Introduction

This Salted Caramel Chocolate Tart combines a rich chocolate crust with luscious salted caramel and smooth dark chocolate ganache. It’s a stunning dessert perfect for special occasions or whenever you want to impress your guests with a decadent treat.

A slice of tart is being lifted by a woman's hand from a whole tart on a white plate with a white marbled texture. The tart has three clear layers: a crumbly dark chocolate crust forming the base and sides, a bright orange, smooth and thick middle layer, and a rich, glossy dark chocolate top layer dusted lightly with cocoa powder and sprinkled with coarse white sea salt flakes. The edges of the crust are ridged, and some cocoa powder is scattered on the plate around the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

185g plain flour (all-purpose flour)
30g cocoa powder
40g caster sugar
1/4 tsp salt
120g cold unsalted butter, cut into cubes and frozen for 30 minutes
60g cold milk of choice
200g caster sugar
60g unsalted butter
350ml double cream (heavy cream), warmed
1 tsp vanilla bean paste or extract
1 tsp salt
250g dark chocolate, roughly chopped
300ml double cream (heavy cream)
Cocoa powder for dusting
Flaky sea salt

Instructions

Step 1: Combine the flour, cocoa powder, salt, and caster sugar in a food processor or a bowl. Add the frozen butter cubes and pulse or mix until the mixture resembles coarse sand with small butter lumps.
Step 2: Add the cold milk briefly and mix until a cohesive dough forms. Shape the dough into a disc, wrap in cling film, and refrigerate for at least 3 hours.
Step 3: Dust your work surface and dough with flour. Roll out the dough to about 3mm thick, making it roughly 2 inches larger than a 10-inch tart tin.
Step 4: Transfer the dough to the tart tin, press it into the edges, trim any excess, and dock the base with a fork. Chill in the fridge for 30–60 minutes.
Step 5: Preheat the oven to 170°C fan / 190°C conventional (340°F / 375°F). Line the tart shell with baking paper, fill with baking beans or dried rice, and blind bake for 20 minutes.
Step 6: Remove the weights and paper, then bake for another 15 minutes until the pastry is cooked through and slightly firm. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before returning to the tin.
Step 7: To make the salted caramel, melt the 200g caster sugar in a saucepan over medium-low heat without stirring, swirling gently until it achieves a deep amber color.
Step 8: Quickly add the butter and warmed 350ml cream carefully, then stir in vanilla and salt. Whisk continuously until smooth and velvety. If the caramel crystallizes, whisk gently over low heat or cover and whisk periodically until smooth. Let cool slightly.
Step 9: Pour the caramel over the chilled pastry shell. Allow it to reach room temperature, then refrigerate for 2–3 hours until fully set.
Step 10: Prepare the chocolate ganache by placing chopped dark chocolate in a heatproof bowl. Warm the remaining 300ml cream until steaming but not boiling, then pour over chocolate and let sit for 1 minute.
Step 11: Whisk gently until smooth, finishing with a spatula to incorporate all chocolate. Pour the ganache over the set caramel layer, tilting the tart to spread evenly. Refrigerate until the ganache is completely set.
Step 12: Just before serving, dust the tart with cocoa powder and sprinkle flaky sea salt on top for a balanced and elegant finish.

Tips & Variations

Use high-quality dark chocolate (70% cocoa or higher) for a rich ganache flavor.
For a nutty twist, add toasted chopped nuts on the caramel layer before pouring the ganache.
If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.
To prevent crystallization in your caramel, make sure the pan edges are clean and avoid stirring while melting the sugar.

Storage

Store the tart covered in the refrigerator for up to 3 days. For best texture, let it sit at room temperature for 10–15 minutes before serving. Avoid freezing as the caramel and ganache may separate or change texture upon thawing.

How to Serve

A round tart with a dark, crumbly crust forms the base layer, holding a thick, smooth, caramel-colored middle layer topped with a shiny, rich chocolate layer dusted with fine cocoa powder. Large flakes of sea salt are sprinkled evenly on the chocolate top, adding texture and contrast. A woman's hand is lifting a single triangular slice from the tart, showing the three distinct layers side by side. The tart sits on a white marbled surface with some cocoa powder scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can use milk or white chocolate, but keep in mind this will alter the flavor and sweetness. Adjust the sugar in the caramel if needed to balance the tart.

What can I do if my caramel hardens too quickly?

If your caramel sets before you pour it, gently warm it over low heat while whisking to soften it again. Avoid overheating to prevent burning.