If you have a sweet tooth and crave that luxurious combination of rich chocolate with gooey salted caramel, then you are going to absolutely love this Chocolate Salted Caramel Tarts Recipe. Imagine biting into a crisp cocoa-infused tart shell filled with luscious, buttery salted caramel and topped with a silky smooth chocolate ganache—each bite is an irresistible dance of flavors and textures that feels like a little celebration in your mouth. Whether you make the smaller individual tarts or one large tart to share, this dessert has that perfect balance of sweetness and saltiness that will quickly become your new favorite indulgence to whip up for any occasion.
Ingredients You’ll Need
Don’t let the length of this ingredient list fool you—each component is simple yet essential to creating the decadent layers of flavor and texture that make this dish so unforgettable. From the crisp cocoa tart crust to the deep caramel notes and finishing with that glossy chocolate topping, every ingredient plays a star role in bringing this recipe to life.
- 1 1/2 cups all-purpose flour: Provides the base structure for the tart crust with a tender crumb.
- 1/4 cup unsweetened cocoa powder: Adds a rich chocolate color and a gentle chocolate bite to the crust.
- 1/4 cup granulated sugar: Balances the bitterness of cocoa and enhances flavor in the crust.
- 1/2 tsp salt: Elevates all the flavors in the crust, preventing it from tasting flat.
- 1/2 cup unsalted butter, cold and cubed: Gives the tart crust its flaky, buttery texture.
- 1 large egg yolk: Binds the dough together while adding richness.
- 2 tbsp ice water: Helps bring the dough together without melting the butter.
- 1/2 cup unsalted butter (for caramel): Key for that creamy, buttery salted caramel texture.
- 1 cup granulated sugar (for caramel): Transforms into golden caramel when melted carefully.
- 1/4 cup heavy cream (for caramel): Adds smoothness and richness to the caramel filling.
- 1 tsp vanilla extract: Enhances the caramel’s depth with a warm, comforting aroma.
- 1/2 tsp salt (adjust to taste): Balances the caramel’s sweetness and amps up flavor complexity.
- 1 cup heavy cream (for ganache): Creates a velvet-smooth chocolate topping.
- 8 oz semisweet or bittersweet chocolate, chopped: Provides a rich and dark finish to the tarts.
- 2 tbsp unsalted butter (for ganache): Adds shine and silkiness to the ganache.
- Sea salt flakes: Sprinkled on top to deliver that irresistible salty bite that complements the sweetness.
How to Make Chocolate Salted Caramel Tarts Recipe
Step 1: Prepare the Tart Crust
Start by combining the dry ingredients—flour, cocoa powder, sugar, and salt—in a food processor for even mixing. Next, pulse in the cold, cubed butter until the mixture takes on a crumbly texture. Add the egg yolk, then slowly add ice water until the dough just comes together. Form the dough into a disk, wrap it, and chill for at least 30 minutes to let everything firm up and become easier to handle.
Step 2: Bake the Tart Shell
Once chilled, roll out the dough to about 1/8-inch thickness. Press it gently into your tart pans, ensuring to cover the sides evenly. Don’t forget to prick the bottom with a fork and use parchment with pie weights to avoid puffing during baking. Bake at 350°F (175°C) for 12-15 minutes, just until the edges are firm and set. Allow the crusts to cool completely before filling—this step is crucial to prevent sogginess.
Step 3: Make the Salted Caramel Filling
In a medium saucepan, melt butter and then add the sugar, stirring constantly until it melts and turns a gorgeous amber color. Slowly add the cream—be careful as it bubbles up—and stir to combine smoothly. Off the heat, stir in vanilla and salt, then let the caramel cool slightly before filling the tart shells halfway. Refrigerate for at least 30 minutes to ensure the caramel sets beautifully.
Step 4: Prepare the Chocolate Ganache
Heat the cream until it just begins to simmer. Pour it over the chopped chocolate and stir gently until fully melted and glossy. Blend in the butter for an extra shiny finish. This silky ganache is the crowning glory of your tarts!
Step 5: Assemble and Chill
Pour the ganache over the set caramel filling, smoothing it into an even layer. Refrigerate the tarts for no less than two hours to let the ganache firm up perfectly. Right before serving, a sprinkle of sea salt flakes gives that perfect salty-sweet finishing touch.
How to Serve Chocolate Salted Caramel Tarts Recipe
Garnishes
Sea salt flakes add a spark of brightness and texture that elevates each bite. You can also adorn the tarts with shaved chocolate curls, a dusting of cocoa powder, or a few fresh raspberries to introduce a pop of freshness that cuts through the richness.
Side Dishes
A dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs beautifully with these tarts, balancing their decadence. For a more indulgent experience, serve alongside a cup of strong espresso or a rich dessert wine to complement the chocolate and caramel notes.
Creative Ways to Present
For special occasions, try serving the individual tarts on elegant dessert plates with edible flowers or fresh mint leaves for color contrast. You can also create tiered dessert stands to showcase this treat at parties, making it as visually stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover tarts in an airtight container in the refrigerator. They keep well for up to 3 days without losing their texture or flavor, making them a perfect make-ahead dessert for busy days.
Freezing
You can freeze the assembled tarts for up to one month by wrapping them tightly in plastic wrap and placing them in an airtight container. Thaw in the refrigerator overnight before serving to maintain their signature texture.
Reheating
Reheat individual tarts gently at room temperature or let them sit out for about 15 minutes to take the chill off. Avoid microwaving as it can melt the ganache unevenly and affect the tart crust’s crispness.
FAQs
Can I use milk chocolate instead of semisweet or bittersweet?
Absolutely! Milk chocolate will give you a sweeter and creamier ganache, though it will be less intense in chocolate flavor. Adjust the salt and caramel sweetness accordingly to keep a good balance.
What can I substitute for pie weights when baking the crust?
If you don’t have pie weights, dried beans or uncooked rice work perfectly to keep the crust from puffing up. Just be sure to use parchment paper to prevent them from sticking to the dough.
Is it possible to make this tart gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Keep in mind that texture might vary slightly, but the flavor will still shine.
How can I tell when the caramel is done?
The caramel is ready when your sugar turns a clear amber color and smells nutty but not burnt. Keep a close eye, as caramel can quickly go from perfect to overdone if left too long.
Can I prepare these tarts in advance for a party?
Definitely! These tarts are fantastic make-ahead desserts. You can complete them up to two days prior and keep them chilled until serving for hassle-free entertaining.
Final Thoughts
There is something truly magical about making and sharing this Chocolate Salted Caramel Tarts Recipe. It’s one of those treats you find yourself coming back to over and over because it’s as rewarding to make as it is delicious to eat. So go ahead, dive into this blend of rich chocolate, buttery caramel, and flaky crust—you won’t regret it!
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 combine a rich cocoa tart crust with luscious salted caramel and a silky chocolate ganache topping. Perfectly balanced with a sprinkle of sea salt flakes, these tarts offer a decadent dessert experience that’s both elegant and indulgent. Ideal for special occasions or a sophisticated treat, this recipe yields either six small individual tarts or one large 9-inch tart.
Ingredients
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)
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)
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.
- Add the Butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs, ensuring a rich, flaky crust texture.
- Form the Dough: Add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together without becoming sticky.
- Chill the Dough: Transfer the dough onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready when the dough is rolled out.
- Roll and Line: Roll the chilled dough to about 1/8-inch thickness. Use tart pans (4-6 small or one 9-inch) to line the dough along the bottom and sides, pressing gently to fit.
- Prepare for Blind Baking: Prick the bottom of the crust with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans to keep the shape intact during baking.
- Bake the Crust: Bake for 12-15 minutes or until the crust edges are firm. Remove from oven and allow to cool completely before filling.
- Make the Salted Caramel: In a saucepan over medium heat, melt butter. Stir in sugar and cook constantly until it melts and turns golden amber, about 5-7 minutes.
- Add Cream: Carefully pour in heavy cream (mixture will bubble up). Stir continually until smooth.
- Finish Caramel: Remove from heat, stir in vanilla extract and salt, then let cool for 10-15 minutes to thicken slightly.
- Fill the Tart Shells: Pour the cooled caramel into the tart shells to about half full. Refrigerate for at least 30 minutes to set firmly.
- Prepare Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer—do not boil.
- Melt Chocolate: Remove cream from heat, add chopped chocolate, and stir until fully melted and smooth.
- Incorporate Butter: Stir in butter until ganache is glossy and well combined.
- Assemble Tarts: Pour the ganache over the set caramel, spreading into an even layer for a smooth finish.
- Chill the Tarts: Refrigerate tarts for at least 2 hours to fully set the ganache layer.
- Garnish: Before serving, sprinkle with sea salt flakes for a perfect salty-sweet contrast.
- Serve: Slice and serve chilled or at room temperature to enjoy the best texture and flavor.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Be cautious when adding cream to caramel as it bubbles vigorously.
- If dough is too crumbly, add extra ice water a teaspoon at a time.
- Use pie weights or dried beans during blind baking to prevent the crust from puffing.
- Let the caramel cool properly before adding ganache to avoid mixing layers.
- Keep tarts refrigerated until serving for best set and texture.
