Salted Caramel Chocolate Tart Recipe

If you’re someone who adores rich, decadent desserts, then you have to try this Salted Caramel Chocolate Tart Recipe. It’s one of those showstoppers that tastes like it took hours, but you’ll find it surprisingly straightforward to make. The luscious salted caramel paired with a silky chocolate ganache nestled in a buttery chocolate pastry shell? Pure heaven in every bite!

this Recipe

Ingredients You’ll Need

This Salted Caramel Chocolate Tart Recipe uses simple pantry staples but comes together into a show-stopping dessert. Each ingredient plays a special role, from the buttery chocolate pastry that forms the base to the silky caramel and chocolate layers on top. Here’s a little tip: use your favorite high-quality chocolate—it really makes a difference!

• Plain flour (all-purpose flour): Helps create that perfect shortcrust texture—flour your surface lightly when rolling.
• Cocoa powder: Adds a rich chocolate flavor right into the pastry crust.
• Caster sugar: Sweetens both the crust and caramel; finer texture dissolves easily.
• Salt: Just a pinch in the dough enhances all the chocolate notes, plus essential in the caramel to get that salted goodness.
• Unsalted butter: Use cold and cubed for the crust to get that flaky texture, and in the caramel for richness.
• Milk of choice: Adds moisture to the pastry—cold is key to avoid melting the butter too soon.
• Double cream (heavy cream): Warmed for the caramel and gently heated for the ganache to create a luxuriously smooth finish.
• Vanilla bean paste or extract: Brings warmth and depth to the caramel layer.
• Dark chocolate: Roughly chopped for the ganache; use your favorite bar for best flavor.
• Cocoa powder & flaky sea salt: For that finishing touch that your guests will notice and love.

Variations

I love mixing things up sometimes and tweaking this Salted Caramel Chocolate Tart Recipe to fit different moods or dietary needs. The basic framework is forgiving, so feel free to customize it—your taste buds will thank you!

• Switch up the chocolate: I’ve tried using milk chocolate for a sweeter tart, and my family went nuts for it. Dark chocolate purists, you’re covered too!
• Make it vegan: Substitute butter with vegan butter and use coconut cream in place of double cream for ganache and caramel. It’s surprisingly delicious.
• Add nuts: Toasted pecans or hazelnuts sprinkled on top add a nice crunch and nuttiness that plays well with the caramel.
• Spiced caramel: Add a pinch of cinnamon or chili powder to the caramel for a subtle kick that surprises everyone.

How to Make Salted Caramel Chocolate Tart Recipe

Step 1: Craft the Perfect Chocolate Shortcrust Pastry

First things first, mix your plain flour, cocoa powder, sugar, and salt—in a food processor or by hand if you prefer that classic approach. Using a food processor speeds things up, but either way, you want everything nicely combined. Now, the magic happens when you add cold, cubed butter that’s been chilling in the freezer. Blitz it gently until the mixture looks sandy or has tiny lumps of butter—this creates that coveted flaky texture. Add the cold milk and mix just enough until the dough comes together; you’re aiming for a cohesive dough that holds when pressed. Be gentle—avoid overworking it to keep the crust tender.

Step 2: Chill and Blind Bake the Pastry Shell

This step is crucial. Wrap your dough disc tightly and refrigerate for at least 3 hours. Trust me, this resting period helps the gluten relax and prevents shrinkage in the oven. When it’s chilled, roll it out on a floured surface to about 3mm thick, making sure it’s slightly larger than your tart tin. I like rolling the dough in one direction and rotating it to avoid cracks. Then line your tart tin carefully, trimming the edges for a clean look. Dock the base with a fork, cover it again, and pop it back in the fridge for another 30-60 minutes. When ready, blind bake with baking beans on baking paper, so your crust holds its shape perfectly. Bake for 20 minutes, then remove the weights and bake another 15 minutes until gorgeous and set. This little trick keeps everything crisp and flawless.

Step 3: Make the Silky Salted Caramel

Making salted caramel can feel intimidating but here’s what I’ve learned: low and slow is the way to go. Melt your caster sugar gently over medium-low heat without stirring with metal utensils (a silicone spatula is your friend here!). Watch for that beautiful amber color—it’s when the magic caramel flavor develops. Immediately stir in your butter, then slowly add the warmed cream (it may splatter—just be careful!). Add vanilla paste and salt, whisking until everything is silky smooth. If the caramel seizes, don’t panic—keep whisking on a low heat, and if needed, cover to help it smooth out again. Pour the warm caramel into your cooled tart shell and let it set in the fridge for around 2-3 hours. You’ll love the way it thickens into that perfect salted layer.

Step 4: Whip Up the Decadent Chocolate Ganache

For the ganache, place your chopped dark chocolate in a heatproof bowl. Heat your cream gently till tiny bubbles appear around the edge—don’t boil! Pour this over the chocolate and let it sit for a minute before whisking from the center outward. This ensures no lumps and perfect smoothness. Pour the ganache over your set caramel tart, tilting the tin to spread evenly before popping it back in the fridge to fully chill and set. I love how the ganache thickens just enough so every slice is clean and decadent without dripping.

Step 5: The Finishing Touches

Just before serving, give your tart a gentle dusting of cocoa powder and a sprinkle of flaky sea salt. Those little flakes bring out the caramel’s salty-sweet pop and highlight the chocolate’s richness. It’s subtle but so worth it—I promise you’ll notice the difference!

How to Serve Salted Caramel Chocolate Tart Recipe

Garnishes

I usually keep garnishes simple here because the tart is so rich. A light dusting of cocoa powder combined with a pinch of flaky sea salt creates that elegant finishing touch. But sometimes, I like to add a few chocolate shavings or edible gold leaf flakes when I’m feeling fancy. Fresh berries also add a nice color contrast and a hint of tartness.

Side Dishes

When I’m serving this tart, I like to keep it as the star. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs beautifully, balancing out the sweet richness. If you’re feeling adventurous, a small glass of dessert wine or a robust coffee complements the flavors perfectly.

Creative Ways to Present

For parties or special occasions, I’ve served this tart on a rustic wooden board surrounded by caramel drizzles and scattered sea salt flakes. You can also cut mini tarts or tartlets using the same recipe for individual servings—these are a crowd favorite. Wrapping slices in parchment paper or boxing them up makes amazing gifts for friends, too!

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the fridge, usually wrapped with cling film or stored in an airtight container. This tart will keep beautifully for up to 3 days, and honestly, it tastes even better after a day when the flavors have had time to meld together.

Freezing

I’ve frozen the tart several times with success—just slice it first for easy thawing later. Wrap each slice tightly in plastic wrap and foil, then freeze for up to one month. When you’re ready to enjoy, let slices thaw overnight in the fridge before serving.

Reheating

Since this tart is best enjoyed chilled, I usually don’t reheat it. But if you prefer softer ganache, leave slices at room temperature for 20-30 minutes before serving. Avoid microwaving as it can alter the texture of the caramel and ganache.

FAQs

Final Thoughts

This Salted Caramel Chocolate Tart Recipe holds a special place in my heart—it’s the dessert I turn to when I want to impress without stress. Every time I make it, whether for family or friends, it gets rave reviews and happy smiles. If you try this recipe, you’ll be rewarded with layers of flavor and texture that linger long after the last bite. So grab your ingredients, have fun with the process, and get ready to wow everyone with your baking skills—you’ve got this!

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