Why You’ll Love This Recipe
The Chocolate Caramel Tart is a showstopper of a dessert that combines three irresistible layers: a buttery or cocoa-flavored crust, a creamy caramel layer, and a rich chocolate ganache topping. The addition of flaky sea salt elevates the flavor balance, enhancing both the caramel and chocolate layers. It’s a dessert that offers a mix of textures and tastes—crisp, smooth, creamy, and rich—making every bite pure indulgence. It’s surprisingly simple to make and will definitely impress anyone you serve it to.
Ingredients
For the Crust:
Option 1: Buttery Golden Crust
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1-2 tbsp ice water
Option 2: Chocolate Cocoa Crust
- 1 ¼ cups (160g) all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1-2 tbsp ice water
For the Caramel Layer:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, room temperature
- ½ cup (120ml) heavy cream, room temperature
- ½ tsp salt
For the Chocolate Ganache:
- 1 cup (170g) semi-sweet or dark chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter (optional, for extra gloss)
Topping:
- Flaky sea salt (optional)
- Optional: Drizzle of melted chocolate for decoration
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Crust:
Preheat the oven to 350°F (175°C). In a food processor, pulse the flour (and cocoa powder if using the chocolate crust) and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, pulsing again until the dough starts coming together. If it’s too dry, add another tablespoon of water.
2. Chill and Prepare the Dough:
Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Chill for 30 minutes. Once chilled, roll out the dough and press it into a 9-inch tart pan with a removable bottom. Trim any excess dough and prick the bottom with a fork to prevent puffing.
3. Blind Bake the Crust:
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes. Let the crust cool completely.
4. Make the Caramel Layer:
In a medium saucepan, melt the sugar over medium heat, stirring constantly with a heat-resistant spatula. Once it turns into an amber liquid, add the butter and stir until fully incorporated (it will bubble up). Slowly pour in the heavy cream, whisking continuously until smooth. Stir in the salt and let the caramel cool slightly. Pour the caramel into the cooled crust and refrigerate the tart for 30 minutes to set the caramel.
5. Make the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, then stir in the butter for extra gloss, if desired. Pour the ganache over the caramel layer, smoothing the top with an offset spatula.
6. Chill and Serve:
Refrigerate the tart for at least 1 hour, or until the ganache is set. Before serving, sprinkle flaky sea salt on top for an extra burst of flavor. You can also drizzle melted chocolate on top for decoration if desired.
Servings and Timing
- Servings: 8-10
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Additional Time: 1 hour
- Total Time: 1 hour 50 minutes
Variations
- Nutty Topping: For added texture, sprinkle chopped nuts (like pistachios, almonds, or hazelnuts) on top of the ganache.
- Sea Salt Alternatives: If you prefer a different flavor, try topping the tart with a sprinkle of crushed toffee, espresso powder, or caramelized sugar.
- Dairy-Free: For a dairy-free version, use coconut cream for the ganache and dairy-free butter for the caramel layer.
Storage/Reheating
- Storage: Store the tart in an airtight container in the refrigerator for up to 4 days. Keep it chilled to maintain the ganache’s smooth texture.
- Reheating: This tart is best enjoyed cold, but if you prefer it slightly softened, let it sit at room temperature for 10-15 minutes before serving.
FAQs
1. Can I make this tart ahead of time?
Yes, this tart is perfect for making ahead! You can prepare it the day before and store it in the fridge until you’re ready to serve.
2. Can I use milk chocolate for the ganache?
Yes, you can use milk chocolate, but it will result in a sweeter and milder flavor compared to semi-sweet or dark chocolate.
3. Can I substitute the caramel layer with store-bought caramel?
Yes, you can use store-bought caramel sauce as a shortcut, but homemade caramel has a deeper flavor and richness that enhances the overall tart.
4. Can I make this tart without the chocolate ganache?
Yes, if you prefer a simpler dessert, you can skip the ganache and just serve the tart with the caramel layer and a light dusting of powdered sugar.
5. How do I keep the crust from getting soggy?
Make sure to blind bake the crust until it is golden and fully baked. Let the crust cool completely before adding the caramel layer to prevent sogginess.
6. Can I use a different type of crust?
Absolutely! You can use a graham cracker crust, an almond flour crust, or even a shortbread crust if you prefer a different flavor base.
7. How do I know when the caramel is ready?
The caramel should turn a deep amber color before you add the butter and cream. It will bubble up significantly, so be cautious when adding the cream.
8. Can I make this tart gluten-free?
Yes, you can make the crust gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
9. Can I freeze this tart?
Yes, you can freeze the tart for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
10. How should I serve this tart?
This tart is best served cold, but if you prefer it slightly softened, let it sit at room temperature for 10-15 minutes before serving.
Conclusion
The Chocolate Caramel Tart is an indulgent, irresistible dessert that combines all the best elements of caramel, chocolate, and a perfectly crisp crust. Whether you’re celebrating a special occasion or simply treating yourself, this tart is sure to impress with its decadent layers and balanced sweetness. It’s a must-try for chocolate lovers and a stunning addition to any dessert table!
Chocolate Caramel Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent dessert featuring layers of smooth caramel and rich chocolate ganache, all set in a buttery or cocoa-infused crust and topped with flaky sea salt.
Ingredients
For the Crust:
Option 1: Buttery Golden Crust
1 ½ cups (190g) all-purpose flour
½ cup (115g) unsalted butter, cold and cubed
¼ cup (50g) granulated sugar
1 large egg yolk
1–2 tbsp ice water
Option 2: Chocolate Cocoa Crust
1 ¼ cups (160g) all-purpose flour
¼ cup (25g) cocoa powder
½ cup (115g) unsalted butter, cold and cubed
¼ cup (50g) granulated sugar
1 large egg yolk
1–2 tbsp ice water
For the Caramel Layer:
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, room temperature
½ cup (120ml) heavy cream, room temperature
½ tsp salt
For the Chocolate Ganache:
1 cup (170g) semi-sweet or dark chocolate, finely chopped
½ cup (120ml) heavy cream
1 tbsp unsalted butter (optional, for extra gloss)
Topping:
Flaky sea salt (optional)
Optional: Drizzle of melted chocolate for decoration
Instructions
- Preheat the oven to 350°F (175°C). In a food processor, pulse the flour (and cocoa powder if using the chocolate crust) and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, pulsing again until the dough starts coming together. If it’s too dry, add another tablespoon of water.
- Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Chill for 30 minutes. Once chilled, roll out the dough and press it into a 9-inch tart pan with a removable bottom. Trim any excess dough and prick the bottom with a fork to prevent puffing.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes. Let the crust cool completely.
- In a medium saucepan, melt the sugar over medium heat, stirring constantly with a heat-resistant spatula. Once it turns into an amber liquid, add the butter and stir until fully incorporated. Slowly pour in the heavy cream, whisking continuously until smooth. Stir in the salt and let the caramel cool slightly. Pour the caramel into the cooled crust and refrigerate the tart for 30 minutes to set the caramel.
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, then stir in the butter for extra gloss. Pour the ganache over the caramel layer, smoothing the top with an offset spatula.
- Refrigerate the tart for at least 1 hour, or until the ganache is set. Before serving, sprinkle flaky sea salt on top for an extra burst of flavor. Optionally, drizzle melted chocolate on top for decoration.
Notes
Store the tart in an airtight container in the refrigerator for up to 4 days.
If using milk chocolate for the ganache, it will result in a sweeter flavor compared to dark or semi-sweet chocolate.
If you prefer a different crust, you can substitute a graham cracker crust, almond flour crust, or shortbread crust.
If you prefer a simpler tart, skip the ganache and serve the caramel with a dusting of powdered sugar.
This tart is best served cold, but can be softened slightly by leaving it at room temperature for 10-15 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
