A new homemade salted butter caramel recipe!
I'm sure you like this “made in Brittany” little treat, don't you?
Here the salted butter caramel serves as a filling for my pie shell, it is covered with a milk chocolate ganache and little dark chocolate stars for fun!
At the tasting, the taste of caramel is very present, and the tart is very sweet! A possible variation would be to use dark chocolate instead of milk chocolate when you want more distinct flavors.
Recipe for a pretty pie (7-8 parts)
- Prepare your shortbread, as explained here.
- Cook it white for 18 minutes at 180 °.
- Make the salted butter caramel cream:
- In a saucepan, bring 180g caster sugar and 1 tbsp of water to a boil, until a nice golden caramel is obtained.
- Then add 75g of semi-salted butter in pieces, then 75ml of liquid cream (watch out for splashing!).
- Pour the salted butter caramel cream on the tart base and refrigerate.
- Make the milk chocolate ganache:
- In a saucepan, heat 180ml of liquid cream and 180g of pastry milk chocolate.
- Allow to melt slowly, mixing well to obtain a nice ganache.
- Gently pour the ganache over the pie (the creme caramel must have hardened a little).
- Refrigerate for several hours (one night is even better!).
- Make the chocolate stars:
- Melt a bar of dark chocolate pastry in a bain-marie. It is necessary to obtain a shiny texture (do not overheat the chocolate, otherwise it will cook and harden ...).
- Prepare a transfer sheet for chocolate on a sheet of baking paper.
- Then spread the melted chocolate on the transfer sheet and smooth with a spatula. Put in the fridge.
- When the chocolate begins to harden, make small stars using cookie cutters (or other shapes according to your desires!). Refrigerate until the chocolate is completely set.
- Carefully peel off the chocolate shapes, and decorate the pie.
Good tasting!
[ Equipment used ]
Star cookie cutter (several sizes)
Mathilde B
Hmmmm gorgeous pie! And the star decorations are super pretty ^^
She looks delicious anyway.
Isaline
Ouhhh how to resist ???
She is beautiful as everything but I'm sure I would have no remorse to devour her all at once
Alex Parisian Gastronome
The decoration of the pie is really very pretty. Well done.
BoopCook
this tart looks greedy silk! = P
Chocifraspberry
Beautiful this pie! She must be super greedy!
papaya
I salivate just looking at the photos!
Like that looks good !!!
jameneleddessert
Who can resist this pie? She is beautiful and I have no doubt of it very very good !! Beautiful achievement and beautiful photos !!!! : o)
Marie
Hmmm! And you have exactly the pie dish I'm looking for (can't find any here!)
Lilie bakery
It seems to me that I bought this pie dish in the supermarket (you can find a similar one I think in your supermarket). @ soon!
LadyMilonguera @ A fun siphon ...
This tart is superbly delicious!
CrispX
A delight for the pupils and the taste buds, well done, I salivate with gluttony ^^ Kisses
Line
Great ! Well done !
Chestnut
Perfect for my afternoon snack :) Do you deliver at home ??
Delphine
What a pretty pie, I really like your little starry decorations! And what a delicious combination of chocolate and caramel!
Kisses to you!
Delphine
Ellen A Paris (The Rebel Flowers)
Hello Lily,
I who am a real gourmet, I literally succumb to this chocolate pie! If one day you open a pastry shop, I'll be your first fan ;-)
Have a good weekend, kisses <3
Call center
very nice achievement! I love the decor
Manon
crevette
This pie is simply sublime, it tempts me a lot!
Florine
Just the title I love, but in addition with the photos I succumb !!!! I'm a fan of your recipes Miss Lilie !!!!
blandine
Your pie looks really delicious, I have to test your recipe! in any case magnificent presentation
Lydia
I wanted to get started on this salted butter caramel chocolate tart for my 2013 guests. Very disappointed, I had to fall back on another tart. Indeed, the proportions indicated for the salted butter caramel are incorrect. The caramel was too runny so it was impossible to put it in the pie shell. A real waste of time knowing that I started the pie in the morning for lunch. Big blow of stress… Balance sheet beautiful but erroneous.
Lilie bakery
Hello Lydie, I took your comment into account, questioning my recipe. However, be aware that it is normal for the caramel to be runny when you have just made it. It was necessary, as indicated in the article, to pour this caramel on the pie shell and to place it in the fridge so that it hardens a little. It is only then that we pour the chocolate ganache, followed by refrigeration for at least 2 hours. The end result of this tart is very melting. However, if you prefer to get a more compact result in terms of texture, I invite you to take a look at the Millionaire's Shortbread recipe: https://liliebakery.fr/millionaires-shortbread-ou-twix-maison/
Helen
wahouuu! the mixture of milk chocolate and salted butter caramel. I only want to taste. Just seeing the photos I salivate. more than tried ...
papin
Bonjour!
What more to say if not MIAM MIAM !!!! I tasted a pie like yours one day in a pastry shop except that they had put salted peanuts with the caramel… you shouldn't look at the calories but it's too too good !! In any case it's great what you do, just looking at the photos we want to cook everything and eat everything .. You are super talented !!
Cynthia
Super pie the explanations are great and I even managed the chocolates on the top. My guests found it a little sweet but for me it was quite to my taste :))
In all thank you for your sharing, I discovered your site 2 weeks ago, I tested 4 of your recipes and I do not intend to stop there;) bravo
Lilie bakery
Thank you Cynthia, I am delighted that you like my recipes :-) see you soon
millet
Hello
I would like to make this pie for saturday evening as I have to invite in that it type of mold and size advise me you? I have an 18,20,22 cm pie ring and I have a glass pie dish
one last question if I prepare the cake on Friday evening for Saturday evening, isn't it too early?
thank you :)
Anna
A normal tart mold will do the trick (leave the baking paper on top of the dough) I advise her to make it the day before for the next day it will be more than perfect!
millet
Hello
already a big thank you for answering the question it's super nice
suddenly I made it Friday evening for Saturday evening in a normal pie dish it was a pure delight and I'm happy with myself because it was my first salted butter caramel that made
thank you for sharing your creations and for your answers
Lilie bakery
Hello, my recipe is for a 20cm mold, the pastries in general are always better made the day before. @ soon
millet
hello Lilie Bakery
So I apologize for the misunderstanding of my answer I didn't pay attention I think you answered me but it's Anna so thank you to Anna and to you for the answers thank you to you Lilie Bakery for the precision of the size of the mold again thank you also for sharing your recipes and responding
Anna
Hello
I made your salted butter caramel chocolate tart there is a problem with the shortbread (I make a lot of it so I know it) you have to add a little water to have a nice dough…. a shot glass is enough.
For the caramel, the water dosage is not good… you need to add 2 tablespoons of water and the salted butter caramel will be perfect with fleur de sel!
Otherwise I had compliments on the pie
We differentiate very well the layer of chocolate and caramel it must be done the day before for the next day and let cool well as indicated between the caramel and the chocolate
Thanks for the recipe ;-)
cindy
for the chocolate cream, I only put 120g of chocolate and therefore 120ml of cream, and fortunately. Even with these quantities, it smells a lot of chocolate, and it outweighs the caramel I think. Otherwise, perfect after 7 hours in the fridge. I had taken a store-bought shortbread, ba I shouldn't have ^^
Cookielove
Tested this Sunday. She is really delicious. I made the 52% dark chocolate version. I was afraid it might not be sweet enough or too strong but in fact not at all and you can smell the caramel suddenly, it does not cover its taste at all. For my part I made it in a 28cm mold and the proportions were perfectly suited, the pie was suddenly maybe just a little thinner. Made the day before for the next day and it was still delicious two days after its realization. Well done for this delicious dessert!