There’s something incredibly special about the combination of salted caramel and dark chocolate—it’s a pairing that feels timeless, luxurious, and, quite honestly, magical. This Salted Caramel Chocolate Tart is the kind of dessert that turns an ordinary day into a celebration, the kind you make when you want to slow down and savor each bite.
I remember the first time I made this tart was during a rainy weekend, the kind that calls for cozy socks, warm lighting, and the comforting aroma of something rich baking in the oven. It was an instant hit—smooth, glossy chocolate ganache layered over buttery, golden crust, all hiding a soft, gooey layer of caramel with just the right amount of salt. It was love at first slice.
This tart has roots in European-style patisserie but has gained popularity everywhere for good reason. The salted caramel trend, which first took the culinary world by storm in the early 2000s, has stayed strong for decades because it just works. That contrast of sweet and salty is a little addictive in the best way.
Whether you’re planning a holiday dessert, hosting a dinner party, or simply indulging in a solo sweet treat, this tart delivers every time. Plus, it’s easier to make than it looks—which means you get all the oohs and aahs without breaking a sweat.
Why You’ll Love This Recipe:
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Elegant and decadent with a beautiful, glossy finish
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Perfect balance of sweet, salty, and rich flavors
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Make-ahead friendly—ideal for entertaining
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Minimal baking and maximum flavor
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A great beginner-friendly intro to tarts
INGREDIENTS YOU’LL NEED:
For the crust:
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1 ¼ cups (160g) all-purpose flour
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¼ cup (30g) powdered sugar
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½ tsp salt
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½ cup (115g) unsalted butter, cold and cubed
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1 egg yolk
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1–2 tbsp cold water
For the salted caramel layer:
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1 cup (200g) granulated sugar
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6 tbsp (85g) unsalted butter, cubed
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½ cup (120ml) heavy cream
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½ tsp sea salt
For the chocolate ganache:
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200g dark chocolate (about 70%), chopped
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¾ cup (180ml) heavy cream
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Flaky sea salt for topping (optional)
HOW TO MAKE SALTED CARAMEL CHOCOLATE TART:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the crust
Start by combining flour, powdered sugar, and salt in a bowl. Using your fingertips or a pastry cutter, blend in the cold, cubed butter until the mixture resembles coarse crumbs. Think sandy beach texture—dry but with a few buttery pebbles here and there.
Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough comes together. Add the second tablespoon of water if needed. You want a dough that holds when pressed but isn’t sticky.
Form into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
When chilled, roll the dough out on a floured surface and press it into a 9-inch tart pan. Trim the edges, prick the base with a fork, and chill again for 10–15 minutes to prevent shrinking.
Preheat your oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, remove weights, and bake for another 10–12 minutes until golden. Let it cool completely.
Step 2: Make the salted caramel
This is where the magic begins. Add the sugar to a heavy-bottomed saucepan over medium heat. Stir gently with a heatproof spatula or whisk until it melts into a golden syrup. Be patient—sugar takes time to caramelize, but don’t walk away!
Once melted and deep amber, add the butter (it will bubble rapidly), then whisk in the cream slowly. Finally, stir in the sea salt.
Pour the warm caramel into the cooled tart crust. Use a spoon or spatula to smooth it into an even layer. Refrigerate for at least 30 minutes to set.
Step 3: Make the ganache
In a small saucepan, heat the heavy cream until it just begins to simmer (don’t let it boil). Remove from heat and pour it over the chopped chocolate in a bowl.
Let it sit for a minute, then stir until smooth and glossy. This is your moment of chocolatey zen.
Pour the ganache over the chilled caramel layer. Tilt the pan gently to spread the ganache evenly. Chill the tart again for at least 1 hour or until firm.
Right before serving, sprinkle with a bit of flaky sea salt for that final touch.
HELPFUL TIPS:
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Room temp matters: Let the tart sit out for 10 minutes before slicing for the cleanest cuts.
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Use high-quality chocolate: It really makes a difference in flavor and texture.
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Avoid grainy caramel: Don’t stir the sugar too much while it’s melting—just gentle encouragement is enough.
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No tart pan? A springform pan works too, just press the crust up the sides.
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Chill between layers: Each layer needs time to set for the cleanest presentation.
DETAILS:
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Prep Time: 45 minutes
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Cook Time: 25 minutes
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Total Time: 1 hour 10 minutes (plus chilling time)
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Yield: 8–10 servings
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Category: Dessert
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Method: Baking
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Cuisine: European-Inspired
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Diet: Vegetarian
NOTES:
You can make this tart a day in advance and keep it chilled until ready to serve. It also travels well—perfect for taking along to a gathering.
NUTRITIONAL INFORMATION: (Approx. per slice)
Calories: 430
Fat: 28g
Carbohydrates: 42g
Sugar: 28g
Protein: 4g
Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I make this gluten-free?
Yes! Just substitute your favorite gluten-free flour blend for the crust. Make sure it includes a binder like xanthan gum for best results.
Can I use milk chocolate instead of dark?
Absolutely. It will be sweeter and creamier. Just note that it may set a little softer, so chilling time becomes even more important.
How do I know when my caramel is ready?
It should be a deep amber color and smell rich and slightly nutty. Be careful not to let it go too far—it can burn quickly!
STORAGE INSTRUCTIONS:
Store the tart in the refrigerator, covered, for up to 5 days. For best texture, let it come to room temperature for about 10–15 minutes before serving. You can also freeze it (whole or sliced) for up to 2 months—just wrap tightly in plastic and foil.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
CONCLUSION
This Salted Caramel Chocolate Tart is more than just a dessert—it’s a moment. Whether it’s a special occasion or just a quiet weekend, this tart brings warmth, flavor, and a touch of elegance to your table. It’s proof that sometimes, the simplest combinations—caramel, chocolate, a touch of salt—are the ones that linger the longest in memory. So grab your apron, turn on your favorite tunes, and treat yourself to this cozy classic. You’ve got this.
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Salted Caramel Chocolate Tart
Description
There’s something incredibly special about the combination of salted caramel and dark chocolate—it’s a pairing that feels timeless, luxurious, and, quite honestly, magical. This Salted Caramel Chocolate Tart is the kind of dessert that turns an ordinary day into a celebration, the kind you make when you want to slow down and savor each bite.
I remember the first time I made this tart was during a rainy weekend, the kind that calls for cozy socks, warm lighting, and the comforting aroma of something rich baking in the oven. It was an instant hit—smooth, glossy chocolate ganache layered over buttery, golden crust, all hiding a soft, gooey layer of caramel with just the right amount of salt. It was love at first slice.
This tart has roots in European-style patisserie but has gained popularity everywhere for good reason. The salted caramel trend, which first took the culinary world by storm in the early 2000s, has stayed strong for decades because it just works. That contrast of sweet and salty is a little addictive in the best way.
Whether you’re planning a holiday dessert, hosting a dinner party, or simply indulging in a solo sweet treat, this tart delivers every time. Plus, it’s easier to make than it looks—which means you get all the oohs and aahs without breaking a sweat.
Ingredients
For the crust:
1 ¼ cups (160g) all-purpose flour
¼ cup (30g) powdered sugar
½ tsp salt
½ cup (115g) unsalted butter, cold and cubed
1 egg yolk
1–2 tbsp cold water
For the salted caramel layer:
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, cubed
½ cup (120ml) heavy cream
½ tsp sea salt
For the chocolate ganache:
200g dark chocolate (about 70%), chopped
¾ cup (180ml) heavy cream
Flaky sea salt for topping (optional)
Instructions
Start by combining flour, powdered sugar, and salt in a bowl. Using your fingertips or a pastry cutter, blend in the cold, cubed butter until the mixture resembles coarse crumbs. Think sandy beach texture—dry but with a few buttery pebbles here and there.
Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough comes together. Add the second tablespoon of water if needed. You want a dough that holds when pressed but isn’t sticky.
Form into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
When chilled, roll the dough out on a floured surface and press it into a 9-inch tart pan. Trim the edges, prick the base with a fork, and chill again for 10–15 minutes to prevent shrinking.
Preheat your oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, remove weights, and bake for another 10–12 minutes until golden. Let it cool completely.
This is where the magic begins. Add the sugar to a heavy-bottomed saucepan over medium heat. Stir gently with a heatproof spatula or whisk until it melts into a golden syrup. Be patient—sugar takes time to caramelize, but don’t walk away!
Once melted and deep amber, add the butter (it will bubble rapidly), then whisk in the cream slowly. Finally, stir in the sea salt.
Pour the warm caramel into the cooled tart crust. Use a spoon or spatula to smooth it into an even layer. Refrigerate for at least 30 minutes to set.
In a small saucepan, heat the heavy cream until it just begins to simmer (don’t let it boil). Remove from heat and pour it over the chopped chocolate in a bowl.
Let it sit for a minute, then stir until smooth and glossy. This is your moment of chocolatey zen.
Pour the ganache over the chilled caramel layer. Tilt the pan gently to spread the ganache evenly. Chill the tart again for at least 1 hour or until firm.
Right before serving, sprinkle with a bit of flaky sea salt for that final touch.
Notes
You can make this tart a day in advance and keep it chilled until ready to serve. It also travels well—perfect for taking along to a gathering.