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- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup unsalted butter, softened - ¼ cup granulated sugar - 1 large egg yolk - 1 tablespoon cold water - 1 cup granulated sugar - 6 tablespoons unsalted butter - ½ cup heavy cream - 1 teaspoon sea salt - 1 cup semi-sweet chocolate chips - 2 tablespoons butter for chocolate layer To make this salted caramel chocolate tart, you need to gather the right ingredients. The tart crust needs flour, cocoa powder, butter, sugar, egg yolk, and cold water. This mix gives the tart a rich, chocolatey base. For the salted caramel, you need granulated sugar, butter, heavy cream, and sea salt. This mix creates a sweet and salty treat that pairs perfectly with chocolate. The chocolate layer requires semi-sweet chocolate chips and some butter. This layer adds a smooth, chocolatey finish to the tart. With these ingredients, you can create a dessert that impresses everyone. Each part plays a key role in making this tart a delicious delight. {{ingredient_image_1}} To start, gather your ingredients. In a food processor, combine the following: - 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - ½ cup unsalted butter, softened - ¼ cup granulated sugar Pulse everything together until it looks like coarse crumbs. Next, add in one egg yolk and 1 tablespoon of cold water. Pulse again until the dough forms. Wrap the dough in plastic wrap and put it in the fridge for 30 minutes. This step makes the crust nice and flaky. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface. Fit it into a 9-inch tart pan. Prick the bottom with a fork so it won’t puff up. Chill it for another 15 minutes to set. Once ready, bake the crust for 15 minutes. Take it out and let it cool completely. In a medium saucepan, melt 1 cup of granulated sugar over medium heat. Stir constantly until it turns a golden brown. Carefully add 6 tablespoons of unsalted butter and stir until it melts. Gradually whisk in ½ cup of heavy cream. This creates a smooth caramel. Finally, mix in 1 teaspoon of sea salt and let it cool slightly. In another bowl, melt 1 cup of semi-sweet chocolate chips with 2 tablespoons of butter. Heat in the microwave in 30-second bursts, stirring between each. Once it’s smooth, pour the melted chocolate into the cooled tart shell. Spread it evenly and let it set for about 10 minutes. Now, it’s time to layer! Pour the salted caramel over the chocolate layer. Spread it evenly to cover the chocolate. Once done, place the tart in the fridge for at least 2 hours. This helps the caramel to firm up. Enjoy the process; the end result will be worth it! To make a great tart crust, avoid overworking the dough. When you mix it, just pulse until it looks crumbly. This keeps the crust light and flaky. After forming the dough, chill it. It helps to prevent shrinkage while baking. For blind baking, prick the bottom of the crust with a fork. This lets steam escape and keeps the crust flat. Use pie weights or dry beans on parchment paper to hold it down. Bake at 350°F (175°C) for about 15 minutes, then cool completely before adding the filling. The key to smooth caramel is heat control. Melt the sugar slowly over medium heat. Stir constantly for an even melt. If the sugar begins to clump, keep stirring. Once golden brown, add the butter. It will bubble up, so be careful! When adding cream, do it gradually while whisking. This prevents graininess. If your caramel seems too thick, add a splash of water to thin it out. Let it cool slightly before pouring it over the chocolate layer. Garnishing your tart makes it shine. A light sprinkle of sea salt on top adds flavor and contrast. Fresh berries like raspberries or strawberries can give a nice touch too. For pairings, consider serving it with a dollop of whipped cream. A scoop of vanilla ice cream also works well. For drinks, a rich coffee or dessert wine complements the tart nicely. Enjoy each bite! Pro Tips Chill Your Dough: Make sure to chill your tart dough long enough to prevent it from shrinking during baking. Perfect Caramel: Stir the sugar constantly while melting to avoid burning and ensure an even golden color. Layering Technique: Allow the chocolate layer to set before adding the caramel to keep the layers distinct. Garnish Wisely: Sprinkle sea salt just before serving to enhance the flavors and maintain its crunch. {{image_2}} You can switch up the crust for your tart. Instead of a cocoa crust, try using a graham cracker crust. Crush the crackers and mix them with melted butter. Press this mixture into your tart pan. For a fun twist, an Oreo crust also works great. Just crush Oreos and blend them with melted butter. This adds a unique flavor. If you need a gluten-free option, use gluten-free cookies for the crust. This way, everyone can enjoy the tart. Want to make the caramel even better? Add some chopped nuts, like pecans or walnuts, to the salted caramel. This adds crunch and flavor. You can also mix in a splash of vanilla extract for a warm, rich taste. When it comes to chocolate, explore different types. Use dark chocolate for a bittersweet touch or milk chocolate for a sweeter flavor. Each choice gives a new spin to your tart. Change the tart with seasonal fruits. In summer, add fresh berries on top. In fall, consider sliced apples or pears. They add a nice touch and a burst of flavor. For winter holidays, use festive garnishes. Sprinkle crushed peppermint or drizzle with white chocolate. These little changes make your tart fun and special for any occasion. To keep your salted caramel chocolate tart fresh, store it in the fridge. Use an airtight container or cover it with plastic wrap. This helps prevent the tart from drying out or absorbing other flavors. When stored properly, it lasts for about 5 days in the fridge. Yes, you can freeze the tart! It’s best to freeze it before adding the caramel layer. Wrap the cooled tart tightly in plastic wrap, then place it in a freezer bag. This method keeps the tart safe from freezer burn. When you're ready to enjoy it, thaw the tart in the fridge overnight. After thawing, add the caramel layer and chill until set. Enjoy your delicious treat! This tart lasts about 4 to 5 days when you keep it in the fridge. The cold helps the tart stay fresh. Make sure to cover it well to avoid drying out. Yes, you can make the tart a day or two before you plan to serve it. Just store it in the fridge. This way, you save time on the actual day. It also allows the flavors to blend nicely. If you don't have heavy cream, you can use coconut cream or full-fat milk. Keep in mind that coconut cream will add a hint of flavor. Full-fat milk may not be as rich but works in a pinch. You can use chocolate bars instead of chips. Just chop them into small pieces. This will melt well and still create a smooth layer. Look for semi-sweet chocolate for the best taste. You now know how to make a salted caramel chocolate tart from scratch. We covered the key ingredients, like the tart crust, caramel, and chocolate layers. I shared step-by-step instructions to guide you through the process. Remember the tips for perfecting your tart. Variations let you get creative, while proper storage ensures freshness. This tart is not just a dessert; it's a showstopper. Dive in and impress your friends and family with this delicious treat!

Heavenly Salted Caramel Chocolate Tart

A rich and indulgent tart featuring a chocolate crust, a smooth chocolate layer, and a luscious salted caramel topping.
Print Recipe Save Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups unsalted butter, softened
  • 0.25 cups granulated sugar
  • 1 large egg yolk
  • 1 tablespoon cold water
  • 1 cups granulated sugar (for caramel)
  • 6 tablespoons unsalted butter (additionally for caramel)
  • 0.5 cups heavy cream
  • 1 teaspoon sea salt
  • 1 cups semi-sweet chocolate chips
  • 2 tablespoons butter (for chocolate layer)

Instructions
 

  • Make the Tart Crust: In a food processor, combine the flour, cocoa powder, softened butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
  • Add the egg yolk and cold water, pulse again until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 350°F (175°C). Roll the chilled dough out on a lightly floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork and chill for another 15 minutes.
  • Bake the crust for 15 minutes, then remove from the oven and allow to cool completely.
  • Prepare the Caramel: In a medium saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly until it has melted and turned a golden brown.
  • Carefully add the 6 tablespoons of unsalted butter and stir until melted. Gradually add the heavy cream while whisking continuously until smooth. Stir in the sea salt and set the caramel aside to cool slightly.
  • Make the Chocolate Layer: In a separate bowl, heat the semi-sweet chocolate chips and 2 tablespoons of butter in the microwave in 30-second intervals, stirring in between, until melted and smooth.
  • Pour the melted chocolate into the cooled tart shell, spreading evenly, then allow it to set for about 10 minutes.
  • Once the chocolate layer has set, pour the salted caramel over it, spreading to cover the chocolate evenly.
  • Refrigerate the tart for at least 2 hours, until the caramel is firm.
  • Serve: Slice the tart and serve chilled, garnishing with a sprinkle of sea salt on top for an extra touch!

Notes

For an extra touch, garnish with a sprinkle of sea salt before serving.
Keyword caramel, chocolate, dessert, tart