Lindor Truffle and Salted Caramel Tart: A Decadent Dessert Experience

Make the Tart Crust: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until the dough begins to come together. Gradually add the ice water, 1 tablespoon at a time, until the dough forms a ball.

Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Tart Shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming off any excess around the edges. Prick the bottom of the tart with a fork and line it with parchment paper. Fill with pie weights or dried beans to prevent the crust from puffing up during baking.

Bake the tart shell for 15-20 minutes, or until the edges are golden. Remove from the oven and allow it to cool completely.

Make the Salted Caramel Filling: In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until fully combined. Slowly add the heavy cream while continuing to stir to avoid splattering. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens. Remove from heat and stir in the sea salt and vanilla extract. Let the caramel cool for 5 minutes before pouring it into the cooled tart shell.

Assemble the Tart: Once the caramel is in the tart shell, allow it to cool at room temperature for about 10 minutes. Place the tart in the fridge for at least 1 hour to let the caramel set.

Top with Lindor Truffles: After the caramel has set, place the Lindor truffles evenly across the top of the tart. Gently press each truffle into the caramel filling for a slight indentation.

Serve and Enjoy: Slice and serve this luxurious tart chilled, and enjoy the delightful combination of creamy caramel, smooth chocolate, and buttery crust.

Serving and Storage Tips: