Description
The Salted Caramel Chocolate Tart is a decadent dessert featuring a buttery chocolate crust, a smooth and gooey salted caramel layer, and a rich chocolate ganache topping—ideal for special occasions or indulgent treats.
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 2 tbsp cold water
- 1 cup (200g) granulated sugar (for caramel)
- 6 tbsp (90g) unsalted butter (for caramel)
- 1/2 cup (120ml) heavy cream (for caramel)
- 1/2 tsp sea salt (plus extra for topping)
- 1/2 cup (120ml) heavy cream (for ganache)
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour, cocoa powder, sugar, and salt for the crust.
- Cut in the butter until crumbly, then add cold water and mix to form a dough.
- Press dough into a 9-inch tart pan evenly along the bottom and sides. Prick the base with a fork.
- Bake for 15–18 minutes, then let cool completely.
- For the caramel, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
- Add butter and stir until combined. Slowly add cream and stir until smooth. Stir in sea salt.
- Pour caramel into the cooled crust and refrigerate for 30–45 minutes until set.
- For ganache, heat cream until just simmering. Pour over chocolate and let sit 1 minute. Stir until smooth.
- Pour ganache over the caramel layer and smooth the top.
- Chill tart for at least 1 hour until fully set. Sprinkle with flaky sea salt before serving.
Notes
- Use a tart pan with a removable bottom for easier serving.
- Be careful when making caramel—it’s very hot and can burn quickly.
- For a deeper flavor, use dark chocolate instead of semi-sweet.
- Tart can be made 1–2 days ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg