Salted Caramel Chocolate Tart Recipe
If you’ve ever wanted to indulge in the ultimate sweet-and-salty treat, this Salted Caramel Chocolate Tart is absolutely what dessert dreams are made of. It features a crisp cocoa-infused crust, a silky ribbon of homemade caramel, and an ultra-rich chocolate ganache, all finished with a sprinkle of flaky sea salt. Every forkful balances a sophisticated medley of flavors and textures, making it perfect for celebrations or any day you just want to wow your tastebuds.
Ingredients You’ll Need
Don’t let the decadent taste fool you—the ingredients for Salted Caramel Chocolate Tart are easy to find and come together beautifully. Each one plays a vital role, whether it’s boosting the flavor, perfecting the texture, or creating that gorgeous, glossy finish.
- All-purpose flour: This is the base for the tart crust, giving it just the right balance of firmness and tenderness.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives the crust its deep color.
- Powdered sugar: Blends effortlessly into the dough for subtle sweetness and a tender bite.
- Salt: Essential in both crust and caramel, salt heightens every other flavor.
- Unsalted butter (cold and cubed): Ensures flakiness in the crust and adds luxurious richness to both the caramel and ganache.
- Large egg yolk: Brings the dough together while adding extra richness.
- Ice water: Keeps the crust light and easy to handle by preventing the butter from melting prematurely.
- Granulated sugar: The backbone of classic caramel, giving depth and sweetness to the filling.
- Heavy cream: Adds silkiness to both caramel and ganache; don’t skimp on the real thing!
- Vanilla extract: Rounds out the flavors and adds subtle warmth to the caramel.
- Flaky sea salt: The crowning glory for a distinctive pop of flavor and a gourmet touch.
- Semisweet or dark chocolate (chopped): The main event in the ganache—choose good-quality chocolate for the best results.
- Unsalted butter (softened): Finishes the ganache with unbeatable smoothness and shine.
How to Make Salted Caramel Chocolate Tart
Step 1: Make the Crust
First, preheat your oven to 350°F. Combine the flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Add cold, cubed unsalted butter and use a pastry cutter (or even your fingertips) to work it in until the mixture looks like coarse crumbs. Add the egg yolk and ice water; mix just until the dough holds together. Press it evenly into a 9-inch tart pan with a removable bottom, making sure to get up the sides. Prick the base with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the parchment and weights, then bake for 10 minutes more so the crust is crisp. Let cool completely before adding your fillings.
Step 2: Make the Salted Caramel
For the caramel layer, melt granulated sugar in a saucepan over medium heat. Stir constantly (patiently!) until the sugar turns a deep amber color. Carefully whisk in cubed butter (it will bubble, so take care). Slowly pour in the heavy cream and vanilla extract, still stirring until you have a smooth, thick caramel. Pour this glorious mixture into your cooled tart shell, sprinkle lightly with flaky sea salt, and pop it in the refrigerator to set for about 30 minutes.
Step 3: Make the Chocolate Ganache
While the caramel is chilling, place the chopped chocolate in a heatproof bowl. Heat up the heavy cream until just simmering, then pour it over the chocolate. Let it sit for five minutes to gently melt. Whisk until perfectly smooth and glossy, then stir in the softened butter. Pour this chocolate ganache over the set caramel layer and spread it around with an offset spatula for a smooth finish. Chill it all for at least two hours to make slicing neat and easy.
Step 4: Finishing Touches
Once the Salted Caramel Chocolate Tart is fully set, sprinkle the top with more flaky sea salt just before slicing. This last flourish not only looks beautiful but also delivers that irresistible salty crunch alongside the velvety chocolate and gooey caramel.
How to Serve Salted Caramel Chocolate Tart
Garnishes
A final flourish of flaky sea salt on top brings out both the complexity of the chocolate and the richness of the caramel. If you want to go above and beyond, a few chocolate curls or a dusting of cocoa powder can make your presentation extra-special—almost too pretty to eat (but only almost!).
Side Dishes
Although the Salted Caramel Chocolate Tart can absolutely stand on its own, a dollop of lightly whipped cream or a scoop of vanilla ice cream pairs beautifully with each bite. For something even lighter, fresh raspberries or slices of juicy pear are perfect for cutting through the richness.
Creative Ways to Present
Instead of the traditional wedges, try cutting the tart into petite squares for a stunning dessert platter. Or, for a modern twist, make mini tarts in individual tartlet pans. Want to offer a bit of theater? Drizzle each slice with a touch of warm caramel sauce right before serving.
Make Ahead and Storage
Storing Leftovers
Any leftover tart can be stored in the refrigerator, tightly covered to retain freshness, for up to four days. The chilled environment keeps the caramel set and the chocolate ganache glossy.
Freezing
You can definitely freeze this tart! Wrap it tightly in plastic wrap, then a layer of foil, and store for up to one month. For best results, freeze the Salted Caramel Chocolate Tart without garnishes and add the salt just before serving.
Reheating
There’s generally no need to reheat, but if you prefer a softer caramel and smoother chocolate, let slices sit at room temperature for about 20–30 minutes. Avoid microwaving, as it can soften the crust and affect the luscious caramel texture.
FAQs
Can I use store-bought caramel for this tart?
You can use store-bought caramel in a pinch, but nothing beats homemade for that deep, toasty flavor and perfect texture. If using store-bought, choose one that’s thick and not overly runny.
Is it possible to make this gluten-free?
Absolutely! Simply substitute your favorite 1:1 gluten-free baking blend for the flour. Be sure the blend you choose contains xanthan gum or another binder for the best results.
Which chocolate is best for the ganache?
Semi-sweet or dark chocolate works wonderfully, with at least 60 percent cacao for a rich and balanced result. Good-quality chocolate really shines in this Salted Caramel Chocolate Tart, so use your favorite bar, not chips.
What’s the secret to smooth caramel?
The trick is stirring constantly and patiently as the sugar melts. Don’t rush it, and keep the heat moderate. Adding butter and cream slowly helps avoid lumps and keeps the caramel silky.
Can I prepare any parts in advance?
Yes! The crust can be prepared and baked a day ahead. The whole tart can also be assembled the previous evening and kept refrigerated. Garnish with flaky salt just before serving for the best crunch and flavor.
Final Thoughts
If you’re ready to impress with a dessert that’s both sophisticated and seriously delicious, make this Salted Caramel Chocolate Tart your new go-to. It’s a guaranteed showstopper, perfect for treating yourself or sharing with lucky friends—it truly is chocolate and caramel magic in every bite.
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Salted Caramel Chocolate Tart Recipe
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Salted Caramel Chocolate Tart. A buttery cocoa crust filled with luscious salted caramel and topped with a silky chocolate ganache, finished with a sprinkle of sea salt for the perfect balance of sweet and salty.
Ingredients
Cocoa Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
Salted Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Chocolate Ganache:
- 8 ounces semisweet or dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Cocoa Tart Crust: Whisk together flour, cocoa powder, powdered sugar, and salt. Cut in butter, add egg yolk and water, mix to form dough. Press into tart pan, bake.
- Make the Salted Caramel Filling: Melt sugar in saucepan until amber, whisk in butter, then cream and vanilla. Pour into cooled tart shell, sprinkle with sea salt, refrigerate.
- Create the Chocolate Ganache: Heat cream, pour over chocolate, let sit, then whisk in butter. Pour over caramel layer and refrigerate.
- Serve: Chill tart for at least 2 hours before slicing. Sprinkle with more sea salt before serving.
Notes
- For a shortcut, you can use a store-bought chocolate cookie crust.
- The tart is best served chilled but can sit at room temperature for 30 minutes before slicing for softer caramel.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
