Description

Salted Caramel Chocolate Tart is an indulgent dessert that combines a buttery, crumbly crust with a smooth, velvety layer of dark chocolate ganache and a rich, gooey salted caramel filling. The contrast between the sweet, salty, and bitter flavors creates the ultimate balance, making every bite a perfect harmony of textures and tastes. This decadent tart is ideal for special occasions or when you’re craving something extraordinary to satisfy your sweet tooth.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)

¼ cup granulated sugar

½ cup unsalted butter, melted

Pinch of salt

For the salted caramel filling:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon vanilla extract

½ teaspoon sea salt (plus extra for garnish)

For the chocolate ganache:

8 oz (about 1 cup) dark chocolate (70% cocoa), chopped

½ cup heavy cream

2 tablespoons unsalted butter

For garnish (optional):

Flaked sea salt

Fresh berries (optional)

Chocolate shavings or curls

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.
In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Stir until well combined, and the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of the tart pan to form a firm, even crust. Use the back of a spoon or a flat-bottomed glass to compact it.
Place the tart pan in the oven and bake for 8-10 minutes, or until the crust is golden brown. Remove it from the oven and let it cool completely.
In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns into a golden amber color. Be careful not to burn it.
Once the sugar has melted, immediately add the butter and stir until it is fully combined. Then slowly pour in the heavy cream (it will bubble up, so be cautious). Stir the mixture until smooth.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Let the caramel cool slightly before pouring it into the cooled tart crust. Smooth it out into an even layer and refrigerate for 30 minutes to 1 hour, until the caramel is set.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate. Afterward, stir until smooth and glossy. Stir in the butter until fully melted and incorporated.
Pour the chocolate ganache over the set caramel layer in the tart crust. Smooth the top with a spatula and refrigerate for at least 2 hours, or until the ganache is firm.
Before serving, sprinkle a small pinch of flaky sea salt on top of the chocolate ganache. Optionally, add fresh berries or chocolate shavings for extra decoration.

Notes

For a nutty crust, add chopped nuts (like pecans or almonds) to the graham cracker mixture for extra crunch and flavor.

If you prefer a sweeter, less bitter chocolate flavor, use milk chocolate instead of dark chocolate for the ganache.

For a more intense caramel flavor, drizzle extra salted caramel sauce over the top before adding the ganache.

To make this tart vegan-friendly, use vegan butter, coconut cream, and dairy-free chocolate.

Prep Time: 25 minutes
Cook Time: undefined
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 30g
Sodium: 100mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg