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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup powdered sugar - ½ cup unsalted butter, softened - 1 large egg yolk - 1 tablespoon cold water To create the perfect crust, you'll need a few basic ingredients. Start with all-purpose flour and unsweetened cocoa powder for that rich chocolate flavor. The powdered sugar adds sweetness and helps with texture. Soften the unsalted butter for easy mixing. Then, you’ll need an egg yolk to bind everything together. A tablespoon of cold water helps form the dough. - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - ½ cup heavy cream - 1 teaspoon sea salt Next, let’s make the salted caramel filling. You’ll need granulated sugar, which you will melt down to create that deep amber color. The cubed unsalted butter adds creaminess. Heavy cream brings everything together, making it smooth. Don’t forget the sea salt, which gives that perfect sweet-salty balance. - 1 cup semi-sweet chocolate chips - ½ cup heavy cream For the chocolate ganache, grab semi-sweet chocolate chips. They melt beautifully and taste rich. Combine them with heavy cream, which helps create a silky texture. This ganache tops the tart and adds a layer of indulgence. Gather these ingredients, and you’re one step closer to a delightful experience! {{ingredient_image_1}} To make the crust, start by gathering your ingredients. You will need all-purpose flour, cocoa powder, powdered sugar, softened butter, an egg yolk, and cold water. In a mixing bowl, combine 1 ½ cups of flour, ½ cup of cocoa powder, and ½ cup of powdered sugar. Add ½ cup of softened butter and mix until it looks crumbly. Next, add one egg yolk and 1 tablespoon of cold water. Mix until the dough forms a ball. Press the dough evenly into a 9-inch tart pan. Make sure to cover the bottom and sides well. Use a fork to prick the bottom. This helps the crust bake evenly. Place the crust in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes. After baking, let it cool completely. Now it's time for the salted caramel. Gather these items: granulated sugar, cubed unsalted butter, heavy cream, and sea salt. In a medium saucepan, add 1 cup of granulated sugar over medium heat. Stir constantly until the sugar melts and turns a deep amber color. This part is crucial, so keep an eye on it. Slowly whisk in 6 tablespoons of cubed unsalted butter until it melts. Then, gradually add ½ cup of heavy cream while stirring. Be careful as it may splatter. Once mixed, stir in 1 teaspoon of sea salt. Remove from heat and let it cool slightly. Pour the warm caramel into the cooled crust, spreading it evenly. Place it back in the refrigerator for at least 1 hour to set. For the chocolate ganache, you will need semi-sweet chocolate chips and heavy cream. In a small saucepan, heat ½ cup of heavy cream over medium heat until it starts to simmer. Remove it from heat and add 1 cup of chocolate chips. Stir until the mixture is smooth and glossy. This will give your tart a rich flavor. Pour the ganache over the salted caramel layer. Spread it evenly with a spatula, ensuring every bit is covered. After assembling the tart, return it to the refrigerator. Chill it for at least 2 hours or until set completely. This step is very important for the best texture. When you’re ready to serve, slice the tart into pieces. You can add a sprinkle of extra sea salt on top for that perfect finishing touch. Enjoy your delicious creation! To get a great crust, you need to mix the dry ingredients well. Blend the flour, cocoa powder, and powdered sugar. Use softened butter and mix until it looks crumbly. Don’t forget the egg yolk and cold water. This makes the dough stick together. Press the dough into the tart pan firmly. It should be even and smooth. Pricking the bottom helps it bake well. Chill the crust before baking for a better texture. To avoid crystals in your caramel, use a clean pan. Melt the sugar slowly over medium heat. Stir it gently and watch for a deep amber color. When you add butter, do it slowly to keep the mixture smooth. Adding cream can cause splatter, so be careful. Stir well after adding salt; this keeps the texture smooth. Let the caramel cool a bit before pouring it into the crust. For a smooth ganache, heat the cream until it simmers, but don’t boil it. Remove it from heat before adding the chocolate chips. Stir gently until it’s shiny and smooth. If it’s too thick, add a little more warm cream. Working quickly, pour the ganache over the cooled caramel. Spread it evenly for a nice finish. Chilling the tart after will help everything set nicely. Pro Tips Chill the Dough: For a flakier crust, make sure to refrigerate the dough for at least 30 minutes before baking. This helps the butter firm up and prevents the crust from shrinking. Monitor Caramel Color: When making the salted caramel, watch closely as the sugar melts. It can go from perfect to burnt quickly, so stir constantly and remove from heat as soon as it reaches a deep amber color. Use Quality Chocolate: The flavor of the ganache relies heavily on the chocolate used. Opt for high-quality semi-sweet chocolate chips for the best results. Let It Set: After assembling the tart, allow it to chill in the refrigerator for at least 2 hours. This ensures the layers firm up properly, making it easier to slice and serve. {{image_2}} You can enhance your tart with nuts. Try adding crushed pecans or walnuts. These nuts add a nice crunch. You can mix them into the crust for extra texture. If you prefer a topping, sprinkle nuts on the ganache. This variation gives a rich, nutty flavor that pairs well with chocolate. You can switch up the chocolate in the ganache. Dark chocolate brings a bold flavor. It balances well with the sweet caramel. If you love milk chocolate, use that for a creamier taste. White chocolate can also work, giving a sweet touch. Each choice changes the tart's flavor profile, making it exciting. Toppings can elevate your dessert further. Sea salt enhances the sweet and salty combo. Fresh berries add a pop of color and flavor. You can also use whipped cream for a light touch. Drizzle with caramel sauce for extra sweetness. These choices allow you to customize your tart based on what you like. To store leftover tart, cover it with plastic wrap or foil. Place it in the fridge. The tart stays fresh for up to three days. Make sure to keep it sealed. This helps prevent it from drying out. If you want, you can place it in an airtight container. This is a great option for longer storage. If you have extra tart, you can freeze it! First, slice it into pieces. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer bag. Make sure to remove as much air as possible. The tart can stay in the freezer for up to two months. When you are ready to eat, let it thaw in the fridge overnight. For the best taste, serve the tart cold. Remove it from the fridge about 10 minutes before serving. This helps soften the flavors. You can also sprinkle extra sea salt on top for added flair. If you froze the tart, let it thaw completely before serving. This ensures a smooth, creamy texture. Enjoy each bite of chocolate salted caramel tart! Yes, you can make the tart a day before serving. This gives the flavors time to develop. Just store it in the fridge. Cover it with plastic wrap to keep it fresh. You can use coconut cream for a dairy-free option. Regular milk works too but won’t be as rich. If you choose milk, add a bit of butter to increase the fat content. The caramel is ready when it turns a deep amber color. Stir the sugar constantly to avoid burning. A candy thermometer can help, aiming for 350°F (175°C). This recipe is not gluten-free due to the all-purpose flour. To make it gluten-free, use a gluten-free flour blend. This will keep the crust light and tasty. This blog post covered all you need for a tasty tart. We talked about ingredients like the perfect crust, salted caramel, and smooth chocolate ganache. I shared tips to avoid common mistakes and showed fun variations you can try. Don’t forget the best ways to store any leftovers. With these steps, you can impress your friends and family with this dessert. Enjoy making and sharing your new favorite tart!

Chocolate Salted Caramel Tart

A delicious tart with a rich chocolate crust, filled with salted caramel and topped with smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, softened
  • 1 large egg yolk
  • 1 tablespoon cold water
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 0.5 cups heavy cream
  • 1 teaspoon sea salt
  • 1 cups semi-sweet chocolate chips
  • 0.5 cups heavy cream

Instructions
 

  • Prepare the crust: In a mixing bowl, combine the flour, cocoa powder, and powdered sugar. Add the softened butter and mix until crumbly.
  • Stir in the egg yolk and add cold water, mixing until the dough forms a ball.
  • Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (175°C). Bake the crust for 15 minutes, then remove and let cool.
  • Make the salted caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
  • Slowly whisk in the cubed butter until melted, then gradually add the heavy cream while stirring. Be cautious of splatter.
  • Stir in the sea salt, then remove from heat and let cool slightly.
  • Pour the salted caramel into the cooled crust, spreading it evenly. Place it in the refrigerator for at least 1 hour to set.
  • Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  • Remove from heat and add the chocolate chips, stirring until smooth and glossy.
  • Pour the ganache over the salted caramel layer, spreading evenly.
  • Chill the tart: Return the tart to the refrigerator for at least 2 hours or until set completely.
  • Serve: Slice and serve chilled. Top with additional sea salt if desired.

Notes

Top with additional sea salt before serving if desired.
Keyword caramel, chocolate, dessert, tart