Salted Caramel Chocolate Tart

Name: Salted Caramel Chocolate Tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: French
Ingredients: 1¼ cup (150 g) all-purpose flour; 6 tablespoon (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; 1 large egg yolk, at room temperature; ¼ cup (30 g) powdered sugar; ¼ teaspoon (1½ g) fine sea salt; 4 oz (115 g) dark chocolate (70% cacao), finely chopped; ⅓ cup (80 ml) heavy cream; ¾ cup (150 g) granulated sugar; 6 tablespoon (85 g) unsalted butter, cut into ½-inch (1.25 cm) cubes; ⅓ cup (80 ml) heavy cream; ½ teaspoon (2½ g) fleur de sel; 3 oz (85 g) dark chocolate (70% cacao), finely chopped; ¼ cup (60 ml) heavy cream; fleur de sel, for garnish

From the MyKitchenBank Kitchen

A sophisticated French-style tart with a tender pâte sucrée crust, silky dark chocolate ganache base, homemade salted caramel, and a glossy chocolate ganache top. Each layer melts on your tongue with the perfect balance of bitter chocolate, buttery sweetness, and finishing salt.

Prep: 30 min
Cook: 20 min
Wait: 2 hr 40 min
Total: 3 hr 30 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the pastry crust
1¼ cup (150 g) all-purpose flour
6 tablespoon (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes
1 large egg yolk, at room temperature
¼ cup (30 g) powdered sugar
¼ teaspoon (1.5 g) fine sea salt
For the chocolate base layer
4 oz (115 g) dark chocolate (70% cacao), finely chopped
⅓ cup (80 ml) heavy cream
For the salted caramel
¾ cup (150 g) granulated sugar
6 tablespoon (85 g) unsalted butter, cut into ½-inch (1.25 cm) cubes
⅓ cup (80 ml) heavy cream
½ teaspoon (2.5 g) fleur de sel
For the top ganache
3 oz (85 g) dark chocolate (70% cacao), finely chopped
¼ cup (60 ml) heavy cream
fleur de sel, for garnish

Equipment (14)

9-inch (23 cm) tart pan with removable bottom
Food processor (or pastry cutter and bowl)
Mixing bowls (2–3)
Measuring cups and spoons
Heavy-bottomed saucepan (2–3 quart)
Small saucepan
Whisk or spoon
Spatula (heat-safe)
Fork
Parchment paper
Pie weights or dried beans
Wire rack
Sharp chef's knife
Thermometer (optional but helpful)

Steps

Before you start

Chill all butter in the refrigerator until ready to use—cold butter is essential for a tender crust
Gather and measure all ingredients before starting (mise en place); you'll need to work quickly between some steps
Have a 9-inch (23 cm) tart pan with a removable bottom, parchment paper, and pie weights or dried beans on hand
Use a food thermometer if you have one—it removes guesswork from the caramel stage

1
Mix the pastry dough
- In a food processor, combine the all-purpose flour, cold cubed butter, powdered sugar, and fine sea salt.
- Pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
- Add the egg yolk and pulse just until the dough comes together in clumps.
- Do not overwork; overworked dough will be tough and shrink during baking.
- Transfer to a bowl, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Ready when: Dough comes together when pinched but still looks somewhat shaggy
Tip: Keep all ingredients cold throughout; this ensures a tender, flaky crust.
2
Shape dough in tart panOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 2 minutes to soften just slightly (this prevents cracking).
- Press the dough evenly into a 9-inch (23 cm) tart pan with a removable bottom, working it gently up the sides to about ½ inch above the rim (it shrinks slightly during baking).
- Prick the bottom all over with a fork to prevent puffing.
- Line the pastry with parchment paper, pressing it gently into the corners.
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Ready when: Dough covers pan evenly from bottom to sides with no visible cracks
Tip: If the dough cracks, patch it with a small piece of dough and press it smooth; cracks seal during baking.
3
Blind bake until pale goldenOven 375°F / 190°C
- Fill the parchment-lined pastry with pie weights or dried beans, spreading them evenly to cover the bottom.
- Bake in the preheated 375°F (190°C) oven for 20 minutes, until the edges are light golden and the bottom is pale but set.
- Carefully remove the parchment and weights (save the weights for future use).
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Ready when: Edges are light golden; bottom is opaque and set but not browned
Tip: Don't skip the weights; they prevent puffing and shrinkage, which would crack the shell when you add the fillings.
4
Cool the tart shell
- Remove the tart from the oven and place it on a wire rack.
- Let cool for at least 10 minutes; the shell will firm up significantly as it cools.
- Continue preparing the fillings while the shell cools.
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Ready when: Shell is no longer hot and feels firm when pressed gently
Tip: If the shell still has wet spots on the bottom after cooling, return it to the oven for 2–3 minutes more.
5
Make chocolate ganache baseOven 170°F / 75°C
- Pour the ⅓ cup (80 ml) heavy cream into a small saucepan and heat over medium heat until small steams rise from the surface (about 160–170°F / 70–75°C); do not boil.
- Pour the hot cream over the finely chopped 4 oz (115 g) dark chocolate in a bowl.
- Let sit undisturbed for 1 minute to allow the heat to soften the chocolate.
- Whisk until smooth, glossy, and no chocolate pieces remain.
- Pour the ganache into the cooled tart shell, spreading it evenly with a spatula to coat the bottom.
- Let set at room temperature for 10 minutes (the ganache will be firm enough that the caramel won't sink into it).
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Ready when: Ganache is smooth, glossy, and no chocolate pieces remain; surface is set but still warm
Tip: If the ganache looks grainy or separated, the cream wasn't hot enough; gently reheat and whisk more thoroughly.
6
Cook the salted caramelOven 350°F / 175°C
- In a heavy-bottomed saucepan (2–3 quart), combine the ¾ cup (150 g) granulated sugar.
- Heat over medium-high heat without stirring; instead, tilt and rotate the pan occasionally to distribute heat evenly.
- In about 5–7 minutes, the sugar will begin to melt at the edges and darken.
- Once all the sugar is melted and the caramel reaches a deep amber color (about 340–350°F / 170–175°C on a thermometer, or the color of a penny), immediately remove the pan from heat.
- Carefully add the 6 tablespoons (85 g) cubed cold butter and stir with a wooden spoon or heat-safe spatula; the mixture will foam slightly.
- Once the butter is fully incorporated, slowly pour in the ⅓ cup (80 ml) heavy cream in a thin stream, stirring constantly (it will bubble and steam vigorously).
- Remove from heat, stir in the ½ teaspoon (2.5 g) fleur de sel, and let cool for 5 minutes before pouring.
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Ready when: Caramel is deep amber (not black); temperature is 340–350°F; no sugar crystals remain
Tip: Do not stir the sugar while it melts, as this can cause crystallization; tilting and rotating the pan is sufficient. When adding the cream, stand back—the steam rises suddenly and can burn your face.
7
Pour caramel layer
- Pour the slightly cooled caramel over the chocolate ganache layer in the tart shell.
- Tilt and gently spread with a spatula if needed to create an even layer.
- Let set at room temperature for 5 minutes.
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Ready when: Caramel no longer flows and is set enough that it won't mix with the next layer
Tip: If the caramel seems too runny to pour, wait another minute or two for it to cool and thicken slightly.
8
Make top ganacheOven 170°F / 75°C
- Pour the ¼ cup (60 ml) heavy cream into a small saucepan and heat over medium heat until steams rise from the surface (about 160–170°F / 70–75°C); do not boil.
- Pour over the finely chopped 3 oz (85 g) dark chocolate in a bowl.
- Let sit for 1 minute, then whisk until completely smooth and glossy.
- Let cool at room temperature for 1 minute before pouring (this prevents it from mixing with the caramel below).
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Ready when: Ganache is completely smooth, glossy, and no flecks of chocolate remain
Tip: Don't rush to pour the top ganache; giving it a minute to cool slightly ensures the layers stay distinct.
9
Pour ganache and chill
- Pour the cooled ganache over the caramel layer, spreading it evenly with a spatula.
- Place the tart in the refrigerator and chill for at least 1 to 2 hours (or up to overnight) until the ganache is completely set and firm to the touch.
- The tart will slice more cleanly if it is well-chilled.
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Ready when: Top ganache is completely firm and no longer sticky; the whole tart is cold
Tip: The tart can be made up to 1 day ahead and stored in the refrigerator; cover loosely with plastic wrap after 1 hour to prevent odor absorption.
10
Top with salt and slice
- Remove the tart from the refrigerator and let it sit at room temperature for 10–15 minutes to soften slightly (this allows the flavors to shine and makes clean slicing easier).
- Just before serving, sprinkle a small pinch of fleur de sel over the top.
- To serve, remove the tart from the pan by pushing up the removable bottom and sliding it onto a serving plate.
- Using a sharp knife, cut the tart into 8 slices.
- Dip the knife in hot water and wipe it clean between cuts for the cleanest edges.
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Ready when: Tart slices cleanly without cracking; the center is cool but not frozen
Tip: A hot, wet knife gives the cleanest cuts through the chocolate and caramel. If the tart is too hard to cut, let it warm for another few minutes.

Good to know

Tips

Don't skip the parchment and pie weights during blind baking. They prevent the pastry from puffing and shrinking, which would cause cracking when you add the fillings.
Make sure each layer is set before adding the next. This prevents the layers from mixing and ensures clean, distinct flavors in each bite.
Use a heavy-bottomed saucepan for the caramel; thin pans create hot spots that burn the sugar unevenly. A thermometer (around 340–350°F / 170–175°C) helps you nail the perfect deep amber color without guessing.
The tart slices best when well-chilled; a hot, wet knife dipped between cuts gives the cleanest slices without dragging the ganache or caramel.

Make ahead

The tart can be made up to 1 day ahead. Prepare through step 9, then cover loosely with plastic wrap and refrigerate. The flavors improve after 4–6 hours as they meld together. Add the fleur de sel garnish just before serving.

Storage & reheating

Room temperature: Not recommended (chocolate will soften). Refrigerator: Keep in an airtight container or cover loosely with plastic wrap for up to 3 days. The tart is best served at room temperature for full flavor, so remove from the fridge 10–15 minutes before serving. Freezer: Wrap the whole tart well in plastic wrap and aluminum foil; freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Substitutions

dark chocolate (70% cacao) → Milk chocolate (40–50%) or semi-sweet chocolate. The tart will be sweeter and less intense. Use the same quantity (4 oz). For the top ganache, use 3 oz of milk or semi-sweet chocolate.
heavy cream → Crème fraîche or sour cream. Use in equal amounts; the tart will have a subtle tang. Or thin whipped heavy cream with a little whole milk, though this is less traditional.
fleur de sel → Fine sea salt, kosher salt, or Maldon salt. Reduce to ¼ teaspoon if using kosher salt, as each crystal is larger. Maldon salt adds a nice flaky texture.
all-purpose flour → Pastry flour or a store-bought tart shell. A homemade pâte sucrée is superior, but store-bought is convenient. Follow the package instructions and blind bake if directed.