Why You’ll Love This Recipe

With its irresistible combination of sweet and salty, smooth and crunchy, this tart hits all the right notes. The crisp tart shell offers the perfect contrast to the gooey caramel and silky chocolate layers, while a touch of sea salt enhances all the flavors. It’s surprisingly easy to make and always impresses.

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 topping

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

Directions

Make the Tart Crust: Mix flour, powdered sugar, and salt. Cut in the butter until crumbly. Add egg yolk and just enough cold water to form a dough. Press into a tart pan and chill for 30 minutes. Preheat oven to 350°F (175°C), then bake the crust for 15–20 minutes until lightly golden. Cool completely.
Prepare the Caramel Layer: In a saucepan, melt sugar over medium heat until amber. Stir in butter until melted, then slowly add cream (mixture will bubble). Cook until smooth. Stir in salt and cool slightly. Pour over the crust and refrigerate for 30 minutes.
Make the Chocolate Ganache: Heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Pour over caramel layer and spread evenly.
Chill and Garnish: Refrigerate tart for at least 1 hour or until set. Sprinkle with flaky sea salt before serving.

Servings and Timing

Servings: 8–10 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 1–2 hours
Total Time: 2–3 hours

Variations

Use milk chocolate for a sweeter ganache.
Add crushed nuts over the caramel for crunch.
Infuse the caramel with espresso or vanilla for added flavor.

Storage/Reheating

Store the tart in the refrigerator, covered, for up to 5 days. Serve chilled or bring to room temperature for a softer texture.

FAQs

1. Can I use a store-bought tart shell?

Yes, for convenience you can use a pre-baked tart shell.

2. What type of chocolate is best?

Use high-quality chocolate with at least 60% cocoa for a rich flavor.

3. Can I freeze the tart?

Yes, freeze for up to 1 month. Thaw overnight in the fridge.

4. How do I prevent the caramel from hardening too much?

Use a candy thermometer to cook the caramel to about 240°F (soft-ball stage).

5. Can I use salted butter?

Yes, but reduce the added salt to balance the flavor.

6. Is it necessary to use heavy cream?

Yes, for both caramel and ganache, heavy cream ensures the right texture.

7. Can I make this tart in advance?

Absolutely—it keeps well for a few days and is a great make-ahead dessert.

8. What if I don’t have a tart pan?

Use a pie dish, though a tart pan provides the best shape and easy removal.

9. Can I add fruit on top?

Yes, berries make a beautiful and tasty garnish.

10. Can I use a different crust?

Sure—try a chocolate cookie crust or graham cracker base for variety.

Conclusion

This Salted Caramel Chocolate Tart delivers a rich, luxurious dessert experience that’s as stunning as it is delicious. Whether for a special occasion or a sweet indulgence, this tart will leave a lasting impression on anyone who tries it.