Party Salted Caramel and Dark Chocolate Tart with Fleur de Sel

Name: Party Salted Caramel and Dark Chocolate Tart with Fleur de Sel
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: French
Ingredients: 6 oz (170 g) unsalted butter, cold, cold, cut into ½-inch (1.3 cm) cubes; 1¼ cups (155 g) all-purpose flour; 1 tablespoon (12 g) granulated sugar; ¼ teaspoon (1½ g) kosher salt; 1 whole (18 g) large egg yolk, at room temperature, at room temperature; 3 tablespoons (45 ml) ice water, ice cold; 6 oz (170 g) dark chocolate (70% cacao), chopped, finely chopped; ¾ cup (180 ml) heavy cream; 1 tablespoon (14 g) unsalted butter, at room temperature, cut into small pieces; ⅛ teaspoon (¾ g) kosher salt; 1 cup (200 g) granulated sugar; ⅓ cup (80 ml) water; 4 oz (113 g) unsalted butter, cubed, cold, cut into ½-inch (1.3 cm) cubes; ½ cup (120 ml) heavy cream, at room temperature, at room temperature; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (1½ g) fleur de sel (French sea salt)

From the MyKitchenBank Kitchen

A showstopping French-inspired tart with a buttery pastry shell, silky dark chocolate ganache, and salted caramel layer finished with a delicate fleur de sel sprinkle. The interplay of bitter chocolate, sweet caramel, and mineral sea salt creates an elegant balance perfect for entertaining. Make it ahead and serve at room temperature for maximum flavor.

Prep: 45 min
Cook: 35 min
Wait: 2 hr 30 min
Total: 3 hr 50 min
Makes: 1 tart (10 slices)

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Ingredients

10 servings

For the pastry crust
6 oz (170 g) unsalted butter, cold, cold, cut into ½-inch (1.3 cm) cubes
1¼ cups (155 g) all-purpose flour
1 tablespoon (12 g) granulated sugar
¼ teaspoon (1.5 g) kosher salt
1 whole (18 g) large egg yolk, at room temperature, at room temperature
3 tablespoons (45 ml) ice water, ice cold
For the chocolate ganache
6 oz (170 g) dark chocolate (70% cacao), chopped, finely chopped
¾ cup (180 ml) heavy cream
1 tablespoon (14 g) unsalted butter, at room temperature, cut into small pieces
⅛ teaspoon (0.8 g) kosher salt
For the salted caramel
1 cup (200 g) granulated sugar
⅓ cup (80 ml) water
4 oz (113 g) unsalted butter, cubed, cold, cut into ½-inch (1.3 cm) cubes
½ cup (120 ml) heavy cream, at room temperature, at room temperature
¾ teaspoon (4.5 g) kosher salt
For finishing
¼ teaspoon (1.5 g) fleur de sel (French sea salt)

Equipment (9)

9-inch (23 cm) tart pan with removable bottom
Baking sheet
Parchment paper
Pie weights or dried beans
Medium saucepan
Small saucepan
Whisk
Rubber spatula
Instant-read thermometer

Steps

Before you start

Remove butter and eggs from the fridge 1 hour ahead to bring to room temperature
Preheat oven to 375°F (190°C) 15 minutes before baking
Read the entire recipe—the tart requires several chilling stages and cannot be rushed
Line a baking sheet with parchment paper for blind baking the crust

1
Make the pastry dough
- In a medium bowl, whisk together flour, sugar, and kosher salt.
- Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining visible.
- Add the egg yolk and stir gently with a fork until combined.
- Add ice water 1 tablespoon at a time, mixing gently with the fork until the dough just comes together.
- Do not overwork.
- Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Ready when: Dough just comes together when squeezed; no streaks of flour remain
Tip: Keep butter and water ice cold; warm ingredients will make the pastry tough. Don't knead the dough.
2
Roll and line the tart pan
- Remove dough from the fridge and let it sit at room temperature for 3–4 minutes to soften slightly.
- On a lightly floured surface, roll the dough out to a 11-inch (28 cm) round, about ⅛ inch (3 mm) thick.
- Transfer to a 9-inch (23 cm) tart pan with a removable bottom, gently pressing it into the corners and up the sides.
- Trim excess dough flush with the rim.
- Prick the bottom with a fork in several places.
- Refrigerate for 15 minutes.
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Ready when: Dough is firm and chilled to the touch
Tip: A cold dough bakes evenly and stays in place; warm dough may shrink.
3
Blind bake the crustOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Line the chilled tart shell with a large square of parchment paper and fill with pie weights or dried beans to prevent puffing.
- Bake on a baking sheet for 15 minutes until the edges are lightly golden.
- Remove the weights and parchment, and bake for another 5 minutes until the bottom is pale golden and set but not deeply colored.
- Remove from the oven and let cool while you prepare the ganache.
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Ready when: Edges are light golden and the bottom is set and pale; no raw dough visible
Tip: Blind baking prevents a soggy bottom. Use pie weights or beans to keep the crust flat; a partially baked crust will finish cooking when the ganache is added.
4
Heat cream for ganache
- Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to steam and small bubbles form around the edges, about 2–3 minutes.
- Do not boil.
- Remove from heat.
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Ready when: Cream steams and small bubbles form at the edges; a thin skin forms on top
Tip: Heating cream ensures it will melt the chocolate evenly and create a smooth ganache.
5
Make the chocolate ganache
- Place the chopped dark chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let sit undisturbed for 30 seconds.
- Add the butter and a pinch of kosher salt, then gently whisk until smooth and glossy.
- The residual heat will melt the chocolate completely.
- Let the ganache cool to room temperature for about 5 minutes, stirring occasionally, until it thickens slightly but is still pourable.
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Ready when: Ganache is smooth and glossy; it coats the back of a spoon and flows slowly
Tip: Don't overmix or the ganache may become grainy. Gentle whisking creates a silky texture.
6
Make the salted caramelOven 350°F / 175°C
- In a medium saucepan, combine sugar and water, stirring over medium heat until the sugar dissolves.
- Stop stirring and increase heat to medium-high.
- Swirl the pan occasionally as the mixture cooks, watching for color changes.
- When the caramel reaches a deep amber (around 350°F/176°C on a thermometer, or when it smells rich and bitter), remove from heat.
- Immediately add the cold butter cubes, stirring carefully as the mixture will bubble.
- Once butter is incorporated, remove from heat and let cool for 1–2 minutes.
- Slowly pour in the room-temperature cream while stirring—the caramel will bubble up.
- Stir until smooth, then whisk in the kosher salt.
- Pour into a bowl and let cool to room temperature.
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Ready when: Caramel is deep amber, thick, and pours slowly; it smells toasty and bitter
Tip: Watch the caramel carefully—it goes from amber to burnt quickly. Use a thermometer for precision. Never stir while cooking; swirling is fine.
7
Assemble the tart
- Pour the cooled chocolate ganache into the blind-baked tart shell, spreading it into an even layer about ⅓ inch (8 mm) thick.
- Refrigerate for 20 minutes until the ganache is set and firm to the touch.
- Pour the cooled salted caramel on top of the ganache, using a spatula to spread it into an even layer.
- Refrigerate for at least 1 hour until the caramel is completely set.
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Ready when: Both layers are set and firm when lightly pressed; caramel no longer jiggles
Tip: Chilling between layers prevents the warm caramel from melting the ganache. The layers will stay distinct and visually stunning.
8
Final finish and serve
- Remove the tart from the fridge about 15 minutes before serving to bring it to room temperature.
- Just before serving, sprinkle the fleur de sel lightly and evenly across the top of the tart.
- Gently release the tart from the pan by lifting the removable bottom, then slide onto a serving plate or leave on the pan bottom.
- Use a warm, wet knife to slice—wipe the blade between cuts for clean edges.
- Serve each slice at room temperature for the best flavor and texture.
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Ready when: Tart is evenly glossy; fleur de sel is visible on top
Tip: Warm slicing makes for neat cuts without cracking the brittle caramel. Room-temperature tart melts on the tongue and flavors are fully developed.

Good to know

Tips

Mise en place is essential: prep and measure all ingredients before starting. This tart has multiple steps with temperature-sensitive components; being organized prevents mistakes.
The caramel temperature is crucial. Use an instant-read thermometer and watch closely around 350°F (176°C). The color should be deep amber, not brown or burnt. If uncertain, stop at 340°F and let residual heat carry it to the right color.
For a more elegant presentation, dust fleur de sel lightly across the top as though you're seasoning a dish—less is more. A heavy hand will make it too salty.
Make this tart 1–2 days ahead of your party for stress-free entertaining. It only improves as the flavors meld, and it's a showstopper that serves 10 with minimal plating effort.

Make ahead

The entire tart can be made up to 2 days ahead and stored in the fridge. The pastry dough can be made up to 3 days ahead and frozen for up to 1 month. Prepare the ganache and caramel separately up to 1 day ahead and store in separate airtight containers at room temperature, then assemble the tart on the day of serving.

Storage & reheating

Room temperature: Up to 8 hours in a cool kitchen (below 72°F / 22°C). Refrigerator: Up to 3 days in an airtight container. Freezer: Up to 2 weeks wrapped well; thaw in the fridge for 4 hours before serving. Do not refreeze. To reheat, bring to room temperature before serving, or warm gently in a 300°F (150°C) oven for 5 minutes if the tart has been chilled.

Substitutions

dark chocolate (70% cacao), chopped → 60% cacao dark chocolate or bittersweet chocolate. The tart will be slightly sweeter. Use 65% if you prefer a balance between bitter and sweet.
fleur de sel (French sea salt) → Maldon sea salt or finishing sea salt. Fleur de sel has a delicate briny flavor, but other finishing salts work well. Avoid fine table salt, which is too sharp.
heavy cream → Heavy cream mixed with 1 tablespoon crème fraîche (8 oz total). Crème fraîche adds a subtle tang and richness to the ganache.
heavy cream, at room temperature → Crème fraîche or sour cream. Either adds complexity and a slight tang to the caramel, balancing sweetness. Use room-temperature crème fraîche.