Why You’ll Love This Recipe

Decadent Layers: Combines a buttery chocolate crust, smooth salted caramel, and luscious chocolate ganache for a multi-textured experience.
Homemade Components: Crafting each layer from scratch ensures quality and allows for customization to suit your taste.
Show-Stopping Dessert: Its elegant appearance and rich flavors make it perfect for special occasions and celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Shortcrust Pastry:

Plain flour
Cocoa powder
Caster sugar
Salt
Cold unsalted butter, cubed
Cold milk of choice

For the Salted Caramel:

Caster sugar
Unsalted butter
Double cream (heavy cream), warmed
Vanilla bean paste or extract
Sea salt

For the Chocolate Ganache:

Dark chocolate, roughly chopped
Double cream (heavy cream)

To Finish:

Cocoa powder for dusting
Flaky sea salt

Directions

Prepare the Chocolate Shortcrust Pastry
- In a food processor, combine flour, cocoa powder, caster sugar, and salt. Pulse to mix.
- Add cold butter and pulse until the mixture resembles fine breadcrumbs.
- Gradually add cold milk, pulsing until the dough comes together.
- Shape the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Blind Bake the Pastry
- Preheat the oven to 180°C (350°F).
- Roll out the pastry and line a tart tin. Prick the base with a fork.
- Line with parchment paper and fill with baking beans or rice.
- Bake for 15 minutes, remove the weights and paper, and bake another 5 minutes. Cool completely.
Make the Salted Caramel
- In a saucepan over medium heat, melt the caster sugar until deep amber.
- Stir in the butter, followed by the warm cream.
- Remove from heat and add vanilla and sea salt. Let it cool slightly.
- Pour into the cooled tart shell and refrigerate until set (about 1 hour).
Prepare the Chocolate Ganache
- Place chopped dark chocolate in a bowl.
- Heat the cream until it just begins to simmer, then pour over the chocolate.
- Let sit for a minute, then stir until smooth and glossy.
Assemble the Tart
- Pour the ganache over the set caramel layer and smooth the top.
- Refrigerate until set, 1–2 hours.
- Before serving, dust with cocoa powder and sprinkle with flaky sea salt.

Servings and Timing

Servings: 12 slices
Prep Time: 45 minutes
Cook Time: 50 minutes
Chilling Time: 2–3 hours
Total Time: Approximately 4 hours

Variations

Nutty Addition: Sprinkle toasted chopped hazelnuts or almonds over the caramel before the ganache.
Spiced Caramel: Add a pinch of cinnamon or chili powder for warmth and complexity.
Milk Chocolate Ganache: Use milk chocolate instead of dark for a sweeter twist.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 5 days.
Serving: Allow the tart to come to room temperature before serving for the best texture and flavor.

FAQs

Can I make this tart in advance?

Yes, it’s perfect for making ahead. Store in the fridge and bring to room temperature before serving.

How do I prevent the pastry from shrinking?

Chill the dough thoroughly and use pie weights during blind baking.

Can I use store-bought caramel?

Yes, but homemade caramel offers a richer, more authentic flavor.

Can I use a different crust?

You can use a graham cracker or biscuit crust, though it won’t be as firm as shortcrust.

What type of chocolate works best for ganache?

High-quality dark chocolate (60–70% cocoa) gives the best balance of richness and smooth texture.

How do I know when the ganache is set?

It should be firm to the touch and hold its shape when sliced.

Can I freeze this tart?

Yes, freeze the fully assembled tart (without garnishes), wrapped tightly, for up to 1 month.

Can I make individual mini tarts?

Absolutely! Adjust baking times for smaller tart tins.

Is this tart gluten-free?

Not as written, but you can use a gluten-free flour blend for the pastry.

Can I use coconut cream instead of dairy?

Yes, full-fat coconut cream can be used for a dairy-free version.

Conclusion

Salted Caramel Chocolate Tart is the ultimate indulgence for chocolate lovers and dessert enthusiasts. With its layers of crisp chocolate pastry, silky salted caramel, and rich ganache, it offers a luxurious dessert experience that’s surprisingly achievable at home. Perfect for dinner parties, holidays, or simply treating yourself, this tart is guaranteed to impress and satisfy.

Salted Caramel Chocolate Tart

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This Salted Caramel Chocolate Tart features a crisp chocolate shortcrust base, a silky layer of homemade salted caramel, and a luscious dark chocolate ganache topping. The perfect balance of sweet and salty, it’s an elegant, indulgent dessert ideal for dinner parties, holidays, or any special occasion.

Author: Amy
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: ~4 hours
Yield: 12 slices
Category: Dessert, Tart
Method: Baking, Stovetop
Cuisine: French-Inspired
Diet: Vegetarian

Instructions

Prepare the Chocolate Shortcrust Pastry:
- In a food processor, pulse together flour, cocoa, sugar, and salt.
- Add cold butter and pulse to fine crumbs.
- Add cold milk gradually, pulsing until dough forms.
- Shape into a disc, wrap in plastic, and chill for 30 minutes.
Blind Bake the Pastry:
- Preheat oven to 180°C (350°F).
- Roll out pastry, line a tart tin, prick base with fork.
- Line with parchment and fill with baking beans; bake 15 minutes.
- Remove beans and bake another 5 minutes. Cool completely.
Make the Salted Caramel:
- In a saucepan, melt sugar over medium heat until amber.
- Stir in butter, then warm cream.
- Remove from heat, stir in vanilla and sea salt.
- Pour into cooled tart shell and chill until set (about 1 hour).
Make the Chocolate Ganache:
- Place chopped chocolate in a bowl.
- Heat cream to simmering, pour over chocolate.
- Let sit 1 minute, then stir until smooth.
Assemble the Tart:
- Pour ganache over chilled caramel layer, smooth top.
- Chill 1–2 hours until set.
- Dust with cocoa powder and sprinkle with flaky sea salt before serving.

Notes

For extra crunch, sprinkle toasted nuts over the caramel.

Spice it up with a pinch of cinnamon or chili powder in the caramel.

Use milk chocolate for a sweeter ganache or coconut cream for dairy-free.