Name: Chocolate Salted Caramel Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: For the Tart Crust:; 1¼ cups all-purpose flour; ¼ cup powdered sugar; ½ cup unsalted butter, cold and cubed; 1 egg yolk; 1 tablespoon ice water; For the Salted Caramel:; 1 cup granulated sugar; ½ cup heavy cream; 2 tablespoons unsalted butter; ½ teaspoon sea salt; 1 teaspoon vanilla extract; For the Chocolate Ganache:; ½ cup heavy cream; 1 cup semi-sweet or dark chocolate chips; Flaky sea salt for garnish

These elegant chocolate salted caramel tarts combine buttery pastry, luscious caramel, and silky chocolate ganache for a dessert that’s both sophisticated and indulgent. The perfect balance of sweet and salty flavors creates an irresistible treat for special occasions or whenever you crave something truly decadent.

Why You’ll Love This Recipe

Perfect balance of sweet chocolate, buttery caramel, and flaky sea salt
Make-ahead friendly for entertaining
Impressive presentation with minimal effort
Customizable with different chocolate varieties
Combines three delicious dessert elements in one perfect bite
No special equipment needed beyond tart pans

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of our tart shells, providing structure while remaining tender when handled properly. For best results, measure by spooning flour into measuring cups rather than scooping directly from the container.

Powdered sugar adds sweetness to the crust while contributing to its delicate, melt-in-your-mouth texture. Its fine texture incorporates seamlessly into the dough without adding graininess.

Unsalted butter is essential in both the crust and caramel. In the crust, cold butter creates those desirable flaky layers, while in the caramel, it adds richness and helps create a smooth, velvety texture. Always use unsalted to control the salt content precisely.

Egg yolk serves as a binding agent in the crust while adding richness and creating a more tender texture. The fat in the yolk also contributes to the crust’s beautiful golden color when baked.

Granulated sugar transforms magically during the caramelization process, providing both sweetness and that distinctive caramel flavor we crave. Watch it carefully as it melts—the difference between perfect amber and burnt can happen quickly.

Heavy cream appears in both the caramel and ganache. Its high fat content creates the ideal rich texture for both components and helps the caramel achieve that perfect pourable consistency.

Sea salt is the secret ingredient that elevates these tarts from good to exceptional. In the caramel, it balances the sweetness, while the flaky sea salt garnish provides bursts of flavor and textural contrast against the smooth chocolate.

Vanilla extract adds depth to the caramel, complementing both the burnt sugar notes and the chocolate that will layer on top. Pure vanilla extract offers the best flavor.

Chocolate chips (semi-sweet or dark) melt beautifully into the ganache. Choose high-quality chips for the best flavor, or chop a chocolate bar for even more luxurious results. The percentage of cacao will determine how sweet or bitter your final ganache tastes.

Directions

Make the tart crust by combining flour and powdered sugar in a bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Add the egg yolk and ice water, mixing until the dough forms. Press the dough into tart pans and refrigerate for 30 minutes to rest.
Preheat your oven to 350°F (175°C). Bake the crusts for 15-20 minutes until golden brown. Remove from the oven and allow to cool completely.
For the salted caramel, melt sugar in a saucepan over medium heat, stirring until it turns an amber color. Carefully whisk in the heavy cream (be cautious as it will bubble vigorously).
Add butter to the caramel mixture and stir until smooth. Remove from heat and stir in vanilla extract and sea salt. Allow the caramel to cool slightly.
Prepare the chocolate ganache by heating heavy cream until simmering. Pour the hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and silky.
Spoon the cooled caramel into the tart shells, filling them halfway. Chill for 20-30 minutes until the caramel is set.
Pour the chocolate ganache over the caramel layer. Sprinkle with flaky sea salt. Refrigerate for at least 2 hours before serving.

Servings and Timing

This recipe yields 6 individual tarts, each approximately 450 calories. Perfect for a dinner party or special occasion dessert!

Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

White Chocolate Ganache: Substitute white chocolate chips for a striking visual contrast against the caramel.

Milk Chocolate Lovers: Use milk chocolate for a sweeter, more mellow chocolate layer that pairs beautifully with the salted caramel.

Nutty Variation: Sprinkle toasted chopped pecans or hazelnuts on top of the caramel before adding the chocolate layer.

Coffee-Infused: Add 1 teaspoon of espresso powder to the ganache for a mocha flavor that enhances the chocolate notes.

Spiced Caramel: Add ¼ teaspoon of cinnamon and a pinch of nutmeg to the caramel for a warm, spiced variation.

Coconut Twist: Use coconut cream instead of heavy cream in the ganache and sprinkle toasted coconut on top.

Orange-Scented: Add orange zest to the chocolate ganache for a bright, citrusy note.

Mini Tarts: Use a mini tart pan to create bite-sized desserts perfect for parties.

Storage/Reheating

Refrigerator Storage: These tarts can be stored in an airtight container in the refrigerator for up to 5 days. The flavors often improve after the first day as they meld together.

Freezer Storage: You can freeze the fully assembled tarts for up to 1 month. Wrap each tart individually in plastic wrap and then aluminum foil to prevent freezer burn.

Thawing: Thaw frozen tarts overnight in the refrigerator. Do not attempt to thaw at room temperature as the layers will separate.

Serving Temperature: For the best flavor and texture, remove tarts from the refrigerator 15-20 minutes before serving to take the chill off. This allows the caramel to soften slightly and the chocolate flavors to fully bloom.

Make Ahead Components: Each component (crust, caramel, and ganache) can be made separately ahead of time. Store crusts at room temperature for 2 days, caramel in the refrigerator for up to 1 week, and ganache in the refrigerator for up to 3 days. Rewarm the caramel and ganache gently before assembling.

FAQs

Why did my caramel crystallize?

Crystallization typically occurs when sugar crystals form on the sides of the pan. To prevent this, avoid stirring once the sugar starts to melt, use a wet pastry brush to wash down crystals from the sides of the pan, and ensure all equipment is completely clean before starting.

Can I make these tarts in one large tart pan instead of individual ones?

Yes, this recipe can be adapted for an 8 or 9-inch tart pan. The baking time for the crust may need to be increased by 5-10 minutes. Check that it’s golden brown before removing from the oven.

How do I know when my caramel is the right color?

The perfect caramel should be a deep amber color, similar to a copper penny. If it’s too light, it will lack flavor; too dark, and it will taste burnt. When in doubt, it’s better to remove it from heat slightly early than risk burning.

Why is my ganache grainy or separated?

This usually happens when the chocolate is overheated or when moisture gets into the mixture. Ensure your bowl is completely dry, and don’t let the cream boil. If it does separate, try whisking in a small amount of warm heavy cream to bring it back together.

Do I need to blind bake the tart crusts?

No, this recipe doesn’t require pie weights or blind baking. The crusts are thin enough to bake through without puffing up significantly.

Can I use store-bought caramel sauce to save time?

While homemade caramel has superior flavor, you can substitute a high-quality store-bought caramel sauce in a pinch. Look for one that’s thick enough to set up when chilled.

What’s the best way to remove the tarts from the pans?

Use tart pans with removable bottoms for easiest release. After chilling, gently push up from the bottom to release the tart. If your pans don’t have removable bottoms, carefully run a thin knife around the edges before attempting to remove.

Can I make this recipe dairy-free?

Yes, substitute the butter with plant-based butter and the heavy cream with full-fat coconut cream for both the caramel and ganache. The flavors will be slightly different but still delicious.

Why did my tart crust shrink during baking?

Shrinkage usually occurs when the dough is overworked or not properly chilled. Make sure to handle the dough minimally and chill it thoroughly before baking.

How can I tell when my tart crust is fully baked?

A properly baked tart crust should be golden brown around the edges and dry to the touch in the center. If in doubt, it’s better to slightly over-bake than under-bake to ensure a crisp crust that stands up to the fillings.

Conclusion

These Chocolate Salted Caramel Tarts represent the perfect balance of flavors and textures—crisp buttery crust, smooth caramel with a hint of salt, and rich chocolate ganache. The combination creates an elegant dessert that’s impressive enough for special occasions yet simple enough to make whenever you crave something truly special.

The beauty of these tarts lies in their versatility. Whether you follow the classic recipe or experiment with one of the variations, you’ll end up with a dessert that delights the senses and satisfies the most discerning sweet tooth. The contrasting layers not only create visual appeal but also provide a journey of flavors with each bite.

Master this recipe, and you’ll have a standout dessert in your repertoire that’s guaranteed to earn rave reviews from family and friends for years to come.