Decadent Butterscotch Chocolate Tart

This salted butterscotch chocolate tart delivers the perfect balance of rich chocolate ganache and sweet-salty butterscotch sauce, all nestled in your choice of a buttery shortbread or coconut crust. The combination creates an indulgent dessert that never fails to impress at dinner parties and holiday gatherings.

I first made this tart for a holiday dinner when I needed something to wow my chocolate-loving in-laws. The moment everyone took their first bite, the table fell silent except for appreciative mumbles. Now it's requested at every family gathering.

Ingredients

• Shortbread Crust Unbleached flour forms the base for a buttery crumbly texture

• Powdered sugar adds sweetness without graininess

• Cold butter cubes create those perfect flaky layers when cut properly into the flour

• Coconut Crust Granulated sugar balances the coconut flavor without overwhelming it

• Egg whites act as the perfect binder while keeping the crust light

• Sweetened flaked coconut provides a tropical twist that complements the chocolate beautifully

• Chocolate Ganache Heavy whipping cream with high fat content ensures a silky smooth ganache

• Bittersweet chocolate creates depth of flavor use high quality for best results

• Large egg adds richness and helps the ganache set with the perfect texture

• Espresso Butterscotch Packed brown sugar gives that classic butterscotch foundation and caramel notes

• Vanilla bean provides aromatic complexity that extract alone cannot match

• Brewed espresso cuts the sweetness and adds sophisticated coffee undertones

• Butter enriches the sauce and creates silky mouthfeel

• Heavy cream creates the perfect pourable consistency

• Kosher salt balances the sweetness for that addictive sweet salty combination

• Maldon salt flakes for finishing give delightful crunchy texture and salt bursts

Step-by-Step Instructions

Prepare The Shortbread Crust

Combine the dry ingredients with cold butter using a pastry blender until the mixture resembles coarse pebbles. The temperature of the butter is crucial here cold butter creates those perfect pockets of flakiness. Press the mixture firmly into your pan with floured fingers to prevent sticking and bake until golden brown which signals the butter has properly browned for maximum flavor.

Or Create The Coconut Crust

Mix the three ingredients thoroughly until completely combined. The egg whites should fully coat every strand of coconut ensuring proper binding. Press firmly into the tart pan creating an even layer with slightly built up edges. Bake just until the edges begin to turn golden the crust will continue to brown during the second baking with the filling.

Make The Silky Ganache

Heat cream just until steaming never boiling as boiling can cause the fat to separate. Add chocolate and whisk gently with patience the residual heat will melt the chocolate while gentle whisking prevents air bubbles. Incorporate the egg with a final whisk which adds richness and helps create that perfect fudgy yet sliceable texture.

Bake The Tart

Pour ganache into your prepared crust and bake until the filling is mostly set but still slightly moist in the center. This careful balance ensures your tart will have that ideal texture somewhere between a truffle and a brownie. Allow it to cool partially before adding the butterscotch.

Create The Espresso Butterscotch

Melt the brown sugar with vanilla until fragrant and beginning to liquefy which develops those complex caramel notes. Add coffee and butter stirring constantly until blended then incorporate cream and salt. Simmer patiently until thickened to a honey like consistency which could take the full 15 minutes. Proper reduction here ensures your butterscotch will set beautifully atop the chocolate.

Assemble And Chill

Pour the warm butterscotch over the chocolate layer spreading it evenly with an offset spatula. Sprinkle with Maldon salt flakes for those delightful crunchy salt bursts. Refrigerate for at least two hours to fully set both layers before serving.

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I find the vanilla bean in the butterscotch makes all the difference. The first time I made this tart, I scraped a particularly plump vanilla bean and the tiny black specks throughout the butterscotch created moments of intense vanilla flavor that perfectly complemented the chocolate. My daughter now calls it the "fancy beans" tart and insists I never substitute with extract.

Make Ahead Magic

This tart actually improves with a day of rest in the refrigerator, allowing the flavors to meld beautifully. I often make it the night before a dinner party, which not only saves time but results in a more complex flavor profile. Just be sure to bring it to room temperature about an hour before serving for the best texture and taste experience.

Crust Considerations

The two crust options offer completely different experiences. The shortbread provides a buttery, crisp foundation that contrasts wonderfully with the silky chocolate. The coconut crust adds a tropical dimension that creates an almost Mounds bar like quality when paired with the chocolate. I find the coconut version particularly delightful in summer months, while the shortbread feels more appropriate for fall and winter gatherings.

Serving Suggestions

While this tart is certainly rich enough to stand alone, I love to offer some accompaniments that cut through the decadence. A dollop of tangy crème fraîche or a scoop of coffee ice cream creates a beautiful temperature and flavor contrast. For a stunning presentation, dust one half of each slice with cocoa powder and the other with powdered sugar, then garnish with a few fresh raspberries for a pop of color and acidity.

Troubleshooting Tips

If your butterscotch seems too runny, it likely needs more reduction time. Continue simmering until it coats the back of a spoon.

Should your butterscotch become too thick upon cooling, simply stir in a tablespoon or two of warm cream until you reach the desired consistency.

For a perfectly clean slice, warm your knife under hot water and wipe dry between each cut.

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Common Questions Answered

→ Can I make this tart ahead of time?

Yes, you can prepare this tart up to 3 days in advance. Keep it refrigerated, covered loosely. For the best texture and flavor, allow it to come to room temperature before serving.

→ What's the difference between the shortbread and coconut crust options?

The shortbread crust is buttery and traditional, while the coconut crust offers a sweeter, tropical flavor profile. The shortbread crust is more neutral, allowing the chocolate and butterscotch flavors to dominate, while the coconut adds another dimension of flavor.

→ Can I substitute the bittersweet chocolate?

Yes, you can use semi-sweet chocolate for a slightly sweeter ganache, or dark chocolate for an even more intense flavor. Chocolate chips can be used as mentioned in the ingredients list.

→ Is the Maldon salt necessary?

The Maldon salt flakes are optional but highly recommended. They add a pleasant textural contrast and enhance the butterscotch and chocolate flavors. Regular kosher salt is already included in the butterscotch itself.

→ What can I substitute for the espresso in the butterscotch?

If you don't have espresso, you can use strong brewed coffee. For a non-caffeinated option, try coffee-flavored extract mixed with water, or simply use water with a touch of coffee extract for flavor.

→ How do I know when the ganache is properly set?

After baking, the center should still be slightly moist when a knife is inserted. The ganache will continue to set as it cools. The final texture should be firm but still creamy, not rubbery.