Salted Caramel Chocolate Tart

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

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• Ingredients Notes
• How to make Salted Caramel Chocolate Tart
• Serving Suggestions
• Tips for this recipe
• Recipe Variations
• Recipe Questions
• More Tart Recipes
• Chocolate Caramel 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.

This chocolate tart requires a little time for preparation and organization. Indeed it contains 4 different recipes that are layered to create this fabulous dessert.

Like these mini chocolate tarts, my salted caramel chocolate tart can be perfect to end a family meal or as a gift for special days like Mother's Day or Grandma's Day.

Craving for more caramel recipes? Give these a try, Salted caramel macarons, Caramel iced coffee, Salted caramel cake, Salted caramel chocolate chip cookies, and Salted caramel ganache.

Ingredients Notes

You need these ingredients to make this salted caramel chocolate tart:

• 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 and granulated sugar for the chocolate almond cream.
• Fine Salt: A small amount of fine salt is included to enhance the overall flavor of the pastry.
• Butter: Very cold unsalted butter for the crust and softened butter for the filling.
• Egg: Eggs serve as a binding agent in the dough, contributing to its structure and texture.
• Chocolate: You can choose between semi-sweet or bittersweet chocolate, either melted or cocoa powder.
• Heavy Cream: Full-fat heavy cream adds a creamy and luxurious texture to the sauce, making it smooth and luscious.

How to make Salted Caramel Chocolate Tart

Here’s a quick visual guide. Don’t forget, the full instructions with the exact ingredients are in the main recipe card below!

• 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 in a lightly floured surface 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.

• 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.

• 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 filling 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.

• Cut the bittersweet chocolate into pieces or use chocolate chip and place it in a medium bowl with the heavy cream.
• Then place the bowl on a saucepan with a little water over medium heat to melt in a double boiler.
• Let the chocolate and hot cream melt while stirring with a spatula until the ganache is smooth and completely melted.
• Let the chocolate ganache topping 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.

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.

More Tart Recipes

I hope you love this chocolate caramel tart. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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