Decadent Layers of Chocolate and Caramel
This tart features a crisp chocolate crust filled with silky caramel custard and topped with a glossy caramel glaze. Elegant enough for dinner parties yet simple enough for a weekend indulgence.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ½ cup butter, melted
- 2 cups caramel sauce (homemade or store-bought)
- ½ cup heavy cream
- 2 eggs
- ½ tsp sea salt
- Extra caramel for topping
Instructions
- Mix crumbs and melted butter, press into tart pan. Bake 10 minutes at 350°F (175°C).
- Heat caramel with cream until smooth. Cool slightly.
- Whisk in eggs and salt. Pour into crust.
- Bake 20–25 minutes until just set.
- Cool, then spread extra caramel on top.
Notes
- Chill before slicing for clean cuts.
- Garnish with flaky sea salt for contrast.
FAQs
- Can I use graham crackers instead? Yes, but chocolate crust is richer.
- Do I need to blind-bake crust? Yes, for crisp texture.
- Can I add chocolate ganache? Yes, layer before caramel topping.
- How long does it keep? 3 days refrigerated.
- Can I make it gluten-free? Use GF cookies for crust.
- Do I need a tart pan? Yes, with removable bottom for best results.
- Can I serve it warm? Better chilled for firmness.
- Can I freeze it? Yes, wrap tightly up to 2 months.
- Can I add nuts? Yes, pecans or hazelnuts pair well.
- Is it overly sweet? The salt balances the sweetness.
Conclusion
This Salted Caramel Chocolate Tart is rich, creamy, and irresistible. Each slice delivers perfect harmony between sweet and salty.
PrintSalted Caramel Chocolate Tart
The Salted Caramel Chocolate Tart is a decadent dessert featuring a buttery chocolate crust, a smooth and gooey salted caramel layer, and a rich chocolate ganache topping—ideal for special occasions or indulgent treats.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (includes chilling time)
- Yield: 1 9-inch tart (8–10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 2 tbsp cold water
- 1 cup (200g) granulated sugar (for caramel)
- 6 tbsp (90g) unsalted butter (for caramel)
- 1/2 cup (120ml) heavy cream (for caramel)
- 1/2 tsp sea salt (plus extra for topping)
- 1/2 cup (120ml) heavy cream (for ganache)
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour, cocoa powder, sugar, and salt for the crust.
- Cut in the butter until crumbly, then add cold water and mix to form a dough.
- Press dough into a 9-inch tart pan evenly along the bottom and sides. Prick the base with a fork.
- Bake for 15–18 minutes, then let cool completely.
- For the caramel, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
- Add butter and stir until combined. Slowly add cream and stir until smooth. Stir in sea salt.
- Pour caramel into the cooled crust and refrigerate for 30–45 minutes until set.
- For ganache, heat cream until just simmering. Pour over chocolate and let sit 1 minute. Stir until smooth.
- Pour ganache over the caramel layer and smooth the top.
- Chill tart for at least 1 hour until fully set. Sprinkle with flaky sea salt before serving.
Notes
- Use a tart pan with a removable bottom for easier serving.
- Be careful when making caramel—it’s very hot and can burn quickly.
- For a deeper flavor, use dark chocolate instead of semi-sweet.
- Tart can be made 1–2 days ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg