If you have a sweet tooth craving something truly irresistible, look no further than this Salted Caramel Chocolate Tart Recipe. It’s a perfect harmony of rich, buttery crust, luscious gooey salted caramel, and a silky bittersweet chocolate ganache topping. Every bite offers an indulgent balance of sweet and salty that melts in your mouth, making it a standout dessert for any occasion. Once you make this tart, it will become your go-to recipe for impressing friends or treating yourself.
Ingredients You’ll Need
This bake looks fancy but is surprisingly simple when it comes to ingredients. Each one plays a vital role in creating that dreamy, well-rounded flavor and smooth texture you expect from a top-tier salted caramel chocolate tart.
- All-purpose flour: The foundation for a sturdy yet tender tart crust that holds all the fillings beautifully.
- Powdered sugar: Adds a subtle sweetness and softness to the pastry dough.
- Salt: Enhances the flavors and balances the sweetness in the crust and caramel.
- Unsalted butter: Cold and cubed for the crust, plus more for the caramel and ganache to enrich and smooth the textures.
- Egg yolk: Binds the crust dough and gives it a beautiful, golden finish after baking.
- Ice cold water: Helps the dough come together without warming the butter, keeping the crust flaky.
- Granulated sugar: Transforms into that deep amber caramel with just the right bitterness and sweetness balance.
- Heavy cream: Incorporated into both the caramel and chocolate layers, adding richness and creaminess.
- Sea salt flakes: Add bursts of briny flavor against the sweetness, elevating the entire tart.
- Bittersweet chocolate: Provides a deep, sophisticated chocolate flavor with just enough bitterness to complement the caramel.
How to Make Salted Caramel Chocolate Tart Recipe
Step 1: Prepare Your Tart Shell
Start by preheating your oven to 375°F (190°C) and ready a 9-inch tart pan with a removable bottom. This pan choice makes it easy to unmold your dessert! The crust sets the stage here, so it’s important to get the dough perfectly tender but sturdy.
Step 2: Make the Tart Dough
Combine flour, powdered sugar, and salt in a food processor. Toss in the cold butter pieces and pulse until your mixture looks like coarse crumbs—this helps with the flaky texture. Then add the egg yolk and ice water, pulsing until the dough just comes together. Resist over-mixing to keep that delicate crumb!
Step 3: Chill and Bake the Crust
Press the dough evenly into your tart pan, making sure the surface is smooth and even. Use a fork to prick subtle holes in the bottom to prevent bubbling. Chill the crust in the fridge for 30 minutes; this rest keeps it from shrinking during baking.
After chilling, bake the crust for about 20 to 25 minutes or until it turns a lovely golden brown. Let it cool fully before moving on to the luscious fillings.
Step 4: Craft the Salted Caramel Layer
Heat granulated sugar over medium heat, swirling gently as it melts into a caramel-colored syrup. Stir in butter until silky smooth, then slowly add heavy cream while stirring to combine everything into a luscious sauce. Remove from heat and add the sea salt flakes. Pour this rich caramel straight into your cooled tart shell and let it set—this layer is pure happiness in every forkful.
Step 5: Prepare the Silky Chocolate Ganache
Place chopped bittersweet chocolate in a heatproof bowl. Warm the remaining heavy cream until steaming, then pour it over the chocolate. Let it rest for two minutes before stirring gently until smooth and glossy. Stir in the butter last to give that luxurious shine and texture. Pour this ganache over your set caramel layer and spread evenly.
Step 6: Chill to Set and Serve
Refrigerate the tart for at least 2 hours to let all those layers firm up perfectly. Before serving, sprinkle a pinch more sea salt flakes on top to highlight the contrast of flavors. Slice and get ready to enjoy your masterpiece!
How to Serve Salted Caramel Chocolate Tart Recipe
Garnishes
To elevate your tart’s presentation and flavor, consider adding a light sprinkle of flaky sea salt or some delicate edible gold leaf for a festive touch. Fresh berries or a dollop of whipped cream can add a refreshing contrast as well.
Side Dishes
This tart pairs beautifully with a scoop of vanilla bean ice cream or a simple cup of robust coffee. The creaminess complements the texture, while the bitterness of coffee enhances the chocolate notes, making each bite a complete sensory experience.
Creative Ways to Present
For gatherings, serve individual mini tarts inspired by this Salted Caramel Chocolate Tart Recipe or plate with artistic swirls of caramel sauce and a dusting of cocoa powder to impress everyone. A vibrant mint leaf can add a pop of color and a hint of freshness.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover tart tightly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days, allowing you to enjoy a sweet treat anytime without baking all over again.
Freezing
You can freeze the tart for up to 1 month, but be sure to wrap it well in foil and plastic wrap to avoid freezer burn. Thaw it overnight in the fridge before serving to maintain the perfect texture of both caramel and chocolate layers.
Reheating
Gently bring your tart to room temperature before slicing. Since it’s a cream-based dessert, avoid microwaving or heating too much as it can affect the texture. A light warm knife can help you get clean slices for easy serving.
FAQs
Can I use salted butter instead of unsalted?
It’s best to stick with unsalted butter for this Salted Caramel Chocolate Tart Recipe because you control the saltiness precisely with the sea salt flakes. Using salted butter may make the tart overly salty.
What kind of chocolate works best?
A bittersweet chocolate with around 60-70% cocoa content is ideal for your ganache. It ensures a rich chocolate depth without overpowering the caramel’s sweetness.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps relax the gluten and keeps the butter cold, resulting in a tender, flaky crust that won’t shrink during baking.
Can I make the tart gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that works well for baking. Just keep an eye on the texture and adjust liquids if necessary.
How do I avoid the caramel from hardening too much?
Make sure to add the heavy cream slowly while stirring to keep the caramel smooth. Also, don’t overboil the caramel—just one minute of boiling is enough to thicken it nicely without it becoming rock hard.
Final Thoughts
I cannot recommend this Salted Caramel Chocolate Tart Recipe enough if you love desserts that feel indulgent but are surprisingly uncomplicated to make. With every luscious layer, it promises a perfect sweet and salty treat that will have everyone asking for seconds. So grab your ingredients and get ready to wow your taste buds and your guests!
Print
Salted Caramel Chocolate Tart Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 1h 10m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This decadent Salted Caramel Chocolate Tart combines a buttery, crisp tart crust with a luscious salted caramel layer and a rich bittersweet chocolate ganache topping. The perfect balance of sweet, salty, and chocolatey flavors makes it an irresistible dessert for any occasion.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1–2 tablespoons ice cold water
Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt flakes
Chocolate Ganache
- 7 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream, hot
- 2 tablespoons unsalted butter
- Additional sea salt flakes for garnish
Instructions
- Preheat and prepare tart pan: Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan with a removable bottom to ensure easy removal of the tart after baking.
- Make crust mixture: In a food processor, blend together the all-purpose flour, powdered sugar, and salt. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Form dough: Add the egg yolk and 1 tablespoon of ice-cold water to the flour mixture. Pulse until the dough begins to come together. If the dough is too dry, add an additional tablespoon of ice water.
- Press and chill crust: Press the dough evenly into the tart pan, making sure to cover the bottom and sides. Prick the bottom of the crust with a fork to prevent blistering during baking. Chill in the refrigerator for 30 minutes.
- Bake crust: Bake the chilled crust in the preheated oven for 20-25 minutes until golden brown and firm. Remove from oven and allow it to cool completely.
- Prepare salted caramel: In a saucepan over medium heat, melt the granulated sugar, stirring gently until it liquefies and turns an amber color. Carefully add the butter and stir until fully melted.
- Add cream and salt to caramel: Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle boil and maintain for 1 minute. Remove from heat and stir in the sea salt flakes. Pour the caramel into the cooled tart crust and allow it to set.
- Make chocolate ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat 3/4 cup of heavy cream until steaming but not boiling; pour it over the chocolate. Let sit for 2 minutes to melt the chocolate.
- Combine ganache ingredients: Stir the chocolate and cream mixture until smooth and glossy. Add 2 tablespoons of unsalted butter and stir until fully incorporated. Pour the ganache evenly over the set caramel layer.
- Chill tart: Refrigerate the tart for at least 2 hours to allow the ganache and caramel to fully set.
- Serve: Before serving, sprinkle some additional sea salt flakes on top for garnish. Slice and enjoy the salted caramel chocolate tart with optional accompaniments like milk or vanilla ice cream.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- If the caramel hardens too quickly, gently reheat it before pouring into the crust.
- Use a tart pan with removable bottom to easily remove the tart without damage.
- For a richer caramel flavor, use high-quality sea salt flakes.
- Store leftover tart covered in the fridge and consume within 3 days.
