Chocolate Salted Caramel Tart Recipe

Close-up of tart slice showing rich caramel layer and chocolate ganache

Chocolate Salted Caramel Tart Recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Chocolate Salted Caramel Tart brings together the best of both worlds—sweet and salty. The buttery almond chocolate crust holds a rich, golden caramel layer, topped with a luscious chocolate ganache and finished with a sprinkle of sea salt. Each bite offers the perfect balance of flavors and textures. Whether you’re making it for a special occasion or simply indulging in a dessert for yourself, this tart is sure to impress.

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Servings

Ingredients

Almond Chocolate Sweet Pastry:

1 1/4 c flour 160 grams
1/4 c ground almonds 30 grams
1/4 c unsweetened cocoa powder 30 grams
1/4 c sugar 50g
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 sugar 300 grams
1/2 c water
1/2 c heavy cream 120 grams
5 tablespoons unsalted butter 70 grams
1 teaspoon salt

Chocolate Ganache:

1/2 c heavy cream 120 grams
4 ounces bittersweet chocolate, chopped 120 grams

Garnish:

Sea salt flakes

Instructions

Prepare the Almond Chocolate Crust

In a large bowl, combine the flour with ground almonds, 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.

For the classic tart:

On a lightly floured surface, or between sheets of plastic wrap, roll the dough out to about 1½ 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.

For individual tartlets:

Roll the dough on a floured surface to about 1/4 inch thick. Use a round cookie or biscuit cutter (about 3.5 inches in diameter) to cut out circles. Gently press each circle into the wells of a standard cupcake tin. Re-roll and cut the scraps as needed until you’ve filled 9 wells. Refrigerate the dough-lined tin for 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, and bake for another 10 to 15 minutes, until fully set. Let the crust cool before removing it from the tart pan or cupcake tin..

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.
Pour the caramel over the baked tart crust. For a large tart, pour it all in. For tartlets, spoon about 3 tablespoons of caramel into each shell. Refrigerate for 4–5 hours (or at least 4 hours for tartlets) until the caramel is set and firm.

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.
Pour the ganache over the cooled caramel layer, spreading it evenly. If making tartlets, divide the ganache among the shells. Refrigerate for an additional 2–3 hours.
Before serving, sprinkle sea salt flakes on top for the perfect finishing touch.

Notes

To make this tart gluten-free, swap out the regular all-purpose flour in the crust with a gluten-free flour blend. Make sure the blend contains xanthan gum for structure, or add a small amount if needed. Double-check that your other ingredients, especially the cocoa powder and almonds, are gluten-free. The caramel and ganache are naturally gluten-free, so with this simple substitution, this indulgent dessert can be enjoyed by everyone—even those avoiding gluten.

Nutrition

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