Salted Caramel Chocolate Tart

This Salted Caramel Chocolate Tart is pure indulgence Each slice unveils a crisp chocolate shortcrust layered with gooey caramel and finished with a glossy chocolate ganache The final flourish of flaky sea salt lifts every bite into the realm of unforgettable desserts I reach for this tart whenever I want a showstopper that satisfies every craving

The first time I brought this tart to a dinner party it turned quiet moments into grins and head shakes of pure chocolate bliss Now it is my signature piece for special occasions

Ingredients

• Plain flour: this forms the structure of the pastry Choose unbleached for best results
• Cocoa powder: brings deep earthy chocolate notes Use Dutch process for a richer crust
• Caster sugar: blends easily into both pastry and caramel Always select superfine for smoothness
• Fine salt: enhances every layer and makes the caramel pop Use pure sea salt when possible
• Unsalted butter: creates a tender flaky base and rich caramel Always use the best quality you can find frozen butter gives a better crumb in the crust
• Cold milk of choice: binds the dough Milk fresh from the fridge ensures the pastry stays crisp
• Double cream or heavy cream: delivers silkiness to both caramel and ganache Use high-fat cream for luscious results
• Vanilla bean paste or extract: adds aromatic complexity to the caramel Choose real vanilla over imitation
• Dark chocolate: the heart of the ganache Look for at least 60 to 70 percent cocoa for best taste
• Cocoa powder: gives a finishing touch and extra chocolate essence Opt for high quality for the best look and flavor
• Flaky sea salt: makes each bite pop Choose large delicate flakes for visual appeal and taste

Step-by-Step Instructions

Prepare the Shortcrust:

Blend or rub together flour cocoa salt and sugar until sandy Using very cold butter here is essential for a perfectly crumbly base Fold in the frozen cubed butter until tiny lumps remain

Form the Dough:

Add ice-cold milk working it in just until the dough comes together into a disc Handle gently so the pastry stays tender Wrap tightly and chill at least three hours or overnight

Roll and Line the Tin:

Roll out the chilled dough on a lightly floured surface to about three millimeters thick Carefully lift into a 10 inch tart tin Trim the edges then dock the base all over Chill again for thirty minutes so it holds its shape during baking

Blind Bake the Crust:

Fill with parchment and baking weights Bake in a preheated oven first with weights to set the structure then remove them to finish baking until crisp and fragrant Let the crust cool fully before adding fillings

Make the Salted Caramel:

In a heavy saucepan melt caster sugar slowly over medium low heat swirling but not stirring Watch for a deep amber color Add butter then warmed cream vanilla and salt whisking thoroughly Keep stirring until the caramel is glossy and smooth

Assemble the Tart:

Let the caramel cool slightly so it thickens then gently pour into the baked shell Smooth evenly and refrigerate so it sets before adding ganache

Prepare the Ganache:

Heat double cream until just steaming but not boiling Pour over chopped dark chocolate letting it sit for a minute before whisking to a smooth glossy finish The warmth melts the chocolate evenly creating a luscious layer

Finish the Tart:

Pour ganache over the set caramel smoothing to the edges Before serving dust with cocoa and sprinkle generously with flaky salt This final touch seals in flavor and elegance

The chocolate ganache is my favorite part It is glossy and intensely rich and every time I pour it over the caramel my kitchen smells like pure comfort My family always gathers close for the first slice eager for that combination of buttery crust and gooey filling

Storage Tips

Keep the tart refrigerated in an airtight container for up to four days The flavors actually develop as it sits For the best texture allow slices to sit at room temperature for five minutes before serving so the caramel softens

Ingredient Substitutions

No double cream Use heavy cream with at least 36 percent fat If you are dairy free a plant based butter and coconut cream offer a lush but slightly different finish Semisweet chocolate works if you prefer a milder ganache just adjust the sweetness to taste

Serving Suggestions

Serve chilled or just at room temp with a dollop of unsweetened whipped cream A scoop of espresso or vanilla bean ice cream adds a café-worthy flourish For extra glamour top with chocolate shavings or toasted pecans

Cultural and Historical Context

Tarts are a classic in French pastry tradition This version brings together the best of fine patisserie and modern flavor trends Salted caramel became wildly popular in the past two decades for its irresistible balance of sweet and savory

Common Recipe Questions

→ How do I keep the tart base crisp?

Chill the dough before rolling, blind bake using weights, and ensure the crust cools fully before filling. This method maintains flakiness and prevents sogginess.

→ Can I use store-bought caramel?

Store-bought caramel is suitable if time is tight, but homemade caramel provides a deeper, smoother flavor and superior consistency.

→ What type of chocolate works best for the ganache?

Choose dark chocolate with a cocoa content of 60–70% for a balanced ganache that’s smooth, glossy, and not overly sweet.

→ How should leftovers be stored for best results?

Refrigerate the tart in an airtight container. Bring slices to room temperature for a few minutes before serving to soften the caramel layer.

→ Can I prepare this dessert ahead of time?

Yes, making the tart a day in advance improves the flavors and ensures clean, distinct layers for serving.

→ What garnishes work well with this tart?

Try freshly whipped cream, a scoop of espresso or vanilla ice cream, toasted pecans, or chocolate shavings for elegant touches.