Print

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart
Print Recipe

The Salted Caramel Chocolate Tart is a decadent dessert featuring a buttery, crisp crust filled with silky dark chocolate ganache and topped with a perfectly balanced salted caramel. This elegant tart combines rich textures and complex flavors enhanced by a subtle sea salt finish. Ideal for special occasions or cozy nights, it’s a sophisticated treat that’s simple to make with accessible ingredients.

Ingredients

Scale

For the Crust

  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 1/4 cups (160g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Salted Caramel Topping

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • Pinch of flaky sea salt

For the Chocolate Ganache Filling

  • 8 oz (225g) dark chocolate, finely chopped (use vegan chocolate for vegan version)
  • 3/4 cup (180ml) heavy cream (or dairy-free cream for vegan version)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Mix chilled butter, all-purpose flour (or gluten-free flour), sugar, and a pinch of salt to form a crumbly dough. Add egg and vanilla extract, then combine until dough holds together. Press dough evenly into a tart pan and chill for 30 minutes to retain shape during baking.
  2. Blind Bake the Tart Shell: Preheat oven to 350°F (175°C). Line the crust with parchment paper and pie weights. Bake for about 15 minutes, then remove weights and parchment. Bake an additional 5-7 minutes until crust is golden and crisp. Let cool completely.
  3. Make the Caramel: In a saucepan over medium heat, melt sugar until it turns golden amber. Carefully add butter and heavy cream while stirring continuously until smooth. Remove from heat and stir in a pinch of flaky sea salt. Let cool slightly.
  4. Prepare the Chocolate Filling: Heat heavy cream until just simmering and pour over chopped dark chocolate and vanilla extract. Let sit 1-2 minutes, then stir until silky smooth to form the ganache. Allow to cool slightly but remain pourable.
  5. Assemble the Tart: Pour the chocolate ganache into the cooled tart shell, smoothing the surface. Gently spoon the warm salted caramel topping over the chocolate layer. Refrigerate the tart for at least 2 hours to set fully before serving.

Notes

  • Use high-quality dark chocolate for the best ganache flavor and texture.
  • Chill the crust dough well before baking to prevent shrinkage and ensure crispness.
  • Monitor caramel closely as sugar can burn quickly; add cream when caramel reaches amber color.
  • For a glossy finish, stir a small amount of caramel into the chocolate ganache.
  • Let the tart set fully in the refrigerator for cleaner slices and best flavor melding.

Nutrition

Keywords: salted caramel, chocolate tart, dessert, gluten-free, caramel chocolate tart, ganache, elegant dessert, tart recipe

Find it online: https://mealsbymary.com/salted-caramel-chocolate-tart/