Salted Caramel Chocolate Tart (Best-Ever Bakery Style)

Craving that glossy, slice-clean dessert you’d see in a pastry case? This Salted Caramel Chocolate Tart nails it crisp buttery shell, gooey sea-salt caramel, and a silky dark chocolate ganache that melts as you bite. Because the method is simple yet precise, home bakers get pro-level results without fancy tools.

Better yet, this salted caramel chocolate tart is make-ahead friendly, budget-smart, and absolutely show-stopping for holidays, dinner parties, or an easy weekend bake that looks anything but. If you’ve ever worried about caramel, don’t this guide walks you through a foolproof, step-by-step path so your Salted Caramel Chocolate Tart sets perfectly, slices cleanly, and shines like a gem. You’ll find swaps, timing tips, and fixes for common snags. So, let’s dive in and make the salted caramel chocolate tart you’ll be proud to serve.

At a Glance

• Servings: 10–12 slices
• Prep Time: 30 minutes (active)
• Cook Time: 35 minutes
• Chill Time: 2–3 hours (hands-off)
• Total Time: 3–4 hours
• Difficulty: Easy-Moderate
• Estimated Cost: $10–$14

Ingredients for Salted Caramel Chocolate Tart

Tart Shell (buttery shortbread crust)

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (30 g) powdered sugar
• 1/4 tsp fine sea salt
• 1/2 cup (113 g) unsalted butter, cold and cubed
• 1 large egg yolk (18 g)
• 1–2 tsp cold water, as needed
  Notes: A shortbread tart crust stays crisp under caramel. However, you can use a chocolate cookie crust for a no-roll option.

Salted Caramel Layer (sea salt caramel)

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) heavy cream, room temp
• 3 tbsp (42 g) unsalted butter, room temp
• 1/2 tsp flaky sea salt (plus more to finish)
  Notes: Room-temperature cream and butter reduce splatter and help the caramel emulsify fast.

Silky Chocolate Ganache Topping (dark chocolate ganache)

• 8 oz (225 g) semi-sweet or dark chocolate (55%–70%), finely chopped
• 3/4 cup (180 ml) heavy cream
• 1 tsp pure vanilla extract
• Pinch fine sea salt
  Notes: Finely chopped chocolate melts evenly for a glossy finish.

Optional Garnish (elevate the caramel chocolate tart)

• Extra flaky sea salt
• Shaved chocolate or chocolate curls
• Thin caramel drizzle

Quick Swaps & Notes (At a Glance)

Salted Caramel Chocolate Tart Step-by-Step Instructions

• Make and bake the tart shell: Pulse flour, powdered sugar, and salt in a food processor. Add cold butter; pulse until sandy with pea-size bits. Add egg yolk and 1 tsp cold water; pulse just until dough clumps. Then press dough into a 9-inch (23 cm) tart pan with removable bottom, building an even 1/8–1/4-inch (3–6 mm) wall. Prick base with a fork. Chill 20 minutes. Meanwhile, preheat oven to 350°F (175°C). Line shell with parchment and fill with pie weights. Bake 15 minutes, remove weights, and bake 10–12 minutes more until lightly golden. Cool on a rack. Because a crisp shell is key, do not underbake.

• Cook the salted caramel: In a light-colored saucepan, combine sugar and water; swirl to wet. Cook over medium-high heat without stirring until deep amber, 7–9 minutes. If needed, gently swirl for even color. Remove from heat, carefully whisk in warm heavy cream (it will bubble). Then add butter and sea salt; whisk until smooth. If lumps form, return to low heat and stir until melted. Pour caramel into cooled tart shell; tilt to level. Chill 25–35 minutes, just until the surface is set when lightly tapped.

• Make the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat cream to a bare simmer; pour over chocolate. Let stand 1 minute, then add vanilla and a pinch of salt. Stir from center outward until glossy and smooth. If streaky, microwave 5–10 seconds and stir again.

• Assemble the Salted Caramel Chocolate Tart: Gently pour ganache over the set caramel. Use an offset spatula to nudge to the edges, keeping the layer even. Tap the pan to release bubbles. Sprinkle a little flaky sea salt while still soft for a glittery top.

• Chill, slice, and serve: Refrigerate 1–2 hours until the ganache is softly set and the Salted Caramel Chocolate Tart slices cleanly. For the neatest edges, warm a knife under hot water, wipe dry, and cut in one confident motion. Serve slightly cool or at room temperature for the silkiest bite.

Pro Tips & Variations (decadent chocolate tart ideas)

• Don’t skip chilling the shell: Chilled dough shrinks less and bakes crisper. Also, docking (those tiny fork holes) prevents puffing.
• Use the right pan: A 9-inch (23 cm) metal tart pan with removable bottom releases cleanly, so slices look bakery-neat.
• Caramel color matters: Stop at deep amber not pale gold, not almost black. Because caramel keeps cooking off heat, pull it a touch early if you’re nervous.
• Balance the sweetness: Choose 60%–70% chocolate. Darker chocolate yields a more grown-up finish that balances the sweet caramel.
• Flavor twists: Add 1 tsp espresso powder to the ganache for a “mocha ganache tart”; infuse the cream with orange zest for a “chocolate orange tart”; or whisk 1/2 tsp cinnamon into caramel for a cozy note.
• Crust shortcuts: Prefer a cookie base? Blend 1 1/2 cups (165 g) chocolate wafer crumbs with 6 tbsp (85 g) melted butter and a pinch of salt. Press in, bake 8–10 minutes at 350°F (175°C), cool, then proceed.
• Dairy-free pathway: Use vegan baking sticks in the crust and full-fat coconut cream for both caramel and ganache. Although the taste shifts slightly, the texture still shines.
• Make-ahead dessert: The entire salted caramel chocolate tart can be made 24–48 hours ahead. Because the shell is shortbread-based, it stays crisp.

Serving Suggestions for Salted Caramel Chocolate Tart

As this tart is rich, small slices go far. Pair with fresh berries to cut sweetness, or add a dollop of lightly sweetened whipped cream or a spoon of Greek yogurt for tang. For contrast, dust plates with cocoa or drizzle a whisper of caramel. If you’re hosting, serve alongside hot coffee, black tea, or cold milk. Alternatively, plate with blood orange segments in winter or ripe strawberries in spring. For a holiday dessert spread, the Salted Caramel Chocolate Tart sits nicely beside a fruit tart, lemon bars, or a simple vanilla panna cotta.

Storage & Reheating (make-ahead tart care)

Refrigerate the tart, covered, for up to 4 days. Because chocolate absorbs fridge odors, wrap the pan in plastic or place slices in an airtight container. For longer storage, freeze the whole tart or individual slices, well wrapped, for up to 1 month. Thaw overnight in the fridge, then let stand 15–25 minutes for the cleanest texture before serving. You don’t reheat this dessert; instead, let it warm slightly at room temperature to soften the ganache and bloom the chocolate flavor. If the top looks dull after chilling, a light, fresh sprinkle of flaky sea salt restores that polished finish.

Troubleshooting (caramel chocolate tart fixes)

• Caramel seized or turned grainy: Add 1–2 tbsp water and reheat gently while stirring until smooth. Next time, avoid stirring once the sugar dissolves; swirl instead.
• Caramel too soft: You likely stopped the color too light. Because darker caramel sets firmer, cook to a deeper amber. Chill the tart longer to help it hold.
• Ganache split or looks oily: Whisk in 1–2 tsp warm milk or cream to re-emulsify. Alternatively, use an immersion blender to bring it back.
• Soft crust: The shell may be underbaked or warm when filled. Bake to light gold and cool fully before adding caramel.
• Tart won’t slice cleanly: Warm the knife, wipe between cuts, and don’t rush the chill. The Salted Caramel Chocolate Tart should feel softly set not wobbly before cutting.