Name: Chocolate Salted Caramel Tart Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/4 cups (160g) flour; 1/4 cup (30g) ground almonds; 1/4 cup (30g) unsweetened cocoa powder; 1/4 cup (50g) sugar; 1/4 tsp salt; 1 stick (110 g) cold unsalted butter, cut into small cubes; 1 tsp vanilla extract; 1 egg; 1-2 tbsp ice water; 1 1/2 cups (300 g) sugar; 1/2 cup water; 1/2 cup (120 g) heavy cream; 5 tbsp (70 g) unsalted butter; 1 tsp salt; 1/2 cup (120 g) heavy cream; 4 oz (120g) bittersweet chocolate, chopped; Sea salt crystals, for sprinkling

Jump to Recipe

If you’re looking to impress at your next dinner party or simply spoil yourself with something decadent, the Chocolate Salted Caramel Tart is a game-changer dessert. This luscious tart brings together a crisp chocolate pastry crust, a silky layer of homemade salted caramel, and a glossy bittersweet chocolate ganache topper, all finished with a sprinkle of sea salt. Every bite is rich, just sweet enough, and perfectly balanced, making it as memorable as it is irresistible.

Chocolate Salted Caramel Tart Recipe - Recipe Image

Ingredients You’ll Need

This Chocolate Salted Caramel Tart comes together with everyday ingredients, each playing a critical role—think of it as a symphony where every part matters, from the crunch of almonds in the crust to the silky richness of the ganache. Using top-quality ingredients, especially real chocolate and good butter, makes all the difference in both flavor and texture.

Flour (1 1/4 cups/160g): The sturdy foundation for your tart shell, creating a tender but crisp base.
Ground almonds (1/4 cup/30g): Adds a subtle nutty flavor and softness to the crust.
Unsweetened cocoa powder (1/4 cup/30g): Intensifies the chocolate flavor in the pastry, making it extra rich.
Sugar (1/4 cup/50g): Sweetens the pastry and enhances the caramel’s flavor.
Salt (1/4 tsp): Essential for balance—it sharpens the chocolate notes and tempers the sweetness.
Unsalted butter (1 stick/110g, cold & cubed): Gives the crust its delicate crumb and depth of flavor.
Vanilla extract (1 tsp): Perfumes the dough with a hint of warmth.
Egg (1): Binds the pastry together for easy rolling and baking.
Ice water (1-2 tbsp): Just enough to pull the dough together while keeping it flaky.
Sugar for caramel (1 1/2 cups/300g): The star of that gloriously gooey caramel layer.
Water (1/2 cup): Helps the sugar melt evenly without crystallizing.
Heavy cream (total 1 1/4 cups/240g): Richness for both the caramel and the smooth ganache.
Unsalted butter for caramel (5 tbsp/70g): Rounds out the caramel, giving it shine and body.
Salt for caramel (1 tsp): The magic that turns caramel into salted caramel—don’t skip it!
Bittersweet chocolate (4oz/120g, chopped): Use high-quality chocolate here for the most decadent ganache.
Sea salt crystals: These flecks bring the final, irresistible sparkle and crunch.

How to Make Chocolate Salted Caramel Tart

Step 1: Prepare the Chocolate Pastry Dough

Let’s start with the crust. In a large bowl, mix together the flour, ground almonds, cocoa powder, sugar, and salt. Cold butter is key: add in the cubes and work them in (a pastry blender, food processor, or even your fingertips all work) until the mix looks like coarse breadcrumbs. Add the egg and vanilla extract, mixing until mostly combined. A tablespoon or two of ice water ties it all together — just enough so the dough holds together when pinched. Turn it out, knead it quickly into a disc, wrap it well, and stash it in the fridge for at least 30 minutes (overnight works too for advance planners!).

Step 2: Roll Out and Shape the Dough

Once firm, lightly flour your surface (or use plastic wrap), and roll your chilled dough into a circle about 1 1/2 inches larger than your 9-inch tart pan. Carefully lay the dough into the greased pan, pressing gently into the corners. Trim the overhang for tidy edges. Chill again for at least 30 minutes—this helps the crust keep its shape when baked.

Step 3: Blind Bake the Tart Shell

Preheat your oven to 350 F (180C). Prick the bottom of the chilled dough with a fork to prevent puffing. Line the crust with parchment, and fill with pie weights, dried beans, or rice. Bake for 15 minutes, remove the weights and paper, then bake another 10 to 15 minutes until the shell is crisp and set. Let it cool before carefully removing from the pan. This base is what will hold all that glorious caramel and chocolate to come!

Step 4: Prepare the Salted Caramel

Ready for the showstopper layer? In a medium heavy-bottomed saucepan, combine 1 1/2 cups sugar with 1/2 cup water over medium-high heat. Don’t stir—just let it melt and bubble until it turns a deep amber caramel. Off the heat, gradually whisk in 1/2 cup cream (it will bubble ferociously—stand back and be cautious!). Stir constantly over medium heat for another minute or two until smooth, then take off the heat and mix in butter and 1 teaspoon salt until super glossy. Let the caramel cool slightly, then pour it into your cooled tart shell. Refrigerate for 4–5 hours to set fully.

Step 5: Make the Chocolate Ganache Layer

When the caramel is firm, make the ganache: heat 1/2 cup cream just to a simmer, then pour over the chopped bittersweet chocolate. Let it sit for a minute before stirring into pure, dreamy silkiness. Pour this over the caramel and spread evenly. Refrigerate for another 2–3 hours to set that gorgeous, shiny top.

Step 6: Finish with Sea Salt and Serve

Right before serving your Chocolate Salted Caramel Tart, sprinkle the top with flaky sea salt crystals. This elevates every bite, adding a satisfying crunch and that crave-worthy sweet-salty combo.

How to Serve Chocolate Salted Caramel Tart

Garnishes

This tart is already a stunner with its glossy ganache and sparkling sea salt, but a few simple garnishes can make it even more special. Try a dollop of lightly whipped cream, a curl of chocolate, or a scatter of roasted nuts for extra flair. Each adds a different flavor or texture nuance, inviting your guests to indulge with their eyes before their taste buds.

Side Dishes

Keep it light! A mound of fresh berries—think raspberries or strawberries—adds a refreshing contrast to the richness of the tart. Alternatively, a scoop of vanilla bean ice cream or a drizzle of raspberry coulis will turn dessert into a true celebration, while balancing out the sweet and salty notes of your Chocolate Salted Caramel Tart.

Creative Ways to Present

For a playful twist, slice the tart into slim wedges for an elegant look, or use a heart-shaped cutter for special occasions. You can even layer tart squares atop small plates with wisps of spun sugar or edible flowers. Presentation is half the fun and a great way to showcase your hard-earned masterpiece!

Make Ahead and Storage

Storing Leftovers

The Chocolate Salted Caramel Tart holds beautifully in the fridge for up to 4 days. Wrap any leftovers tightly in plastic wrap or pop them into an airtight container so the caramel keeps its dreamy texture. Don’t forget to keep it covered to prevent the ganache from picking up fridge odors.

Freezing

You can absolutely freeze individual tart slices for a rainy day chocolate emergency. Just wrap each piece tightly in plastic, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge for best results—the texture and flavors will still shine.

Reheating

While the tart is delicious chilled, if you want a softer caramel, leave your slice at room temperature for about 30 minutes before serving. Skip the microwave—too much heat can melt the ganache and run the caramel. Patience pays off for the best bite!

FAQs

Can I make the chocolate crust in advance?

Absolutely! The pastry dough for the Chocolate Salted Caramel Tart can be made and chilled up to two days ahead, or even frozen for longer storage. Just thaw it overnight in the fridge before rolling and baking.

Why did my caramel turn grainy?

Grainy caramel usually means the sugar wasn’t fully dissolved or crystallized during cooking. Always combine sugar and water, avoid stirring once it starts bubbling, and be sure everything is dissolved before letting it caramelize. A wet pastry brush can help wash away sugar crystals from the sides of the pan, too.

Can I use milk chocolate instead of bittersweet?

You can, but keep in mind that milk chocolate is much sweeter, so the tart will be richer and somewhat less complex. If you love classic chocolate flavor, bittersweet gives you that creamy intensity and balances the salty caramel perfectly.

Is it possible to make a gluten-free version?

Yes, you can substitute the all-purpose flour with a good quality gluten-free blend and ensure your ground almonds are gluten-free as well. The rest of the ingredients are naturally gluten-free, making the Chocolate Salted Caramel Tart wonderfully adaptable.

How do I get neat slices when serving?

For perfect slices, run a sharp knife under hot water, wipe it dry, then slice. The warmed blade will glide cleanly through the ganache and caramel layers, making each wedge look bakery-fresh!

Final Thoughts

This Chocolate Salted Caramel Tart is one of those unforgettable desserts that draws oohs and aahs from anyone who tries it. Each slice layers rich chocolate, silky caramel, and a spark of sea salt for pure pleasure. Give it a go the next time you want to treat your favorite people (or yourself!)—it’s the kind of recipe you’ll want to make again and again.

Chocolate Salted Caramel Tart Recipe

★★★★★

4.9 from 24 reviews

Author: Zoe
Total Time: 6 hours
Yield: 1 9-inch tart 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Chocolate Salted Caramel Tart. A buttery cocoa crust filled with silky caramel and topped with a luscious chocolate ganache, finished with a sprinkle of sea salt crystals.

Instructions

Prepare the sweet pastry. In a large bowl, mix flour with ground almonds, cocoa powder, sugar, and salt.
Incorporate butter. Add egg and vanilla extract, then mix in. Add water gradually and incorporate into the dough. Refrigerate for at least 30 minutes.
Roll out the dough. Roll to fit tart pan, chill, then bake.
Prepare the caramel. Cook sugar and water to caramel, add cream, butter, and salt. Pour over crust and refrigerate.
Make the chocolate ganache. Heat cream, pour over chocolate, stir until smooth. Pour over caramel layer and refrigerate.
Serve. Sprinkle with sea salt flakes before serving.

Notes

For a smoother caramel, you can strain it before pouring over the crust.
Make sure to cool the caramel slightly before pouring it over the crust to avoid a soggy base.
Adjust the amount of sea salt according to your preference for saltiness.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American