Chocolate Caramel Tart

This chocolate caramel tart recipe is a sumptuous dessert made with a cocoa shortcrust base filled with a chocolate almond cream filling, a layer of salted caramel sauce, and rich chocolate ganache— an absolute delight for chocolate lovers.

this recipe

Jump to:

• Why you'll love this tart
• More Tart Recipes
• Ingredients Notes
• Materials Needed
• How to make Salted Caramel Chocolate Tart
• Serving Suggestions
• Storage and Freeze instructions
• Recipe Tips
• Recipe Variations
• Recipe Questions
• If you love Caramel Recipes
• Chocolate Caramel Tart

Why you'll love this tart

This is truly the dessert for all chocolate lovers! The chocolate caramel tart with salted caramel is an amazing dessert with all those different textures in the mouth both crunchy and creamy.

It is a bakery that requires a little time of preparation and organization. Indeed as it contains 4 different recipes that are layered to create this fabulous dessert.

The salted caramel chocolate tart can be perfect for family meals or as a gift for special days like Mother's Day or Grandma's Day.

More Tart Recipes

Ingredients Notes

*You will find the quantities and complete instructions in the recipe card at the end of the page.

Cocoa shortcrust pastry

• Flour: All-purpose flour provides structure and texture to the dough.
• Unsweetened Cocoa Powder: Unsweetened cocoa powder is the key ingredient that gives the pastry its intense cocoa flavor.
• Almond Flour: Almond flour, also known as almond meal, is used to give a subtle nutty flavor.
• Sugar: Powdered sugar, preferably extra fine, is used to sweeten the pastry.
• Fine Salt: A small amount of fine salt is included to enhance the overall flavor of the pastry.
• Butter: Very cold unsalted butter provides richness, moisture, and fat content, resulting in a pastry that is both crumbly and sandy when baked.
• Egg: Eggs serve as a binding agent in the dough, contributing to its structure and texture.

Chocolate almond filling

• Almond Meal: Almond provides a rich almond flavor and texture.
• Sugar: You can use either granulated sugar or brown sugar, depending on your preference.
• Butter: Softened unsalted butter is essential for achieving a smooth and creamy texture in the chocolate almond filling.
• Egg: A room-temperature egg serves as a binding agent and contributes to the structure and creaminess of the filling.
• Chocolate: You can choose between semi-sweet or bittersweet chocolate, either melted or cocoa powder.

Caramel salted butter

• Sugar: Granulated sugar is used to create the caramelization in the sauce, giving it its characteristic sweetness and rich color.
• Heavy Cream: Full-fat heavy cream adds a creamy and luxurious texture to the sauce, making it smooth and luscious.
• Butter: You have the option to use either salted butter, which provides the desired salty element, or unsalted butter with the addition of sea salt to achieve a salted butter flavor.

Chocolate Ganache:

• Chocolate: You can use either semi-sweet or bittersweet, good quality chocolate. It provides the rich and intense chocolate flavor for the ganache.
• Heavy Cream: Full-fat heavy cream is used to create the creamy and velvety texture of the ganache. It combines with the chocolate to make a luscious, silky filling for your chocolate tart.

Materials Needed

Perforated baking sheet

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Perforated tart ring

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How to make Salted Caramel Chocolate Tart

Cocoa tart crust

• Preheat oven to 350°F.
• Place in a large bowl and mix the all-purpose flour, almond meal, confectioner's sugar, and cocoa powder and add the cold butter cut into pieces.
• Mix with your hands until you obtain a sandy texture, then add the egg at room temperature and mix gently without kneading too much until you form a ball of dough.
• Roll out the chocolate dough with a rolling pin to a thickness of 3-4 mm between 2 sheets of parchment paper and place in the freezer for 15 minutes.
• Take the pastry crust out of the freezer and line a 9-inch tart pan or tart ring, prick the bottom with a fork, put it back in the freezer for at least 1 hour and bake for about 10 minutes.

Chocolate almond cream

• Melt the chopped chocolate in a double boiler or in the microwave.
• Then place the softened unsalted butter with the powdered sugar and almond meal in a bowl and mix with a wooden spoon.
• Then add the egg and the melted chocolate and mix again until you get a homogeneous cream.
• Pour the chocolate almond cream mixture into the cocoa crust and return to the oven for another 15 minutes.
• Let it cool a little before removing the tart ring and then transfer it to a wire rack to cool completely.

Salted caramel sauce

• Start by placing the granulated sugar in a saucepan and heat over medium heat until the sugar dissolves and caramelizes, it should have an amber color.
• Still on the heat, add the butter cut into pieces and mix with a wooden spoon until it is well incorporated and the texture is homogeneous and smooth.
• Then add in 2-3 times the heavy cream slowly while mixing at the same time until it is well incorporated. Continue cooking for about 5 more minutes, until the caramel is thicker and smooth.
• Allow the caramel to cool slightly before pouring the hot caramel into the tart, then allow the tart and caramel filling to cool completely in the refrigerator for 1 hour.

Dark Chocolate ganache filling

• Cut the bittersweet chocolate into pieces or use chocolate chip and place it in a medium bowl with the liquid cream. Then place the bowl on a saucepan with a little water over medium heat to melt in a double boiler.
• You can also use the microwave to make this chocolate ganache
• Let the chocolate and heavy cream melt while stirring with a spatula until the ganache is smooth and completely melted.
• Let the chocolate filling cool a little before pouring it into the crust on top of the salted caramel until it completely fills the bottom of the tart shell.
• Place the finished chocolate tart in the refrigerator until completely cooled, about 1-2 hours. Once the tart is cold you can decorate it with chocolate flakes, sprinkles or add flaky sea salt.

Serving Suggestions

• Whipped Cream: Serve each slice of chocolate caramel tart with a dollop of freshly whipped cream for a delightful contrast in texture and a touch of lightness.
• Vanilla Ice Cream: Accompany your tart slices with a scoop of creamy vanilla ice cream to create a warm-cold dessert experience that's sure to please.
• Caramel Drizzle: Drizzle extra salted caramel sauce over each serving of the tart to intensify the caramel flavor and add a decorative touch.
• Chopped Nuts: Sprinkle chopped nuts, such as toasted almonds or pecans, on top of each slice for a delightful crunch and nutty flavor.
• Fresh Berries: Decorate the plate with a handful of fresh berries like raspberries or strawberries for a pop of color and a fruity complement to the rich flavors.

Storage and Freeze instructions

Refrigeration: Properly stored, it can maintain its flavor and texture for about 4-5 days in an airtight container or plastic wrap to protect it from absorbing any fridge odors.

Freezing: For longer storage, freeze your chocolate caramel tart by wrapping it tightly in plastic wrap or aluminum foil to prevent freezer burn for 3 months. When serving a frozen slice, either thaw it gradually in the refrigerator or enjoy it directly from the freezer for a firmer, chilled texture.

Recipe Tips

• Chilled Dough: Ensure the cocoa shortcrust pastry dough is well chilled before rolling it out and placing it in the tart pan. Chilled dough is easier to work with and results in a flakier crust.
• Salted Caramel Layer: When adding the layer of salted caramel sauce, spread it evenly over the chocolate almond cream. Allow the caramel layer to cool completely before adding the ganache.
• Chocolate Ganache: Pour the warm chocolate ganache over the tart slowly and evenly, allowing it to flow into all the nooks and crannies.
• Chilling Time: After assembling the tart, refrigerate it to allow all the layers to set and meld together. This usually takes a few hours or overnight for best results.
• Slicing: When ready to serve, use a sharp knife dipped in hot water for clean, smooth slices. This prevents the layers from sticking to the knife and ensures neat portions.

Recipe Variations

• Fruit Infusion: Add a layer of fresh fruit, such as sliced strawberries, raspberries, or banana, between the chocolate almond cream and the salted caramel for a fruity twist.
• Nutty Delight: Incorporate chopped nuts like toasted almonds, hazelnuts, or pecans into the chocolate almond cream filling to provide extra crunch and nutty flavor.
• Spiced Caramel: Infuse your salted caramel sauce with warm spices like cinnamon or a pinch of cayenne for a unique and spicy kick.
• Caramelized Pears: Arrange caramelized pear slices on top of the chocolate almond cream layer before adding the salted caramel for a sophisticated flavor combination.
• Raspberry Coulis: Drizzle a vibrant raspberry coulis over the tart just before serving to add a burst of fruity tanginess.
• Chocolate Orange: Add a touch of orange zest or a splash of orange liqueur to the chocolate ganache for a zesty, citrusy complement to the caramel.
• No bake chocolate salted caramel tart: Replace the tart shell with graham cracker crumbs for a no-bake version.
• Chocolate caramel tarts: using my recipe of tartlet shells you can make them in individual versions.

Recipe Questions

Can I use milk chocolate instead of semi-sweet chocolate for this chocolate tart?

Yes, you can use milk chocolate instead of chocolate for your chocolate tart, but keep in mind that it will result in a sweeter and less intense chocolate flavor.

Do I need to blind bake with pie weights?

No, if you chill the tart crust in the freezer for at least 30 minutes, it should prevent it from deforming during baking, and you won't need to blind bake it with pie weights.

Can I make the pastry dough with a food processor?

Yes, you can make the pastry dough with a food processor; simply combine all the dry ingredients, add the cold butter, and then the eggs, and process until the dough comes together.

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