Salted Caramel Chocolate Tart Recipe

If you adore the perfect blend of rich chocolate and buttery caramel with just a little hint of salt to awaken your taste buds, then this Salted Caramel Chocolate Tart Recipe will be your new go-to indulgence. Combining a tender cocoa-infused pastry, a luscious salted caramel center, and a silky chocolate ganache topping, every slice feels like a sumptuous escape to dessert heaven. Whether you’re treating yourself or impressing friends, this tart offers luscious layers of flavor that feel fancy but come together with surprisingly simple steps and ingredients.

Ingredients You’ll Need

Creating this Salted Caramel Chocolate Tart Recipe is all about using straightforward ingredients that each play a vital role. From the cocoa powder that gives the base its distinctive chocolaty footprint, to the double cream that makes the caramel and ganache irresistibly silky, every component brings something essential to the table.

• 185g plain flour/all purpose flour: Forms the sturdy yet tender base for your tart shell.
• 30g cocoa powder: Adds a deep chocolate flavor and an alluring color to the crust.
• 40g caster sugar: Sweetens the crust while helping with browning.
• 1/4 tsp salt: Balances sweetness and enhances overall flavor in the pastry.
• 120g cold unsalted butter: Cut into cubes and frozen to create flakiness in the tart shell.
• 60g cold milk of choice: Brings moisture for the dough to come together smoothly.
• 200g caster sugar: The star ingredient for melting into golden caramel.
• 60g unsalted butter: Incorporated into the caramel for richness and smoothness.
• 350ml double cream/heavy cream (warmed): Used in the caramel to create that luxurious silky finish.
• 1 tsp vanilla bean paste or extract: Layers subtle warmth and depth into the caramel.
• 1 tsp salt: The secret that transforms caramel into a salty-sweet sensation.
• 250g dark chocolate or your favorite chocolate bar: Roughly chopped for the ganache topping—choose quality for best results.
• 300ml double cream/heavy cream: Heated gently to blend into the chocolate ganache.
• Cocoa powder: A final dusting for that elegant, chocolaty finish.
• Flaky sea salt: Sprinkled on top to highlight the salted caramel flavor and add texture.

How to Make Salted Caramel Chocolate Tart Recipe

Step 1: Prepare the Cocoa Tart Dough

Begin by mixing plain flour, cocoa powder, salt, and sugar together in a food processor or a large bowl. Adding cold, cubed, frozen butter into this mix, pulse or cut in with a pastry cutter until the mixture resembles coarse sand with pea-sized lumps of butter. When the butter pieces remain intact, it promises a wonderfully flaky pastry. Incorporate the cold milk briefly until the dough just holds together, then press the dough into a disc and chill it for at least 3 hours to allow it to rest and firm up.

Step 2: Roll and Blind Bake the Crust

Flour your surface generously and roll out the dough to about 3mm thick, ensuring it’s slightly larger than your tart tin. Carefully transfer it into the tin, pressing gently into the sides and trimming any excess for a clean, neat edge. Dock the pastry with a fork to prevent bubbling, then chill again for 30-60 minutes to reduce shrinkage during baking. Blind bake with parchment and baking beans for 20 minutes, remove weights and bake another 15 minutes until firm and set. Cool in the tin before removing to a rack to cool completely.

Step 3: Make the Silky Salted Caramel

Gently melt sugar over medium-low heat until it reaches a deep amber caramel color—resist the urge to stir with metal utensils to avoid crystallization. Quickly mix in the butter, then whisk in warmed cream, vanilla paste, and salt. If the mixture seizes, a little patience with low heat whisking will bring it back to smooth, glossy perfection. Let the caramel cool just slightly before pouring it evenly over your cooled tart shell. Chill for 2-3 hours until set firmly.

Step 4: Whip Up the Chocolate Ganache

Heat 300ml of cream just until steaming, then pour it over chopped dark chocolate in a heat-proof bowl. Let sit for a minute to soften the chocolate before slowly whisking from the center outward until velvety smooth and glossy. Pour this warm ganache over the chilled caramel layer, tilting the tart to distribute evenly. Return to the fridge and chill again until completely firm.

Step 5: The Finishing Touches

Just before serving, dust the tart lightly with cocoa powder and sprinkle scattered flakes of sea salt on top. This final flourish brings out the perfect balance of salty and sweet that defines this Salted Caramel Chocolate Tart Recipe.

How to Serve Salted Caramel Chocolate Tart Recipe

Garnishes

Adding a few delicate touches on top elevates the enjoyment of the tart. A light dusting of cocoa powder adds elegant bitterness, while flaky sea salt highlights the buttery caramel notes beautifully. If you want to be fancy, some fresh mint leaves or edible gold leaf pieces also create a stunning presentation that wow guests instantly.

Side Dishes

This tart pairs wonderfully with simple accompaniments that complement rather than overpower it. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream adds creamy softness. Fresh berries like raspberries or strawberries offer a bright, tart contrast to balance the richness perfectly.

Creative Ways to Present

For a special occasion, slice the tart into thin wedges and serve on porcelain plates with delicate drizzles of extra caramel sauce or raspberry coulis. Layering small dollops of whipped cream and sprinkling crushed nuts creates texture and flair. You might also consider mini versions in tartlet pans for a cute, shareable dessert option that feels just as decadent.

Make Ahead and Storage

Storing Leftovers

The Salted Caramel Chocolate Tart Recipe keeps beautifully stored in the refrigerator, covered lightly with plastic wrap or in an airtight container. This helps maintain the crispness of the crust and the silky layers inside. Enjoy within 3 to 4 days for the freshest taste and texture.

Freezing

You can freeze the tart to enjoy later by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to eat, thaw it overnight in the refrigerator. Keep in mind that the texture of the caramel may soften slightly after freezing, but the flavor will remain just as incredible.

Reheating

Since this tart is best enjoyed chilled, reheating is generally not recommended. However, if you prefer a warmer dessert, pop a single slice in the microwave for 10-15 seconds to soften the ganache slightly without melting the caramel completely. Serve immediately for the best experience.

FAQs

Can I use milk chocolate instead of dark chocolate for the ganache?

Absolutely! Milk chocolate will create a sweeter, creamier ganache which pairs nicely with the salted caramel, though the tart will be sweeter overall. Just be sure to use good quality chocolate for the best texture and flavor.

Do I have to blind bake the tart shell?

Blind baking is essential to ensure a firm and crisp crust that won’t become soggy once filled with caramel and ganache. Skipping this step could result in a softer and less structured tart base.

Is there a substitute for double cream?

If you cannot find double or heavy cream, full-fat coconut cream is an excellent dairy-free alternative that will still give a rich and creamy texture, though flavor will shift slightly.

How important is chilling the pastry dough?

Chilling the dough is vital as it relaxes the gluten and firms the butter, which prevents shrinkage during baking and ensures a beautifully tender and flaky crust.

Can I make the caramel and ganache ahead of time?

You can certainly prepare the caramel and ganache separately and store them in the fridge for up to two days. Allow them to come to room temperature before assembling the tart for easier spreading.

Final Thoughts

This Salted Caramel Chocolate Tart Recipe is one of those desserts that feels both luxurious and approachable, perfect for sharing with loved ones or savoring a moment of pure indulgence yourself. The interplay of sweet, salty, smooth, and crunchy layers creates a dessert experience that keeps you coming back for more. Dive in and treat yourself to this unforgettable tart—you truly deserve it!

Salted Caramel Chocolate Tart Recipe

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This Salted Caramel Chocolate Tart features a rich chocolate pastry crust filled with a luscious salted caramel layer, topped with a smooth dark chocolate ganache. Perfectly balanced with a hint of sea salt, this indulgent dessert combines buttery cocoa pastry, silky caramel, and velvety ganache for an irresistible treat that sets beautifully in the fridge.

• Author: Paula
• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Pastry

• 185g plain flour (all-purpose flour)
• 30g cocoa powder
• 40g caster sugar
• 1/4 tsp salt
• 120g cold unsalted butter, cut into cubes and frozen for 30 minutes
• 60g cold milk of choice

Salted Caramel Filling

• 200g caster sugar
• 60g unsalted butter
• 350ml double cream (heavy cream), warmed
• 1 tsp vanilla bean paste or extract
• 1 tsp salt

Chocolate Ganache Topping

• 250g dark chocolate or favorite chocolate bar, roughly chopped
• 300ml double cream (heavy cream)

Finishing

• Cocoa powder for dusting
• Flaky sea salt

Instructions

1. Mix Dry Ingredients: Add the flour, cocoa powder, salt, and sugar to a food processor or mix in a bowl until well combined.
2. Add Cold Butter: Incorporate the frozen cubes of cold butter, blitzing or using a pastry blender until the mixture resembles sandy crumbs with small lumps of butter.
3. Add Cold Milk: Briefly pulse or mix in the cold milk until the dough starts to come together into a cohesive ball, avoiding overworking.
4. Form Dough Disc and Chill: Turn dough onto a countertop, gently press into a disc, wrap tightly in baking paper or cling film, and refrigerate for at least 3 hours.
5. Roll Out Dough: After chilling, flour the counter and both sides of the dough. Roll out evenly with frequent turning, aiming for about 3mm thickness and sized 2 inches larger than a 10″ tart tin.
6. Transfer to Tart Tin: Roll dough onto the rolling pin and carefully unroll over the tart tin. Press gently into the tin’s edges and trim excess dough with a sharp knife for a clean finish.
7. Dock and Chill Shell: Brush off excess flour, prick all over with a fork, cover with baking paper or cling film, and refrigerate for 30-60 minutes to prevent shrinkage.
8. Preheat Oven: Heat the oven to 170°C fan / 190°C conventional (340°F / 375°F).
9. Blind Bake Tart Shell: Place tart tin on a baking tray, cover with scrunched baking paper and baking beans/rice, and bake for 20 minutes.
10. Remove Weights and Bake Further: Remove paper and beans, then return the pastry to the oven for another 15 minutes (or longer if needed) until fully baked and lightly firm.
11. Cool Tart Shell: Let the tart cool in the tin for 15 minutes, then transfer to a wire rack until completely cool. Return to the tin afterwards for filling.
12. Make Salted Caramel: Melt caster sugar over medium-low heat in a saucepan without metal utensils, stirring gently with a silicon spatula until caramelized to a deep amber color.
13. Add Butter and Cream: Immediately add butter, followed by warmed double cream, vanilla paste, and salt. Whisk constantly to create a silky, smooth caramel sauce.
14. Finish Caramel: If caramel seizes, cover with a lid and whisk every 2 minutes over low heat until smooth. Optionally, heat caramel to 113°C (235°F) using a thermometer for precision.
15. Pour Caramel into Tart Shell: Allow caramel to cool slightly until pourable but not hot, pour evenly over the tart shell, and cool to room temperature. Refrigerate for 2-3 hours until set.
16. Prepare Ganache: Place chopped chocolate in a heat-resistant bowl. Heat cream over medium-low heat until gently steaming but not boiling.
17. Make Ganache: Pour warm cream over chocolate, let sit for 1 minute, then whisk from center outward until smooth. Use a spatula to incorporate any residual chocolate.
18. Pour Ganache over Caramel: Pour ganache immediately over chilled caramel layer, tilt the tart to spread evenly, and refrigerate until completely set.
19. Finish and Serve: Just before serving, dust the tart with cocoa powder and sprinkle flaky sea salt for an elegant finishing touch.

Notes

• Keep the butter very cold for a flaky pastry crust.
• Chilling the dough and tart shell prevents shrinkage during baking.
• Blind baking ensures the crust stays crisp and doesn’t become soggy from the filling.
• Use a silicone spatula while making caramel to prevent crystallization.
• Temperature control during caramel making is crucial; use a thermometer if possible.
• Ganache should be made with cream gently heated to avoid graininess.
• Reusing baking beans/rice for blind baking is practical and eco-friendly.
• Store the tart refrigerated and consume within 3 days for best freshness.