Simple Chocolate Salted Toffee Tart
Now if we want to talk about tastebuds changing, ya girl was never into toffee. I can still fairly confidently say I’m not into hard toffee but the soft version you can sink your teeth through? Come to mamaaaa.
Shockingly, this realization only came a little over a year ago when I came home from school in Scotland and my mom had a batch of this toffee crack made. Let me tell ya, I had 0 hopes for it but like a diligent sweets gal, I ate a few bites… and then a few more… and then I was like “What is this??” Magic.
When I was originally thinking through my career pivot, I thought I might do a small at-home pie business with mini pies. Because, people love da pie but not many people make pie, so I wanted to rectify that for the crowd. This was one of the pie recipes I tested and loved, making it more tart style though with even ratios of crust to each layer of filling.
She’s buttery, she’s salty, she’s sweet, she’s chocolatey, she’s GOOD!
WHAT IS A TART?
I’m going to give you a mixed definition between how many would likely define a tart and how I would personally describe the difference between a tart and a pie. For starters, tarts are more shallow and have short edges. You’re not getting these deep dish slices like you would a pie but thin ones. You can make a tart or pie crust with anything from a traditional pie crust to shortcrust pastry to, what I used below, a pastry crust (or pâte sablée). You could also use puff pastry for the shell of a tart (I’m drooling just thinking about it). Tarts traditionally are open-faced, meaning they don’t have a top crust and are often filled with some kind of cream, curd, eggs, or even meat (if you’re going savory). The key difference to me is the size and dimensions of the bake itself, with the filling of a tart being more equal, layer to layer. I would also say that tarts are often more set, with each slice holding its own without any weep-age, versus a pie.
What is blind baking? Blind baking is a way to ensure your crust is baked evenly, whether it’s to be fully baked before adding the filling or par-baked, and will go back in the oven for more bake time with a filling. With blind baking, you typically line the inside of your crust with parchment paper and use baking weights (such as rice or beans) to weigh the crust down, helping it to keep a uniform shape. You’ll remove those weights and put the crust back in the oven for additional time, the length depending on if you need to fully bake the shell or only par-bake it.
INGREDIENTS
- Salt: Always here to bring out and balance flavors
- Flour: Provides structure to your crust
- Powdered Sugar: Adds both sweetness and a finer texture to your final crust
- Unsalted Butter: Gives that signature flake to your tart crust while also bringing flavor and a tender bite
- Egg Yolk: The fat adds both moisture and richness to the dough, making it easier to work with and contributing to a more tender dough
- Salted Butter: One of the few times we use salted butter, it balances out the sweetness while giving that classic toasted toffee flavor
- Brown Sugar: Works with the butter to bring sweetness to your toffee and give that chewy texture
- Bittersweet Chocolate Chips: Bring a rich chocolate balance to the sweetness of the tart
- Heavy Whipping Cream: Loosens the melted chocolate and helps it to set softer, making it easy to eat by the forkful
- Flaky Sea Salt: Adds additional balance between salty and sweet elements
How do I make that pretty spiral on top of my tart? It’s so easy! Once you pour your ganache onto your set toffee layer and spread it evenly over top, place an offset spatula or a spoon at the center of your tart and slowly turn your tart in a circle, moving your spatula out slightly as you do. This will make the spiral shape and as your ganache cools and sets, it will hold the design!
HOW TO MAKE A CHOCOLATE TOFFEE TART
Prep your tart pan first by using a small piece of butter or the wrapper from a block of butter, and grease your pan. Be sure to grease all the edges and ripples along the side. Sprinkle in a little bit of flour and gently tap it around the bottom and sides of the pan before knocking any excess flour into the trash. Set your pan aside while you make your crust.
In a bowl, add all of your dry ingredients and give them a quick stir to combine. Drop in your cold, cubed butter and gently stir to coat before rubbing the butter into the dry mixture, with your fingers, working until you have a fine, sand-like consistency throughout. Add in your egg yolk and use a spatula to cut it into your dough. Gently press your dough together to form a ball and place it on your counter along with any remaining “dust” in your bowl. Smear the dough out, with the heel of your hand, and scrape back together. Do this a few times until the dough is evenly mixed and no flour streaks remain.
Tear two sheets of parchment paper, roughly 12-13 inches wide, and place your dough ball between the sheets. Roll your dough into an 11-inch circle, before carefully peeling the top sheet of parchment off of your dough. Place the parchment back on, flip your dough over, and carefully remove the bottom (now top) layer of parchment paper. Carefully flip your dough into your prepped tart pan and lightly loosen the edges of the dough so it fits into the mold. Gently press dough into the rim and bottom, making sure the dough is a consistent thickness throughout. Use a rolling pin to roll off any excess dough from the rim and use your fingers to even out any thick spots remaining. You should use all of the dough so press any rolled-off excess dough back into the mold to create an even crust. Place your tart pan into the fridge for 30 minutes, allowing the butter in the dough to set before baking.
Preheat your oven to 320F on the convection setting. Once your oven has reached temperature, remove your tart pan from the fridge and place it on a cookie sheet. Use a fork to prick along the sides and bottom of your crust before crinkling a piece of parchment paper wider than the width of your pan, and lay gently on top of your crust. Pour in your baking weights and use your hand to gently flatten them into an even layer within your pan.
Place the cookie sheet with tart into the oven on the middle rack and blind bake for 12 minutes. To avoid tearing, gently remove weights/beans/rice and return to oven for another 8-10 minutes until the center of crust is nicely golden in color. Remove from the oven and allow to cool completely inside the mold at room temperature.
Remove the tart crust from the pan by placing the pan over a stable circular object, smaller than the rim of the pan (for example, an inverted glass) and gently push the rim of the tart pan down to release it. Use a knife or your fingers to remove the base of the tin from the bottom of your crust. Put a piece of parchment on your baking tray and place your baked crust onto it, then set aside while you make your toffee.
Adjust your oven temperature to 350F. In a pot, add your salted butter and brown sugar and place on the stove over medium heat. Stir regularly while it melts and bring the mixture to a boil. Once it boils, boil for two minutes – stirring regularly still. Be careful to not let it burn, so don’t walk away from your pot! Immediately pour your toffee into your cooled tart crust and place your crust (still on the baking tray) inside the oven to bake for 5 minutes. Remove and allow the toffee layer to cool for 15-20 minutes to set.
For your ganache, place your chocolate chips into a small heat-proof bowl and set aside. Pour your heavy cream into a small pot and heat over medium-low until it just starts to steam. Remove from the heat and immediately pour over your chocolate chips, making sure all are covered, and cover your bowl. Allow to sit for 5 minutes to soften the chocolate. Remove the lid and whisk your chocolate and cream until smooth before pouring your ganache over your cooled toffee layer. Spread evenly and make any desired designs before sprinkling with flaky sea salt.
Allow your tart to set at room temperature for 2 hours before loosely covering it with foil and leaving it to set overnight or until your ganache has hardened. When ready, slice with a clean knife (for smooth cuts) and enjoy!
3 reasons you’ll love this tart
TIPS & VARIATIONS
- If you have a larger food processor, you can use it to make your dough. Follow the steps accordingly, just add it to a food processor and let it cut the dough together (versus rubbing the butter in with your hands)
- When rolling your dough, do not roll the crust past a maximum of 12 inches. Otherwise, it will be too thin and will likely break as you try to lay it into your pan. Plus, if your dough is too thin it will be too fragile to hold the filling
- You don’t need to buy fancy baking weights. I prefer smaller baking weights like rice or tiny beans as they fit into the cracks of the tart/pie pan better than the larger weights. Just save them in a jar, once cooled, and you can reuse them again for your next bake!
- Use quality chocolate for your ganache, I used Ghiradelli bittersweet chocolate chips
- When you stir your ganache with your cream, if it seems grainy or isn’t fully smooth, it likely hasn’t fully melted yet. Pop it in the microwave for 5 second intervals, whisk, and repeat until it smooths out. If you don’t have a microwave, grab a pot and pour about an inch of water into it, bring it to a simmer and hover your bowl with the ganache over it (it should not touch the water!), stir continuously until your ganache smooths out
- Your chocolate ganache will set however you spread it on top. You can do a simple layer, a spiral, or whatever your heart desires. Once you are done, sprinkle with flaky sea salt so it sticks to the wet ganache
MAKING AHEAD & STORING
You can store your tart at room temperature in an airtight container for up to two days or in the fridge for up to a week. If stored in the fridge, allow the tart to come to room temperature before slicing and serving.
MORE CHOCOLATE RECIPES
This Chocolate Pudding Pie is a family favorite with homemade chocolate pudding and fresh whipped cream inside an easy pie crust. Looking to hide some veggies with your chocolate? This Double Chocolate Zucchini (and Spinach!) Bread is decadent and packed with some hidden nutrition.
Equipment
- Large Bowl
- Dough Scraper or Spatula
- Fork
- Parchment Paper
- Rolling Pin
- 9-inch Tart Pan
- Pie weights or baking beans/rice*
- Baking Sheet
- Medium Pot
- Spatula
- Small pot
- Heat-proof bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ tsp salt
- 1 ¼ cups all-purpose flour
- ⅓ cup powdered sugar
- 8 tbsp unsalted butter cold & cubed
- 1 large egg yolk beaten
- 1 ½ cups salted butter
- 1 ½ cups brown sugar lightly packed
- 8 oz bittersweet chocolate chips
- 1 cup heavy whipping cream
- Flaky sea salt for topping
Instructions
CRUST
- Grease a 9-inch tart pan with butter, then sprinkle with flour – gently tapping the pan along the edges to cover the inside with a layer of flour – and set aside
- Place all dry ingredients in a bowl and give them a quick stir to combine
- Add in your cubed cold butter and gently stir to coat. Rub the butter through the dry ingredients between your fingers to combine until you get a fine, sand-like consistency
- Add in your beaten egg yolk and cut through the mixture with a dough scraper or spatula
- Gently compress dough to begin to bring it together into a ball, then dump the dough and any “dust” onto your work surface
- Using a smearing technique, gently smear out a few sections with a dough scraper or your hand – pushing a section out – and then scrape back together, towards the dough ball. Keep an eye on your dough, once there are no more dry spots stop mixing
- Gently form your dough into a ball of sorts, place it between two pieces of parchment paper (roughly 12-13 inches wide), and roll it into an 11-inch circle
- Carefully transfer the dough into the tart pan and lightly loosen the edges of the dough so it fits into the mold. Gently press dough into the rim and bottom, making sure the dough is a consistent thickness throughout. Use a rolling pin to roll off any excess dough from the rim. Press in any thick spots remaining. You should use all of the dough, so any rolled-off excess, press back into the mold to create an even crust
- Place your tart pan lined with dough in the refrigerator for 30 minutes
- Preheat oven to 320F CONVECTION
- Once the temperature is reached, remove your pan from the fridge and place it onto a cookie sheet. Use a fork to prick the bottom and sides of the dough before crinkling a bit of parchment paper and laying it into the tart pan on top of the dough. Fill with rice/baking beans and gently even out into a flat layer
- Place the cookie sheet with tart into the oven on the middle rack and blind bake for 12 minutes, until edges just begin to brown
- Gently to avoid tearing, Remove weights/beans/rice and return to oven for another 8-10 minutes until the center of crust is nicely golden in color. Cool completely inside the mold
- Remove the tart from the pan by simply placing the pan over a stable circular object, smaller than the rim of the pan (for example, an inverted glass), and gently push the rim of the tin down to release. Use a knife or your fingers to remove the base of the tin from the bottom of your crust
- Put a piece of parchment on your baking tray and place your baked crust onto it. Set aside while you make your toffee
TOFFEE
- Preheat your oven to 350F
- Place butter and brown sugar in a pot over medium heat. Stir continuously and bring to a boil. Once it’s reached a boil, boil for two minutes. Be very careful not to burn!
- Pour your mixture immediately into the cooled tart crust and carefully place inside your preheated oven to bake for 5 minutes
- Remove from the oven and allow to cool for 15-20 minutes to set
CHOCOLATE GANACHE
- Once your toffee layer is set, begin to make your ganache. Place your chocolate into a small heat-proof bowl and set aside.
- In a small pot, add your heavy cream and heat over medium-low heat just until it starts to steam. Immediately pour heated cream over the chocolate chips, making sure all are covered, cover and let sit for 5 minutes to soften the chocolate
- Remove the lid and whisk until smooth. Pour your ganache over your toffee and spread it into an even layer. To get the spiral effect, place an offset spatula or spoon at a 45-degree angle in the center of your tart, lightly pressing into the ganache, and turn your cookie sheet, moving your spoon/spatula slightly out as you rotate the tart in a circle
- Sprinkle with flaky sea salt and allow your tart to set at room temperature for 2 hours before loosely covering and leaving to set overnight or until the ganache is firm
- Slice and enjoy!
