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.
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.