Milk Chocolate & Salted Caramel Tart

 

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 ]

 

Round glass pie mold 24cm

Chocolate transfer sheet

Star cookie cutter (several sizes)

 

August 22, 2012

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33 comments

  1. Reply

    Mathilde B

    August 28, 2012

    Hmmmm gorgeous pie! And the star decorations are super pretty ^^
    She looks delicious anyway.

  2. Reply

    Isaline

    August 28, 2012

    Ouhhh how to resist ???
    She is beautiful as everything but I'm sure I would have no remorse to devour her all at once

  3. Reply

    Alex Parisian Gastronome

    August 28, 2012

    The decoration of the pie is really very pretty. Well done.

  4. Reply

    BoopCook

    August 28, 2012

    this tart looks greedy silk! = P

  5. Reply

    Chocifraspberry

    August 28, 2012

    Beautiful this pie! She must be super greedy!

  6. Reply

    papaya

    August 28, 2012

    I salivate just looking at the photos!
    Like that looks good !!!

  7. Reply

    jameneleddessert

    August 28, 2012

    Who can resist this pie? She is beautiful and I have no doubt of it very very good !! Beautiful achievement and beautiful photos !!!! : o)

  8. Reply

    Marie

    August 28, 2012

    Hmmm! And you have exactly the pie dish I'm looking for (can't find any here!)

    • Reply

      Lilie bakery

      August 29, 2012

      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!

  9. Reply

    LadyMilonguera @ A fun siphon ...

    August 28, 2012

    This tart is superbly delicious!

  10. Reply

    CrispX

    August 29, 2012

    A delight for the pupils and the taste buds, well done, I salivate with gluttony ^^ Kisses

  11. Reply

    Line

    August 29, 2012

    Great ! Well done !

  12. Reply

    Chestnut

    August 30, 2012

    Perfect for my afternoon snack :) Do you deliver at home ??

  13. Reply

    Delphine

    August 31, 2012

    What a pretty pie, I really like your little starry decorations! And what a delicious combination of chocolate and caramel!
    Kisses to you!
    Delphine

  14. Reply

    Ellen A Paris (The Rebel Flowers)

    September 1, 2012

    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

  15. Reply

    Call center

    September 4, 2012

    very nice achievement! I love the decor
    Manon

  16. Reply

    crevette

    September 5, 2012

    This pie is simply sublime, it tempts me a lot!

  17. Reply

    Florine

    September 11, 2012

    Just the title I love, but in addition with the photos I succumb !!!! I'm a fan of your recipes Miss Lilie !!!!

  18. Reply

    blandine

    November 27, 2012

    Your pie looks really delicious, I have to test your recipe! in any case magnificent presentation

  19. Reply

    Lydia

    1th January 2013

    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.

    • Reply

      Lilie bakery

      2th January 2013

      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/

  20. Reply

    Helen

    30th January 2013

    wahouuu! the mixture of milk chocolate and salted butter caramel. I only want to taste. Just seeing the photos I salivate. more than tried ...

  21. Reply

    papin

    March 29, 2013

    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 !!

  22. Reply

    Cynthia

    20th February 2015

    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

    • Reply

      Lilie bakery

      22th February 2015

      Thank you Cynthia, I am delighted that you like my recipes :-) see you soon

  23. Reply

    millet

    November 11, 2015

    Hi
    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 :)

    • Reply

      Anna

      November 15, 2015

      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!

      • Reply

        millet

        November 16, 2015

        Hi
        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

    • Reply

      Lilie bakery

      November 17, 2015

      Hello, my recipe is for a 20cm mold, the pastries in general are always better made the day before. @ soon

      • Reply

        millet

        November 17, 2015

        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

  24. Reply

    Anna

    November 15, 2015

    Hi

    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 ;-)

  25. Reply

    cindy

    November 10, 2016

    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 ^^

  26. Reply

    Cookielove

    August 2, 2018

    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!

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