There is something utterly magical about the way sweet meets salty and smooth meets crunchy in a Salted Caramel Chocolate Tart Recipe. This dessert is a perfect balance of flavors and textures, layering a buttery graham cracker crust with luscious homemade salted caramel and a rich bittersweet chocolate ganache. Whether you’re serving it for a special occasion or simply indulging your sweet tooth, the Salted Caramel Chocolate Tart Recipe promises a moment of pure bliss in every bite, and I’m so excited to share how you can make this showstopper right in your kitchen.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret behind any successful Salted Caramel Chocolate Tart Recipe. Each component plays an essential role—from creating a crunchy but tender base, to the silky caramel with its delightful salty kick, and the deeply satisfying chocolate topping.
- 1 1/4 cups graham cracker crumbs: These form the crust’s golden, crunchy foundation.
- 1/4 cup granulated sugar: Helps toast the crust just right and adds subtle sweetness.
- 6 tablespoons unsalted butter, melted: Binds the crust crumbs perfectly and adds richness.
- 1 cup granulated sugar (for caramel): The base for your luscious caramel sauce that’s the star of the show.
- 6 tablespoons unsalted butter, cut into pieces (for caramel): Makes the caramel ultra-smooth and creamy.
- 1/2 cup heavy cream (for caramel): Adds silky texture and balances the caramel’s sweetness.
- 1/2 teaspoon sea salt: Provides that irresistible salty contrast in the caramel layer.
- 1 cup heavy cream (for ganache): Key to creating a glossy and rich chocolate topping.
- 8 oz bittersweet chocolate, chopped: Gives the tart its intense, slightly bitter chocolate punch.
- Flaky sea salt for garnish: A lovely finishing touch to enhance flavors and add texture.
How to Make Salted Caramel Chocolate Tart Recipe
Step 1: Prepare the Graham Cracker Crust
First things first, preheat your oven to 350°F to get it ready early. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir everything together until every crumb is evenly coated with butter; this will help your crust come out beautifully crisp and moist. Press the mixture firmly into the sides and bottom of a 9-inch tart pan—don’t be shy about packing it in there for the perfect texture. Bake the crust for about 8 to 10 minutes until it’s golden and fragrant. Then, set it aside to cool completely while you move on to the caramel magic.
Step 2: Make the Salted Caramel
Making caramel might sound intimidating, but it’s totally doable and so worth the effort. Heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly to help it melt evenly. Watch carefully as it melts and transforms from clear crystals into a rich amber liquid—this is where the flavor deepens and gets irresistible. Once fully melted, whisk in the 6 tablespoons of butter piece by piece so it folds into the hot sugar smoothly. Next, slowly pour in the 1/2 cup heavy cream and sprinkle the sea salt in while stirring continuously until the caramel is gorgeously smooth. Let the caramel cool just a little before pouring it over the cooled crust, then pop it into the fridge for about 30 minutes to firm up nicely.
Step 3: Prepare the Chocolate Ganache
Next up is the silky chocolate ganache that finishes the tart in style. Warm 1 cup of heavy cream in a small saucepan until it just begins to simmer—don’t let it boil, as that can affect the texture. Pour the hot cream over the chopped bittersweet chocolate in a bowl, then let it sit undisturbed for about 2 minutes. This gentle heat melts the chocolate perfectly. Stir the mixture until smooth and glossy, with no lumps in sight. Pour this decadent ganache over your chilled caramel layer and smooth it out with a spatula. Refrigerate the whole tart for at least one hour until the ganache sets firm and slice-ready.
How to Serve Salted Caramel Chocolate Tart Recipe
Garnishes
A sprinkle of flaky sea salt on top just before serving adds an elegant crunch and enhances the caramel’s salty notes beautifully. For an extra-special touch, consider adding a few chocolate shavings or a light dusting of cocoa powder to make it look as spectacular as it tastes.
Side Dishes
This tart pairs wonderfully with a few simple sides that won’t compete but instead elevate the flavors. Think about serving it alongside a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even fresh berries for a touch of tangy brightness.
Creative Ways to Present
If you’re hosting, slice the tart into elegant wedges and serve on a pretty plate with a drizzle of extra caramel sauce around the edge. You can also serve mini versions in individual tart pans or make a tart bar, where guests can add their own toppings like nuts, sea salt, or whipped cream. It’s a beautiful way to show off the Salted Caramel Chocolate Tart Recipe in style.
Make Ahead and Storage
Storing Leftovers
This tart keeps incredibly well in the fridge, so you can prepare it ahead and enjoy it over several days. Just cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness and prevent it from absorbing any fridge odors.
Freezing
If you want to make your Salted Caramel Chocolate Tart Recipe even earlier, freezing is a great option. Wrap the tart carefully in plastic wrap and then foil, and freeze for up to one month. Thaw it in the fridge overnight before serving to preserve the textures beautifully.
Reheating
Since this is a chilled tart, reheating is generally not recommended. Instead, just serve it straight from the fridge for that perfect firm ganache and set caramel. If you prefer a slightly softer texture, allow it to sit at room temperature for 10 to 15 minutes before slicing and serving.
FAQs
Can I use salted butter instead of unsalted?
Yes, but keep an eye on the added sea salt in the caramel. Using salted butter might make the tart a bit saltier than intended, so you may want to reduce the sea salt amount in the caramel.
What kind of chocolate works best for the ganache?
Bittersweet chocolate with around 60-70% cocoa is ideal as it balances richness and slight bitterness. Darker chocolate can be used for a more intense flavor, while semi-sweet will make it sweeter.
Is it possible to make the crust without baking?
Yes, you can chill the crust mixture in the fridge to firm it up if you prefer a no-bake option. Just press it firmly and chill for at least an hour before adding the caramel.
Can I substitute something for graham cracker crumbs?
Absolutely! Digestive biscuits or even crushed vanilla wafers make excellent alternatives if graham crackers aren’t available where you live.
How long does the tart last in the refrigerator?
Stored properly in an airtight container, this tart will stay fresh for about 3 to 4 days. After that, the crust may start to soften a bit.
Final Thoughts
I truly hope you give this Salted Caramel Chocolate Tart Recipe a try because it’s the kind of dessert that brings everyone together with smiles and satisfied sighs. The combination of flavors is nothing short of extraordinary, and it’s easier to make than you might think. Treat yourself and your friends to this delightful indulgence—you won’t regret it!
Print
Salted Caramel Chocolate Tart Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Salted Caramel Chocolate Tart combines a buttery graham cracker crust with a luscious homemade salted caramel layer and a rich bittersweet chocolate ganache topping. The tart is perfectly balanced with sweet and salty flavors, making it an indulgent American dessert that is both elegant and easy to prepare.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Caramel Layer
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cut into pieces (for caramel)
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
Chocolate Ganache
- 1 cup heavy cream (for ganache)
- 8 oz bittersweet chocolate, chopped
Garnish
- Flaky sea salt
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8 to 10 minutes until set and golden. Remove from oven and let cool completely.
- Make the caramel: In a medium saucepan over medium heat, add 1 cup granulated sugar. Stir constantly as the sugar melts and transforms into a rich amber color, being careful not to burn it. Once melted, whisk in 6 tablespoons of butter piece by piece until fully incorporated. Slowly add 1/2 cup heavy cream and 1/2 teaspoon sea salt, stirring constantly until the caramel is smooth. Allow the caramel to cool slightly before pouring over the cooled tart crust. Refrigerate for 30 minutes to set.
- Prepare the ganache: Heat 1 cup heavy cream in a small saucepan until just simmering, then remove from heat. Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
- Assemble the tart: Pour the smooth chocolate ganache over the chilled caramel layer, smoothing the top with a spatula. Return the tart to the refrigerator and chill for at least 1 hour until the ganache is firm.
- Garnish and serve: Just before serving, sprinkle flaky sea salt over the top to enhance the salty-sweet flavor balance. Slice and enjoy.
Notes
- This tart can be prepared a day in advance and stored chilled for convenient serving.
- For a deeper chocolate flavor, use dark chocolate with 70% cocoa content or higher.
- Be cautious when melting sugar for the caramel to avoid burning; constant stirring and careful heat control are essential.
