If you’re craving a decadent dessert that combines rich chocolate, buttery caramel, and a touch of sea salt for perfect balance, then this Chocolate Salted Caramel Tarts Recipe is absolutely for you. These tarts boast a tender cocoa crust loaded with silky salted caramel and topped with a glossy chocolate ganache that just melts in your mouth. Every bite rewards you with a luxurious harmony of flavors and textures, making this recipe a real showstopper for dinner parties or an indulgent treat for yourself.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to nailing this Chocolate Salted Caramel Tarts Recipe. Each one plays a vital role, from creating the crumbly chocolate crust to layering the luscious caramel and rich ganache.
- All-purpose flour (1 1/2 cups): Provides the sturdy yet tender base for the tart crust.
- Unsweetened cocoa powder (1/4 cup): Adds deep chocolate flavor and a lovely dark color to the crust.
- Granulated sugar (1/4 cup + 1 cup): Balances bitterness and sweetens both crust and caramel.
- Salt (1/2 tsp + 1/2 tsp): Elevates all the flavors, especially the caramel.
- Unsalted butter (1/2 cup + 1/2 cup + 2 tbsp): Keeps the crust flaky and enriches the caramel and ganache.
- Large egg yolk (1): Binds the crust ingredients for perfect texture.
- Ice water (2 tbsp): Helps bring the dough together without warming the butter.
- Heavy cream (1/4 cup + 1 cup): Creates that smooth, creamy consistency in the caramel and ganache.
- Vanilla extract (1 tsp): Adds a warm, inviting aroma to the caramel filling.
- Semisweet or bittersweet chocolate (8 oz): Provides the rich, glossy topping that contrasts beautifully with the caramel.
- Sea salt flakes: The finishing touch that enhances the salted caramel experience.
How to Make Chocolate Salted Caramel Tarts Recipe
Step 1: Prepare the Tart Crust
This is where the magic starts. Combine your flour, cocoa powder, sugar, and salt in a food processor and pulse until well mixed. Then, add the cold, cubed butter and pulse again until the mixture looks like coarse crumbs. The cold butter is essential to a crumbly crust that melts delightfully in your mouth.
Step 2: Bring the Dough Together
Add the egg yolk and pulse briefly, then slowly add ice water, one tablespoon at a time. The goal is to have a dough that just comes together. Turn it out onto a floured surface, shape into a disk, and wrap it tight. Refrigerate the dough for at least half an hour to firm it up – patience here means a crust that won’t shrink or fall apart during baking.
Step 3: Blind Bake the Crust
Once chilled, roll out your dough thinly on a floured surface, lining your tart pans with it. Prick the crust’s base with a fork to keep it from puffing, cover with parchment paper, and fill with pie weights or dried beans. Pop it in a preheated 350°F oven for about 12-15 minutes until firm and just beginning to set. Let it cool fully before the indulgent fillings go in.
Step 4: Make the Salted Caramel Filling
Melt butter in a saucepan over medium heat, add sugar, and stir continuously until it transforms into a golden amber syrup. This process takes around 5-7 minutes. Watch closely – caramel can go from perfect to burnt quickly! Once ready, add the heavy cream carefully (it will bubble) and stir until smooth. Remove from heat, add vanilla and salt, and let it cool slightly. This salted caramel is the heart of your tarts, delivering a luscious, buttery depth.
Step 5: Fill and Chill the Caramel
Pour the caramel into your baked tart shells, filling halfway so there’s room for the chocolate topping. Chill the tarts for at least 30 minutes in the fridge to set the caramel firmly, setting the stage for the crowning chocolate ganache.
Step 6: Make the Chocolate Ganache
Heat cream until just simmering, then remove from heat and add your chopped chocolate. Stir gently but thoroughly until completely smooth and glossy. Blend in the butter last, which adds extra silkiness to the ganache. This layer is the rich chocolate finish that entices and satisfies every chocolate lover’s dream.
Step 7: Assemble and Chill the Tarts
Once the caramel has set, pour the ganache over each tart, smoothing it out evenly. Refrigerate for at least two hours so the chocolate can set properly. This patience pays off with smooth, firm layers that give each bite a wonderful texture contrast.
Step 8: Serve with a Flake of Sea Salt
Sprinkle a pinch of sea salt flakes on top for the perfect salty-sweet dance on your palate. Slice and serve these Chocolate Salted Caramel Tarts Recipe treats chilled or at room temperature for maximum enjoyment.
How to Serve Chocolate Salted Caramel Tarts Recipe
Garnishes
For an elegant finish, a few sea salt flakes on top bring out the caramel’s depth. You can also add a dollop of whipped cream for lightness or garnish with delicate chocolate curls or a fresh raspberry to complement the rich flavors.
Side Dishes
Serve these tarts alongside a scoop of vanilla bean ice cream or a refreshing cup of coffee. The cold creaminess contrasts beautifully with the dense tart, while coffee’s bitterness cuts through the sweetness, making each bite even more satisfying.
Creative Ways to Present
Got guests? Present individual tarts on pretty plates with edible gold leaf or drizzle a light raspberry coulis around for color and tartness. You can also turn this recipe into mini tartlets for buffet-style gatherings, making them easier to serve and enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover tarts can be stored in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the integrity of the caramel and ganache layers, and bring them to room temperature before serving so all the flavors bloom.
Freezing
This Chocolate Salted Caramel Tarts Recipe freezes wonderfully. Wrap each tart tightly in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and bring to room temperature before serving to retain that fresh-baked texture and taste.
Reheating
If you’d like a slightly softer texture, gently warm the tart in a low-temperature oven (about 300°F) for 5 to 8 minutes. Just be careful not to melt the ganache too much. Alternatively, simply enjoy them chilled for a refreshing treat.
FAQs
Can I use store-bought tart shells for this recipe?
Absolutely! While homemade crust adds extra flavor and texture, store-bought tart shells can save time and still work well with the salted caramel and chocolate ganache filling.
What type of chocolate is best for the ganache?
Semisweet or bittersweet chocolate works best because it balances the sweetness from the caramel while adding rich, complex chocolate flavor. Avoid milk chocolate as it may be too sweet.
How do I know when the caramel is ready?
Watch for the sugar to melt fully and change into a golden amber color. It should smell nutty and delicious without burning. Stir continuously to avoid hot spots, and trust your eyes over the clock.
Can I make mini versions of this tart?
Yes! This recipe scales beautifully to smaller tart pans or muffin tins lined with tart dough, allowing for bite-sized treats perfect for parties or gifts.
Is there a way to make this tart gluten-free?
You can experiment with gluten-free all-purpose flour blends for the crust, but the texture might differ slightly. Make sure your blend contains xanthan gum or another binder to hold the crust together well.
Final Thoughts
There’s nothing quite like the feeling of slicing into a perfectly layered Chocolate Salted Caramel Tarts Recipe that you made from scratch. The balance of bittersweet chocolate, luscious salted caramel, and a tender cocoa crust creates an unforgettable dessert experience. Whether you’re celebrating a special occasion or simply treating yourself, these tarts have a way of making every moment extra sweet. Give this recipe a try and watch it become one of your go-to favorites!
Print
Chocolate Salted Caramel Tarts Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 6 small tarts or 1 large 9-inch tart
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Salted Caramel Tarts are the perfect blend of rich chocolate, buttery tart crust, and smooth salted caramel. Individually portioned into small tarts or made as one large 9-inch tart, they offer an indulgent dessert experience with a luscious chocolate ganache topping and a sprinkle of sea salt to enhance the flavors.
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (more if needed)
For the Salted Caramel Filling
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt (adjust to taste)
For the Chocolate Ganache
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted butter
- Sea salt flakes (for sprinkling on top)
Instructions
- Make the Tart Crust: In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse until well mixed to create a uniform base for the crust.
- Add Butter: Add the cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs, ensuring a flaky tart dough texture.
- Add Egg Yolk and Ice Water: Incorporate the egg yolk, pulsing again. Slowly add ice water, one tablespoon at a time, pulsing until the dough just begins to come together without becoming too wet.
- Chill the Dough: Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough, making it easier to roll out.
- Preheat Oven: Once chilled, preheat your oven to 350°F (175°C) to prepare for baking the tart shells.
- Roll and Line Tart Pan: Roll out the dough to about 1/8-inch thickness on a floured surface. Use small tart pans or a 9-inch tart pan to line with the dough, pressing it into the edges evenly.
- Dock and Prepare for Baking: Prick the bottom of tart shells with a fork to prevent puffing. Cover with parchment paper and fill with pie weights or dried beans.
- Bake Crust: Bake for 12-15 minutes until edges are firm and set. Remove from oven and let cool completely before filling.
- Make Salted Caramel Filling: Melt butter in a medium saucepan over medium heat. Add sugar and stir constantly until melted and golden amber, about 5-7 minutes, ensuring no burning occurs.
- Add Cream to Caramel: Carefully add heavy cream (watch for bubbling) and stir until smooth and combined.
- Flavor Caramel: Remove from heat, stir in vanilla extract and salt to balance the sweetness with a touch of saltiness. Let cool 10-15 minutes.
- Fill Tart Shells: Pour cooled caramel halfway into each tart shell. Refrigerate for at least 30 minutes to allow caramel to set firmly.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan until it begins to simmer (do not boil). Remove from heat.
- Add Chocolate: Stir in chopped chocolate until completely melted and smooth, forming a glossy ganache.
- Incorporate Butter: Stir in butter until fully incorporated for extra richness and shine.
- Assemble Tarts: Pour ganache over set caramel filling, spreading evenly across each tart.
- Chill to Set Ganache: Refrigerate tarts for at least 2 hours until the ganache is fully set and firm.
- Garnish: Before serving, sprinkle sea salt flakes over the tops for a perfect salty-sweet contrast.
- Serve: Slice tarts and serve chilled or at room temperature for optimal texture and flavor balance.
Notes
- The tart dough can be made up to a day in advance and kept refrigerated.
- Use pie weights or dried beans to ensure the tart shell doesn’t puff up during baking.
- Be cautious when adding heavy cream to hot caramel as it will bubble vigorously.
- Adjust the amount of sea salt flakes on top according to your taste preference.
- For a smoother ganache, chop the chocolate finely to aid melting.
- The tarts are best enjoyed within 2 days but can be refrigerated for up to 3 days.
