Claire Saffitz’s Ultimate Brown Butter Chocolate Caramel Tart | Dessert Person

Introduction

In this tutorial, we will guide you through the process of making Claire Saffitz's Ultimate Brown Butter Chocolate Caramel Tart. This layered dessert features a crispy pâte brisée crust, a rich salted brown butter caramel layer, and a glossy chocolate ganache topped with flaky sea salt. Perfect for dinner parties or special occasions, this tart is sure to impress with its complex flavors and textures.

Step 1: Gather Your Ingredients and Equipment

Before you start baking, ensure you have all the necessary ingredients and special equipment.

Ingredients

• For the Pâte Brisée:

  • 2 cups (260g) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 10 tablespoons unsalted butter
  • ¼ cup chilled water
  • 1 large egg yolk

• For the Salted Brown Butter Caramel:

  • 1½ cups sugar
  • ½ cup water
  • 2 tablespoons corn syrup
  • 5 ounces chilled browned unsalted butter, cut into pieces
  • ⅓ cup heavy cream, warmed
  • 2 teaspoons vanilla extract
  • 1 teaspoon Diamond Crystal kosher salt

• For the Salted Brown Butter Chocolate Ganache:

  • 4 ounces semisweet (60% cacao) chocolate, finely chopped
  • ½ cup heavy cream
  • 1 tablespoon corn syrup
  • 1½ ounces browned unsalted butter, cut into small pieces
  • Flaky sea salt for topping

Special Equipment

• Tart pan with a removable bottom
• Mixing bowls
• Whisk
• Saucepan
• Rubber spatula

Step 2: Brown the Butter

1. In a saucepan over medium heat, melt the unsalted butter.
2. Continue cooking, stirring frequently, until the butter turns a deep golden brown and has a nutty aroma.
3. Remove from heat and let it cool slightly before using.

Step 3: Make the Tart Dough

1. In a mixing bowl, combine the flour, sugar, and kosher salt.
2. Cut in the browned butter until the mixture resembles coarse crumbs.
3. Add the chilled water and egg yolk, mixing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4: Form and Bake the Tart Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit your tart pan.
3. Transfer the dough to the tart pan, pressing it into the edges and trimming any excess.
4. Prick the bottom with a fork and line with parchment paper, adding pie weights.
5. Bake for 20-25 minutes, or until lightly golden. Remove from the oven and let cool.

Step 5: Make the Salted Brown Butter Caramel

1. In a saucepan, combine sugar, water, and corn syrup over medium heat.
2. Cook without stirring until the mixture turns a deep amber color.
3. Carefully add the chilled browned butter, warmed heavy cream, vanilla extract, and kosher salt. Stir until smooth.
4. Allow the caramel to cool slightly before pouring it into the cooled tart crust.

Step 6: Make the Chocolate Ganache

1. Place the chopped semisweet chocolate in a heatproof bowl.
2. In a saucepan, heat the heavy cream and corn syrup until just boiling.
3. Pour the hot cream mixture over the chocolate and let it sit for a minute to melt.
4. Stir until smooth and then mix in the browned unsalted butter.
5. Pour the ganache over the caramel layer in the tart, spreading it evenly.

Step 7: Chill and Serve

1. Refrigerate the tart for at least 2 hours or until set.
2. Before serving, sprinkle flaky sea salt on top for added flavor.
3. Slice and enjoy your impressive dessert!

Conclusion

You now have a delicious Brown Butter Chocolate Caramel Tart ready to impress your guests. This multi-layered dessert balances the nuttiness of brown butter with rich chocolate and sweet caramel. Consider exploring other flavor variations or serving it with a scoop of vanilla ice cream for a delightful treat. Happy baking!