Go Back
- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, softened - 1 large egg yolk - 1 tablespoon cold water - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - ½ cup heavy cream (room temperature) - 1 teaspoon sea salt - 1 cup semi-sweet chocolate chips - ½ cup heavy cream The ingredients are simple but rich. Start with the crust. You need flour, cocoa powder, and powdered sugar for a sweet base. Softened butter gives it a nice texture. Adding an egg yolk helps bind everything together, while cold water ensures it stays smooth. For the salted caramel filling, granulated sugar is key. You melt it to get that deep amber color. The cubed butter makes it creamy. Room temperature heavy cream adds richness, and sea salt gives that perfect salty flavor. The chocolate ganache is made with semi-sweet chocolate chips and heavy cream. This mix creates a smooth, shiny topping for your tart. Each layer brings its own taste and texture. When combined, they create a dessert that is truly delightful. Enjoy the process of gathering these ingredients; they are the building blocks of your rich chocolate salted caramel tart. {{ingredient_image_2}} 1. In a medium bowl, mix the flour, cocoa powder, and powdered sugar. Stir until combined. 2. Add the softened butter to the bowl. Use a fork to blend until it looks like crumbs. 3. Next, add the egg yolk and cold water. Mix until a smooth dough forms. If it’s too crumbly, add more water slowly. 4. Press the dough into a 9-inch tart pan. Use your fingers to spread it evenly. Prick the bottom with a fork to avoid bubbles. 5. Chill the crust in the fridge for 30 minutes. Preheat the oven to 350°F (175°C) while it chills. 6. After chilling, bake the crust for 15 minutes. Let it cool completely in the pan. 1. In a medium saucepan, add the granulated sugar. Heat on medium, stirring constantly. 2. Watch the sugar carefully as it melts. Cook until it turns a deep amber color. 3. Quickly whisk in the cubed butter until it melts completely. 4. Gradually pour in the heavy cream while stirring. Be careful, as it may bubble. 5. Stir in the sea salt. Remove from heat and let the caramel cool for about 10 minutes. 1. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Don’t let it boil. 2. Remove the pan from the heat. Add the semi-sweet chocolate chips. 3. Stir gently until the chocolate melts and the mixture is smooth and shiny. 4. Carefully pour the ganache over the cooled salted caramel layer in the tart. Spread it evenly to cover the whole tart. 1. Place the tart back in the refrigerator. Let it chill for at least 2 hours or until firm. 2. Once set, slice into wedges and serve chilled. For added flavor, sprinkle extra sea salt on top before serving. - Use room temperature ingredients. This helps the dough mix well and bake evenly. - A digital thermometer is key for caramel. It helps you find the perfect amber color. - Chill the tart between layers. This makes cutting clean slices much easier. - Garnish with chocolate shavings. It adds a nice touch and makes it look fancy. - Drizzle caramel sauce over the top. This boosts flavor and makes it more appealing. - Serve with whipped cream. This adds creaminess that pairs well with the tart. - Avoid overcooking the caramel. It can turn bitter and ruin the taste. - Chill the tart long enough. Insufficient chilling leads to messy slices. - Don't skip pricking the crust. This prevents bubbles and keeps it flat. Pro Tips Chill the Dough: Allowing the tart crust to chill for at least 30 minutes before baking helps prevent shrinkage and results in a flakier texture. Control the Heat: When making the salted caramel, use medium heat and stir constantly to avoid burning the sugar. Patience is key! Room Temperature Cream: Ensure the heavy cream for the ganache is at room temperature to help it blend smoothly with the chocolate for a silky finish. Finishing Touch: For an elegant presentation, add a sprinkle of flaky sea salt on top of the chocolate ganache just before serving. {{image_4}} To make a vegan version, swap the butter for coconut oil. Use agave syrup in place of granulated sugar. For the cream, choose coconut cream. This change keeps the tart rich and creamy while being plant-based. For a gluten-free tart, use almond flour or a gluten-free flour blend. These options give a nice texture. You may need to adjust the baking time, as gluten-free flours can bake differently. Keep an eye on it as it cooks. You can change the flavor of your tart to make it special. Adding espresso powder to the ganache gives a nice coffee kick. If you love nuts, try mixing in hazelnuts for a crunchy crust. These small tweaks make a big difference in taste. To keep your chocolate salted caramel tart fresh, store it in an airtight container. This will help maintain its rich flavor and texture. You can refrigerate it for up to 5 days. Make sure it’s covered well to prevent it from drying out or absorbing other flavors in the fridge. If you want to save some tart for later, freezing is a great option. For the best results, freeze the tart before adding the ganache. Wrap it tightly in plastic wrap and then in foil. This double wrap helps prevent freezer burn. You can freeze it for up to three months. When you're ready to enjoy your frozen tart, thaw it in the refrigerator overnight. This slow thawing helps keep its texture nice and smooth. Avoid thawing it at room temperature, as this can make the tart too soft and affect its layers. To check the caramel, look for a deep amber color. This shows the sugar has melted perfectly. If you want, you can use a candy thermometer. Aim for a temperature of about 350°F (175°C). This helps ensure the caramel is just right. Stir constantly as you cook it. Sugar can burn quickly, so stay focused. Yes, you can make the tart ahead of time. It can be made up to a day in advance. Just remember to chill it well. This keeps the flavors fresh and allows the tart to set properly. Make sure to cover it to keep it from absorbing other smells in the fridge. You have many options for serving. Ice cream is a classic choice that pairs well with the tart. Whipped cream adds a nice creaminess too. Fresh berries give a burst of flavor and balance the sweetness. Feel free to mix and match these toppings for a treat that suits your taste! This blog post covered how to create a delicious chocolate salted caramel tart. You learned about the key ingredients and step-by-step instructions for making the tart crust, salted caramel filling, and chocolate ganache. I shared tips to perfect your tart and avoid common mistakes. Variations for vegan or gluten-free options were also discussed. In the end, this tart promises to impress at any gathering. Enjoy each bite with your favorite additions!

Chocolate Salted Caramel Tart

A decadent tart featuring a rich chocolate crust, luscious salted caramel filling, and smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 large egg yolk
  • 1 tablespoon cold water
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, cut into small cubes
  • 0.5 cups heavy cream (at room temperature)
  • 1 teaspoon sea salt
  • 1 cups semi-sweet chocolate chips
  • 0.5 cups heavy cream

Instructions
 

  • Prepare the crust: In a medium mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and powdered sugar. Mix until well incorporated. Add the softened butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
  • Incorporate the egg yolk and add the cold water gradually, mixing until a smooth dough forms. If the dough is too crumbly, add a little more cold water, one teaspoon at a time.
  • Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Use your fingers or the bottom of a measuring cup to smooth it out. Prick the bottom of the crust with a fork to prevent bubbling, then refrigerate for 30 minutes to firm up.
  • Preheat the oven to 350°F (175°C). Once the crust is chilled, bake it for 15 minutes. Remove from the oven and allow to cool completely in the pan.
  • Make the salted caramel: In a medium saucepan over medium heat, add the granulated sugar. Cook, stirring constantly, until the sugar melts and turns a deep amber color. Stay vigilant during this step, as sugar can burn easily.
  • Once the sugar has reached the desired color, quickly whisk in the cubed butter until fully melted. Gradually pour in the heavy cream while stirring continuously. Be careful, as the mixture may bubble and splatter.
  • Once combined, stir in the sea salt, then take off the heat and let the caramel cool slightly for about 10 minutes.
  • Pour the salted caramel into the cooled tart crust, using a spatula to spread it evenly. Place the tart in the refrigerator for at least 1 hour to allow the filling to set.
  • Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  • Remove the saucepan from the heat and add the semi-sweet chocolate chips. Stir gently until the mixture is smooth and shiny, and the chocolate is completely melted.
  • Carefully pour the ganache over the set salted caramel layer, spreading it evenly to cover the whole tart.
  • Chill the tart: Place the tart back in the refrigerator and let it chill for at least 2 hours, or until it is set thoroughly and firm to the touch.
  • Serve: Once set, slice the tart into wedges and serve chilled. For an extra touch, sprinkle additional sea salt on top just before serving.

Notes

Garnish with chocolate shavings or a drizzle of caramel sauce on the plate for an impressive look. Serve with a dollop of whipped cream for added richness!
Keyword caramel, chocolate, dessert, tart