Go Back
Chocolate Tart with Salted Caramel

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
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
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.