A rich and indulgent dessert featuring a crisp chocolate cookie crust, silky dark chocolate ganache, and a luscious layer of golden salted caramel. Finished with flakes of sea salt or shaved chocolate, this tart is a luxurious treat perfect for dinner parties or holidays.
Why You’ll Love This Recipe
This salted caramel chocolate tart is the ultimate dessert for those who crave decadence with a sophisticated twist. The combination of bittersweet ganache and buttery caramel creates a perfect balance of flavors, while the crunchy chocolate crust adds structure and depth. It’s visually stunning, surprisingly easy to make, and ideal for preparing ahead—making it an excellent centerpiece for entertaining or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- chocolate cookie crumbs (e.g., Oreos without filling)
- granulated sugar
- unsalted butter, melted
For the chocolate ganache:
- dark chocolate, chopped
- heavy cream
For the salted caramel:
- granulated sugar
- unsalted butter, room temperature
- heavy cream, warm
- sea salt (plus more for garnish)
Directions
- Prepare the crust:
Preheat oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter.
Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
Bake for 10 minutes, then let cool completely. - Make the chocolate ganache:
In a small saucepan, heat the heavy cream just until it begins to simmer.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy.
Pour the ganache into the cooled tart crust and spread evenly.
Refrigerate for about 30 minutes or until set. - Make the salted caramel:
In a clean, dry saucepan, heat the sugar over medium heat. Allow it to melt and turn amber without stirring—swirl the pan gently as needed.
Add the room-temperature butter carefully and whisk until fully incorporated.
Slowly pour in the warm cream, stirring until the caramel is smooth and fluid.
Stir in the sea salt. Let the caramel cool slightly before using. - Assemble the tart:
Pour the cooled caramel over the set ganache layer. Gently spread it into an even layer using a spatula.
Refrigerate for at least 2 hours or overnight until the tart is firm and fully set. - Garnish and serve:
Just before serving, sprinkle flaky sea salt or dark chocolate shavings over the tart.
Use a sharp knife warmed under hot water for clean slices.
Servings and timing
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes
Yield: 10 slices
Calories: 415 kcal per slice
Variations
- Nutty Crunch: Add a thin layer of chopped toasted pecans or almonds over the ganache before pouring the caramel.
- Spiced Caramel: Stir in a pinch of cinnamon or cayenne pepper to the caramel for a subtle kick.
- Milk Chocolate Ganache: Substitute dark chocolate with milk chocolate for a sweeter, creamier version.
- Gluten-Free Option: Use gluten-free chocolate cookies for the crust to make the tart gluten-free.
- Espresso Infusion: Add 1 teaspoon of instant espresso powder to the ganache to enhance the chocolate flavor.
Storage/Reheating
Store the tart covered in the refrigerator for up to 5 days. For best texture, let it sit at room temperature for about 10–15 minutes before serving. This tart does not require reheating and is best served chilled or slightly cool. It can also be frozen for up to 1 month; thaw in the refrigerator overnight before slicing and serving.
FAQs
Can I make the tart ahead of time?
Yes, this tart is perfect for making a day or two ahead. Just cover it well and refrigerate until ready to serve.
What type of chocolate works best for the ganache?
Use high-quality dark chocolate (60–70% cacao) for the richest flavor and smoothest texture.
How do I prevent the caramel from hardening too much?
Be careful not to overcook the caramel and add the cream slowly. Stir continuously to maintain a smooth, pourable consistency.
Can I use store-bought caramel?
Yes, if you’re short on time, you can use high-quality store-bought salted caramel. Just warm it slightly before pouring over the ganache.
How can I get clean slices?
Use a sharp knife dipped in hot water and wiped dry before each cut to achieve neat slices.
Can I use milk instead of cream in the ganache?
No, heavy cream is essential for the ganache to set properly and achieve its silky consistency.
Is a tart pan necessary?
A tart pan with a removable bottom is ideal for easy release, but you can also use a pie dish; just note that slices may be slightly harder to remove cleanly.
Can I reduce the sugar in the caramel?
Reducing the sugar will affect the caramelization process. If you prefer a less sweet version, try using darker chocolate to balance the sweetness.
Will the caramel stay soft after refrigeration?
Yes, the caramel remains soft but firm enough to slice. Let the tart sit at room temperature for a few minutes if it feels too firm.
Can I use this recipe to make mini tarts?
Absolutely. Use mini tart pans and divide the layers evenly. Reduce the baking and chilling times slightly based on the smaller size.
Conclusion
The salted caramel chocolate tart is a showstopping dessert that combines rich chocolate and golden caramel in a truly luxurious format. With its crisp crust, smooth ganache, and silky caramel layer, this tart offers the perfect harmony of flavors and textures. Whether you’re planning a dinner party or simply indulging in an elevated dessert experience, this tart is sure to impress and satisfy.
PrintSalted Caramel Chocolate Tart
A rich and indulgent dessert featuring a crisp chocolate cookie crust, silky dark chocolate ganache, and a luscious layer of golden salted caramel. Topped with sea salt flakes or chocolate shavings, this tart is perfect for dinner parties or festive occasions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreos without filling)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream (for ganache)
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter, room temperature
- 1/2 cup heavy cream, warm (for caramel)
- 1 tsp sea salt (plus more for garnish)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix chocolate cookie crumbs, granulated sugar, and melted butter.
- Press mixture into the bottom and sides of a 9-inch tart pan. Bake for 10 minutes, then let cool completely.
- Heat 1/2 cup heavy cream until just simmering. Pour over chopped dark chocolate. Let sit 1 minute, then stir until smooth.
- Pour ganache into cooled crust and spread evenly. Chill for about 30 minutes until set.
- To make caramel, heat 1 cup granulated sugar in a clean saucepan over medium heat. Swirl (do not stir) until melted and amber-colored.
- Add butter carefully and whisk until combined. Slowly add warm cream, stirring until smooth. Stir in 1 tsp sea salt. Let cool slightly.
- Pour caramel over the set ganache and spread gently. Chill for at least 2 hours or overnight until firm.
- Before serving, garnish with flaky sea salt or dark chocolate shavings. Use a hot knife for clean slices.
Notes
- Use a tart pan with a removable bottom for easier slicing.
- Chill overnight for best texture and clean layers.
- Be cautious when adding cream to hot caramel—it may bubble vigorously.
- Flaky salt enhances flavor—don’t skip the final sprinkle!
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 32g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg