Chocolate Tart with Salted Caramel Recipe

Desserts speak the language of celebration, indulgence, and pleasure — and among them, few are as luxurious, as intensely satisfying, or as visually stunning as a Chocolate Tart with Salted Caramel. This dessert is a masterpiece of contrasts and balance: crisp and buttery tart shell, silky bittersweet chocolate ganache, and a luscious layer of golden salted caramel, all finished with a whisper of flaky sea salt. Each bite is a symphony of flavors and textures — rich, smooth, sweet, salty, and utterly unforgettable.

In the realm of elegant desserts, this tart has earned its place as a showstopper. It manages to feel both classic and contemporary, rustic and refined. Its appearance is striking in its simplicity — a dark, glossy surface with just the barest sprinkle of salt — yet the depth of flavor reveals a sophisticated layering that reflects both culinary technique and creativity. Whether served as the grand finale of a holiday dinner, the centerpiece of a romantic evening, or as a well-earned treat at the end of a long week, the chocolate caramel tart never fails to impress.

A Harmonious Marriage: Chocolate and Caramel

The pairing of chocolate and caramel is not a new invention, but its enduring popularity speaks to the way these two elements enhance and complete each other. Caramel, with its sweet, buttery notes and just a hint of bitterness from the sugar’s caramelization, acts as the perfect foil to chocolate’s earthy depth and velvety richness. When balanced properly, the two create a flavor profile that is both comforting and sophisticated — indulgent but not cloying, sweet but nuanced.

The addition of sea salt might seem like a modern twist, but in fact, the culinary use of salt to heighten sweetness has deep roots in traditional cooking. In this tart, the salt performs an essential role: it sharpens the flavor of the caramel, intensifies the chocolate, and keeps the dessert from becoming overly sweet. That small sprinkle of salt is what transforms the dessert from simply rich to perfectly balanced.

A Tart Worth Taking Your Time

While this dessert may sound complex, it’s surprisingly approachable for home bakers. Yes, there are multiple components — the crust, the caramel, and the ganache — but none of them are overly difficult when broken down step-by-step. And the rewards for your time and care are tremendous: a dessert that looks like it came straight from a patisserie, made right in your kitchen.

What sets this recipe apart is not just its flavor, but its flexibility. You can choose between a classic pâte sucrée (sweet pastry crust) or a quicker press-in cookie crust made with crushed chocolate wafers. You can keep the ganache dark and sophisticated or sweeten it with milk chocolate. The caramel can be made from scratch for purists or simplified slightly for beginners using sweetened condensed milk. And for those with dietary preferences, this tart can even be adapted to be gluten-free or dairy-free with thoughtful substitutions.

Step-by-Step Instructions: How to Make a Chocolate Tart with Salted Caramel

Creating this dessert masterpiece involves three main components:

1. A crisp, buttery tart shell

2. A layer of smooth, golden salted caramel

3. A glossy, rich chocolate ganache

Each layer plays a vital role in taste, texture, and structure. While this recipe may look impressive, it’s very doable at home with patience and the right techniques. Let’s break it down in detail.

Step 1: Prepare the Tart Crust

You have two options for the crust: a classic pâte sucrée (sweet shortcrust pastry) or a no-bake chocolate cookie crust. The classic crust holds shape better and offers a buttery contrast to the sweet filling, so that’s the one we’ll focus on here.

Ingredients for the Tart Crust:

• 1¼ cups (150g) all-purpose flour

• ¼ cup (30g) powdered sugar

• ¼ teaspoon salt

• ½ cup (113g) unsalted butter, cold and cubed

• 1 large egg yolk

• 1–2 tablespoons cold water, as needed

Instructions:

1. Combine dry ingredients: In a large bowl or food processor, whisk together the flour, powdered sugar, and salt.

2. Add butter: Cut in the cold butter using a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs with pea-sized butter chunks.

3. Add egg yolk: Mix in the egg yolk until the dough starts to come together. Add 1 tablespoon of cold water, and mix until the dough just holds together when pressed.

4. Chill the dough: Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30–60 minutes. This prevents shrinkage and makes it easier to roll.

5. Roll and fit into tart pan: On a lightly floured surface, roll out the dough into a 10–11-inch circle. Carefully lift and press it into a 9-inch tart pan with a removable bottom. Trim excess dough and patch any cracks.

6. Blind bake:

   • Prick the bottom of the tart with a fork.

   • Line the tart shell with parchment paper and fill with pie weights or dried beans.

   • Bake at 375°F (190°C) for 15 minutes.

   • Remove weights and parchment, then bake for another 10–12 minutes until lightly golden.

   • Cool completely before adding filling.

Tip: If the dough cracks after baking, brush with a little melted chocolate to “seal” it before adding caramel.

Step 2: Make the Salted Caramel Layer

This is where the magic happens — rich, golden caramel with just the right amount of salt to balance the sweetness.

Ingredients for Salted Caramel:

• 1 cup (200g) granulated sugar

• 6 tablespoons (85g) unsalted butter, cubed

• ½ cup (120ml) heavy cream (room temperature)

• ½ teaspoon flaky sea salt (plus more for topping)

Instructions:

1. Melt the sugar: In a heavy-bottomed saucepan over medium heat, add the sugar. Stir constantly with a heat-resistant spatula or wooden spoon as it melts. The sugar will clump, then melt into a golden liquid.

2. Add butter carefully: Once the sugar is fully melted and amber in color, add the butter immediately. It will bubble rapidly — stir constantly until the butter is melted.

3. Add cream: Slowly pour in the heavy cream while stirring. The mixture will bubble up again. Keep stirring until smooth.

4. Add salt: Stir in the flaky sea salt. Remove from heat.

5. Cool slightly: Let the caramel cool for 5–10 minutes before pouring into the tart shell.

6. Pour into tart crust: Carefully pour the caramel into the cooled tart shell, smoothing it into an even layer. Refrigerate for 30–45 minutes or until set.

Tip: If your caramel seizes (turns lumpy or hard), return it to low heat and stir gently until smooth again. Avoid high heat to prevent burning.

Step 3: Prepare the Chocolate Ganache

Ganache adds that ultra-silky, melt-in-your-mouth finish. Use good-quality chocolate for best results — it’s the star of the show.

Ingredients for Chocolate Ganache:

• 8 ounces (225g) bittersweet or dark chocolate (60–70%), finely chopped

• ¾ cup (180ml) heavy cream

• 1 tablespoon unsalted butter (optional, for extra gloss)

Instructions:

1. Heat the cream: In a small saucepan, heat the heavy cream until it just begins to simmer — do not boil.

2. Pour over chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over it and let it sit for 2–3 minutes without stirring.

3. Stir until smooth: Gently whisk or stir from the center outward until the ganache becomes smooth and glossy. Stir in butter if using.

4. Cool slightly: Let the ganache cool for 5 minutes before pouring over the caramel layer. This prevents disturbing the set caramel.

5. Pour and smooth: Carefully pour the ganache over the chilled caramel layer. Tilt the tart gently to spread evenly or use an offset spatula to smooth the surface.

6. Chill: Refrigerate the tart for at least 2 hours, or until fully set.

Step 4: Finishing Touches

Just before serving:

• Sprinkle a pinch of flaky sea salt (like Maldon) over the ganache. This adds crunch and brings out the caramel’s flavor.

• For extra elegance, you can garnish with shaved chocolate, edible gold leaf, or caramel shards.

Tip: To slice cleanly, use a hot knife (run under hot water and wiped dry) and clean it between each slice.

Step 5: Serve and Enjoy

Bring the tart to room temperature for 10–15 minutes before serving to allow the ganache to soften slightly. Slice and serve plain, or pair with:

• A dollop of lightly whipped cream

• A drizzle of espresso or caramel sauce

• Fresh berries or poached pears for contrast

Make-Ahead, Storage & Freezing

Make-ahead:

• The tart shell can be baked up to 2 days in advance.

• Caramel and ganache layers can be assembled a day before serving.

Storage:

• Keep the tart covered in the fridge for up to 4 days.

• Best served slightly chilled or at room temperature.

Freezing:

• Freeze the fully assembled tart (without sea salt topping) for up to 1 month.

• Thaw overnight in the refrigerator, then sprinkle salt just before serving.