Salted Caramel Chocolate Tart
A rich and indulgent tart combining a buttery flaky crust, gooey salted caramel, and silky chocolate ganache. Perfect for special occasions or a decadent homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, room temperature
- ½ cup (120ml) heavy cream, warmed
- 1 teaspoon flaky sea salt
- 8 ounces (225g) bittersweet or semi-sweet chocolate, chopped
- ¾ cup (180ml) heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Make the crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and rub into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.
- Add the egg yolk and 2 tablespoons cold water, stirring gently until dough comes together. Add extra tablespoon water if needed. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll out chilled dough to 1/8-inch thickness and fit into 9-inch tart pan. Prick bottom with fork, line with parchment paper, fill with pie weights or dried beans.
- Bake crust for 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool completely.
- Prepare salted caramel: In a heavy-bottomed saucepan over medium heat, melt granulated sugar, stirring constantly until smooth amber liquid forms.
- Remove from heat, whisk in butter until melted. Slowly add warm heavy cream while stirring. Return to low heat and stir until smooth. Remove from heat, stir in flaky sea salt. Let cool until slightly thickened but pourable.
- Pour caramel evenly over cooled crust. Refrigerate to set while making ganache.
- Make chocolate ganache: Place chopped chocolate in heatproof bowl. Heat heavy cream until simmering, pour over chocolate. Let sit 2 minutes, whisk until smooth and glossy. Stir in butter and vanilla extract.
- Pour ganache over set caramel layer, smooth top with spatula. Chill tart in fridge at least 2 hours or overnight to set.
- Before serving, sprinkle a pinch of flaky sea salt on top. Slice with knife warmed in hot water for clean cuts.
Notes
Use cold butter for flaky crust. Warm cream prevents caramel seizing. Chill dough to relax gluten. Use pie weights for blind baking. Warm knife before slicing for clean cuts. For gluten-free, substitute almond flour for all-purpose flour. For vegan, use coconut oil, dairy-free chocolate, and coconut cream.
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 380
- Fat: 22
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Keywords: salted caramel, chocolate tart, dessert, homemade, easy recipe, caramel chocolate, tart recipe, chocolate ganache