I’m sharing a rich and indulgent dessert that brings together a buttery chocolate crust, silky salted caramel filling, and a glossy chocolate ganache topping with flaky sea salt.
Why You’ll Love This Recipe
I love how each layer plays off the next: crisp chocolate pastry, creamy caramel, and smooth ganache. The contrast of sweet and salty, plus the blend of textures, makes every bite irresistibly elegant. I also appreciate that I can prepare components ahead and assemble when convenient—I just need to wait patiently for everything to set.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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all‑purpose flour
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Dutch‑process cocoa powder
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sugar
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salt
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cold unsalted butter
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egg
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ice water
For the caramel:
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granulated sugar
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unsalted butter at room temperature
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heavy cream
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salt
For the ganache:
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heavy cream
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extra‑bitter or bittersweet chocolate, finely chopped
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sea salt crystals or kosher salt for garnish
directions
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I whisk flour, cocoa, sugar, and salt in a bowl. Then I use a pastry blender or fork to work in the butter until the mixture resembles coarse crumbs. I stir in the egg, add ice water tablespoon by tablespoon, and quickly bring the dough together. I flatten it into a disc, wrap it in plastic, and chill for at least 2 hours or overnight.
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I roll the dough out thinly on a floured surface and cut rounds to fit into a cupcake tin or tart pan. I line the pans, chill the crusts for 30 minutes, then bake until set—about 15 minutes chilled with weights, followed by another ~15 minutes without weights, until crisp.
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For the caramel, I melt sugar (without stirring) until amber, remove from heat, whisk in butter pieces, then cream, and finally stir in the salt. I return the pan to heat and whisk until thickened. Then I pour the warm caramel into cooled tart cases and chill at least 2 hours or overnight to set.
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I heat cream gently, pour it over chopped chocolate, let it sit briefly, then stir until smooth. Once the caramel is firm, I drizzle the ganache on top and refrigerate until it’s fully set. Just before serving, I sprinkle a little flaky sea salt over the top.
Servings and timing
This recipe makes about 9 individual tarts or a standard 9‑inch tart shell, totaling roughly 8‑9 servings. Prep time is approximately 30 minutes active plus chilling time; baking crusts takes about 30 minutes total. Caramel and ganache chilling can require an additional 2–5 hours, so overall I plan for a total of at least 4–5 hours, or ideally overnight.
Variations
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I can add a pinch of espresso powder to the crust for depth.
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I sometimes stir chopped toasted pecans into the caramel before chilling for crunch.
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I can swirl white chocolate or raspberry ganache on top for visual flair.
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Mini tart versions are fun too—I just use smaller pans and shorten chilling time slightly.
storage/reheating
I store the tarts refrigerated, covered, where they keep well for up to 3 days. To serve, I let them sit at room temperature for about 5 minutes so the ganache softens slightly, and I wipe my knife between slices with warm water for clean cuts. I’ve also prepped the pastry, caramel, and ganache ahead and assembled everything the day before when convenient.
FAQs
What if my caramel crystallizes or is grainy?
I find that avoiding stirring during sugar melt, using room‑temp butter, and whisking in cream off the heat minimizes crystallization. If grains form, I gently reheat with a splash of cream.
Can I make the crust gluten‑free or dairy‑free?
I haven’t tested gluten‑free, but swapping a gluten‑free flour blend could work if binding agents are included. For dairy‑free, plant‑based butter and cream alternatives may work, though texture may vary.
How do I tell when caramel is ready before adding butter and cream?
I watch for a medium‑amber color and sheen across the sugar surface—it usually takes about 8–10 minutes. Going further risks bitterness.
Can I freeze the tarts?
Yes, uncut tarts freeze well for up to one month. I freeze them flat in an airtight container and thaw overnight in the fridge before serving.
My ganache looks streaky or separated—what went wrong?
I make sure the cream is just simmering (not boiling) before pouring it over finely chopped chocolate. If streaky, I whisk gently until smooth; if separation happens, a quick reheat and whisk helps.
Conclusion
I love how this Chocolate Salted Caramel Tart manages to deliver layers of crisp pastry, buttery caramel, and rich chocolate in every bite. It’s elegant yet approachable, perfect for dessert lovers or special occasions. I hope trying it inspires me to make (and enjoy) it again—and maybe share a slice or two! Let me know if you’d like help adapting it or making it ahead.
Print
Chocolate Salted Caramel Tarts
- Total Time: approx. 3 hours (including chilling)
- Yield: 12 slices
Description
Buttery cocoa tart shells filled with a silky layer of salted caramel, topped with rich dark‑chocolate ganache and a sprinkling of flaky sea salt—a truly decadent treat.
Ingredients
For the cocoa tart crust:
1¼ cups (150 g) all‑purpose flour
2½ Tbsp Dutch‑processed cocoa powder
½ cup (100 g) granulated sugar
¼ tsp salt
½ cup (113 g) cold unsalted butter, cut into cubes
1 large egg
1–2 Tbsp ice water
For the salted caramel:
1 cup (200 g) granulated sugar
6 Tbsp (85 g) unsalted butter, cubed
¾ cup (180 ml) heavy cream, warmed
1 tsp vanilla extract
1 tsp flaky sea salt
For the chocolate ganache topping:
1½ cups (240 ml) heavy cream
8 oz (225 g) dark chocolate, finely chopped
Flaky sea salt, for serving
Instructions
Preheat the oven to 350 °F (175 °C).
Combine flour, cocoa, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and just enough ice water to bring the dough together.
Press dough into a 9‑inch tart pan (or divide among mini‑tart pans). Chill for 30 minutes.
Prick the crust with a fork, line with parchment and weights, and blind‑bake for 15 minutes. Remove parchment and weights, bake 5–10 more minutes until just set. Let cool completely.
For the caramel, melt sugar over medium heat until a deep amber color. Remove from heat and whisk in butter, then carefully pour in warm cream, vanilla, and salt until smooth. Cool slightly.
Pour the caramel into the cooled crust and refrigerate for at least 2 hours (or until set).
To make ganache, bring the cream to a simmer, pour over chopped chocolate, let sit for 1 minute, then stir until smooth.
Pour ganache over the set caramel layer and smooth the top. Chill for 1–2 hours until firm.
Sprinkle with flaky sea salt before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
