Salted Caramel Chocolate Tarts are a delightful combination of rich, velvety chocolate ganache and smooth, buttery caramel with a hint of sea salt. Encased in a crisp, buttery tart shell, these indulgent treats perfectly balance sweetness and saltiness, making them an irresistible dessert for any occasion.

Why You’ll Love This Recipe

The perfect combination of sweet and salty flavors
A rich, creamy texture that melts in your mouth
Elegant and impressive, yet surprisingly easy to make
Great for special occasions, parties, or as a luxurious treat
Can be made ahead of time and stored for later enjoyment

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart shells:
- All-purpose flour
- Unsalted butter
- Powdered sugar
- Egg yolk
- Vanilla extract
- A pinch of salt
For the caramel filling:
- Granulated sugar
- Heavy cream
- Unsalted butter
- Sea salt
For the chocolate ganache:
- Dark chocolate (at least 60% cocoa)
- Heavy cream
- Unsalted butter
For garnish (optional):
- Flaky sea salt
- Chocolate shavings

Directions

Prepare the Tart Shells:
- Preheat the oven and grease tart pans.
- Mix flour, sugar, and salt, then cut in butter until the mixture resembles coarse crumbs.
- Add the egg yolk and vanilla extract, mixing until a dough forms.
- Roll out the dough and press it into tart molds.
- Chill the dough, then bake until golden brown. Let them cool completely.
Make the Caramel Filling:
- Heat sugar in a saucepan over medium heat, stirring until it melts and turns amber.
- Carefully add heavy cream, stirring constantly.
- Remove from heat, then stir in butter and sea salt.
- Let the caramel cool slightly before pouring it into the baked tart shells.
Prepare the Chocolate Ganache:
- Heat heavy cream until it just begins to simmer.
- Pour over chopped chocolate and let sit for a minute.
- Stir until smooth, then add butter for extra silkiness.
- Pour the ganache over the caramel layer in each tart.
Chill and Serve:
- Let the tarts set in the refrigerator for at least 2 hours.
- Garnish with flaky sea salt or chocolate shavings before serving.

Servings and Timing

Servings: Makes 6–8 small tarts
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours

Variations

Milk Chocolate Version: Use milk chocolate instead of dark chocolate for a sweeter ganache.
Nutty Twist: Add chopped toasted nuts like hazelnuts or almonds between the caramel and ganache layers.
Espresso Flavor: Mix a teaspoon of espresso powder into the chocolate ganache for a mocha-inspired twist.
Spiced Caramel: Add a pinch of cinnamon or cayenne pepper to the caramel for extra warmth.
No-Bake Version: Use crushed chocolate cookies mixed with melted butter as a crust instead of a traditional baked tart shell.

Storage/Reheating

Refrigeration: Store the tarts in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual tarts in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Reheating: These tarts are best enjoyed chilled or at room temperature. If you prefer a softer ganache, let them sit at room temperature for 10 minutes before serving.

FAQs

How do I prevent my caramel from becoming grainy?

Ensure that the sugar melts evenly by stirring gently and avoiding sudden temperature changes. Using a wet pastry brush to dissolve sugar crystals on the sides of the pan can also help.

Can I use store-bought caramel instead of making my own?

Yes, you can use high-quality store-bought caramel, but homemade caramel will give a richer and fresher taste.

What type of chocolate is best for the ganache?

Dark chocolate with at least 60% cocoa content is ideal, as it balances the sweetness of the caramel and provides a deep, rich flavor.

Can I make these tarts ahead of time?

Yes! These tarts can be made a day or two in advance and stored in the refrigerator until ready to serve.

How can I make the tart shells crispier?

Blind baking the tart shells with pie weights helps ensure they stay crisp and do not become soggy when filled.

Can I use a different type of crust?

Yes, you can use a graham cracker crust, Oreo crust, or even a nut-based crust for a unique twist.

How do I cut the tarts cleanly?

Use a sharp knife warmed under hot water, then wipe it clean between cuts for smooth, even slices.

What if my ganache is too thick?

If your ganache is too thick, add a small amount of warm heavy cream and stir until you reach the desired consistency.

Can I use salted butter instead of adding sea salt?

Yes, but the level of saltiness may vary, so adjust according to taste.

How long should I let the tarts chill before serving?

At least 2 hours in the refrigerator is recommended to ensure the caramel and ganache are properly set.

Conclusion

Salted Caramel Chocolate Tarts are the ultimate indulgence, combining crisp tart shells, luscious caramel, and rich chocolate ganache with a touch of sea salt. Perfect for special occasions or as an elegant treat, these tarts are easy to make and can be customized with different flavors. Whether enjoyed fresh or stored for later, they are sure to impress with every bite.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mariem
Total Time: 45 minutes
Yield: 6 small tarts 1x

Print Recipe

Description

These Salted Caramel Chocolate Tarts feature a buttery tart shell filled with gooey homemade caramel and rich dark chocolate ganache. Finished with flaky sea salt, they’re the perfect balance of sweet and salty for any dessert lover!

Instructions

Make the tart shells: Blend flour, butter, and sugar in a food processor. Add yolk and water until a dough forms. Chill for 30 minutes.
Bake: Roll out and press into tart pans. Bake at 350°F (175°C) for 15 minutes. Cool.
Make caramel: Heat sugar and water in a pan until amber. Stir in cream, butter, and salt. Pour into cooled tart shells.
Make ganache: Heat cream, then pour over chopped chocolate. Stir until smooth. Pour over caramel layer.