Salted Caramel Chocolate Tart (Printable Version)

A decadent tart featuring dark chocolate, silky salted caramel, and flaky sea salt for a rich dessert experience.

# What You'll Need:

→ Chocolate Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2-3 tablespoons cold water
07 - Pinch of salt

→ Salted Caramel Layer

08 - 3/4 cup granulated sugar
09 - 1/4 cup water
10 - 1/3 cup heavy cream
11 - 1/4 cup unsalted butter, cubed
12 - 1/2 teaspoon flaky sea salt, plus extra for topping

→ Chocolate Ganache

13 - 6 ounces dark chocolate (60-70% cocoa), finely chopped
14 - 2/3 cup heavy cream
15 - 1 tablespoon unsalted butter, softened

# Directions:

01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Add cold butter and rub in with fingertips or pulse in a food processor until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing until dough comes together and adding more water if needed. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll out chilled dough on a lightly floured surface and press into a 9-inch tart pan with removable bottom, trimming excess. Chill shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and continue baking 8-10 minutes more until golden. Cool completely before proceeding.
03 - Combine sugar and water in a saucepan over medium heat, stirring until sugar dissolves, then stop stirring. Increase heat and cook until mixture reaches a deep amber color. Remove from heat and carefully whisk in cream, which will bubble, then whisk in butter until smooth. Stir in sea salt. Pour caramel over cooled tart crust, spread evenly, and refrigerate for 30 minutes until set.
04 - Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until just simmering, then pour over chocolate and let sit for 2 minutes. Add softened butter and stir gently until smooth and glossy. Pour ganache over the caramel layer and smooth the top with a spatula.
05 - Refrigerate tart for at least 1 hour until ganache is set. Before serving, sprinkle with flaky sea salt. Slice with a warm knife to achieve clean edges and a polished presentation.

# Expert Advice:

01 -
  • The contrast between rich chocolate and bright, salty caramel keeps you coming back for another slice instead of feeling heavy.
  • It looks like you spent hours at a professional kitchen, but three straightforward layers mean you actually have time to breathe between steps.
  • That moment when you crack through the ganache with your fork and hit the silky caramel is pure, unfiltered joy.
02 -
  • The caramel color is everything—it should be deep amber, almost like whiskey, because light caramel tastes sugary and flat instead of complex and nutty.
  • If your ganache looks grainy or separated, it usually means the cream was too hot or you stirred too vigorously; next time, let it rest for a full two minutes before touching it.
03 -
  • Buy chocolate with intention—those middle-range 60–70% bars actually have more personality than 85% or higher, and they melt more smoothly into ganache.
  • If your caramel crystallizes while cooking, add a squeeze of lemon juice to fix it, but prevention is easier than rescue—stop stirring once the sugar dissolves.
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