Salted Caramel Mini Eggs Tart

Salted Caramel Mini Eggs Tart

Salted Caramel Mini Eggs Tart is a delightful dessert that combines a buttery pastry crust with rich salted caramel and creamy ganache, topped off with crunchy mini chocolate eggs. This recipe is not just delicious; it’s visually stunning and perfect for any occasion, whether it’s a family gathering, a potluck, or a sweet treat during the holiday season. This step-by-step recipe will guide you through every part of the process, ensuring that you create a show-stopping dessert that everyone will love.

Why You’ll Love This Recipe

One of the best things about the Salted Caramel Mini Eggs Tart is how versatile it is. It strikes the perfect balance between sweet and salty, catering to a wide range of palates. It’s easy to prepare, making it ideal for beginner bakers and seasoned chefs alike. Plus, the ingredients are easy to find at your local grocery store, ensuring that you can whip this up without too much hassle. Not only is it delicious, but it’s also a crowd-pleaser, appealing to chocolate lovers, caramel fans, and those who enjoy a delightful crunch from the mini eggs. With its eye-catching presentation and incredible flavors, it’s hard to resist this tart.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tablespoons cold water
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1 cup mini chocolate eggs, crushed
• 1/2 cup heavy cream
• 1 cup dark chocolate chips
• Whole mini chocolate eggs
• Sea salt flakes

This impressive combination of ingredients creates a tart that engages all the senses – from the sight of glossy caramel to the smell of baking pastry and the taste of that heavenly mix of sweet and salty.

Step-by-Step Directions

Preparing the Tart Crust

1. Mix the Dry Ingredients: In a mixing bowl, combine the all-purpose flour and granulated sugar. This base will create a sweet, tender crust that cradles all the delicious fillings.

2. Add Cold Butter: Using your fingertips, rub the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs. This step creates the flaky texture that you want in your tart crust.

3. Combine with Egg Yolk and Water: Add the egg yolk and cold water to the flour mixture. Mix just until the dough comes together. Be careful not to overmix; you want to keep that flaky texture intact.

4. Form the Crust: Press the dough into a tart pan evenly, making sure the base is well covered. Prick the bottom with a fork to prevent bubbling during baking.

5. Chill the Crust: Refrigerate the crust for at least 30 minutes. This crucial step helps the crust to firm up and ensures a crisp base.

6. Bake the Crust: Preheat your oven to 375°F (190°C). Bake the crust for about 20 minutes or until it turns a beautiful golden brown. Keep an eye on it to avoid burning!

7. Cool the Crust: Allow the baked crust to cool completely. This step is essential for preventing the caramel layer from becoming runny when poured on top.

Making the Salted Caramel

8. Melt the Sugar: In a saucepan over medium heat, melt the granulated sugar. Stir constantly until it turns a deep golden-brown color, creating that rich caramel flavor we love.

9. Add Butter: Carefully add the room temperature butter pieces. Be cautious, as the mixture will bubble vigorously.

10. Incorporate Heavy Cream: Slowly drizzle the heavy cream into the melted sugar while stirring continuously. The bubbling may increase, so take care not to burn yourself.

11. Season the Caramel: Let it boil for one minute, then remove it from heat. Stir in the sea salt and let it cool slightly before use.

Assembling the Tart

12. Pour the Caramel: Once the caramel has cooled slightly, carefully pour it over the cooled crust. This layer of delicious salted caramel will serve as the star of your tart.

13. Top with Mini Chocolate Eggs: Sprinkle the crushed mini chocolate eggs generously over the caramel layer. This adds a fun texture and a burst of chocolate flavor.

14. Chill the Tart: Refrigerate your tart for at least one hour to set the caramel perfectly.

Preparing the Chocolate Ganache

15. Heat the Cream: In a saucepan, heat the heavy cream until it just begins to boil. This will ensure a creamy ganache.

16. Melt the Chocolate Chips: Remove from heat and pour the hot cream over the dark chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt.

17. Stir Until Smooth: Mix the ganache until it’s smooth and glossy, a luscious topping to crown your tart.

18. Final Layer: Pour the ganache over the caramel layer, spreading it evenly. Top with whole mini chocolate eggs for decoration and a sprinkle of sea salt flakes for that perfect finishing touch.

Tips & Tricks

• Room Temperature Ingredients: Ensure your butter for the caramel is at room temperature for easier blending into the melted sugar.
• Careful with Caramel: When making the caramel, keep a close eye on the sugar as it can go from perfect to burnt quickly.
• Variations: Feel free to substitute the dark chocolate chips with milk chocolate or white chocolate for different flavor profiles!
• Make Ahead: This tart can be made a day in advance; just store it in the refrigerator until serving.

Serving Suggestions & Pairings

Serve your Salted Caramel Mini Eggs Tart chilled for optimal flavor and texture. Pair it with whipped cream or a scoop of vanilla ice cream for added indulgence. A cup of freshly brewed coffee or a glass of dessert wine makes for an excellent complement to this treat’s rich flavors.

Nutritional Information

• Servings: 10
• Calories: Approximately 350 per slice
• Fat: 20g
• Carbohydrates: 40g
• Protein: 3g
• Sugar: 25g

Nutritional values may vary based on ingredient brands and portion sizes.

Storing Tips & Variations for Salted Caramel Mini Eggs Tart

To store this tart, keep it in an airtight container in the refrigerator where it can last up to 5 days. If you prefer, cut individual slices and store them separately, allowing for easier serving. For variations, experiment with alternative layers, such as a fruit or nut base, and adjust toppings accordingly.

Conclusion for Salted Caramel Mini Eggs Tart

Salted Caramel Mini Eggs Tart is not just a dessert; it’s an experience! The layers of flavor and texture combined create a heavenly treat that’s sure to impress anyone who takes a bite. Whether it’s for a special occasion or a cozy night in, this tart is a must-try. Gather your ingredients and start baking this delightful masterpiece today!

FAQs

1. Can I make the tart crust ahead of time?
Yes, you can make the tart crust a day in advance. Just wrap it securely in plastic wrap and refrigerate until you are ready to bake.

2. What can I use instead of heavy cream in the ganache?
You can substitute heavy cream with coconut cream for a dairy-free version, but it may alter the flavor slightly.

3. How do I know when the caramel is ready?
Watch for a deep amber color and a smooth texture. If it starts to smell burnt, it may already be overcooked, so keep a close eye on it.

4. Can I use other chocolates?
Absolutely! Feel free to use white chocolate or milk chocolate for the ganache layer; just be mindful that sweetness levels may change.

5. How can I make my tart more decorative?
Add decorations such as edible gold leaf, chopped nuts, or even fresh fruit atop the ganache layer for a beautiful finishing touch!

Salted Caramel Mini Eggs Tart

A delightful dessert featuring a buttery pastry crust filled with rich salted caramel and creamy ganache, topped with crunchy mini chocolate eggs.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 350 kcal

Ingredients

  

For the Tart Crust

• 1.5 cups all-purpose flour
• 0.25 cups granulated sugar
• 0.5 cups unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons cold water

For the Salted Caramel

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 0.5 cups heavy cream
• 1 teaspoon sea salt

For the Chocolate Ganache

• 0.5 cups heavy cream
• 1 cup dark chocolate chips

Toppings

• 1 cup mini chocolate eggs, crushed
• Whole mini chocolate eggs Whole mini chocolate eggs, for decoration
• Sea salt flakes, for garnish

Instructions

 

Preparing the Tart Crust

• In a mixing bowl, combine the all-purpose flour and granulated sugar.
• Rub the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs.
• Add the egg yolk and cold water to the flour mixture. Mix until the dough comes together.
• Press the dough into a tart pan and prick the bottom with a fork.
• Refrigerate the crust for at least 30 minutes.
• Preheat oven to 375°F (190°C) and bake the crust for about 20 minutes until golden brown.
• Allow the baked crust to cool completely.

Making the Salted Caramel

• In a saucepan over medium heat, melt the granulated sugar, stirring constantly until deep golden-brown.
• Carefully add the room temperature butter, stirring until melted.
• Gradually stir in the heavy cream and let it boil for one minute.
• Remove from heat, stir in the sea salt, and let cool slightly.

Assembling the Tart

• Pour the caramel over the cooled tart crust.
• Sprinkle the crushed mini chocolate eggs over the caramel layer.
• Refrigerate for at least one hour to set.

Preparing the Chocolate Ganache

• In a saucepan, heat the heavy cream until it just begins to boil.
• Pour the hot cream over the dark chocolate chips and let sit for 5 minutes.
• Mix until smooth and glossy.
• Pour the ganache over the caramel layer, spreading evenly.
• Decorate with whole mini chocolate eggs and sprinkle with sea salt flakes.

Notes

Use room temperature butter for easier blending into the melted sugar. Watch the sugar closely when making caramel.

Keyword Chocolate Tart, Dessert Recipe, Easy Dessert, Mini Eggs Tart, Salted Caramel Tart