Why You’ll Love This Recipe

Rich, indulgent flavor that balances sweetness with a touch of salt
Elegant presentation perfect for dinner parties or celebrations
Make-ahead friendly for easier planning
Satisfying contrast of textures: crunchy crust, gooey caramel, and smooth ganache
Loved by both chocolate and caramel fans alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate crust

All-purpose flour
Cocoa powder
Sugar
Salt
Unsalted butter, cold and cubed
Egg yolk or cold water (depending on method)

For the salted caramel filling

Granulated sugar
Unsalted butter
Heavy cream
Salt (sea salt or flaky salt)

For the chocolate ganache

Dark or bittersweet chocolate
Heavy cream
Optional: a small amount of butter for added shine

To finish

Sea salt flakes

Directions

Prepare the crust: Combine flour, cocoa, sugar, and salt. Cut in cold butter until crumbly. Add egg yolk or water until the dough comes together. Chill before rolling.
Bake the crust: Roll out and press into a tart pan. Prick the base with a fork, line with parchment, add baking weights, and blind-bake until crisp. Let cool completely.
Make the salted caramel: Melt sugar in a saucepan over medium heat until golden. Add butter, then slowly stir in cream. Boil briefly, stir in salt, then let cool slightly before pouring into crust. Chill until set.
Prepare ganache: Heat cream until just steaming, then pour over chopped chocolate. Let sit briefly, then stir until smooth. Pour over chilled caramel layer and spread evenly.
Finish: Sprinkle with sea salt flakes and chill until firm. Slice and serve.

Servings and timing

Servings: 10–12 slices
Prep time: 45–60 minutes
Chill time: 2–3 hours total (for caramel and ganache to set)
Total time: Approximately 3.5–4.5 hours including chilling

Variations

Use a biscuit base instead of a traditional crust for a quicker version
Add a layer of chopped nuts (pecans or hazelnuts) under the caramel for crunch
Substitute white or milk chocolate ganache for a sweeter finish
Try a hint of espresso powder in the ganache for depth of flavor
Make it vegan with plant-based butter, dairy-free cream, and chocolate

Storage/Reheating

Refrigerate: Store covered in the fridge for up to 5 days
Room temperature: Let sit for 10–15 minutes before serving for the best texture
Freezing: Wrap tightly and freeze for up to one month; thaw in fridge before serving
Reheating: Not recommended, but slices can be gently warmed if desired (avoid melting the ganache)

FAQs

1. Can I use store-bought caramel instead of making it from scratch?

Yes, but homemade caramel offers better texture and flavor.

2. What type of chocolate works best for ganache?

Dark or bittersweet chocolate (60–70% cocoa) gives the best balance with the sweet caramel.

3. How do I prevent my crust from shrinking while baking?

Chill the crust thoroughly and use pie weights during blind baking.

4. My caramel crystallized—what went wrong?

Avoid stirring the sugar while it melts and ensure all utensils are clean and dry.

5. Can I make this tart a day ahead?

Absolutely—making it ahead improves flavor and texture.

6. What size tart pan should I use?

A 9-inch (23 cm) tart pan is ideal for this recipe.

7. How can I make the caramel more salted?

Simply increase the amount of sea salt to taste, or sprinkle extra flakes on top.

8. How long should I chill between layers?

Each layer (caramel and ganache) should chill for at least 1 hour before adding the next.

9. Can I make mini tarts instead of one large one?

Yes—divide the dough and filling into smaller tart pans and adjust baking time accordingly.

10. What’s the best way to slice the tart neatly?

Use a sharp knife warmed with hot water and wiped dry between each cut.

Conclusion

The Choc-Salted Caramel Tart is the perfect balance of indulgence and elegance. With its contrasting textures and bold flavors, it’s guaranteed to impress at any gathering. Whether you’re treating guests or enjoying a quiet moment of luxury, this tart delivers rich satisfaction in every bite.

Choc‑Salted Caramel Tart

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Choc-Salted Caramel Tart is a decadent three-layer dessert with a crisp chocolate crust, silky salted caramel filling, and glossy ganache topping, finished with sea salt flakes for the ultimate sweet-salty indulgence.

Author: Laura
Prep Time: 45–60 minutes
Cook Time: 15 minutes (for crust and caramel)
Total Time: 3.5–4.5 hours (including chilling)
Yield: 10–12 slices
Category: Dessert
Method: Baked (crust), No-bake (caramel & ganache)
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Chocolate crust: all-purpose flour, cocoa powder, sugar, salt, unsalted butter (cold, cubed), egg yolk or cold water
Salted caramel filling: granulated sugar, unsalted butter, heavy cream, sea salt or flaky salt
Chocolate ganache: dark or bittersweet chocolate, heavy cream, optional butter
To finish: sea salt flakes

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Instructions

Prepare crust: Mix flour, cocoa, sugar, and salt. Cut in butter until crumbly. Add egg yolk or cold water until dough comes together. Chill, then roll out and press into a 9-inch tart pan.

Bake crust: Prick base with a fork, line with parchment and weights, and blind-bake until crisp. Let cool completely.
Make caramel: Melt sugar over medium heat until golden. Add butter, then cream slowly while stirring. Boil briefly, stir in salt, and let cool slightly. Pour into cooled crust. Chill 1–2 hours until set.
Make ganache: Heat cream until steaming. Pour over chopped chocolate, let sit, then stir until smooth. Pour over caramel layer and spread evenly.
Finish: Sprinkle with sea salt flakes. Chill 1–2 hours until ganache is firm. Slice with a hot, dry knife and serve.

Notes

For a quicker version, use a biscuit base instead of pastry.
Chill thoroughly between layers to ensure clean layers when slicing.
If caramel crystallizes, avoid stirring the sugar while melting and ensure utensils are clean.
Dark chocolate (60–70% cocoa) balances best with sweet caramel.
Making the tart a day ahead enhances flavor and texture.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 34g
Sodium: 240mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg