There’s something deeply comforting about desserts that mix sweet and salty—like a warm hug and a mischievous wink in every bite. This Salted Caramel Chocolate Tart is one of those special treats that walks the perfect line between indulgent and refined. It’s the kind of dessert that feels like a celebration, whether you’re serving it at a festive gathering or sneaking a slice on a quiet evening with a good book and a cup of tea.
For me, this tart has become a bit of a tradition during the cooler months. It all started a few years ago when I wanted to make something impressive for a holiday dinner, but also something that felt nostalgic and cozy. Salted caramel reminded me of the golden candies my grandmother used to keep in her purse, and rich dark chocolate is, well, always in season. When I brought this tart to the table, the look on everyone’s face said it all—and now, it’s requested every year without fail.
The beauty of this recipe lies in its layers. A buttery, crisp crust anchors the whole thing, followed by a silky, deeply flavored caramel that’s just salty enough to cut through the sweetness. And then comes the smooth, glossy chocolate ganache on top, like a decadent blanket that pulls everything together. It’s elegant, yes—but also comfort food, in dessert form.
Why You’ll Love This Recipe:
- It strikes the perfect balance between sweet and salty
- A showstopper dessert with minimal ingredients
- Great for make-ahead entertaining
- A rich, buttery crust that doesn’t get soggy
- Silky caramel and glossy ganache layers that melt in your mouth
- Just fancy enough to impress, but still cozy and comforting
INGREDIENTS YOU’LL NEED:
For the crust:
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 1 tablespoon cold water
For the caramel filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
For the chocolate ganache:
- ½ cup heavy cream
- 4 oz dark chocolate (60–70%), chopped
- Flaky sea salt, for topping
HOW TO MAKE SALTED CARAMEL CHOCOLATE TART:
STEP-BY-STEP INSTRUCTIONS:
1. Make the crust:
Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This part always reminds me of baking as a kid—getting your hands into the dough is half the fun.
Add the egg yolk and cold water, mixing just until the dough starts to come together. Gently press the dough into a 9-inch tart pan with a removable bottom, pressing it evenly into the bottom and up the sides. Prick the bottom with a fork to prevent puffing.
Chill the crust in the fridge for about 15 minutes, then bake for 20–22 minutes or until lightly golden. Let it cool completely. This crust is the perfect base—crumbly, buttery, and just a little sweet.
2. Make the caramel:
Time for the show-stealer: the salted caramel. In a medium saucepan over medium heat, pour in the sugar and let it melt undisturbed until it begins to liquefy and turn amber. Don’t stir it—just gently swirl the pan now and then. Once the sugar has fully melted and turned golden brown, carefully add the butter and stir with a heatproof spatula. The mixture will bubble up—don’t worry, that’s normal!
Once the butter is fully incorporated, pour in the heavy cream slowly while stirring. Let it bubble for a minute, then remove from heat and stir in the sea salt. The caramel will thicken as it cools.
Pour the caramel into the cooled tart crust and smooth the top. Pop it into the fridge for at least 30 minutes to set.
3. Make the ganache:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (not boil!). Pour the hot cream over the chopped chocolate in a bowl and let it sit for a minute. Then stir until silky and smooth.
Pour the ganache over the chilled caramel layer, smoothing it with the back of a spoon. Sprinkle with flaky sea salt for that extra touch of magic.
Chill the tart for another hour, or until fully set.
HELPFUL TIPS:
- No tart pan? A pie dish works too, but the removable bottom does make for a prettier presentation.
- Use good chocolate. This recipe doesn’t call for much, so make it count with quality dark chocolate—it makes all the difference in flavor.
- Let it chill completely. It’s tempting to dive right in, but the layers need time to firm up. Trust the process!
- Cut with a warm knife. Dip your knife in hot water and wipe dry between slices for clean, gorgeous cuts.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes (including chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
NOTES:
This tart can be made a day ahead—just keep it covered in the fridge until ready to serve. It’s a fantastic make-ahead option for holidays, dinner parties, or anytime you want to wow your guests without any stress the day of.
NUTRITIONAL INFORMATION:
(Per slice, approximate)
- Calories: 450
- Fat: 32g
- Carbohydrates: 40g
- Sugar: 28g
- Protein: 4g
- Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate is sweeter. You may want to slightly reduce the sugar in the caramel if you prefer a more balanced flavor.
How long does this tart keep?
It will stay fresh for up to 4 days in the fridge. Just be sure to cover it well to prevent the ganache from drying out.
Can I freeze it?
You can freeze it for up to a month. Thaw overnight in the fridge before serving.
What kind of salt should I use for topping?
Flaky sea salt, like Maldon, adds the perfect touch of crunch and saltiness. Avoid fine table salt—it won’t give the same texture or visual appeal.
STORAGE INSTRUCTIONS:
Store the tart in the refrigerator, covered with plastic wrap or in an airtight container. Best enjoyed within 3–4 days. For longer storage, freeze slices individually and thaw as needed.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
- Salted Caramel Brownies
- Salted Caramel White Chocolate Cookies
- Dark Chocolate Brown Sugar Cookies
- Brown Butter Chocolate Chip Cookies
CONCLUSION
Whether you’re hosting a dinner party or simply indulging your sweet tooth, this Salted Caramel Chocolate Tart is a guaranteed crowd-pleaser. It’s the kind of dessert that invites a little pause—a moment to savor, to smile, and to maybe go back for just one more sliver. It’s elegant without being fussy, rich but never overwhelming, and always a conversation starter. Try it once, and you might just find it becoming part of your own sweet traditions.
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Salted Caramel Chocolate Tart
Description
There’s something deeply comforting about desserts that mix sweet and salty—like a warm hug and a mischievous wink in every bite. This Salted Caramel Chocolate Tart is one of those special treats that walks the perfect line between indulgent and refined. It’s the kind of dessert that feels like a celebration, whether you’re serving it at a festive gathering or sneaking a slice on a quiet evening with a good book and a cup of tea.
For me, this tart has become a bit of a tradition during the cooler months. It all started a few years ago when I wanted to make something impressive for a holiday dinner, but also something that felt nostalgic and cozy. Salted caramel reminded me of the golden candies my grandmother used to keep in her purse, and rich dark chocolate is, well, always in season. When I brought this tart to the table, the look on everyone’s face said it all—and now, it’s requested every year without fail.
The beauty of this recipe lies in its layers. A buttery, crisp crust anchors the whole thing, followed by a silky, deeply flavored caramel that’s just salty enough to cut through the sweetness. And then comes the smooth, glossy chocolate ganache on top, like a decadent blanket that pulls everything together. It’s elegant, yes—but also comfort food, in dessert form.
Ingredients
For the crust:
1 ¼ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup cold unsalted butter, cubed
1 large egg yolk
1 tablespoon cold water
For the caramel filling:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 teaspoon sea salt
For the chocolate ganache:
½ cup heavy cream
4 oz dark chocolate (60–70%), chopped
Flaky sea salt, for topping
Instructions
Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This part always reminds me of baking as a kid—getting your hands into the dough is half the fun.
Add the egg yolk and cold water, mixing just until the dough starts to come together. Gently press the dough into a 9-inch tart pan with a removable bottom, pressing it evenly into the bottom and up the sides. Prick the bottom with a fork to prevent puffing.
Chill the crust in the fridge for about 15 minutes, then bake for 20–22 minutes or until lightly golden. Let it cool completely. This crust is the perfect base—crumbly, buttery, and just a little sweet.
Time for the show-stealer: the salted caramel. In a medium saucepan over medium heat, pour in the sugar and let it melt undisturbed until it begins to liquefy and turn amber. Don’t stir it—just gently swirl the pan now and then. Once the sugar has fully melted and turned golden brown, carefully add the butter and stir with a heatproof spatula. The mixture will bubble up—don’t worry, that’s normal!
Once the butter is fully incorporated, pour in the heavy cream slowly while stirring. Let it bubble for a minute, then remove from heat and stir in the sea salt. The caramel will thicken as it cools.
Pour the caramel into the cooled tart crust and smooth the top. Pop it into the fridge for at least 30 minutes to set.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (not boil!). Pour the hot cream over the chopped chocolate in a bowl and let it sit for a minute. Then stir until silky and smooth.
Pour the ganache over the chilled caramel layer, smoothing it with the back of a spoon. Sprinkle with flaky sea salt for that extra touch of magic.
Chill the tart for another hour, or until fully set.
Notes
This tart can be made a day ahead—just keep it covered in the fridge until ready to serve. It’s a fantastic make-ahead option for holidays, dinner parties, or anytime you want to wow your guests without any stress the day of.