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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, chilled and cubed - 1 large egg yolk - 2-3 tablespoons cold water - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - ⅓ cup heavy cream - 1 teaspoon sea salt - 1 cup dark chocolate chips - ½ cup heavy cream - 1 teaspoon vanilla extract - Flaked sea salt - Cocoa powder (optional) Gather these fresh ingredients for your salted caramel chocolate tart. Each one plays a key role in building layers of flavor and texture. The tart shell provides a rich, chocolatey base, while the salted caramel adds a sweet and salty kick. The chocolate ganache brings a smooth finish. Finally, the garnishes top it all off with a touch of elegance. Enjoy creating this delightful dessert! {{ingredient_image_1}} To start, gather your ingredients. In a large bowl, whisk together the flour, cocoa powder, and powdered sugar. Next, add the chilled butter. Use your fingers to rub it in until it looks like coarse crumbs. Then, add the egg yolk. Gradually mix in cold water, one tablespoon at a time. Stop when the dough comes together. Shape it into a disk and wrap it in plastic. Chill it in the fridge for 30 minutes. After chilling, preheat your oven to 350°F (175°C). On a floured surface, roll out the dough. Fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Line it with parchment paper and bake for 15 minutes. Remove the paper and bake for another 10 minutes. Let it cool fully before moving on. For the salted caramel, grab a medium saucepan. Over medium heat, melt the granulated sugar. Stir constantly until it turns a golden amber color. Be careful, as it can burn quickly! Once it’s golden, add the cubed butter. It may bubble, so watch out! Stir until it's melted. Slowly pour in the heavy cream while stirring. This will create a smooth mixture. Take it off the heat and stir in the sea salt. Pour the caramel into your cooled tart shell. Spread it evenly and place the tart in the refrigerator for at least 30 minutes to set. Now, let’s make the chocolate ganache. In a small saucepan, heat the heavy cream until it just starts to simmer. Remove it from the heat and pour it over the chocolate chips in a bowl. Let it sit for a minute. Then, stir the mixture until it’s smooth. Finally, add in the vanilla extract for flavor. Once the salted caramel is set, pour the chocolate ganache over it. Use a spatula to smooth it out evenly. Let the tart cool at room temperature, then refrigerate it for another 1 to 2 hours. This will help it fully set. Before serving, sprinkle some flaked sea salt on top. Optionally, dust it with cocoa powder for a nice touch. Slice up your divine dessert delight and enjoy! Making this tart is fun, but some mistakes can happen. Here are a few to watch for: - Overmixing the Dough: Mix just until it comes together. Overmixing makes the crust tough. - Burning the Sugar: When melting sugar, keep a close eye. Sugar burns quickly and can ruin your caramel. - Skipping the Chill Time: Don’t skip chilling the tart shell. Chilling helps keep its shape when baking. To make a great salted caramel, follow these tips: - Use a Heavy-Bottomed Pan: This helps heat the sugar evenly and prevents burning. - Stir Constantly: Stir while the sugar melts. This helps it melt evenly and avoids clumps. - Add Butter Slowly: When adding butter, do it slowly to keep the caramel smooth and shiny. A silky ganache makes your tart even better. Here’s how to get it right: - Heat Cream Gently: Heat the cream just until it simmers. If it boils, it can curdle the ganache. - Let it Sit: After pouring cream over chocolate, wait a minute before stirring. This helps the chocolate melt fully. - Stir Until Smooth: Mix until the ganache is glossy and smooth. If it’s grainy, it won't look good on your tart. These tips will help you create a stunning salted caramel chocolate tart. Don't rush, enjoy the process, and your dessert will turn out heavenly! Pro Tips Chill the Tart Shell: Ensure your tart shell dough is well-chilled before rolling out to prevent it from shrinking during baking. Caramel Consistency: For the best salted caramel, watch the sugar closely while melting to achieve the perfect golden color. Overcooking can lead to a bitter taste. Ganache Technique: Allow the chocolate ganache to sit for a minute after pouring the hot cream to soften the chocolate before stirring for a silky smooth texture. Serving Suggestion: For an impressive presentation, serve the tart with fresh berries or a scoop of vanilla ice cream alongside the slices. {{image_2}} You can change the tart shell by swapping some ingredients. For a gluten-free option, use almond flour instead of all-purpose flour. This adds a nice nutty flavor. If you want a sweeter shell, use brown sugar instead of powdered sugar. For a richer taste, try adding a bit of melted dark chocolate to the dough. Each change makes the tart unique and tasty. You can make your salted caramel special by adding flavors. For a hint of vanilla, mix in a teaspoon of vanilla extract while cooking the sugar. If you like spice, try adding a pinch of cinnamon or even chili powder for a kick. For a fruity twist, a splash of orange juice or zest can brighten the flavor. These small changes can elevate your caramel and surprise your taste buds. The type of chocolate you use for the ganache can change the taste. Dark chocolate gives a rich, bold flavor. Milk chocolate offers a sweeter, creamier ganache. Want something unique? Use white chocolate for a lighter, sweeter option. You can even mix different chocolates for a layered taste experience. Experimenting with chocolate types allows you to create your perfect ganache. After you enjoy this lovely tart, store leftovers in the fridge. Place it in an airtight container. This keeps it fresh and tasty. You can also cover it tightly with plastic wrap. The tart stays good for up to three days. You can freeze this tart if you want it to last longer. Wrap it well in plastic wrap and then in foil. It keeps well for about a month in the freezer. When you are ready to eat it, let it thaw in the fridge overnight. If you want to enjoy the tart warm, preheat your oven to 350°F (175°C). Remove it from the fridge or freezer. Place it on a baking sheet and heat for about 10-15 minutes. Keep an eye on it so it warms up without burning. Enjoy your delicious salted caramel chocolate tart warm! Yes, you can make the tart shell a day before. After baking, let it cool completely. Wrap it well in plastic wrap and store it in the fridge. This keeps it fresh. When you are ready, just fill it with the salted caramel and ganache. If your salted caramel is grainy, it might be due to undissolved sugar. To fix this, gently reheat the caramel on low heat. Stir constantly until it becomes smooth again. If needed, add a bit of water to help it melt evenly. For ganache, I recommend using dark chocolate chips. Look for chocolate with at least 60% cocoa for a rich flavor. You can also use semi-sweet chocolate if you prefer something sweeter. Make sure it melts easily for a smooth ganache. The tart can be stored in the fridge for up to 3 days. Keep it covered to prevent it from drying out. If you want to store it longer, consider freezing it. Just wrap it tightly in plastic wrap and foil. Yes, you can use dairy-free options! Substitute butter with a dairy-free margarine. For the cream, use coconut cream or almond milk. Use dairy-free chocolate chips for the ganache. This way, everyone can enjoy the tart! We covered how to make a delicious salted caramel chocolate tart. You learned about the key ingredients like the tart shell, caramel, and ganache. I shared step-by-step instructions to help you create this treat. You also discovered tips to avoid mistakes and variations to try. In summary, baking this tart is fun and rewarding. Enjoy your delicious creation with family and friends!

Salted Caramel Chocolate Tart

A rich and decadent tart featuring a chocolate crust, salted caramel filling, and smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 0.33 cups heavy cream
  • 1 teaspoon sea salt
  • 1 cups dark chocolate chips
  • 0.5 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch flaked sea salt
  • 1 tablespoon cocoa powder (optional)

Instructions
 

  • Make the Tart Shell: In a large mixing bowl, whisk together the flour, cocoa powder, and powdered sugar. Add the cubed butter and rub it with your fingers until the mixture resembles coarse crumbs.
  • Add the egg yolk and gradually mix in cold water, 1 tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork and line it with parchment paper. Bake for 15 minutes, then remove the paper and bake for another 10 minutes. Allow to cool completely.
  • Prepare Salted Caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Carefully add the cubed butter (it may bubble) and stir until melted. Slowly pour in the heavy cream while continuing to stir until smooth. Remove from heat and stir in the sea salt.
  • Pour the caramel into the cooled tart shell, spreading it evenly, and place in the refrigerator to set for at least 30 minutes.
  • Make Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. Add the vanilla extract.
  • Pour the chocolate ganache over the set salted caramel layer in the tart shell, smoothing it out with a spatula. Allow it to cool at room temperature, then refrigerate for another 1-2 hours to fully set.
  • Serve: Before serving, sprinkle flaked sea salt on top for garnish. Optionally, dust with cocoa powder for an elegant finish. Slice and enjoy!

Notes

Allow the tart to chill completely for the best texture.
Keyword caramel, chocolate, dessert, tart