Salted Caramel Chocolate Tart with Hazelnuts

Salted Caramel Chocolate Tart with Hazelnuts is a decadent dessert featuring a crisp chocolate crust, silky caramel filling, rich chocolate ganache topping, and a sprinkle of toasted hazelnuts with sea salt. It’s the perfect balance of sweet, salty, and crunchy in every luxurious bite.

Why You’ll Love This Recipe

This tart offers layers of texture and flavor: a buttery chocolate crust, smooth salted caramel, and a glossy ganache, all topped with nutty crunch and sea salt. It’s an impressive dessert that’s surprisingly easy to make and requires no special decorating. Perfect for dinner parties, holidays, or whenever you want to wow your guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate wafer cookies or digestive biscuits
• Unsalted butter
• Granulated sugar
• Heavy cream
• Light corn syrup or glucose syrup
• Dark chocolate or semi-sweet chocolate
• Sea salt
• Toasted hazelnuts, chopped
• Vanilla extract
• Optional: flaked sea salt for garnish

directions

Preheat the oven to 350°F (175°C).
Crush the cookies into fine crumbs and mix with melted butter. Press into a tart pan with a removable bottom. Bake for 8–10 minutes, then cool completely.
To make the caramel, combine sugar and a splash of water in a saucepan over medium heat. Let it melt and darken to an amber color.
Remove from heat and carefully stir in cream and butter. Stir in vanilla and a pinch of sea salt. Let cool slightly, then pour over the cooled crust. Chill until set.
For the ganache, heat the cream until just simmering. Pour over chopped chocolate and let sit for one minute. Stir until smooth.
Pour ganache over the caramel layer and smooth the top. Sprinkle with chopped hazelnuts and flaked sea salt.
Refrigerate for at least 2 hours before slicing and serving.

Servings and timing

Servings: 10 to 12 slices
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

Use milk chocolate in the ganache for a sweeter finish.
Swap hazelnuts for almonds, pecans, or macadamia nuts.
Add a splash of espresso to the ganache for a mocha twist.
Serve with whipped cream or crème fraîche for added richness.

storage/reheating

Store the tart covered in the refrigerator for up to 4 days.
Bring to room temperature for 15–20 minutes before serving for best texture.
Do not freeze, as the caramel layer may become grainy.
Reheating is not necessary; serve chilled or slightly softened.

FAQs

Can I make this tart in advance?

Yes, it can be made up to two days ahead and stored in the refrigerator.

What kind of pan should I use?

A tart pan with a removable bottom is best for clean edges and easy serving.

How do I toast hazelnuts?

Spread them on a baking sheet and roast at 350°F (175°C) for 8–10 minutes, then rub off the skins with a towel.

Can I use store-bought caramel?

Yes, but homemade caramel provides the best texture and flavor.

Is there a substitute for corn syrup?

You can use glucose syrup or a small amount of honey, though results may vary.

How do I know when the caramel is done?

It should turn a deep amber color and have a slightly thick consistency before adding cream.

Can I use different chocolate for the ganache?

Yes, any high-quality chocolate works—adjust sweetness to your preference.

Will the crust hold up over time?

Yes, the chocolate crust remains firm and crisp even after refrigeration.

Can I make this tart nut-free?

Yes, omit the hazelnuts and garnish with chocolate shavings or a dusting of cocoa.

How do I slice the tart cleanly?

Use a sharp knife dipped in hot water and wiped clean between slices.

Conclusion

Salted Caramel Chocolate Tart with Hazelnuts is a showstopping dessert that offers a rich, indulgent flavor experience. With layers of silky caramel, smooth chocolate, and toasted nuts, it’s a perfect blend of elegance and decadence. This tart is an ideal choice when you want to serve something memorable and delicious.

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