Indulge in this luxurious dessert featuring a crisp chocolate crust filled with luscious salted caramel and topped with smooth dark chocolate ganache, finished with a touch of flaky sea salt for the perfect balance of sweet, bitter, and salty in every bite.

Why You’ll Love This Recipe

This tart is a celebration of flavor contrasts and textures. A rich dark chocolate shell provides a satisfying crunch, while the buttery salted caramel adds depth. The velvety ganache finishing makes it feel decadent without being overly sweet. Elegant enough for special occasions, yet surprisingly simple to prepare.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate tart crust:

1 ¼ cups all‑purpose flour
¼ cup cocoa powder
¼ cup powdered sugar
½ cup cold unsalted butter, cubed
1 egg yolk
2 tablespoons ice water

For the salted caramel layer:

½ cup granulated sugar
2 tablespoons water
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon sea salt

For the chocolate ganache:

1 cup dark chocolate (70 %), finely chopped
½ cup heavy cream
Flaky sea salt, for garnish

directions

Make the crust: In a bowl, whisk together flour, cocoa powder, and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix just until dough forms.
Chill and blind-bake: Press dough into a tart pan with removable bottom. Prick the base with a fork and chill for 30 minutes. Preheat oven to 350 °F (175 °C). Bake for 18–20 minutes until firm. Cool completely.
Prepare the caramel: In a saucepan, combine sugar and water over medium heat. Cook without stirring until deep amber. Carefully add cream, then butter and salt; stir until smooth. Pour caramel into cooled crust and chill for 30 minutes.
Make the ganache: Heat cream until simmering. Pour over chopped dark chocolate; let sit for 1 minute, then stir until glossy and smooth. Pour over caramel layer, smoothing the top.
Set and garnish: Refrigerate tart until fully set, at least 2 hours. Just before serving, sprinkle with flaky sea salt.

Servings and timing

Servings: 8–10 slices
Preparation time: 25 minutes (plus chilling)
Bake time: 20 minutes
Chill time: 2 hours for ganache, plus 30 minutes for caramel
Total time: Approximately 3 hours (with chilling)

Variations

Salted caramel swirl: Reserve a small portion of ganache and swirl on the caramel layer before setting.
Nutty crust: Add ⅓ cup finely ground almonds or hazelnuts to the crust for extra flavor.
White chocolate twist: Replace dark chocolate with white chocolate and reduce caramel salt by half.
Mini tarts: Use a mini tart pan to make individual servings; adjust bake time to 12–15 minutes.
Vegan option: Substitute plant-based butter and cream alternatives, and use a vegan dark chocolate variety.

storage/reheating

Storage: Keep refrigerated in an airtight container for up to 5 days.
Freezing: Freeze tart (whole or in slices) for up to 1 month. Thaw in the refrigerator overnight.
Serving: Let sit at room temperature for 10–15 minutes before serving to soften ganache.

FAQs

How can I prevent the caramel from being too runny?

Ensure the caramel cools slightly before pouring into the crust, and allow it to chill fully before adding ganache.

Can I make the crust ahead of time?

Yes—blind-bake the crust up to two days in advance, wrap tightly, and store at room temperature.

What chocolate should I use for ganache?

Choose a quality dark chocolate with at least 60–70 % cocoa for the best flavor and texture.

My ganache is grainy—what happened?

Your cream may have been too hot, causing the chocolate to seize. Heat cream until just simmering and let sit briefly before pouring.

Do I have to use flaky sea salt?

Flaky salt adds a lovely texture and burst of flavor, but regular sea salt sprinkled lightly also works.

Can I bake this tart in a glass pan?

Yes—glass conducts heat more slowly, so bake an additional 3–5 minutes, checking for a firm crust.

Is this tart gluten‑free?

Not as written. To make it gluten-free, substitute the flour with a 1:1 gluten-free flour blend.

Why is the crust soggy sometimes?

Be sure to blind-bake fully until dry and cool completely before adding wet layers to maintain structure.

Can I omit the caramel layer?

You could, for a richer ganache-only tart, but caramel adds a complementary sweet-salty dimension.

How do I get clean slices when serving?

Dip a sharp knife in hot water, wipe dry, and slice in a single motion; repeat between cuts.

Conclusion

This Salted Caramel Chocolate Tart is a refined, yet manageable dessert that delivers gourmet taste and textural delight. From the crisp chocolate shell to the smooth, buttery caramel and decadent ganache, every layer is crafted for balance and indulgence. Perfect for special occasions—or whenever you want to treat yourself. Let me know if you’d like serving suggestions or wine pairings!