Heavenly Salted Caramel Chocolate Tart Recipe for Sweet Bliss

Crafting a decadent salted caramel chocolate tart can transport you to a world of pure indulgence.

Sweet and salty notes dance together in a perfect culinary symphony.

Chocolate lovers will find themselves enchanted by this rich, velvety dessert that balances intense flavors.

Layers of smooth chocolate meld seamlessly with golden caramel, creating a luxurious experience for your taste buds.

Delicate sea salt crystals add an unexpected twist that elevates the entire dessert.

Each bite promises a magical blend of textures and tastes that will leave you craving more.

You’ll want to savor every single morsel of this irresistible treat.

Why Salted Caramel Chocolate Tart Feels Luxurious

• Craft an Impressive Dessert: Impress your guests with a stunning salted caramel chocolate tart that looks like it came from a professional bakery.
• Master Gourmet Techniques: Learn sophisticated cooking methods like making caramel from scratch and creating silky smooth ganache while building your culinary skills.
• Perfect for Special Celebrations: Ideal for elegant dinner parties, birthdays, or romantic dessert nights where you want to create a memorable sweet experience.
• Customize with Ease: Adapt the recipe by adjusting salt levels, using different chocolate varieties, or adding extra garnishes to match your personal taste preferences.

What You’ll Need for the Ultimate Chocolate Tart

• All Purpose Flour: The foundation for creating a rich chocolate shortcrust pastry.
• Cocoa Powder: Provides deep chocolate flavor and dark color to the pastry.
• Salt: Enhances overall flavor and balances sweetness.
• Sugar: Adds sweetness and helps with pastry texture.
• Cold Butter: Creates a flaky and tender pastry crust.
• Cold Milk: Helps bind the pastry ingredients together.

• Granulated Sugar: The primary ingredient for creating a golden caramel base.
• Butter: Adds richness and smooth texture to the caramel.
• Heavy Cream: Creates a luxurious and creamy caramel consistency.
• Vanilla: Provides a warm and complex flavor profile.
• Salt: Adds a savory contrast to the sweet caramel.

• Dark Chocolate: Creates a rich and decadent top layer for the tart.
• Heavy Cream: Helps melt and create a smooth chocolate ganache.

• Cocoa Powder, Flaky Sea Salt: Provides visual appeal and a final flavor enhancement.

Step-by-Step to the Perfect Salted Caramel Tart

Step 1: Blend Chocolate Pastry Ingredients

Mix dry ingredients including flour, cocoa powder, salt, and sugar in a food processor. Add cold butter cubes and blend until sandy.

Pour cold milk and pulse until dough forms a cohesive mixture. Shape into a smooth disc, wrap in plastic film, and chill in refrigerator for several hours.

Step 2: Shape and Prebake Pastry Shell

Remove chilled dough and roll to thin 3mm thickness. Carefully line a 10-inch tart pan, trimming excess edges.

Use a fork to create small holes across the bottom. Return to refrigerator and chill for half an hour.

Preheat oven and blind bake with pie weights for 20 minutes. Remove weights and continue baking for additional 15 minutes until crust looks crisp.

Allow to cool completely.

Step 3: Create Luscious Salted Caramel

Melt sugar in a heavy saucepan over medium-low heat until it turns golden amber.

• Butter
• Heavy cream
• Vanilla extract
• Sea salt

Whisk ingredients until smooth and glossy. Let caramel cool slightly, then pour into prepared pastry shell.

Refrigerate until caramel sets firmly.

Step 4: Develop Silky Chocolate Ganache

Gently heat cream until steaming.

Pour over finely chopped chocolate. Allow to sit for one minute, then whisk until perfectly smooth and glossy.

Pour ganache over caramel layer, spreading evenly with a spatula. Chill until ganache sets completely.

Step 5: Garnish and Serve

Dust surface with cocoa powder. Sprinkle flaky sea salt on top.

Slice and serve chilled for maximum indulgence.

Tips to Nail the Layers and Texture

• Chill pastry dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust during baking.
• Use high-quality dark chocolate with at least 70% cocoa solids for a rich, intense ganache layer.
• Monitor caramel closely while cooking to prevent burning; amber color indicates perfect caramelization.
• Sprinkle flaky sea salt just before serving to enhance chocolate and caramel flavors and add textural contrast.
• Allow each layer to set completely in the refrigerator for clean, defined layers and easier slicing.

Sweet Swaps for Salted Caramel Tart Fans

• Nutty Crunch Caramel Tart: Replace plain pastry with ground almond or hazelnut crust for extra texture and rich nutty flavor.
• Dark Forest Chocolate Tart: Incorporate cherry compote between caramel and ganache layers, adding fruity depth and visual contrast.
• Espresso Caramel Chocolate Tart: Infuse ganache with strong espresso and sprinkle ground coffee over top for intense coffee notes.
• Coconut Tropical Tart: Mix shredded coconut into ganache and garnish with toasted coconut flakes for a tropical-inspired version.

What Pairs Perfectly with Salted Caramel Tart

• Elevate Caramel Chocolate Decadence: Perfect Pairings
• Sip Rich Dessert Wine: Choose a late harvest Moscato or Pedro Ximénez sherry that matches the tart's intense sweetness and complements its deep chocolate notes. These wines bring out delightful caramel undertones while balancing the dessert's rich flavor profile.
• Pair with Robust Coffee: Select a medium-dark roast espresso or French press coffee with nutty, chocolatey undertones. The coffee's warm, bold characteristics will enhance the tart's complex layers and cut through its sweetness.
• Complement with Salted Nuts: Serve alongside roasted almonds or candied pecans to echo the tart's salty-sweet elements. These crunchy accompaniments provide textural contrast and amplify the dessert's nuanced flavor dimensions.

How to Store This Rich and Decadent Tart

• Refrigerate: Store the tart in an airtight container in the refrigerator for up to 5 days. Cover carefully to prevent absorbing other flavors.
• Freeze: Wrap the entire tart or individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Room Temperature: Remove from the refrigerator 15-20 minutes before serving to soften the ganache and caramel layers, allowing the flavors to bloom.
• Slice and Serve: Use a sharp, clean knife dipped in hot water and wiped dry between cuts to create smooth, clean slices that showcase the beautiful layers.

Salted Caramel Tart FAQs You’ll Be Glad You Read

• Can I make the tart crust ahead of time?

Yes, you can prepare the chocolate shortcrust pastry dough up to 3 days in advance and store it wrapped in the refrigerator. You can also pre-bake the crust a day before adding the fillings.

• What type of chocolate works best for the ganache?

Use high-quality dark chocolate with 60-70% cocoa content for the richest, most intense flavor. Couverture or baking chocolate are excellent choices for smooth ganache.

• How do I prevent the caramel from burning?

Use medium-low heat and stir occasionally. Watch the color carefully – it should turn amber, not dark brown. Remove from heat immediately once it reaches the right color to prevent burning.

• Why is my caramel grainy or crystallized?

Avoid stirring while sugar melts.

Salted Caramel Chocolate Tart Recipe

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4.6 from 40 reviews

• Total Time: 4 hours 5 minutes
• Yield: 8 1x

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Description

Chocolate lovers rejoice with this salted caramel chocolate tart, a luxurious dessert balancing rich cocoa and delicate salt crystals. Sweet caramel and intense chocolate create a harmonious symphony that promises pure indulgence for anyone seeking a sophisticated treat.

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Ingredients

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Chocolate Shortcrust Pastry:

• 185 grams all-purpose flour
• 30 grams cocoa powder
• 120 grams cold unsalted butter
• 40 grams caster sugar
• 1/4 teaspoon salt
• 60 grams cold milk

Primary Filling:

• 200 grams caster sugar
• 350 milliliters heavy cream
• 60 grams unsalted butter
• 1 teaspoon vanilla bean paste
• 1 teaspoon salt

Chocolate Topping:

• 250 grams dark chocolate
• 300 milliliters heavy cream

Finishing Ingredients:

• Cocoa powder
• Flaky sea salt

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Instructions

1. Combine cocoa powder, flour, salt, and sugar in a food processor. Add chilled butter cubes and pulse until mixture resembles coarse sand. Incorporate cold milk and blend until dough forms a cohesive mass.
2. Shape dough into a flat disc, wrap tightly in plastic, and refrigerate for 3-4 hours to firm up completely.
3. Remove dough from refrigerator and roll out to approximately 3mm thickness. Carefully transfer to a 10″ tart tin, pressing into edges and trimming excess. Prick base with a fork and return to refrigerator for 30 minutes.
4. Preheat oven to 170°C (fan) or 190°C (conventional). Line pastry with parchment and ceramic weights, then bake for 20 minutes. Remove weights and continue baking for additional 15 minutes until crust is crisp and dry.
5. For caramel, gently melt sugar in a heavy-bottomed saucepan over medium-low heat until it turns deep amber. Carefully whisk in butter, cream, vanilla, and salt until silky smooth.
6. Allow caramel to cool slightly, then pour into completely cooled tart shell. Refrigerate until caramel sets firm.
7. Create ganache by heating cream until steaming. Pour over finely chopped chocolate and let sit for one minute. Whisk until glossy and uniform.
8. Carefully pour ganache over set caramel layer, ensuring even coverage. Chill in refrigerator until ganache is completely set.
9. Before serving, dust lightly with cocoa powder and sprinkle flaky sea salt for a sophisticated finish.

Notes

• Chill pastry dough thoroughly to prevent shrinkage and ensure a crisp, flaky texture during baking.
• Use high-quality dark chocolate with at least 70% cocoa solids for a rich, intense ganache layer.
• Watch caramel carefully when melting sugar to avoid burning; use a light-colored pan for better visibility.
• Refrigerate layers between adding each component to create clean, distinct flavor and texture boundaries.

• Prep Time: 3 hours 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 25g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg