About the Recipe
The cocoa shortcrust pastry with chocolate ganache and salted caramel is an elegant, indulgent dessert, ideal for those who love intense, balanced flavors. The base is a rich, crumbly cocoa pastry that adds depth with a satisfying crunch and a melt-in-your-mouth texture. The filling consists of two distinct yet complementary layers: a soft, creamy salted caramel that offers sweet and savory notes, and a smooth chocolate ganache that delivers a deep chocolate intensity. The contrast between the caramel and ganache makes each bite a true burst of flavor, while the crisp pastry creates a perfect balance of textures.
Ingredients
Shortcrust pastry
150 g Butter (14-16°)
150 g Sugar
1 Egg
1 Vanilla pod
6 g Baking powder
270 g “00” Flour
30 g Cocoa Powder
A pinch of salt
Chocolate ganache
250 g Double Cream
375 g Dark chocolate 60%
Salted caramel
200 g Sugar
200 g Double cream
180 g Butter
5 g Maldon salt
Preparation
FOR THE SHORTCRUST:
Scrape the seeds from the vanilla bean and mix them with the sugar.
In a large bowl, combine the butter with the sugar and vanilla, kneading by hand.
Once the sugar is fully absorbed, add the egg and continue kneading.
Next, add all the dry ingredients and knead until you obtain a smooth dough.
Form the dough into a compact ball, wrap it in plastic wrap, and let it rest in the refrigerator for 2 hours.
Preheat the convection oven to 175°C (347°F). After the resting time, remove the plastic wrap, dust lightly with flour, and roll the dough out with a rolling pin to a thickness of 3 mm.
Lightly butter the tart pan.
Cut the dough into a disk slightly larger than the diameter of the pan.
Line the pan with the dough, pressing it firmly to cover the entire surface and to release any air bubbles.
Trim the excess and even out the edges with a small knife.
Prick the bottom with a fork.
Bake in the oven at 175°C (347°F) for 20-22 minutes.
After baking, let it cool completely before filling.
FOR THE SALTED CARAMEL:
Pour the sugar into a dry saucepan, and in the meantime, heat the cream in a separate saucepan.
Stir continuously to form the caramel, making sure to dissolve any sugar crystals.
Cook until you achieve a light golden caramel.
Gradually pour the hot cream into the caramel in at least three additions.
Turn off the heat, then add the salt and butter.
Let it cool to room temperature.
FOR THE GANACHE:
Heat the cream until it reaches a boil, then add the chocolate.
Whisk until the two ingredients are fully emulsified.
Let it cool slightly before filling the tart.
FOR ASSEMBLY:
Place the cooled caramel in a piping bag.
Fill half of the pastry shell with the salted caramel and the other half with the ganache.
Refrigerate to set for at least 1 hour (preferably 2-3 hours).