If you have a sweet tooth that craves a perfect balance of rich chocolate and buttery caramel with a hint of salt, you are going to adore this Salted Caramel Chocolate Tart Recipe. This decadent dessert blends a crisp buttery crust, a luscious layer of homemade salted caramel, and a silky smooth chocolate ganache topping, creating a symphony of flavors and textures that feel both indulgent and irresistibly sophisticated. Whether you’re treating yourself or wowing guests, this tart promises to be a standout that everyone will rave about.
Ingredients You’ll Need
The beauty of this Salted Caramel Chocolate Tart Recipe lies in its simple, high-quality ingredients. Each component works harmoniously to build layers of flavor and rich texture, from the tender crust to the perfectly balanced salted caramel and smooth chocolate ganache.
- 1 1/4 cups all-purpose flour: Provides the sturdy yet tender base of the tart crust that holds everything together.
- 1/2 cup powdered sugar: Adds a subtle sweetness and delicate crumb to the crust.
- 1/4 tsp salt: Enhances the overall flavor of the crust without overpowering.
- 1/2 cup cold unsalted butter, cubed: Essential for achieving that flaky, buttery texture in the crust.
- 1 large egg yolk: Binds the crust ingredients together and adds richness.
- 1–2 tbsp cold water: Helps bring the dough together without melting the butter.
- 1 cup granulated sugar: The foundation for the luscious homemade salted caramel.
- 6 tbsp unsalted butter: Adds richness and creaminess to the caramel layer.
- 1/2 cup heavy cream: Provides silkiness both in the caramel and the ganache.
- 1 tsp sea salt: Gives the caramel its signature salty kick, balancing the sweetness perfectly.
- 1 cup heavy cream (for ganache): Creates that luscious, glossy texture in the chocolate topping.
- 8 oz semi-sweet or dark chocolate, chopped: Delivers deep, rich chocolate flavor that pairs beautifully with caramel.
- Flaky sea salt, for garnish: Adds a final burst of texture and flavor contrast to the finished tart.
How to Make Salted Caramel Chocolate Tart Recipe
Step 1: Prepare the Tart Crust
Begin by combining the flour, powdered sugar, and salt in a mixing bowl, then cut in the cold butter until your mixture looks like coarse crumbs—that’s the perfect texture for a flaky crust. Add the egg yolk and just enough cold water to bring the dough together gently. Press this dough evenly into a 9-inch tart pan and refrigerate it for 30 minutes to firm up, which will help it keep its shape during baking. Bake in a preheated 350°F oven for 15 to 20 minutes, until golden and inviting. Let it cool completely while you prepare the rest of the layers.
Step 2: Craft the Salted Caramel Layer
Making the salted caramel is an absolute joy. In a medium saucepan, heat the granulated sugar over medium heat without stirring until it melts and turns a gorgeous amber color. Stir in the butter until it melts completely, then carefully add the heavy cream while stirring continuously—the mixture will bubble up, so take care here. Let it simmer for a few minutes until smooth and glossy, then finish with your sea salt to balance the caramel’s sweetness. Pour this luscious caramel over your cooled crust and pop it back in the fridge for 30 minutes to set.
Step 3: Prepare the Chocolate Ganache
The crowning glory of this tart is the chocolate ganache. Heat the cream until just simmering—watch this closely, as you want it hot but not boiling. Pour the cream over your chopped chocolate and let it sit for two minutes, allowing the chocolate to melt gently. Stir until smooth and glossy, then pour this velvety ganache carefully over the chilled caramel layer. Use a spatula to smooth the top evenly to prepare for the final chill.
Step 4: Chill and Garnish
Refrigerate the tart for at least one hour or until completely set. Before serving, sprinkle with a little flaky sea salt—you’ll love how this final flourish elevates the flavors, adding a wonderful crunch and just the right amount of saltiness to complement both the chocolate and caramel.
How to Serve Salted Caramel Chocolate Tart Recipe
Garnishes
Feel free to get creative with garnishes! A light sprinkle of toasted nuts like pecans or almonds adds texture and nutty flavor, while delicate chocolate shavings or curls can make the tart look extra fancy. Fresh berries such as raspberries offer a refreshing contrast and add a pop of color that’s just breathtaking.
Side Dishes
This tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the rich flavors. For a wine pairing, try a luscious dessert wine like a late harvest Riesling or a smooth tawny port to complement the caramel and chocolate notes perfectly.
Creative Ways to Present
If you want to dress up this Salted Caramel Chocolate Tart Recipe for a special occasion, serve slices on elegant dessert plates with a drizzle of caramel sauce or a dusting of cocoa powder for extra flair. You can even serve mini tartlets using the same recipe for a charming bite-sized treat that’s absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
This tart keeps beautifully in the fridge for up to 3 days. Cover it well with plastic wrap or store in an airtight container to keep the crust from absorbing any fridge odors and maintain the caramel and ganache layers’ silky texture.
Freezing
You can freeze this tart, but the texture of the caramel layer may change slightly. If freezing, wrap the tart tightly in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the fridge and sprinkle with flaky sea salt just before serving to refresh the flavors.
Reheating
Reheat slices briefly at room temperature to take the chill off before serving. Avoid microwaving as this can cause the ganache to become grainy and the caramel to melt unevenly. Room temperature really helps bring out the tart’s full, luscious flavor and perfect texture.
FAQs
Can I use dark chocolate instead of semi-sweet for this tart?
Absolutely! Dark chocolate adds a more intense, bittersweet flavor that pairs wonderfully with the salted caramel. Just make sure to choose good-quality chocolate for the smoothest ganache.
What if I don’t have sea salt? Can I use regular table salt?
Sea salt is preferred because of its texture and milder flavor, but you can use table salt in a pinch. Just be very sparing—start with less and adjust to taste, as table salt is generally more concentrated.
How do I know when the caramel is ready?
The caramel is ready when the sugar has melted completely and turned a deep amber color. It’s important not to burn it, so keep a close eye and adjust the heat as necessary for an even melt.
Can I make the tart crust gluten-free?
Yes, you can substitute a gluten-free flour blend in equal amounts. Keep in mind the texture might be slightly different, but it should still taste delicious.
Is it possible to make this tart dairy-free?
With some modifications, yes! Substitute the butter with a dairy-free alternative and use coconut cream instead of heavy cream. The caramel might behave a bit differently, but it will still offer great flavor.
Final Thoughts
This Salted Caramel Chocolate Tart Recipe is truly a showstopper and well worth the effort. The layers of buttery crust, buttery caramel with just the right saltiness, and rich chocolate ganache create a dessert experience that’s both comforting and luxurious. I can’t wait for you to try it and discover how this tart quickly becomes a beloved favorite in your recipe collection!
Print
Salted Caramel Chocolate Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Salted Caramel Chocolate Tart features a buttery crust filled with rich salted caramel and topped with a smooth chocolate ganache. Perfectly balanced with a hint of sea salt, this dessert is an indulgent treat that’s ideal for special occasions or anytime you crave a luscious chocolate and caramel combination.
Ingredients
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
Instructions
- Make the Tart Crust: In a mixing bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water, mixing just until the dough comes together. Press the dough into a 9-inch tart pan and refrigerate for 30 minutes. Preheat the oven to 350°F (175°C), then bake the crust for 15–20 minutes until golden. Allow to cool completely.
- Make the Salted Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally, until it turns amber-colored. Add the butter and stir until fully melted. Slowly pour in the heavy cream while stirring constantly, being careful as the mixture will bubble vigorously. Simmer the caramel for 2–3 minutes until smooth. Stir in the sea salt to taste, let the caramel cool slightly, then pour it over the cooled tart crust. Refrigerate the tart for 30 minutes to set the caramel layer.
- 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 for 2 minutes to soften the chocolate, then stir gently until smooth and glossy. Pour the ganache over the chilled caramel layer and smooth the top evenly.
- Chill and Garnish: Refrigerate the tart for at least 1 hour until the ganache is fully set. Just before serving, sprinkle the top with flaky sea salt to enhance the flavor and add a delicate crunch.
Notes
- Use cold butter for the tart crust to achieve a flaky texture.
- Be cautious when melting sugar for the caramel as it gets very hot and can cause burns.
- You can adjust the sea salt amount in the caramel and for garnish according to your taste preference.
- For best results, chill the tart thoroughly before slicing to get clean cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
