The salted caramel chocolate tart recipe is a rich, chocolatey dessert full of flavor! Composed of a crunchy cocoa shortbread filled with a chocolate almond cream (frangipane), a delicious layer of caramel and dark chocolate that will satisfy all chocolate lovers.
Best caramel chocolate tart
This is truly the dessert for all chocolate lovers! The chocolate 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.

Composition
Before going to the preparation of this chocolate tart, let's have a closer look at the sweet recipes that compose it.
- Cocoa shortcrust: This is a classic sweet crust but in a chocolate version prepared with unsweetened cocoa powder. The same technique of preparation with sanding for a crunchy and tasty crust.
- Chocolate almond cream: Chocolate almond cream is like a frangipane but with chocolate and is a perfect recipe for lining the inside of the sweet crust in tarts recipes, it adds a soft texture to the crispy crust.
- Salted caramel sauce: A layer of happiness with the sweetness of caramel and a hint of salt that stings in your mouth. You can make my salted caramel recipe or use store-bought caramel.
- Chocolate Ganache: This is the final layer of happiness in this tart, an ultra-creamy, chocolate-rich filling. A ganache made with just semisweet chocolate and heavy cream a very easy recipe to prepare.
Material: You can make the dough in a food processor or by hand. You will also need a Tart ring or a pie dish for baking.

How to make Caramel and 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 back in the freezer for at least 1 hour and bake for about 10 minutes.
Tip: You can also easily make the tart shell using a food processor.

Chocolate almond cream (frangipane)
- Melt the chopped chocolate in a double boiler or in the microwave.
- Then place the softened butter with the confectioner's 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 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 it into the tart, then allow the tart and caramel filling to cool completely in the refrigerator for 1 hour.

Chocolate ganache
- 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.
- 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.

Storage instructions
The chocolate tart and salted caramel should be kept cold, preferably in a refrigerator. Also, it can be eaten cold and you can keep it for about 1 week.

More tarts recipes


Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!
Print
Salted caramel chocolate tart
- Total Time: 1 hour 10 minutes
- Yield: 12 parts
Description
Chocolate and salted butter caramel tart, with a cocoa shortcrust, a chocolate almond cream, a layer of salted caramel sauce and a chocolate ganache (for a 9 inch 25 cm tart)
Ingredients
Cocoa shortcrust
- 240 g (2 cups) Flour - all-purpose
- 30 g (⅓ cup) Almond meal
- 30 g (⅓ cup) Cocoa powder - unsweetened
- 100 g (¾ cup) Confectioner's sugar
- 1 pinch Salt
- 150 g (⅔ cup) Butter - very cold cut in pieces
- 1 Egg - room temperature
Chocolate almond cream (frangipane)
- 100 g (1 cup) Almond meal
- 50 g (¼ cup) Sugar
- 100 g (½ cup) Butter - softened
- 1 Egg - room temperature
- 100 g (3,5 oz) Baking chocolate - semi-sweet or bittersweet
Caramel with salted butter
- 100 g (½ cup) Sugar
- 40 g (¼ cup) Salted butter
- 75 ml (⅓ cup) Heavy cream - full-fat
- 1 pinch Sea salt
Dark chocolate ganache
- 120 g (4 oz) Baking Chocolate - semi-sweet or bittersweet
- 180 ml (¾ cup) Heavy cream - full fat
Instructions
Cocoa shortcrust
- In a large container, place the dry ingredients, flour, almond meal, cocoa powder, confectioner's sugar and salt.
- Then add the cold chopped butter and mix with your hands until you get a sandy texture.
- Then add the egg and mix with your hands to gather the dough without kneading until you get a ball of dough.
- Place the dough between 2 sheets of parchment paper and roll out with a rolling pin to a thickness of 3-4 mm then place the rolled out dough in the freezer for 15 minutes.
- Take the dough out of the freezer, shape a 9 inch 25 cm tart ring and prick the bottom with a fork then put it back in the freezer for 1 hour.
- Then bake the tart shell on a baking sheet in a preheated oven at 347°F/175°c for 10 minutes.
Chocolate almond cream (frangipane)
- Start by creaming the butter in a bowl with a wooden spoon, then add the sugar, almond meal, egg and melted chocolate.
- Mix until you obtain a smooth and homogeneous cream.
- Take the tart shell out of the oven and fill the inside with the chocolate almond cream.
- Then return to the oven and continue baking for another 15 minutes.
- Let the tart shell cool completely with the almond cream filling.
Salted caramel sauce
- In a saucepan over medium heat place the powdered sugar and heat until caramelized, it should be completely melted with an amber color.
- Then add the semi-salted butter and a pinch of fleur de sel and mix with a wooden spoon until you obtain a smooth and homogeneous texture.
- Then add the heavy cream in several times and while mixing between each addition.
- Let the caramel cook for another 3-4 minutes to thicken and then let it cool down a little.
- Pour a small layer of salted caramel in the bottom of the tart and place the tart in the refrigerator until the caramel has cooled down completely, about 1 hour.
Dark chocolate ganache
- Place the chopped chocolate and heavy cream in a bowl.
- And melt in a double boiler on a saucepan containing a little water over medium heat until you get a smooth and homogeneous ganache.
- Let the chocolate ganache cool a little before pouring it into the tart on top of the caramel until it completely fills the bottom of the tart.
- Place the chocolate caramel tart in the fridge for at least 2 hours before decorating with chocolate shavings and a little sea salt.
Equipment
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: cake, Dessert
- Cuisine: french
Nutrition
- Calories: 571
- Sugar: 31
- Sodium: 202
- Fat: 40
- Saturated Fat: 22
- Carbohydrates: 52
- Fiber: 4
- Protein: 7
- Cholesterol: 108
Keywords: Caramel tart, Chocolate tart, Salted caramel chocolate tart
This tart looks really delicious, isn't the ganache too firm when it sets? I can't wait to try it, thanks for the recipe.
Hi Ines, thanks , the ganache will firm up just enough but will remain creamy. You can leave it out of the fridge for a bit before serving if you want the chocolate to be melty.