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Salted Caramel Chocolate Tart

A rich and indulgent tart filled with salted caramel, topped with creamy chocolate ganache, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1.5 cups 1 ½ cups all-purpose flour For a gluten-free option, you can substitute with a gluten-free flour blend.
  • 0.5 cups ½ cup powdered sugar Use organic if possible for the best flavor.
  • 0.25 teaspoons ¼ teaspoon salt A little pinch goes a long way!
  • 0.75 cups ¾ cup unsalted butter, cold and cut into small pieces I recommend using high-quality butter for the best taste.
  • 1 large 1 large egg yolk Make sure it’s at room temperature for easier mixing.
  • 1-2 tablespoons 1-2 tablespoons ice-cold water Keep it chilled!
For the Salted Caramel Layer
  • 1 cups 1 cup granulated sugar Fine sugar works best for melting.
  • 6 tablespoons 6 tablespoons unsalted butter Again, go for quality!
  • 0.5 cups ½ cup heavy cream Use this in your coffee too, if you have leftovers!
  • 1 teaspoon 1 teaspoon sea salt flakes You can adjust according to your taste.
For the Chocolate Ganache Topping
  • 7 ounces 7 ounces bittersweet chocolate, chopped I personally favor brands like Ghirardelli or Valrhona.
  • 0.75 cups ¾ cup heavy cream, hot This adds richness to our ganache.
  • 2 tablespoons 2 tablespoons unsalted butter It adds shine to the ganache.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan with a removable bottom.
  2. Make the Tart Crust: In a food processor, blend together 1 ½ cups of flour, ½ cup of powdered sugar, and ¼ teaspoon of salt until combined. Add in the cold butter and pulse until it resembles coarse crumbs.
  3. Next, add the egg yolk along with 1 tablespoon of ice-cold water. Pulse until the dough begins to come together. If it’s too dry, add the remaining tablespoon of ice water.
  4. Assemble the Crust: Press the dough evenly into the tart pan, ensuring it covers the bottom and sides nicely. Prick the base with a fork to prevent bubbling, then chill in the fridge for 30 minutes.
Baking
  1. Bake for 20-25 minutes, or until golden brown. Keep an eye on it to avoid overbaking! Let it cool completely before moving on to the caramel.
Caramel Preparation
  1. In a saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns golden amber.
  2. Mix in Butter and Cream: Once you have that beautiful color, remove from heat and immediately stir in 6 tablespoons of unsalted butter. Mix until fully combined, then carefully add in ½ cup of heavy cream. Caution: It will bubble up! Let it boil for one minute, then stir in 1 teaspoon of sea salt flakes.
  3. Pour the warm caramel into the cooled crust and let it set for about 15 minutes, or until slightly firm.
Make the Ganache
  1. Place the 7 ounces of chopped bittersweet chocolate into a heatproof bowl.
  2. In a saucepan, heat ¾ cup of heavy cream until steaming, but not boiling. Pour the hot cream over the chocolate and let it sit for 2 minutes.
  3. Stir until smooth and shiny, then add in the 2 tablespoons of unsalted butter until fully incorporated.
Final Assembly
  1. Pour the chocolate ganache over the caramel layer, spreading it evenly.
  2. Chill the tart in the fridge for at least 2 hours—this is essential for the layers to set perfectly.
  3. Before serving, sprinkle some extra sea salt flakes on top for that gorgeous finishing touch. Slice, serve, and enjoy this magnificent Salted Caramel Chocolate Tart with a glass of milk or a scoop of vanilla ice cream.

Notes

Ingredient Temperature is Key: Ensure your butter is cold to help achieve that perfect flaky crust. Storage Recommendations: Store leftovers (if any!) in an airtight container in the fridge for up to five days. You may freeze the tart for up to a month.