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The salted caramel chocolate tart is one of those desserts that looks like you spent hours on it, but with a bit of planning, it’s actually doable even if you’re not a pastry pro. I’ve made this a few times now, some attempts better than others, and what I’ve learned is that while the recipe seems precise (and it is), there’s room for small missteps as long as you’re paying attention. It’s rich, yes, but the salt cuts through just enough to keep you coming back for another slice.

It’s not foolproof, though. My first try had a crust that pulled away from the edges like it wanted nothing to do with the filling. The caramel? More like hard candy. I’d let it go too far, not realizing how quickly sugar can go from perfect amber to burnt. But the second time, with a little patience and a digital thermometer I actually trust, it came together crisp base, chewy middle, glossy top. That’s the thing: this tart rewards care more than skill.

Why It Works (Most of the Time)

The crust leans on butter almost as much as flour by weight, which makes it tender, almost sandy. If you’ve ever had a shortbread that melts in your mouth, that’s the texture you’re aiming for. I use a food processor because it’s faster, but you could cut the butter in by hand. Just don’t overwork it. Once you add the egg yolk and cream, it comes together fast. Chilling it for at least an hour helps it hold its shape. I’ve skipped this before. Big mistake. The dough shrinks, and you’re left with a sad, puckered edge.

Blind baking is non-negotiable. I line the crust with parchment and fill it with dried beans no need to buy fancy pie weights. After 15 minutes, I pull them out and let the crust go golden. It should feel dry, not soft. If it’s still pale, give it another few minutes. A soggy bottom here ruins everything.

The caramel is where things get nerve-wracking. You start with sugar and water, and you just… wait. No stirring. I know it looks like it’s crystallizing, but trust the process. Swirl the pan gently if you need to. When it hits that deep amber like old whiskey, it’s ready. Then you add the warm cream and butter. It bubbles like crazy, so be careful. I stand back. Stirring in the salt at the end makes sense; you can taste as you go. I use Maldon because the flakes dissolve slowly, giving little bursts of salt in each bite.

The ganache is simpler: good chocolate, hot cream, a bit of butter. I chop the chocolate fine so it melts evenly. Pouring it over the cooled caramel gives a clean layer. If you rush and the caramel’s still soft, they’ll mix, and you’ll lose that nice separation. I let each layer set fully—room temperature, no fridge. Cold shocks can make the ganache crack.

Ingredients (With a Few Notes)

For the Crust (9-inch tart)

• 120 g (1 cup) all-purpose flour – gives structure without toughness
• 60 g (½ cup) powdered sugar – dissolves completely, so no grit
• ¼ tsp salt – balances the sweetness
• 85 g (6 tbsp) unsalted butter, cold – cold is key; warm butter makes a greasy mess
• 1 egg yolk – helps bind it without making it tough
• 1 tbsp heavy cream – makes it easier to roll, but milk works in a pinch

I tried European-style butter once—higher fat, richer flavor. The crust browned better, almost nutty. Not essential, but nice if you have it.

For the Salted Caramel

• 100 g (½ cup) granulated sugar – plain white sugar works best
• 2 tbsp water – just enough to dissolve the sugar at the start
• 60 ml (¼ cup) heavy cream, warmed – cold cream can cause seizing
• 30 g (2 tbsp) unsalted butter – adds silkiness
• ½ tsp flaky sea salt – Maldon or something similar
• ½ tsp vanilla extract – rounds out the sharpness

Don’t stir once the sugar’s heating. Swirl the pan instead. And keep the cream warm—cold liquid shocks the caramel.

For the Chocolate Ganache

• 150 g (1 cup + 2 tbsp) dark chocolate (60–70%) – I use a bar, not chips. Chips have stabilizers that don’t melt smoothly
• 100 ml (scant ½ cup) heavy cream – heat it just to a boil, then pour
• 15 g (1 tbsp) unsalted butter – gives it that final shine

I’ve tried dairy-free versions—coconut cream and vegan chocolate. The coconut adds a faint tropical note, which isn’t bad, but it’s not neutral. If you go that route, use full-fat canned coconut cream, chilled so the fat separates.

Equipment

You don’t need much, but a few things help:

• 9-inch tart pan with removable bottom – essential for clean release
• Food processor – speeds up the crust, but you can mix by hand
• Digital scale – I’ve learned the hard way that cup measurements for sugar and chocolate aren’t precise enough
• Heavy-bottomed saucepans – one for caramel, one for cream
• Silicone spatula – scrapes every bit of ganache
• Oven thermometer – my oven runs hot; without this, I’d burn the crust

An offset spatula is nice for smoothing the ganache, but a regular spoon works. A fine-mesh sieve? Only if your caramel has bits—mine usually doesn’t.

Step-by-Step (With Real Talk)

Step 1: The Crust
Pulse the flour, sugar, and salt in the food processor. Add cold butter, pulse until it looks like coarse crumbs. Add the yolk and cream, pulse until it clumps. Don’t overdo it. Form a disk, wrap, chill for at least an hour. I’ve tried 30 minutes the dough still too soft.

Roll it out on a floured surface, about an inch bigger than the pan. Ease it in gently. Don’t stretch it—that’s what causes shrinkage. Trim the edges, prick the bottom with a fork. Freeze for 20 minutes. This helps it keep shape.

Bake at 180°C (350°F) with parchment and weights for 15 minutes. Remove weights, bake 5–7 more until golden. Let it cool completely. I mean it. If it’s warm, the caramel will melt the butter in the crust.

Step 2: The Caramel
Warm the cream and butter together. Set aside.

In a clean saucepan, mix sugar and water. Heat over medium. No stirring. Swirl occasionally. After 10–12 minutes, it turns amber. Pull it off the heat. Carefully pour in the warm cream—it will bubble violently. Whisk until smooth. Return to low heat, cook to 118°C (245°F). That’s the firm ball stage. Add salt and vanilla. Pour into the cooled crust.

Let it sit 1–2 hours. It should be firm, not jiggly. If it’s still soft, wait longer. I once cut into it too soon—caramel oozed everywhere.

Step 3: The Ganache
Chop the chocolate fine. Heat the cream until just boiling. Pour over chocolate, wait a minute, then whisk in the butter until smooth. Pour over the set caramel. Tilt the pan to level it. Let it sit 2–3 hours. No fridge.

Troubleshooting (From Experience)

• Crust shrinks? Likely not chilled enough or stretched when placing. Chill longer, don’t force it.
• Caramel grainy? Probably stirred too early or used cold cream. Don’t stir, and warm the cream.
• Ganache lumpy? Could be overheated chocolate or water in the bowl. Use dry tools, heat gently.
• Layers sliding? One wasn’t set before adding the next. Patience.
• Caramel leaking? Crust had cracks or wasn’t baked long enough. Patch with extra dough, bake until dry.

Variations

• Orange twist: Add a teaspoon of zest to the caramel. Brightens it up.
• Spiced: Infuse the cream with cinnamon or a pinch of cayenne. Not too much—just a hint.
• Nutty crunch: Sprinkle toasted pecans between caramel and ganache. Adds texture.

For smaller tarts:

• 6-inch: halve the crust, reduce sugar to 60g, chocolate to 90g
• 8-inch: scale accordingly, bake crust 14–16 minutes

Storage

Best at room temperature for 1–2 days. Covered, but not airtight—condensation can make the crust soggy. If refrigerated, let it sit out 30 minutes before serving. Freezes well—wrap tightly, thaw in fridge, then room temp. Don’t freeze with fresh fruit or whipped cream on top.

Serving

A small slice goes a long way. I like it with barely sweetened whipped cream or a scoop of vanilla ice cream. Espresso cuts the richness. A sprinkle of flaky salt on top just before serving—worth it.

Best Salted Caramel Chocolate Tart – Rich, Decadent & Perfectly Balanced

Course: DessertCuisine: AmericanDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

380

kcal

Total time

5

hours 

Chill Time: 3–4 hours (or overnight)

A showstopping salted caramel chocolate tart with a crisp buttery crust, a deeply flavored salted caramel layer, and a silky dark chocolate ganache top. Every bite balances sweetness with a hint of sea salt, making it rich but not cloying. Perfect for special occasions or when you want to impress with minimal effort.

Ingredients

For the Crust (9-inch tart pan with removable bottom)

• 120 g (1 cup) all-purpose flour

• 60 g (½ cup) powdered sugar

• ¼ tsp salt

• 85 g (6 tbsp) unsalted butter, cold and cubed

• 1 large egg yolk

• 1 tbsp heavy cream (or milk)

• For the Salted Caramel

• 100 g (½ cup) granulated sugar

• 2 tbsp water

• 60 ml (¼ cup) heavy cream, warmed

• 30 g (2 tbsp) unsalted butter

• ½ tsp flaky sea salt (e.g., Maldon)

• ½ tsp pure vanilla extract

• For the Chocolate Ganache

• 150 g (1 cup + 2 tbsp) finely chopped dark chocolate (60–70% cocoa)

• 100 ml (scant ½ cup) heavy cream

• 15 g (1 tbsp) unsalted butter

Directions

• Prepare the Crust
  In a food processor, pulse flour, powdered sugar, and salt. Add cold butter; pulse until mixture resembles coarse sand.
  Add egg yolk and cream; pulse just until dough clumps together. Do not overmix.
  Turn out onto a floured surface, shape into a disk, wrap in plastic, and chill for 1 hour.
  Roll out to 1 inch larger than tart pan. Ease into pan, press into edges, trim excess. Prick base with a fork. Freeze for 20 minutes.
  Preheat oven to 180°C (350°F). Line crust with parchment and fill with pie weights.
  Bake for 15 minutes. Remove weights and bake 5–7 minutes more until golden. Cool completely.
  Visual cue: Crust should feel firm and dry to the touch, with light browning at edges.
• Make the Salted Caramel
  Warm cream and butter in a small saucepan until steaming. Set aside.
  In a medium saucepan, combine sugar and water. Heat over medium without stirring until sugar dissolves. Swirl pan gently as it turns amber (about 10–12 minutes).
  Once deep amber (170°C), remove from heat. Carefully pour in warm cream mixture—it will bubble. Whisk until smooth.
  Return to low heat; cook until 118°C (245°F) (firm ball stage). Remove from heat; whisk in salt and vanilla.
  Pour into cooled crust. Cool at room temperature for 1–2 hours until set.
  Visual cue: Caramel should not jiggle when tapped. Toothpick should pull a firm, pliable strand.
• Make the Chocolate Ganache
  Place chopped chocolate in a heatproof bowl.
  Heat cream in a saucepan until just boiling. Pour over chocolate; let sit 1 minute.
  Add butter; whisk gently until smooth and glossy.
  Pour over set caramel. Tilt pan to level. Let sit at room temperature for 2–3 hours to set.
  Visual cue: Ganache should be firm to the touch and cleanly release from a knife.

Notes

• Calories and Nutrition (per serving)
  Calories: 380
  Total Fat: 25 g
  Saturated Fat: 15 g
  Cholesterol: 65 mg
  Sodium: 220 mg
  Total Carbohydrates: 38 g
  Dietary Fiber: 2 g
  Sugars: 22 g
  Protein: 3 g
  *Note: Values are estimates based on standard ingredients. Actual values may vary depending on brands and substitutions. This dessert is not suitable for low-sugar or low-fat diets. *
• Serving
  Remove ring from tart pan. Use a sharp knife dipped in hot water (and wiped dry) to cut clean slices.
  Serve at room temperature. Optionally garnish with flaky salt, whipped cream, or fresh berries.
• Notes
  For dairy-free: Use vegan butter, coconut cream, and dairy-free chocolate.
  For gluten-free: Substitute with 120 g gluten-free flour blend (with xanthan gum).
  Do not stir sugar while caramelizing—swirl the pan gently instead.
  Always cool each layer completely before adding the next to prevent separation.
  This recipe has been tested across multiple batches to perfect texture and flavor, ensuring a crack-free, rich, and balanced tart every time.