Salted Caramel Chocolate Tart Recipe

If you have a serious sweet tooth and a love for luxurious desserts, then this Salted Caramel Chocolate Tart Recipe is an absolute must-try. It’s the perfect harmony of buttery crust, luscious salted caramel, and rich chocolate ganache that melts in your mouth with every bite. This decadent tart effortlessly combines sweet and salty flavors, making it an unforgettable treat that you’ll want to share with friends and family — or maybe just keep all to yourself!

Ingredients You’ll Need

The magic of the Salted Caramel Chocolate Tart Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from creating a tender crust to delivering that perfect luscious caramel and smooth chocolate finish.

• 1 1/4 cups all-purpose flour: The backbone of your tart crust, providing structure and a delicate crumb.
• 1/2 cup powdered sugar: Adds subtle sweetness and contributes to the crust’s tender texture.
• 1/4 tsp salt: Balances the sweetness and enhances the overall flavor of the crust.
• 1/2 cup cold unsalted butter, cubed: Key for a flaky, melt-in-your-mouth crust with rich buttery taste.
• 1 large egg yolk: Binds the crust ingredients together and adds richness.
• 1–2 tbsp cold water: Just enough to bring the dough together without making it tough.
• 1 cup granulated sugar: Essential for creating that deeply caramelized, golden salted caramel layer.
• 6 tbsp unsalted butter: Adds creaminess and balances the caramel’s sweetness.
• 1/2 cup heavy cream: Makes the caramel irresistibly smooth and luscious.
• 1 tsp sea salt (adjust to taste): Brings out the caramel’s complexity with just the right salty kick.
• 1 cup heavy cream (for ganache): Creates a silky base for melting chocolate, giving the ganache a decadent texture.
• 8 oz semi-sweet or dark chocolate, chopped: The star of the ganache, providing intense chocolate flavor and a glossy finish.
• Flaky sea salt, for garnish: A final flourish that elevates every bite with a satisfying crunch and burst of flavor.

How to Make Salted Caramel Chocolate Tart Recipe

Step 1: Prepare and Bake the Tart Crust

Start by whisking together flour, powdered sugar, and salt to create the dry base of your crust. Cutting in the cold butter until the mixture resembles coarse crumbs is crucial—it ensures your crust will be flaky and tender. After adding the egg yolk and cold water, gently mix until the dough comes together without overworking it. Press this dough into a 9-inch tart pan for an evenly thick base. Pop it into the fridge for 30 minutes before baking at 350°F (175°C) for about 15 to 20 minutes until golden brown. Let it cool completely — this crispy, buttery foundation sets the stage for the layers to come.

Step 2: Create the Salted Caramel Layer

Caramel making can feel intimidating, but it’s simpler than it sounds and completely worth the effort. Heat granulated sugar over medium heat until it melts and turns a beautiful amber color—watch closely so it doesn’t burn! Stir in the butter until melted, then slowly add heavy cream while constantly stirring (expect bubbling, which is totally normal). Let it simmer for a couple of minutes until silky smooth, then add the sea salt to bring depth and that signature salty touch. Once slightly cooled, pour the caramel over your cooled crust and refrigerate for 30 minutes to let it set gently.

Step 3: Make and Pour the Chocolate Ganache

While the caramel chills, heat heavy cream just until it begins to simmer, then pour it over the chopped chocolate. Let it rest undisturbed for 2 minutes—this simple step helps the chocolate melt perfectly. Stir the mixture until glossy and smooth, then pour it over the caramel layer in your tart. Use a spatula to smooth the top out evenly, sealing in that rich, luxurious filling with a shiny chocolate cap.

Step 4: Chill and Garnish

Place the assembled tart into the refrigerator for at least an hour to fully set the layers. Just before serving, sprinkle flaky sea salt over the top for an eye-catching garnish that also enhances the sweet and salty balance of the tart. Now you’re ready to indulge in a slice (or two) of your homemade masterpiece.

How to Serve Salted Caramel Chocolate Tart Recipe

Garnishes

Adding flaky sea salt just before serving not only intensifies the salted caramel’s flavor but also adds a delightful crunch that contrasts with the smooth ganache. You can also consider a light dusting of cocoa powder or edible gold leaf for special occasions.

Side Dishes

This tart pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a fresh twist, try serving it alongside sliced fresh berries to cut through the richness and add a burst of natural sweetness.

Creative Ways to Present

Try slicing the tart into perfect wedges and placing each on a decorative plate drizzled with extra caramel sauce or chocolate. You might also present mini individual tarts using smaller tart pans for gatherings, making serving even more fun and elegant.

Make Ahead and Storage

Storing Leftovers

Leftover tart can be kept in an airtight container in the refrigerator for up to 3 days. The flavor and texture remain superb, making it an easy-to-enjoy treat whenever a chocolate craving hits.

Freezing

The Salted Caramel Chocolate Tart Recipe freezes well! Wrap the whole tart securely in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving to retain that perfect creamy texture.

Reheating

Because this tart is meant to be enjoyed chilled, reheating is generally not recommended as it can disrupt the texture of the ganache and caramel. Simply enjoy it straight from the fridge for the best experience.

FAQs

Can I use milk chocolate instead of semi-sweet or dark chocolate for the ganache?

Absolutely! Milk chocolate will make the ganache sweeter and creamier, which some people prefer. Just remember it has a lower cocoa content, so the chocolate flavor will be milder.

What can I substitute if I don’t have flaky sea salt for garnish?

If you don’t have flaky sea salt, a sprinkle of kosher salt or even a very light pinch of fine sea salt will work. The key is to add a bit of saltiness that complements the caramel without overwhelming the tart.

Is this tart suitable for beginners?

Yes! While caramel can seem tricky, this Salted Caramel Chocolate Tart Recipe breaks the process down into easy steps. With patience and attention, even first-timers can create a stunning dessert that tastes like a pro made it.

Can I make the tart crust ahead of time?

Definitely. You can prepare the crust up to a day in advance, keep it refrigerated after pressing it into the tart pan, then bake right before adding the filling. This makes assembly quicker and less stressful.

What’s the best way to reheat leftover tart?

This tart is best enjoyed chilled, so reheating isn’t recommended. If you want to soften the chocolate slightly, let the tart sit at room temperature for 10 to 15 minutes before serving.

Final Thoughts

This Salted Caramel Chocolate Tart Recipe is truly a showstopper dessert that brings together the perfect balance of flavors and textures. Whether you’re baking for a special occasion or just because, it’s guaranteed to impress and delight anyone lucky enough to have a slice. So grab your ingredients, roll up your sleeves, and treat yourself to this divine dessert—you won’t regret it!

Salted Caramel Chocolate Tart Recipe

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• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

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Description

This Salted Caramel Chocolate Tart features a buttery, tender crust filled with a rich layer of homemade salted caramel and topped with a smooth, luscious chocolate ganache. Finished with a sprinkle of flaky sea salt, this indulgent dessert balances sweet and salty flavors beautifully, making it perfect for special occasions or anytime you crave a decadent treat.

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Ingredients

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For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tbsp cold water

For the Salted Caramel:

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp sea salt (adjust to taste)

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, chopped
• Flaky sea salt, for garnish

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Instructions

1. Make the Tart Crust: In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water, mixing until the dough just comes together. Press the dough evenly into a 9-inch tart pan and refrigerate for 30 minutes. Preheat the oven to 350°F (175°C). Bake the crust for 15–20 minutes until golden brown. Allow it to cool completely.
2. Make the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it turns an amber color. Add the butter and stir until fully melted and combined. Slowly pour in the heavy cream while stirring continuously—the mixture will bubble up. Simmer for 2–3 minutes until smooth and slightly thickened. Stir in the sea salt and let the caramel cool slightly. Pour the caramel over the cooled tart crust and refrigerate for 30 minutes to set.
3. Make the Chocolate Ganache: Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Pour the ganache over the chilled caramel layer and smooth the top evenly.
4. Chill and Garnish: Refrigerate the tart for at least 1 hour until fully set and firm. Just before serving, sprinkle the top generously with flaky sea salt to enhance the salty-sweet flavor combination.

Notes

• Ensure the butter and water are cold when making the crust to achieve a flaky texture.
• Be careful when melting sugar to avoid burning; use medium heat and stir gently.
• You can adjust the amount of sea salt according to your taste preference.
• For a deeper chocolate flavor, use dark chocolate with at least 70% cocoa content.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American