the bowl of a food processor and pulse for a few seconds to combine.
  2. Add the butter into the food processor bowl and pulse until it is reduced to pebble sized pieces.
  3. Add in the egg and yolk. Continue to pulse until the dough just begins to come together. The dough will begin to form a crumbly ball around the base of the bowl.
  4. Use your fingers to bring the dough together then place it on a piece of plastic wrap. Flatten it into a disc and seal. Chill for at least 1 hour.
  5. When the dough is chilled, turn it out onto a lightly floured work surface. Lightly butter a 23 cm (9 inch) tart shell. Set it aside.
  6. Starting from the middle, roll the dough out and into a circle about 5 cm (2 inches) larger than your tart shell. Turn it occasionally and flour as needed to prevent sticking.
  7. Carefully press the dough into your tart shell. Use a sharp knife to trim the excess from around the ring. Place the shell in the refrigerator to chill, 15 minutes.
  8. Meanwhile, pre-heat the oven to 190 C (375 F). Position a rack in the center of the oven. Remove the chilled tart shell from the refrigerator and place it on a baking tray.
  9. Use a fork to pierce the bottom of the tart shell in several places.
  10. Place a piece of aluminium foil, shiny side down, in the center of the tart shell and fill with a handful of baking weights, or dried beans, concentrating them around the edges of the shell.
  11. Bake for 15 minutes or until firm.
  12. Remove from the oven. Carefully lift out the foil and weights from the shell.
  13. Use a pastry brush to lightly glaze the shell with the egg white and return back to the oven. Bake for 10 to 12 more minutes or until crisp.
  14. Remove from the oven and let cool completely before filling. The shell can be made up to one day in advance before filling.
For the salted caramel:
  1. Place the cream and butter in a small sized saucepan set over medium heat. Stirring often, bring the mixture to a light rolling boil. Remove from the heat and set aside.
  2. Meanwhile, place the sugar and water in a medium sized saucepan. Cook, over medium-low heat, stir until the sugar has dissolved.
  3. Increase the heat to medium and bring the mixture to a boil.Continue to heat, without stirring but swirling the pan occasionally, until the mixture has turned deep caramel in colour, 10 to 12 minutes.
  4. Remove the pan from the heat and pour in the cream mixture, vanilla and salt. Whisk to combine. Be careful, the mixture will sputter but will subside as you continue to whisk. Return the pan to the heat and continue to cook until thick, whisking constantly, 2 to 3 more minutes.
  5. Pour the salted caramel into the cooled tart shell and refrigerate until set, 1 to 2 hours.
For the ganache and decoration:
  1. Place the chocolate in a medium sized heat-proof bowl.
  2. Place the cream in a medium sized saucepan and bring it to a rolling boil, over medium-low heat. Remove the pan from the heat and pour the hot cream all over the chocolate. Let it sit un-disturbed for 1 minute to acclimatise. Use a rubber spatula to gently stir the hot cream into the chocolate until the mixture is smooth and glossy.
  3. Set aside to cool to room temperature before pouring over the set salted caramel.
  4. Immediately decorate the top with the Guylian sea shells, lightly pressing them into the chocolate.
  5. Return to the refrigerator and chill until set, about 1½ hours.
  6. When you are ready to serve, remove the tart from the refrigerator and let it sit at room temperature for 15 minutes to soften slightly. Sprinkle over a bit of the flaked sea salt and slice with a warm knife.

 This post is in collaboration with Guylian, all thoughts and opinions are of course, my own.

  • Cara October 17, 2016 at 12:55 pm

    This is a beautiful blog post! I love that you’ve put the truffles and salt on top of your tart in this way, it makes for such lovely decoration. It’s definitely a recipe i’ll try, a lovely and decadent nautical theme.

    Such a wonderful blog you have created, never fails to inspire me.

    Best x

  • Alice June 3, 2016 at 8:57 pm

    Seriously, these are my favorite chocolates of ALL TIME! I’ve always loved them and to see them on a tart is just perfection.

  • Sanna June 3, 2016 at 7:42 pm

    Wow, doesn’t this look elegant! I would love to have this in front of me now!

  • Dorothy @ Crazy for Crust May 27, 2016 at 1:31 pm

    Those candies!! I LOVE them. This tart is so pretty.

  • Beeta @ Mon Petit Four May 18, 2016 at 2:51 am

    This looks absolutely heavenly, Thalia. The way you described it too…I, too, imagine closing my eyes after one bite of this and just pure relishing every sweet sensation that I feel <3

  • Rachel @SimpleSeasonal May 13, 2016 at 2:19 pm

    What a beautiful tart! It’s almost too pretty to eat! Except wait… it made with dark chocolate and salted caramel, so I think I’ll have no problem eating the whole thing myself… 😉

  • Laura | Tutti Dolci May 9, 2016 at 9:35 pm

    Such a stunning tart, there’s nothing better than chocolate and caramel!

  • Jolina - The Unlikely Baker May 8, 2016 at 5:38 pm

    This is divine. And I love the way you describe it, the words alone make you want to have bite. Happy and safe travels!

  • Shumaila | The Novice Housewife May 8, 2016 at 4:10 am

    Love dark chocolate and salted caramel combination and this tart looks sinful. Have a fun vacation.

  • Mira @ foodsmartmom May 7, 2016 at 6:56 pm

    Oh my goodness! I love, love chocolate sea shells! This is such a brilliant idea and I cannot imagine how divine it must taste!

  • Loreto Nardelli May 7, 2016 at 1:49 pm

    Thalia, if there is a heaven, this plethora of creativity would definitely make the cut for the main menu. For my wife and I you had us on dark chocolate, but then you added salted caramel, and those lovely chocolates, we are now floating on cloud nine in the blissful wave of your dark chocolate, salted caramel truffle tart.
    Have a most wonderful trip look forward to your future creations and your writing definitely a gift.

  • Christin@SpicySouthernKitchen May 5, 2016 at 8:24 pm

    Oh my goodness! This tart looks so beautiful and decadent! I love those chocolate seahorses.

  • Anna @servingdumplings May 4, 2016 at 6:44 pm

    this looks amazing!! really love the pictures!

  • Rakhee@boxofspice May 4, 2016 at 4:02 pm

    This tart looks divine! How utterly gorgeous. I do so need this tart in my life! 🙂

  • Dormouse May 4, 2016 at 10:57 am

    Oh so delicious! As ever, wonderful photos too.

  • Tracy | Baking Mischief May 4, 2016 at 4:22 am

    I love this. It looks so delish and the Guylian sea shells are some how both elegant and adorable at the same time! 😉

  • Claudia | The Brick Kitchen May 3, 2016 at 10:42 pm

    Decadent is right! This is gorgeous Thalia – dark chocolate & salted caramel is probably my ultimate, absolute favourite flavour combination. Good luck on all your travels – I’m sure you will have an incredible time! <3

  • MB @ Bourbon and Brown Sugar May 3, 2016 at 8:49 pm

    As always, a simply gorgeous recipe, Thalia… a complete show-stopper, yet quite easy. Perfect! Happy trails… can’t wait to hear about your adventures!

  • Kari May 3, 2016 at 7:19 pm

    So decadent! I love salted caramel!

  • Lisa May 3, 2016 at 3:40 pm

    I love the poem that you shared, Thalia! This tart is beautiful, as always!

  • Tori//Gringalicious May 3, 2016 at 10:51 am

    Such complete and utter loveliness, Thalia! This tart and its lovely toppings are perfection. I wish I was tasting it right now!

  • Liz May 3, 2016 at 1:51 am

    Oh, boy. You’ve done it again with your decadent tart and beautiful writing. Chocolate with caramel is truly my favorite dessert combination.

  • Nagi@RecipeTinEats May 3, 2016 at 12:37 am

    I love how you connect your life in your recipes. This is lovely as always!

  • Analida May 2, 2016 at 10:53 pm

    Lovely as always. The Guylian shells are a delight.

  • Hannah Hossack-Lodge (Domestic Gothess) May 2, 2016 at 9:30 pm

    I haven’t had Guylian seashells for years, but you are right – they do bring back memories, they were one of my favourite treats as a child and now I’m going to have to buy a box because you’ve got me craving them! This tart is a perfect use for them, chocolate, salted caramel, pastry, chocolate truffles – what’s not to like?!

  • THEODORA May 2, 2016 at 3:18 pm

    Praline sea shells are my number one chocolate treat. What a lovely tart!

  • Fanny @ Oh Sweet Day! May 2, 2016 at 2:11 pm

    Oh I have very fond memories about these chocolate treats! This specific box of chocolate was the one of the few gifts that we really wanted to keep for ourselves instead of re-gifting!!!
    Back to this tart, wonderful combination of chocolate, salted caramel and of course sea salt flakes!!!! The best!

  • Megan @MegisWell May 2, 2016 at 1:46 pm

    It’s so beautiful! I couldn’t wait when I saw this on Instagram. Have fun traveling!

  • Denise Wright May 2, 2016 at 1:43 pm

    Was to leave town on a high note. This is a work of art! So beautiful and sounds delicious!

  • Krys | Hungry Rants May 2, 2016 at 1:19 pm

    Those Guylian shells were a childhood treat of mine! This is such a pretty tart – love the golden ooze – so decadent!

  • Ludmilla May 2, 2016 at 3:51 am

    Oh, oh, oh MY!!! This one has my heart, eyes and my mouth… lol Your pictures are so beautiful and I can almost taste it thru the screen. Absolutely divine!!!

  • heather (delicious not gorgeous) May 2, 2016 at 2:37 am

    my mom brought me back shell-shaped chocolates from france that looked just like these, and it’s giving me allll the good memories. and i love the shots where there’s caramel oozing out from each slice!

  • mjskitchen May 2, 2016 at 2:09 am

    I don’t think life could get any better than having one of these tarts sitting in front of me. YUMMY!

  • Sheryl | When Hungry May 2, 2016 at 1:26 am

    What a pretty tart! And those sea shells are so cute. Bon voyage!

  • Adam J. Holland May 2, 2016 at 12:43 am

    So, as a subscriber, I was notified by email about this post. The name alone intoxicated my sweet tooth. I debated even coming here, because I figured this would be an outstanding rendition of one of my all-time faves. I was right. And I was wrong for coming here, because now I truly need this.

  • Mary Ann | The Beach House Kitchen May 2, 2016 at 12:34 am

    This tart sounds divine Thalia! So rich and decadent, just the way I like my desserts. Safe travels! Excited to see what you have in the works!