This Chocolate Salted Caramel Tart is pure indulgence! A buttery almond crust cradles layers of gooey salted caramel and silky bittersweet chocolate ganache, all topped with delicate flakes of sea salt. The flavor symphony of sweet, salty, and bitter hits your taste buds all at once, making every bite unforgettable.
Having made this tart twice now, I can confidently say it’s a show-stopping dessert that’s impossible to resist. Whether it’s for a celebration or just because, this tart will leave everyone raving about it.
How to Make Chocolate Salted Caramel Tart
Sweet Pastry Crust:
- Combine flour, ground almonds, cocoa powder, sugar, and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, mixing until incorporated. Add water, and gently knead until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes or overnight.
- Once chilled, roll the dough on a floured surface (or between parchment paper) into a circle about 1.5 inches (4 cm) larger than a 9-inch (23 cm) tart pan. Carefully transfer to the pan, trim the edges, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Prick the dough with a fork, line with parchment paper, and fill with pie weights, rice, or beans. Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 10–15 minutes. Cool completely.
Salted Caramel Filling:
- In a medium saucepan, heat sugar and water over medium-high heat, without stirring, until the sugar dissolves and turns a golden caramel color.
- Remove from heat and carefully whisk in the cream—it will bubble! Return to low heat, stirring constantly for 1–2 minutes until smooth.
- Off the heat, add butter and salt, stirring until incorporated. Allow to cool slightly, then pour over the cooled crust. Refrigerate for 4–5 hours.
Chocolate Ganache Topping:
- Heat cream in a small saucepan until it just begins to boil. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth.
- Pour the ganache over the caramel layer, spreading evenly. Refrigerate for 2–3 hours. Sprinkle with sea salt flakes before serving.
Why You’ll Love This Tart
This dessert might sound complex, but the hardest part is waiting for it to set! Each layer is worth the effort, delivering rich, buttery, and perfectly balanced flavors.
More Chocolate & Salted Caramel Desserts to Try
If you love the sweet-and-salty combination, check out these recipes:
- Chocolate Macarons with Salted Caramel – Perfect little bites of indulgence.
- Flourless Chocolate Cake with Salted Caramel Mousse – A decadent treat with layers of mousse and caramel.
- Chocolate Caramel Lava Cake – Gooey, molten centers that melt in your mouth.
- Chocolate Salted Caramel Cake – A rich layer cake full of texture and flavor.
Each dessert is as divine as this tart. Give them a try and tag me on Instagram—I’d love to see your creations!
Chocolate Salted Caramel Tart
8
servings1
hour30
minutes
A decadent dessert featuring a rich, chocolaty almond crust, gooey salted caramel, and smooth bittersweet chocolate ganache, topped with sea salt crystals for a perfect balance of flavors.
Servings: 8
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Time: 9 hours
Total Time: 1 hour 30 minutes
Ingredients
Almond Chocolate Sweet Pastry
1 1/4 cups (160g) all-purpose 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 Filling
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 crystals
Directions
- Prepare the Almond Chocolate Sweet Pastry
- In a large bowl, combine flour, ground almonds, cocoa powder, sugar, and salt.
- Add the butter and mix using a pastry blender or fork until the mixture forms coarse crumbs.
- Stir in the egg and vanilla extract. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes or overnight.
- Roll the chilled dough on a floured surface (or between plastic wrap) into a circle about 1 1/2 inches larger than a 9-inch tart pan. Gently transfer the dough to the pan, trim the edges, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Prick the dough with a fork, line with parchment paper, and fill with pie weights, dry beans, or rice. Bake for 15 minutes.
- Remove the parchment paper and weights, then bake for an additional 10–15 minutes. Let the crust cool completely before removing it from the pan.
- Prepare the Salted Caramel Filling
- In a medium saucepan, combine sugar and water over medium-high heat. Cook without stirring until the sugar dissolves and turns a deep amber color.
- Remove the pan from the heat and carefully whisk in the cream—it will bubble vigorously.
- Return to low heat, stirring constantly, for 1–2 minutes until smooth.
- Remove from heat and stir in butter and salt. Let the caramel cool slightly, then pour it over the cooled tart crust. Refrigerate for 4–5 hours.
- Prepare the Chocolate Ganache
- Heat the cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate.
- Let the mixture sit for 1 minute, then stir until smooth. Pour the ganache over the caramel layer, spreading it evenly.
- Refrigerate the tart for an additional 2–3 hours.
- Garnish and Serve
- Sprinkle sea salt crystals over the tart before serving. Slice and enjoy the perfect balance of sweet, salty, and chocolaty flavors.