Few desserts can rival the luxurious combination of rich chocolate, buttery caramel, and a touch of flaky sea salt. The Salted Caramel Chocolate Tart is a show-stopping dessert that delivers intense flavor and an elegant presentation—all while being surprisingly approachable to make. With its crisp chocolate cookie crust, gooey salted caramel layer, and silky dark chocolate ganache topping, this tart strikes the perfect balance between sweet and salty, smooth and crunchy, indulgent and refined.
Whether you’re baking for a dinner party, special occasion, holiday gathering, or simply craving a stunning dessert, this tart is guaranteed to impress. One slice, and you’ll understand why this flavor combo is timeless and beloved around the world.
Why You’ll Love This Tart
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Rich & Creamy Layers: Velvety dark chocolate ganache meets buttery caramel.
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Perfect Sweet-Salty Balance: A touch of sea salt enhances every flavor note.
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Elegant Yet Easy: No fancy equipment required—just a tart pan and a sweet tooth.
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Chocolate Lover’s Dream: Deep cocoa flavors in every bite.
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Make-Ahead Friendly: Ideal for prepping the day before an event.
Ingredients
For the Chocolate Crust:
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1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
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5 tablespoons unsalted butter, melted
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1 tablespoon sugar
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Pinch of salt
For the Salted Caramel Layer:
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1 cup granulated sugar
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6 tablespoons unsalted butter, room temperature
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½ cup heavy cream
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1 teaspoon vanilla extract
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1 teaspoon sea salt (adjust to taste)
For the Chocolate Ganache:
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8 oz dark or semi-sweet chocolate, chopped
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½ cup heavy cream
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1 tablespoon unsalted butter (for shine and richness)
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Flaky sea salt, for garnish
Step-by-Step Instructions
1. Prepare the Chocolate Crust
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Preheat oven to 350°F (175°C).
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In a medium bowl, mix cookie crumbs, melted butter, sugar, and a pinch of salt until well combined.
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Press mixture evenly into the bottom and up the sides of a 9-inch tart pan.
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Bake for 8–10 minutes, then set aside to cool completely.
✅ Tip: Use the bottom of a measuring cup to press the crust evenly and firmly.
2. Make the Salted Caramel Layer
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In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula or wooden spoon. It will clump before turning to liquid—keep stirring!
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Once the sugar has completely melted and turned amber in color, add the butter (careful—it may bubble).
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Slowly pour in the cream while stirring. The mixture will bubble up, then smooth out.
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Remove from heat. Stir in vanilla and sea salt.
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Let cool slightly, then pour over the cooled tart crust. Refrigerate for 30–45 minutes until set.
Flavor Hack: Start with ¾ teaspoon salt, taste once cooled slightly, and adjust to your preference.
3. Make the Chocolate Ganache
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Place chopped chocolate and butter in a heatproof bowl.
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In a small saucepan, heat cream until just simmering (not boiling).
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Pour cream over chocolate and let sit for 2 minutes, then stir until silky and smooth.
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Let cool slightly, then pour over the chilled caramel layer.
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Gently tap the tart to level the ganache.
4. Finishing Touches
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Sprinkle flaky sea salt over the ganache while it’s still soft for that classic salted caramel look and crunch.
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Chill the tart for at least 1–2 hours or until fully set before slicing.
Serving Suggestions
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Add Berries: Serve with fresh raspberries or strawberries for a fruity contrast.
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Ice Cream Pairing: A scoop of vanilla bean or sea salt caramel ice cream is pure bliss.
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☕ Coffee or Espresso: The bitterness complements the richness perfectly.
Storage & Make-Ahead Tips
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Fridge: Store covered for up to 5 days.
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Freezer: Freeze the whole tart or individual slices (without garnishing) for up to 2 months. Thaw overnight in the refrigerator.
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Make Ahead: You can make each layer separately ahead of time. Assemble up to a day in advance for best texture and flavor.
Recipe Variations
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Peanut Butter Swirl: Add dollops of peanut butter between the caramel and ganache.
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Banoffee Style: Top with sliced bananas and whipped cream.
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️ Spiced Chocolate: Add a pinch of cayenne or cinnamon to the ganache for heat.
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Coconut Caramel: Use coconut cream in the caramel for a tropical twist.
Troubleshooting Tips
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Caramel Too Hard?: It was cooked a bit too long. Reduce heat sooner and stir continuously next time.
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Ganache Too Runny?: Let it cool longer before pouring or reduce cream slightly.
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Crust Falling Apart?: Use more melted butter or press the crumbs more firmly into the pan.
Healthier Modifications
Looking to lighten it up a bit?
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Use gluten-free chocolate cookies for the crust.
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Substitute coconut milk in the ganache or caramel.
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Reduce sugar in the caramel or skip the extra butter in the ganache for a leaner finish.
Final Thoughts
The Salted Caramel Chocolate Tart is more than a dessert—it’s a celebration of contrast. Sweet and salty. Silky and crunchy. Rich yet refreshingly simple. From its gorgeous glossy finish to its melt-in-your-mouth texture, this tart is made for sharing (even if you really don’t want to). It’s the perfect way to end a special meal—or just elevate a casual night in.
So next time you’re looking to dazzle guests or indulge your chocolate cravings, this tart should be at the top of your list.
