Salted Caramel Chocolate Tart Recipe

If you’re a fan of desserts that hit that perfect balance between rich, sweet, and just a little salty, then you’ve got to try my Salted Caramel Chocolate Tart Recipe. I absolutely love how this tart comes together with a crisp chocolatey crust, silky salted caramel, and a lush chocolate ganache all in one. Trust me, once you make it the first time, you’ll want to whip it up again and again—plus, it’s a guaranteed crowd-pleaser.

this Recipe

Ingredients You’ll Need

Choosing the right ingredients is key here because each layer plays an important role in flavor and texture. I always recommend using high-quality chocolate and fresh cream for that smooth ganache and luscious caramel.

• Plain flour/all purpose flour: Provides the base structure for the chocolate shortcrust pastry; be sure to measure properly for a tender crust.
• Cocoa powder: Adds rich chocolate flavor and a beautiful dark color to the crust.
• Caster sugar: Used in both the crust and caramel to give sweetness without graininess.
• Salt: Essential for balancing sweetness and enhancing all the chocolate and caramel flavors.
• Unsalted butter: Make sure it’s cold and cubed for the pastry to create that perfect flaky texture.
• Milk of choice (cold): Helps bind the dough; cold milk ensures the texture stays crisp.
• Double cream/heavy cream: Crucial for making the smooth salted caramel and silky ganache layers.
• Vanilla bean paste/extract: Adds subtle aromatic depth to the caramel.
• Dark chocolate: Use your favorite high-quality bar for the ganache; I love something around 70% cocoa for balance.
• Flaky sea salt: A finishing touch that brings out the salted caramel flavors dramatically.

Variations

I love to play around with this Salted Caramel Chocolate Tart Recipe depending on the season or who I’m serving it to. Feel free to make it your own with any tweaks that suit your taste buds or dietary needs.

• Nutty Twist: I sometimes sprinkle toasted pecans or hazelnuts on the caramel layer before adding ganache for a lovely crunch.
• Dairy-Free Option: Substitute coconut cream for the double cream, and plant-based butter for the crust to keep it delicious but dairy-free.
• Spiced Caramel: Add a pinch of cinnamon or chili powder to the caramel for a warming depth that surprises guests every time.
• Chocolate Variety: Swap the dark chocolate ganache for milk or white chocolate if you prefer a sweeter finish.

How to Make Salted Caramel Chocolate Tart Recipe

Step 1: Craft the Chocolate Shortcrust Pastry with Care

Start by whisking together the flour, cocoa powder, sugar, and salt — I love using a food processor here, but you can absolutely do it by hand if you don’t have one handy. The key is cold butter; freezing your cubes beforehand helps you get that crumbly, sandy texture that results in a flaky crust. When you add the cold milk, pulse just enough to bring the dough together — avoid overmixing or kneading as that makes the pastry tough. Wrap the dough into a disc and chill it for at least 3 hours. Trust me, this rest time is essential to prevent shrinkage and keep that perfect texture.

Step 2: Roll, Chill, and Blind Bake Your Tart Shell

After chilling, lightly flour your surface and rolling pin, then roll your dough out evenly—just under a quarter inch thick and larger than your tart tin. Rolling the dough in one direction while rotating it helps avoid cracks, a trick I discovered the hard way. Lay the dough over the tart tin, gently pressing it into all the nooks. Dock the surface with a fork to keep it from puffing, cover with baking paper, and fill with baking beans or rice to blind bake. Remove the weights halfway through baking for a beautifully crisp shell. This two-step bake might seem fussy, but it’s what seals in that lovely crunch under the luscious layers.

Step 3: Make the Silky Salted Caramel Sauce

Melting sugar slowly over medium-low heat is where patience pays off. I always keep a silicon spatula at hand to gently swirl the pan without stirring too vigorously — this keeps the sugar from crystalizing. When it’s reached a deep amber, immediately add your butter and warmed cream carefully; it’ll bubble up, so don’t be alarmed! Adding vanilla and salt right away balances the sweetness perfectly. If you see the caramel seize or become grainy, don’t panic—whisk over low heat or cover and stir every couple of minutes until smooth again. Using a thermometer and hitting 113°C (235°F) will make your caramel extra reliable. Pour the caramel into your baked crust and chill it until fully set, about 2-3 hours. It’s easier than it sounds, and the result is divine.

Step 4: Prepare the Luxurious Chocolate Ganache

Chop your chocolate and place it in a heat-safe bowl. Gently warm the cream until you see steam but no boiling—that’s a subtle detail I learned can make or break your ganache. Pour the cream over the chocolate, let it sit silently for a minute, then start whisking from the center outward for a silky texture. Switch to a spatula toward the end to scrape down the sides and make sure it’s completely smooth. Pour this glossy ganache over your chilled caramel layer and quickly tilt the tart to spread evenly before it sets. Pop it back in the fridge to finish firming up.

Step 5: Finish and Serve with Flair

Right before serving, dust with a little cocoa powder and sprinkle flaky sea salt to elevate all those flavors to new heights. This final touch is my favorite part because it adds just the right pop of texture and a hint of saltiness that nails the signature salted caramel vibe.

How to Serve Salted Caramel Chocolate Tart Recipe

Garnishes

I usually sprinkle flaky sea salt and a light dusting of cocoa powder right before serving—that finishes things beautifully. Sometimes I add a few chocolate shavings or even some toasted nuts on top for an extra touch. Fresh raspberries or a dollop of whipped cream can also make your presentation pop and add a fresh contrast.

Side Dishes

This tart is pretty rich, so I like to serve it with a simple green salad or a fresh fruit platter to balance things out. A scoop of vanilla ice cream or a cup of strong black coffee also pairs beautifully with each bite.

Creative Ways to Present

For parties, I’ve cut the tart into mini squares and placed them on decorative small plates with a drizzle of caramel sauce and a sprinkle of sea salt. It’s a stunning bite-sized treat. Another fun idea is to layer tiny pans of salted caramel and chocolate ganache in glass jars for individual servings—super cute and perfect for gifting!

Make Ahead and Storage

Storing Leftovers

I store my leftover tart in the fridge, covered loosely with cling film or in an airtight container. It keeps well for about 3-4 days, and honestly, the flavors get even better as they meld together overnight.

Freezing

Freezing this tart is possible but I recommend freezing it before adding the ganache layer. Just wrap your blind-baked chocolate crust and set caramel tightly in plastic wrap, then thaw overnight in the fridge before topping with ganache and finishing. This way you keep the textures intact.

Reheating

Since this tart is best served chilled, I don’t recommend reheating. If you want the ganache a bit softer, simply let the tart sit at room temperature for about 15 minutes before slicing.

FAQs

Final Thoughts

This Salted Caramel Chocolate Tart Recipe is one of those desserts I turn to when I want to wow my friends or just treat myself. The rich layers and contrasting textures feel fancy but actually come together with ease, thanks to some simple techniques and key tips I’ve shared here. If you love the dance of sweet and salty with deep chocolate, I genuinely think you’ll enjoy making—and eating—this tart as much as I do. So go ahead, roll up your sleeves, and get ready to impress!

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