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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, chilled and cubed - 1 large egg yolk - 2-3 tablespoons cold water - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - ⅓ cup heavy cream - 1 teaspoon sea salt - 1 cup dark chocolate chips - ½ cup heavy cream - 1 teaspoon vanilla extract - Flaked sea salt - Cocoa powder (optional) When making this salted caramel chocolate tart, you need to gather all your ingredients first. This makes it easier and more fun to cook. For the tart shell, you will need basic items like flour and cocoa powder. The butter must be cold, which helps keep the crust crisp. The egg yolk adds richness, and the cold water helps bind it all together. Next, for the salted caramel, you will require granulated sugar, which turns into caramel when melted. The butter adds flavor and smoothness while heavy cream makes it creamy. Don’t forget the sea salt; it gives that perfect contrast to the sweet caramel. For the chocolate ganache, dark chocolate chips are key. They melt into a rich topping. The heavy cream makes it silky, and vanilla extract adds depth to the flavor. Finally, a sprinkle of flaked sea salt or a dusting of cocoa powder will enhance the tart's look and taste. Make sure to have these ingredients ready before you start. Enjoy the process! {{ingredient_image_2}} - In a large bowl, mix 1 ½ cups flour, ½ cup cocoa, and ½ cup powdered sugar. - Add ½ cup chilled butter and rub it in until you see crumbs. - Add 1 egg yolk and 2-3 tablespoons cold water. Mix until a dough forms. - Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes. - Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface. - Press the dough into a 9-inch tart pan. Trim any extra dough from the edges. - Use a fork to prick the bottom of the shell. Line it with parchment and fill with weights. - Bake for 15 minutes, then remove the weights and bake for another 10 minutes until firm. Cool the shell on a wire rack. - In a saucepan over medium heat, add 1 cup granulated sugar. Stir until it melts to a golden brown. - Carefully add 6 tablespoons cubed butter, stirring until it melts. - Slowly mix in ⅓ cup heavy cream until smooth. Remove from heat and stir in 1 teaspoon sea salt. - Pour the warm salted caramel into the cooled tart shell. Spread it evenly. - Chill the tart in the refrigerator for at least 30 minutes to set the caramel. - Heat ½ cup heavy cream in a small saucepan until it simmers. - Pour it over 1 cup dark chocolate chips in a bowl. Let it sit for one minute. - Stir gently until the chocolate is smooth. Add 1 teaspoon vanilla extract and mix well. - Pour the chocolate ganache over the chilled caramel layer in the tart shell. - Smooth the top with a spatula. Let it sit at room temperature, then chill for 1-2 hours until set. - Lightly sprinkle flaked sea salt on top for a nice touch. - If you wish, dust with cocoa powder for extra flair. - Slice the tart into wedges, serve chilled, and enjoy the rich flavors! To roll out dough evenly, use a lightly floured surface. Start from the center and push outward. Keep your dough about 1/8 inch thick for the best texture. If it gets too soft, chill it again for a few minutes. This makes it easier to handle. Chilling the dough is key. After mixing, wrap it in plastic and chill for 30 minutes. This helps the butter firm up. A well-chilled dough will hold its shape better when baked. To avoid sugar crystallization, use a clean pan and avoid stirring once the sugar starts melting. Just swirl the pan gently. This keeps the sugar smooth and prevents clumps. For perfect caramel, watch the color closely. It should turn golden amber. If it gets too dark, it will taste burnt. Once you add the butter and cream, stir swiftly to keep it smooth and glossy. You can adjust ganache thickness by changing the cream amount. More cream makes it thinner, while less cream makes it thicker. For a rich taste, use high-quality dark chocolate. To achieve a silky-smooth finish, let the ganache sit after mixing. This allows air bubbles to escape. If it’s too thick, gently reheat it with a bit more cream. Stir until smooth before pouring over the tart. Pro Tips Chill Your Dough: For a flakier tart shell, ensure the dough is well-chilled before rolling it out. This helps maintain its structure during baking. Use a Heavy-Bottomed Pan: When making the salted caramel, a heavy-bottomed saucepan distributes heat evenly, preventing the sugar from burning. Room Temperature Ingredients: For the ganache, let the heavy cream sit for a few minutes out of the fridge before heating. This ensures a smoother melt of the chocolate. Let It Set: After assembling the tart, allow it to chill adequately in the fridge. This ensures that the layers hold together when sliced. {{image_4}} You can change the flavor of the salted caramel chocolate tart. Try adding extracts like almond or orange. A few drops can make a big difference. You can also mix in nuts or fruit. Chopped hazelnuts or raspberries add crunch and brightness. Each choice gives the tart a new twist. If you need gluten-free options, swap the flour for almond or gluten-free flour. This keeps the crust tasty and light. For vegan adaptations, use coconut cream instead of heavy cream. Replace butter with vegan butter. You can also use maple syrup for the caramel. These changes keep the tart delicious while meeting dietary needs. To make your tart look stunning, try different garnishes. Add fresh berries or edible flowers on top. Dusting cocoa powder can also enhance its look. For serving, pair it with a drizzle of chocolate sauce or whipped cream. This gives each slice a special touch and invites everyone to dig in! To keep your salted caramel chocolate tart fresh, refrigerate it. Place leftover slices in an airtight container. This helps prevent the tart from drying out. If you have a whole tart, cover it with plastic wrap or foil. This keeps dust and odors away. Your tart should stay fresh for up to five days in the fridge. If you want to freeze the tart, wrap it well. Use plastic wrap, then put it in a freezer bag. This helps keep the taste and texture. The tart can last up to three months in the freezer. To serve, move the tart to the fridge to thaw overnight. This way, it stays soft and delicious. Enjoy every bite of this rich dessert! Making this tart takes about 45 minutes of prep time and 2 hours of cooking time. The total time is around 3 hours. This includes cooling and setting time for the tart shell and caramel. Yes, you can make the tart shell ahead of time. After baking, let it cool completely. Wrap it tightly in plastic wrap and store it in the fridge for up to three days. You can also freeze it for up to a month. Just thaw it before using. If you don’t have sea salt, you can use kosher salt or table salt. Both will work, but be careful with the amount. Table salt is finer, so use a little less. The goal is to enhance the flavor without overpowering it. Absolutely! For quick prep, you can use a store-bought tart shell or caramel sauce. This saves time and still tastes great. Just check the ingredients to ensure quality. You can also use pre-made chocolate ganache if you prefer. To check if the caramel is ready, watch for a rich golden color. It should be smooth and glossy. You can also do a simple test: drop a small spoonful into cold water. If it forms a soft ball, it’s perfect! This blog post guides you through making a Salted Caramel Chocolate Tart. You learned about the key ingredients, from the tart shell to the rich ganache. I shared step-by-step instructions to help you create a perfect dessert. Plus, I provided tips and variations to customize your tart. With these tools, you can impress your guests with this sweet treat. Enjoy baking this delicious tart and make it your own!

Salted Caramel Chocolate Tart

A rich and decadent tart featuring a chocolate crust, layered with salted caramel and chocolate ganache.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup powdered sugar
  • 0.5 cup unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 0.33 cup heavy cream
  • 1 teaspoon sea salt
  • 1 cup dark chocolate chips
  • 0.5 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch flaked sea salt
  • 1 pinch cocoa powder (optional)

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, cocoa powder, and powdered sugar using a whisk until well blended. Add the chilled and cubed butter into the dry mixture. Use your fingers to rub the butter into the flour mixture until it has a coarse crumb texture. Incorporate the egg yolk into the mixture. Gradually add cold water, one tablespoon at a time, mixing until a dough begins to form. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully press the rolled dough into the tart pan, trimming any excess off the edges. Using a fork, prick the bottom of the tart shell to prevent bubbling. Line the base with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes until firm. Allow the tart shell to cool completely on a wire rack.
  • In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and develops a rich golden amber hue. Once melted, carefully add the cubed butter (watch out for splattering), stirring until fully melted and combined. Slowly incorporate the heavy cream into the mixture, stirring until it becomes smooth and glossy. Take off the heat and mix in the sea salt.
  • Pour the warm salted caramel into the cooled tart shell, spreading it evenly to create a smooth layer. Place the tart in the refrigerator for at least 30 minutes to let the caramel set properly.
  • In a small saucepan, heat the heavy cream over low heat until it starts to simmer. Remove from heat and pour over the dark chocolate chips in a separate bowl. Let it sit untouched for about one minute, then stir gently until the chocolate is fully melted and smooth. Add the vanilla extract and stir to combine.
  • Gently pour the chocolate ganache over the chilled caramel layer within the tart shell. Use a spatula to smooth the top evenly. Allow the tart to sit at room temperature briefly, then refrigerate for an additional 1-2 hours until the ganache is set.
  • Before serving, lightly sprinkle flaked sea salt over the top for a gorgeous contrast. If desired, dust a little cocoa powder for an extra touch of elegance. Slice the tart into wedges, serve chilled, and relish the decadent layers of flavor!

Notes

Chill the tart for best results before serving.
Keyword caramel, chocolate, dessert, tart