Chocolate Salted Caramel Tart

This Chocolate Salted Caramel Tart is pure indulgence! With a buttery almond crust, rich salted caramel filling, and velvety bittersweet chocolate ganache, all topped with sea salt flakes, it’s the perfect balance of sweet, salty, and decadent flavors. The salted crystals add a delightful crunch, enhancing the taste experience with every bite.

After making this tart twice, I can confidently say it’s a show-stopping dessert for any special occasion. Everyone who tries it will fall in love!

How to Make Chocolate Salted Caramel Tart:

1. Prepare the Crust: In a large bowl, mix flour, ground almonds, cocoa powder, sugar, and salt. Add in the butter until the mixture becomes crumbly, then incorporate the egg and vanilla. Add water, mix into a dough, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll the Dough: Once chilled, roll the dough out on a floured surface, then place it into a greased 9-inch tart pan. Refrigerate for another 30 minutes.
3. Bake the Crust: Prick the dough with a fork, line with parchment, and fill with pie weights. Bake at 350°F (180°C) for 15 minutes, remove weights, and bake for another 10-15 minutes. Let it cool.
4. Make the Caramel: In a saucepan, cook sugar and water until it turns a caramel color. Remove from heat, add cream (it’ll bubble!), and stir until smooth. Add butter and salt, stir, and let it cool. Pour over the cooled tart crust and refrigerate for 4-5 hours.
5. Make the Ganache: Heat cream until just boiling, pour over chopped chocolate, and stir until smooth. Spread ganache over the caramel layer and refrigerate for 2-3 hours.
6. Serve: Sprinkle with sea salt flakes and enjoy!

Other Chocolate & Salted Caramel Treats:

If you love the sweet-salty combo, try my Chocolate Macarons with Salted Caramel, Flourless Chocolate Cake with Salted Caramel Mousse, or Chocolate Salted Caramel Cake. Each dessert is a must-try!

Chocolate Salted Caramel Tart

Recipe by snackonmeatCourse: Uncategorized

Servings

4

servings

Prep time

1

hour 

Cooking time

30

minutes

Calories

300

kcal

This rich and decadent Chocolate Salted Caramel Tart is the ultimate indulgence, featuring a buttery almond-chocolate crust, a luscious layer of salted caramel, and a smooth bittersweet chocolate ganache. Topped with sea salt crystals, it’s the perfect blend of sweet, salty, and sophisticated flavors.

Ingredients

• Almond Chocolate Sweet Pastry:

• 1 1/4 cups (160g) flour

• 1/4 cup (30g) ground almonds

• 1/4 cup (30g) unsweetened cocoa powder

• 1/4 cup (50g) sugar

• 1/4 tsp salt

• 1 stick (110g) cold unsalted butter, cubed

• 1 tsp vanilla extract

• 1 egg

• 1-2 tbsp ice water

• Caramel:

• 1 1/2 cups (300g) sugar

• 1/2 cup water

• 1/2 cup (120g) heavy cream

• 5 tbsp (70g) unsalted butter

• 1 tsp salt

• Chocolate Ganache:

• 1/2 cup (120g) heavy cream

• 4 oz (120g) bittersweet chocolate, chopped

• Garnish:

• Sea salt flakes

Directions

• Prepare the Sweet Pastry:
• In a large bowl, mix flour, ground almonds, cocoa powder, sugar, and salt.
• Cut in the cold butter with a pastry blender or fork until the mixture forms crumbs.
• Add the egg and vanilla extract and mix until just combined.
• Gradually add ice water, just enough for the dough to come together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes or overnight.
• Roll Out the Dough:
• On a floured surface, roll the dough into a circle about 1 1/2 inches larger than a 9-inch tart pan.
• Transfer the dough to the pan, trim the edges, and refrigerate for another 30 minutes.
• Bake the Crust:
• Preheat the oven to 350°F (180°C).
• Prick the dough with a fork, line it with parchment paper, and fill with pie weights or dry beans.
• Bake for 15 minutes, remove the weights, and bake for another 10-15 minutes. Let it cool completely.
• Make the Caramel:
• In a medium saucepan, combine sugar and water. Heat over medium-high without stirring until it reaches a deep caramel color.
• Carefully remove from heat and add the cream, stirring constantly (it will bubble).
• Stir in butter and salt until smooth, then let the caramel cool slightly.
• Pour the caramel over the cooled crust and refrigerate for 4-5 hours.
• Prepare the Ganache:
• Heat the cream in a small saucepan until it begins to simmer around the edges.
• Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth.
• Spread the ganache over the caramel layer and refrigerate for another 2-3 hours.
• Serve:
• Sprinkle with sea salt flakes and slice into this heavenly tart. Enjoy!