Chocolate Tart with Salted Caramel (Bakery-Perfect Recipe)

There are desserts that satisfy a craving, and then there are desserts that stop conversations mid-sentence. This Chocolate Tart with Salted Caramel belongs firmly in the second category. With its crisp chocolate pastry shell, a hidden layer of buttery salted caramel, and a silky dark chocolate ganache topping, this tart is the kind of dessert you’d expect behind a glass case in a French pâtisserie.

What makes this chocolate tart with salted caramel truly special is the contrast: bitter-sweet chocolate against deep caramelized sugar, finished with flaky sea salt that sharpens every flavor. Despite its elegant appearance, this recipe is absolutely achievable at home even if you’ve never made caramel before.

Chocolate Tart with Salted Caramel Recipe

This chocolate tart with salted caramel is designed for maximum flavor and clean slices. Each layer sets firmly while remaining luxuriously smooth.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Chilling Time: 2 hours
• Total Time: 3 hours 20 minutes
• Servings: 10 slices
• Calories: ~420 per slice

Ingredients

Chocolate Tart Crust

• 1 ¼ cups (155g) all-purpose flour
• ¼ cup (30g) powdered sugar
• ¼ cup (25g) unsweetened cocoa powder
• ½ tsp fine sea salt
• ½ cup (113g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2–3 tbsp ice-cold water

Salted Caramel Layer

• 1 cup (200g) granulated sugar
• 6 tbsp (85g) unsalted butter, room temperature
• ½ cup (120ml) heavy cream, warm
• 1 tsp flaky sea salt

Chocolate Ganache Filling

• 8 oz (225g) dark chocolate (60–70%), finely chopped
• 1 cup (240ml) heavy cream
• 1 tbsp unsalted butter
• ½ tsp vanilla extract

Instructions

1. Prepare the Chocolate Tart Crust

1. In a food processor, combine flour, powdered sugar, cocoa powder, and salt.
2. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Add egg yolk and 2 tablespoons ice water. Pulse until dough just comes together.
4. Press dough evenly into a 9-inch tart pan with removable bottom.
5. Chill for 30 minutes, then bake at 350°F (175°C) for 18–20 minutes.
6. Cool completely.

2. Make the Salted Caramel

1. Heat sugar in a heavy saucepan over medium heat until melted and amber in color.
2. Whisk in butter carefully until smooth.
3. Slowly add warm cream, whisking constantly.
4. Remove from heat and stir in sea salt.
5. Pour a thin layer into the cooled tart shell. Chill 20 minutes.

3. Prepare the Chocolate Ganache

1. Heat cream until just steaming.
2. Pour over chopped chocolate and butter. Let sit 2 minutes.
3. Stir until smooth, then add vanilla.
4. Pour ganache over caramel layer and smooth the top.
5. Chill at least 2 hours until set.

Substitutions & Dietary Swaps

• Gluten-Free: Use a gluten-free flour blend in the crust.
• Dairy-Free: Substitute coconut cream and vegan butter.
• Milk Chocolate Option: Use 50% chocolate for a sweeter tart.

Chef’s Pro Tips

• Use high-quality chocolate this tart relies on pure chocolate flavor.
• Warm your knife between slices for clean cuts.
• Let caramel cool slightly before pouring to prevent melting the crust.

Make Ahead, Storage & Reheating

This chocolate tart with salted caramel can be made up to 48 hours ahead. Store covered in the refrigerator. Serve chilled or slightly tempered at room temperature.

Troubleshooting & Common Mistakes

• Caramel seized: Return to low heat and whisk gently.
• Soft ganache: Chill longer or use higher cocoa-percentage chocolate.
• Soggy crust: Fully cool crust before adding caramel.

Flavor Pairings & Serving Suggestions

Serve this chocolate tart with salted caramel alongside Irresistible Raspberry Lamingtons Recipe (Easy & Beautiful Dessert)

Chocolate Tart with Salted Caramel

This chocolate tart with salted caramel has a crisp cocoa crust, a buttery salted caramel layer, and a silky dark chocolate ganache topping finished with flaky sea salt.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Chilling Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: French

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Tart Crust

• 1 1/4 cups all-purpose flour spooned and leveled
• 1/4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter cold, cubed
• 1 egg yolk large
• 2-3 tbsp water ice-cold

Salted Caramel Layer

• 1 cup granulated sugar
• 6 tbsp unsalted butter room temperature
• 1/2 cup heavy cream warmed
• 1 tsp flaky sea salt plus more for finishing

Chocolate Ganache Filling

• 8 oz dark chocolate 60–70% cocoa, finely chopped
• 1 cup heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract

Equipment

• 9-inch Tart Pan (removable bottom)
• Food Processor (optional)
• Saucepan (heavy-bottomed)
• Whisk

Method

 

1. Make the crust: In a food processor, pulse flour, powdered sugar, cocoa powder, and salt. Add cold butter and pulse until coarse crumbs form.
2. Add egg yolk and 2 tbsp ice-cold water. Pulse just until the dough comes together (add 1 more tbsp water if needed).
3. Press dough evenly into a 9-inch tart pan with removable bottom. Chill 30 minutes.
4. Bake at 350°F (175°C) for 18–20 minutes. Cool completely.
5. Make the salted caramel: Heat sugar in a heavy saucepan over medium heat until fully melted and deep amber. Whisk in butter carefully until smooth.
6. Slowly whisk in warm cream (it will bubble). Remove from heat and stir in flaky sea salt.
7. Pour a thin caramel layer into the cooled crust. Chill 20 minutes to set.
8. Make ganache: Heat cream until steaming (not boiling). Pour over chopped chocolate and butter. Rest 2 minutes, then stir until glossy. Stir in vanilla.
9. Pour ganache over the caramel layer and smooth the top. Chill at least 2 hours until fully set. Finish with flaky sea salt before serving.

Notes

For the cleanest slices, warm a knife under hot water, wipe dry, and slice. If your caramel seizes, return it to low heat and whisk gently until smooth.

Frequently Asked Questions

Can I freeze chocolate tart with salted caramel?

Yes. Freeze tightly wrapped for up to one month.

Why is my caramel bitter?

The sugar likely cooked too dark. Aim for a deep amber, not brown.

Can I use store-bought caramel?

You can, but homemade delivers far superior flavor.

What chocolate works best?

Dark chocolate between 60–70% cocoa is ideal.

How do I keep the crust crisp?

Blind baking and complete cooling are essential.

Final Thoughts

This Chocolate Tart with Salted Caramel is proof that elegance doesn’t require intimidation. With bold chocolate flavor, buttery caramel, and a crisp cocoa crust, it’s a dessert that feels celebratory yet timeless. Whether you’re serving it at a dinner party or savoring a quiet slice at home, this tart delivers bakery-level results every time.

For more indulgent desserts, explore our Orange Chocolate or learn more about caramelization science from USDA food resources.