Chocolate Salted Caramel Tart: A Decadent Dessert You’ll Fall in Love With

If you’re a chocolate lover with a fondness for sweet and salty flavors, this Chocolate Salted Caramel Tart is an absolute must-try. With a buttery almond crust, rich salted caramel, and a smooth bittersweet chocolate ganache, this tart is pure indulgence. Topped with sea salt flakes, every bite delivers the perfect balance of sweet, salty, and chocolatey bliss

I’ve made this tart multiple times, and it never fails to impress. It’s perfect for special occasions or anytime you want a dessert that truly wows.

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Ingredients

For the Almond Chocolate Crust:

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 2 tbsp cocoa powder
• 1/4 cup sugar
• Pinch of salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 egg
• 1 tsp vanilla extract
• 1–2 tbsp cold water

For the Salted Caramel:

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp sea salt

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• Sea salt flakes, for garnish

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Instructions

1. Prepare the Tart Crust:

1. In a large bowl, mix the flour, ground almonds, cocoa powder, sugar, and salt.
2. Cut the butter into the mixture until it forms coarse crumbs.
3. Stir in the egg and vanilla extract, then gradually add cold water until a smooth dough forms.
4. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or overnight).

2. Blind Bake the Crust:

1. Roll the dough out on a floured surface (or between parchment sheets) to about 1½ inches larger than your tart pan.
2. Carefully transfer it to a greased 9-inch tart pan, trim the edges, and chill for 30 minutes.
3. Preheat oven to 350°F (180°C). Prick the crust with a fork, line with parchment paper, and fill with pie weights, beans, or rice.
4. Bake for 15 minutes, remove the weights and parchment, and bake another 10–15 minutes. Allow to cool completely.

3. Make the Salted Caramel:

1. In a medium saucepan, combine sugar and water over medium-high heat. Cook without stirring until it turns golden caramel.
2. Remove from heat and carefully whisk in cream (it will bubble).
3. Stir in butter and salt until smooth. Let the caramel cool slightly, then pour it over the baked crust. Refrigerate for 4–5 hours.

4. Prepare the Chocolate Ganache:

1. Heat the cream until it begins to boil at the edges. Pour it over the chopped chocolate.
2. Let sit for 1 minute, then stir until smooth. Pour over the caramel layer, spreading evenly.
3. Refrigerate for another 2–3 hours until set.

5. Serve:

• Sprinkle with sea salt flakes before serving. Slice and enjoy the perfect balance of chocolate, caramel, and buttery crust.

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Tips & Notes:

• Patience is key: The hardest part of this recipe is waiting for the caramel and ganache to set.
• Almond crust adds depth: The combination of cocoa and almonds gives a slightly nutty, rich flavor that pairs perfectly with the caramel and chocolate.
• Salt crystals are your friend: They create a burst of flavor with each bite, enhancing the sweet and chocolatey layers.

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More Chocolate & Salted Caramel Recipes You’ll Love:

• Chocolate Macarons with Salted Caramel
• Flourless Chocolate Cake with Salted Caramel Mousse
• Chocolate Caramel Lava Cake
• Chocolate Salted Caramel Layer Cake

If you’re a fan of the sweet and salty combo, these recipes are a must-try. Each one delivers decadent chocolate flavor and indulgent caramel, perfect for celebrations or anytime you want to treat yourself.