Chocolate Salted Caramel Tart – If you’re a fan of the perfect balance. Between sweet and salty. This Chocolate Salted Caramel Tart Recipe. Is made just for you. A rich, buttery almond chocolate crust. Is filled with luscious caramel. Topped with a silky chocolate ganache. And garnished with sea salt. For the ultimate indulgence. This show-stopping dessert. Is a luxurious treat. For special occasions. And an elegant way. To satisfy any chocolate craving.
The first time I made this tart. I was aiming for a decadent dessert. For my family’s weekend gathering. My husband. Who’s a chocolate lover. Couldn’t stop raving. About how the saltiness of the caramel. Perfectly complemented. The bittersweet chocolate. Even my kids. Who usually go for simpler sweets. Asked for seconds! This tart has since become. A special request. For our celebrations. And I love how easy it is. To prepare in advance. So there’s no last-minute stress.
What makes this Chocolate Salted Caramel Tart truly special?
This tart isn’t just any dessert—it’s the ultimate indulgence. With its crunchy chocolate almond crust. Smooth and buttery caramel filling. And rich chocolate ganache. Each bite melts in your mouth. The sprinkle of sea salt. Enhances the flavors. And elevates the experience. Making it the perfect balance of sweet. And salty. Plus, it’s surprisingly easy to make. For such a sophisticated treat.
What You Need To Make This Chocolate Salted Caramel Tart Recipe?
Almonds: Ground almonds add a rich, nutty flavor to the crust. Giving it that extra touch of sophistication. You can substitute with other nuts. If you want to experiment. But almonds are perfect here.
Cocoa Powder: Choose a high-quality unsweetened cocoa powder. For a deep, intense chocolate flavor. In the crust.
Heavy Cream: Essential for both the caramel and the ganache. The heavy cream makes these layers silky. And smooth.
Bittersweet Chocolate: Use good quality chocolate. With 50-70% cacao for the ganache. As it provides the right balance of richness. And sweetness.
Steps To Make Chocolate Salted Caramel Tart:
Step 1: Prepare the Pastry:
Start by mixing the flour. With ground almonds, and cocoa powder. Sugar, and salt. In a large bowl. Incorporate the cold butter. Into the dry ingredients. Using a pastry blender. Or your fingertips. Until the mixture resembles coarse crumbs. Add in the egg. And vanilla extract. Slowly add ice water. One tablespoon at a time. Until the dough comes together. Shape it into a disc. Wrap it in plastic. And refrigerate for 30 minutes.
Step 2: Roll and Bake the Crust:
Roll out the dough. On a floured surface. To about 1 ½ inches larger than your tart pan. Place the dough. In a greased 9-inch tart pan. Trimming the edges. Chill for another 30 minutes. Preheat the oven. To 350°F (180°C). Prick the dough with a fork. Line it with parchment paper. And fill with pie weights. Bake for 15 minutes. Then remove the weights. And bake for another 10-15 minutes. Let it cool completely.
Step 3: Make the Caramel:
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In a saucepan. Dissolve the sugar in water. Over medium-high heat. Without stirring. Until it turns a golden caramel color. Remove from heat. And carefully add the cream. Stirring until smooth. Return to the heat. For 1-2 minutes. Stirring continuously. Remove from heat. And add the butter and salt. Stirring until combined. Let the caramel cool slightly. Then pour over the cooled crust. Refrigerate for 4-5 hours.
Step 4: Make the Chocolate Ganache:
Heat the cream. Until it begins to simmer. Then pour over the chopped chocolate. Let it sit for a minute. Then stir until smooth. Pour the ganache. Over the caramel layer. Spreading it evenly. Chill for another 2-3 hours.
Step 5: Serve:
Before serving. Sprinkle sea salt flakes. Over the tart. For a finishing touch. Enjoy!
Tip:
When making the caramel for your Chocolate Salted Caramel Tart. Be patient. And avoid stirring. While the sugar dissolves—this helps prevent crystallization. And ensures a smooth, velvety texture. For a deeper flavor. Let the caramel turn a rich amber color. But be careful. Not to burn it. Adding the cream gradually. While whisking will prevent splattering. Once you’ve poured the caramel. Into the tart crust. Allow it to cool completely. Before adding the ganache. To maintain the distinct layers.
Frequently Asked Questions:
Can I make this tart ahead of time?
Yes! You can make this tart. The day before. In fact, it gets better. After chilling for a few hours. Just store it in the refrigerator. Until you’re ready to serve.
Can I use milk chocolate instead of bittersweet chocolate?
You can substitute milk chocolate. But keep in mind. That the tart may be sweeter than intended. Bittersweet chocolate balances the sweetness of the caramel perfectly.
How long does this tart last?
It can be kept in the fridge. For up to 3 days. Be sure to cover it tightly. To prevent it from absorbing. Any fridge odors.
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Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Salted Caramel Tart Recipe
Ingredients
Almond Chocolate Sweet Pastry:
- 1 1/4 c 160 grams flour
- 1/4 c 30 grams ground almonds
- 1/4 c 30 grams unsweetened cocoa powder
- 1/4 c 50g sugar
- 1/4 teaspoon salt
- 1 stick 110 grams cold unsalted butter, cut into small cubes
- 1 teaspoon vanilla extract
- 1 egg
- 1-2 tablespoons ice-cold water
Caramel:
- 1 1/2 c 300 grams sugar
- 1/2 c water
- 1/2 c 120 grams heavy cream
- 5 tablespoons 70 grams unsalted butter
- 1 teaspoon salt
Chocolate Ganache:
- 1/2 c 120 grams heavy cream
- 4 ounces 120 grams bittersweet chocolate, chopped
Garnish:
- Sea salt flakes
Instructions
- In a large bowl. Combine the flour. With ground almonds and cocoa powder. Sugar and salt. Cut in the cold butter. Using a pastry blender or fork. Until the mixture. Forms small crumbs. Add the egg and vanilla. And mix gently. If needed, add ice water. A tablespoon at a time. Until the dough starts to come together. Shape it into a disc. Wrap it in plastic wrap. And refrigerate for at least 30 minutes. Or overnight. For better results.
- On a lightly floured surface. Or between plastic wrap. Roll the dough out. To about 1 1/2 inches wider. Than your 9-inch tart pan. Transfer the rolled dough. To the greased tart pan. Trimming any excess. Refrigerate the dough-lined pan. For another 30 minutes before baking.
- Using a fork. Prick the base of the dough. Cover it with parchment paper. And fill it with pie weights. Or dry beans. To keep it from puffing up. Bake in a preheated oven. At 350°F (180°C). For 15 minutes. Then remove the parchment. And weights. Bake for another 10 to 15 minutes. Until fully set. Let the crust cool. Before removing it. From the tart pan.
Caramel Preparation:
- In a medium heavy-bottomed saucepan. Combine the sugar. And water. Over medium-high heat. Cook without stirring. Until the sugar dissolves. And turns a deep amber color. Carefully remove the pan. From heat. And slowly stir in the cream—it will bubble up. Stir the mixture for 1-2 minutes. Until smooth. Add the butter and salt. Mixing thoroughly. Allow the caramel to cool slightly. Before pouring it. Over the baked tart crust. Refrigerate for 4-5 hours. Until the caramel is set.
Chocolate Ganache Preparation:
- Heat the cream. In a small saucepan. Until it just starts to bubble. At the edges. Remove from the heat. And pour it over the chopped chocolate. Let it sit for one minute. Then stir until smooth. Pour the ganache. Over the cooled caramel layer. Spreading it evenly. Refrigerate for an additional 2-3 hours.
- Before serving. Sprinkle sea salt flakes on top. For the perfect finishing touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
